Joe Ferri
  • Male
  • Little Falls, NJ
  • United States
  • Pecinka Ferri
Share on Facebook
Share Twitter

Joe Ferri's connections

  • Kitty Devecky
  • Ed Pecinka
  • Laura Skiba, CSP
  • Doug Hummel
  • ralphpagano
  • Robert E. Alban
  • Marsha Diamond
  • Howard Appell
  • Dan Ziegler
  • Michael L. Atkinson
  • FohBoh

Joe Ferri's Groups

 

Joe Ferri's Page

Latest Activity

Joe Ferri posted a blog post

Public Persona

Andy Warhol famously proclaimed that everyone would have 15 minutes of fame.Social media has effectively turned that quaint notion on its head.  With everyone able to instantly broadcast, we experience fame all of the time in 140 characters or less. For those of us who’ve jumped on the bandwagon, our working life has become a virtual one - and except for a few stragglers, who hasn’t?We spend much of our time broadcasting in lieu of narrow-casting, communicating through the crowd, as much as…See More
Jul 15, 2013
Joe Ferri posted a blog post

The Inside Scoop

Stick a fork in whoever has been feeding you lies about restaurants, they’re done.  We have the inside scoop on eating out, and we’re dishing it out.  Are you - like me - one of those closet-watchers of restaurant reality shows?  You know, the ones where a foul-mouthed and/or burly sledge-wielding Brit bludgeons our American operators with all of the things that they’re doing wrong? You might find it ironic that one of the aforementioned proponents of local flavors now espouses his dedication…See More
Jun 17, 2013
Joe Ferri's blog post was featured

50 Ways to Kill Your Cook Staff

The kitchen is a very dangerous place. I was reminded of this recently while breaking down a trade show.  Four weeks afterwards, and I’m still recovering from painful second and third degree burns from hot deep-fryer oil.   There’s no doubt about it.  If you want to maim or kill somebody, the commercial kitchen is the place to…See More
Mar 30, 2013
Joe Ferri posted a blog post

50 Ways to Kill Your Cook Staff

The kitchen is a very dangerous place. I was reminded of this recently while breaking down a trade show.  Four weeks afterwards, and I’m still recovering from painful second and third degree burns from hot deep-fryer oil.   There’s no doubt about it.  If you want to maim or kill somebody, the commercial kitchen is the place to…See More
Mar 30, 2013
Joe Ferri posted a blog post

Their Steaminess Was Brazin'

When Sal and Amanda discovered that she was expecting, they started dreaming of the heights that their future little Salamander would surmount.  Despite his gas problems, they were intent on raising him properly.It is that very sentiment which causes the parents of foodservice equipment to continue naming their offspring…See More
Mar 18, 2013
Joe Ferri posted a blog post

Another Shopping Season

The last thing that I want to think about during the winter solstice is more shopping. Yet, here I am pondering the greatest spree that that the foodservice equipment and supplies industry has to offer. It comes only once every two years and thankfully, it is in a warm place in the dead of winter. The NAFEM show in Orlando, FL, February 7-9, 2013 is many things to many people.  But, at its heart, it is still essentially a bazaar in the fine traditions of the country fair, the medieval market…See More
Jan 12, 2013
Joe Ferri's blog post was featured

Count On Me For Counter Intelligence

This may be the oldest of all foodservice fixtures known.  The humble counter has served us since antiquity.  Separating the server from the patron, displaying the wares, maintaining the integrity of the food, or just facilitating the transaction, the counter has been a (sometimes invisible) component of our foodservice world for millennia.Originally ensconced in pharmacies, counter restaurants gave birth to the fountain soda industry.  Quick-service (formerly known as “fast food”) restaurants,…See More
Oct 1, 2012
Joe Ferri posted a blog post

Count On Me For Counter Intelligence

This may be the oldest of all foodservice fixtures known.  The humble counter has served us since antiquity.  Separating the server from the patron, displaying the wares, maintaining the integrity of the food, or just facilitating the transaction, the counter has been a (sometimes invisible) component of our foodservice world for millennia.Originally ensconced in pharmacies, counter restaurants gave birth to the fountain soda industry.  Quick-service (formerly known as “fast food”) restaurants,…See More
Sep 30, 2012

Profile Information

Title
VP
Company
Pecinka Ferri
Website
http://www.pecinkaferri.com
Interests
Discovering new food, Discovering new wines, Consulting, Networking, Gaining Knowledge
Years in the Industry
32

Joe Ferri's Videos

  • Add Videos
  • View All

Joe Ferri's Blog

Public Persona

Andy Warhol famously proclaimed that everyone would have 15 minutes of fame.

