🌀 Changes Blowin’ in 🌀

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“The only thing that is constant is change” Heraclitus once said.  You have certainly taken notice that disruptions great and small are occurring with an ever-accelerating frequency, rendering a new normal on a daily basis.

2017 will go down as one of those seminal moments when the world has rebooted.  Foodservice is not immune from the effects of this renewal.

Mergers and acquisitions, career detours, new alliances, and the ever-morphing supply chain are symptomatic of seismic shifts in the lives and livelihoods of the denizens of HoReCa (Euro-speak for Hotel, Restaurant and Catering – AKA “foodservice”).

The very notion of “food away from home” – as the US government defines what the industry does – is being challenged.  Fortunes will be made and lost in the ensuing years as the industry re-aligns.

Buckle in for a bumpy ride as the opening salvoes of the campaign hit their early targets.

Please note that Jason Kellish has left his position with Pecinka Ferri Associates.  We wish him all the best in all of his future endeavors.

Hospitality Glass Brands have opted to utilize a factory-direct approach in the New York Metro market, and thus ends our affiliation with them.

Blendtec and Lancer will be restructuring.   

  •  Blendtec will again handle all sales and service for North America and all International not outlined below.

  • Domestic purchase orders again will now need to be made out to Blendtec

  • Lancer  will handle all sales and service for the UK, Europe, Middle East, Africa and Australia.

  A special pricing promotion has been offered to herald in this change!

MagiKitch’n has streamlined their outdoor cooking equipment product lines. MagiCater and MagiKitch’n fryers will be the only “al fresco” product offerings now going forward.

📐 Technically Eating 🍴

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Have you noticed the steady integration of tech into foodservice equipment?

Many leading manufacturers are offering new and/or improved appliances such as Carter-Hoffman’s Garden Chef, Henkelman‘s Vacuum Systems; Irinox Blast Chillers and Shock Freezers, Perfect Fry, and so many others.

Whether it’s robotics, AI, IOT or even on-board video, prepare to be wowed by the latest innovations coming out of the engineering departments.

Gratefully, many of the new iterations are not just gee-whiz marketing ploys, but truly serve a function.

Better flavor profiles“, “untraditional locations“, and “hyper-local availability” are now added to the benefits promised by past innovations such as “ease of use”, “increased productivity” and “lower food costs”.

Visit us soon at our newly completed kitchens in the Fairfield, NJ Culinary Center to experience firsthand the disruption in food equipment.

The Multiteria Expandable Counter is a great way to add revenue-generating opportunities and increase traffic.

💰 Change In The Air 🌀

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Can you feel it?  There’s change in the air.

And not just the latest MS Windows update that “retires” Windows Paint, or the new cast in the West Wing.

Reinventing is what Foodservice folks have been doing for millennia.  And now that Millennials are assuming leadership roles, change is inevitable.

From announced unit closings to equipment innovations to mergers & acquisitions, 2017 will be remembered as a year that redefined what the industry looks like.

Will you be embracing disruption, or left in its wake?

☀🌞 Al Fresco 🍹🍗

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You thought that Al wasn’t going to return didn’t you!  Well he’s back.  Al Fresco (dining) is alive and well and coming to a patio near you.

Now that the weather’s finally broken (it IS June, after all) you can anticipate long nights outdoors under the stars dining and entertaining.

From casual table settings, to outdoor cooking, to portability, together we’ll craft the solutions for memorable experiences.

We look forward to seeing you enjoying the great outdoors.


Our 2017 garden is in at the P-F Culinary Center

The New gas test kitchen is open for business too!

MagiCater Season is upon us.


The MagiKitch’n Outdoor Oven

Much more than just a pizza oven, the MagiKitch’n oven has countless recipes and is beoming one of the most coveted products in the MagiKitch’n outdoor line.




📷 Snaps from NRA 📷

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The NRA Show in Chicago ended on Tuesday.

Please share this if you are happy to have attended (or not), but happier still to be home!

23 enlightened manufacturers (those that choose Pecinka Ferri to represent them in Metro NY/NJ/CT) were amongst the many exhibitors at this year’s industry gathering.

As expected,emerging trends were spotted on the show floor:

  • Take out & mobile ordering
  • Farmhouse themes
  • Desserts back in vogue
  • Craft beverage (i.e Nitro Coffee, hand-made brews, etc)
  • Dining as an experience
You’ll be hearing a lot more about what’s on the foodservice horizon in the coming weeks.


Check out the slideshow!

NRA 2017

Links to our Factory Partners (that exhibited at the show):




Congratulations to Steve Spittle who has now been named President of Blodgett, Marsal & Market Forge in addition to his responsibilities as President of Pitco, MagiKitch’n, Anets and Perfect Fry.

Additionally, Mark Easterday has assumed the role of VP of Sales & Marketing for the combined organization.

Bethany Trombley will be regional manager for all of these brands in the metro market.



🍦🍨🍧Guess What Time of Year it is 👓👣👙

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If you guessed that it’s swimsuit season, you’d be right (almost).  It is, in fact, the time of year when young men’s (and women’s) thoughts turn to… Gelato!

As I am writing this on Earth Day 2017, my thoughts turn to incredible frozen desserts that can be made from natural and sustainable ingredients.

Take a tour of the latest in cold treats and how we support them:

How Gelato Is Made, Served and Displayed

Gelato. The more glamorous and mythical cousin of American ice cream. We’ve already explored the differences between gelato and ice cream, but what about gelato itself? Let’s take a look at how gelato is made, served, and displayed.

Irinox technology keeps your ice cream better. Ice cream comes out of the batch freezer at a temperature of -7°/-9°C; at this point it still contains 30% water, which is responsible for rapid aging. If the ice cream is placed in the window at -12°C or kept at -18° without shock freezing, the water congeals slowly and forms macro-crystals that ruin the structure. In just a few hours the ice cream will lose creaminess, volume and the typical flavour of freshly made ice cream.

MultiFresh or the EasyFresh blast chiller are used to shock freeze at -18°C or -12°C; the water in the ice cream is transformed into micro-crystals that maintain initial quality intact and do not ruin the structure. After shock freezing the ice cream can be kept at -18°C or -12°C so that a stock is always available in the exclusive Irinox Cp Multi or N’ice holding cabinets, or at -12° C in the window ready for retail.



  • Increases the duration of preserved ice cream;
  • Reduces production costs;
  • Cuts energy consumption;
  • Flavours always available for display;
  • Manages peak periods and unexpected demand;
  • Reduces overrun losses;
  • Plans production;
  • Increases the assortment to offer customers (chocolate, mousse, ice cream cakes, semifreddos);





The ice cream comes out of the batch freezer at -7°/9°C and must be taken as rapidly as possible to a window display temperature of -12°C; if the basin is placed directly in the window, slow freezing causes a loss of volume and the creation of macro crystals that damage the quality of the ice cream.

Only MultiFresh has a cycle dedicated to ICE CREAM freezing at -12°C that rapidly takes it to a temperature of -7°C to -12°C, making it immediately ready for retail.  The ice cream preserves overrun and maintains its texture and quality.

Ice cream cone dispensers and organizers are available for countertop and surface mounted dispensing applications in a variety of dispensing mechanisms, material specifications and product configurations.

🐰 March Madness ❄☀

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The show’s over! Check out a few photo’s from the festivities (link below).


A guest editorialist tells MAFSI members (and anyone who’ll listen) the difference between price and value.


Then, come see what Chef Nick has been up to in the kitchen.


Progress continues on our main kitchen at the Regional Culinary Center. We are looking forward to having you visit us.


Next week, we’ll delve into the implications of new rules for patient dining in healthcare as a prelude to our next event:


Tuesday, April 4, 2017
1:30 PM-3:30 PM


CLICK for Lovely Pix from the IRFSNY 2017

I found it cheaper on the internet!

One man’s take on the value of shopping

Here’s a peak at what chef Nick has been up to with his new toys…


The Doyon Artisan Deck Oven is a small footprint electric oven specifically designed for crafting old-world product in a foodservice environment.


⛄ Party Season is Here! 🎉

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Well here they are, the photo’s from our open house/holiday party:

We’ve already started planning next year’s bash(es?).

The team outdid itself this year & we can’t wait to see what’s in store for 2017.

We are counting down to the New Year with some of our bestselling new items from 2016!

10% off on your first stocking order, good through January 31st!



  • Advance Tabco: January 1st, 2017

  • Alluserv: December 1st, 2016

  • Blodgett: January 1st, 2017

  • Carter-Hoffmann: January 1st, 2017

  • Continental Refrigerator: January 1st, 2017

  • Geneva: December 1st, 2016

  • Hospitality Glass Brands: February 1st 2017

  • Irinox: January 1st, 2017

  • ITI: December 1st, 2016 (NO INCREASE!)

  • Lakeside: December 1st, 2016

  • Market Forge: January 1st, 2017

  • Natura Water: October 7th, 2016

  • Server Products: March 1st, 2017

  • Univex: January 1st, 2017

  • Villeroy & Boch: February 1st, 2017

CLICK HERE: Printable Line Card With Price List Changes Annotated