Social media has effectively turned that quaint notion on its head.  With everyone able to instantly broadcast, we experience fame all of the time in 140 characters or less. For those of us who’ve jumped on the bandwagon, our working life has become a virtual one - and except for a few stragglers, who hasn’t?

We spend much of our time broadcasting in lieu of narrow-casting, communicating through the…

Continue

Posted on July 13, 2013 at 6:23am

The Inside Scoop

Stick a fork in whoever has been feeding you lies about restaurants, they’re done.  We have the inside scoop on eating out, and we’re dishing it out.  

Are you - like me - one of those closet-watchers of restaurant reality shows?  You know, the ones where a foul-mouthed and/or burly sledge-wielding Brit bludgeons our American operators with all of the things that they’re doing wrong? 

You might find it ironic that one of the aforementioned proponents of local flavors now…

Continue

Posted on June 15, 2013 at 6:00am

50 Ways to Kill Your Cook Staff

The kitchen is a very dangerous place. 

I was reminded of this recently while breaking down a trade show.  Four weeks afterwards, and I’m still recovering from painful second and third degree burns from hot deep-fryer oil.   There’s no doubt about it.  If you want to maim or kill somebody, the commercial…

Continue

Posted on March 30, 2013 at 4:30am — 1 Comment

Their Steaminess Was Brazin'

When Sal and Amanda discovered that she was expecting, they started dreaming of the heights that their future little Salamander would surmount.  Despite his gas problems, they were intent on raising him properly.

It is that very sentiment which causes the parents of foodservice equipment to continue naming their…

Continue

Posted on March 18, 2013 at 2:02pm

Another Shopping Season

The last thing that I want to think about during the winter solstice is more shopping. Yet, here I am pondering the greatest spree that that the foodservice equipment and supplies industry has to offer. It comes only once every two years and thankfully, it is in a warm place in the dead of winter. The NAFEM show in Orlando, FL, February 7-9, 2013 is many things to many people.  But, at its heart, it is still essentially a bazaar in the fine traditions of the country…

Continue

Posted on January 12, 2013 at 6:30am

Comment Wall (5 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 5:44am on March 21, 2010, Joe Ferri said…
Just posted my first review on Amazon.com:
http://tinyurl.com/ykyhlxf
At 1:31pm on June 24, 2009,
Non-Operator
Kitty Devecky
said…
Hi Joe, I'm new to fohboh and was looking for some local (NJ) members in the groups I added to my page today. I happened upon you and found your blogs and subsequently your "food for thought" page on your website very interesting. We're not exactly neighbors, as I am esconced in the lovely Pinelands of Ocean County, but still NJ nonetheless. I tried subscribing to your "food for thought" but was having some difficulty getting the page to load. I'd like to add you as contact mostly because I like to keep everything pertinent to my locale. I like to maintain business contacts within the state of NJ as much as possible. Would that be alright? BTW, I'm so curious... how did Cliff, the "well credentialed professional chef" get that sweet gig?

Regards, Kitty
At 9:09pm on November 19, 2008,
Non-Operator
Dana A. Romero
said…
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. We could use someone like yourself who could give us some good, positive feedback.
At 3:56pm on February 4, 2008, Joe Ferri said…
Check out my BLOG at http://www.pecinkaferri.com/PF%20News.htm
At 3:47pm on February 4, 2008, Joe Ferri said…
Hi Joe, Welcome to FohBoh! Feel free to join a group, comment on existing content, or post a blog or discussion on a topic of interest to the FohBoh community. Our members are from over 100 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you actually earn stock in FohBoh as you participate.

Cheers!

Michael Atkinson
FohBoh Community Manager & Co-Founder
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service