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<title>Joseph Ferri - EzineArticles Expert Author</title>
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<pubDate>Wed, 16 May 2012 04:47:50 -0500</pubDate>
<image><title>Joseph Ferri - EzineArticles Expert Author</title>
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<copyright>Copyright 2012 EzineArticles.com - All Rights Reserved.</copyright>
<description><![CDATA[Joe Ferri is a Certified Professional Manufacturer's Representative specializing in relationship marketing in a business to business environment. 
 
Vice President of Pecinka Ferri Associates in Little Falls, NJ, Joe represents leading foodservice equipment manufacturers in the  New York metropolitan area.]]></description>
<lastBuildDate>Fri, 04 May 2012 15:58:31 -0500</lastBuildDate>
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<title>It's About The Food, Stupid!</title>
<link>http://EzineArticles.com/7036434</link>
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<pubDate>Fri, 04 May 2012 15:58:31 -0500</pubDate>
<description><![CDATA[I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM's workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.]]></description>
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<title>Disconnections 101</title>
<link>http://EzineArticles.com/6875578</link>
<guid>http://EzineArticles.com/6875578</guid>
<pubDate>Wed, 15 Feb 2012 12:51:25 -0600</pubDate>
<description><![CDATA[Have you ever noticed that technology can sometimes impede progress? I recall back in the '80s, when banks were first implementing their electronic marvels, that the queues seemed to be getting longer and moving slower.]]></description>
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<title>Many Unhappy Returns</title>
<link>http://EzineArticles.com/6487931</link>
<guid>http://EzineArticles.com/6487931</guid>
<pubDate>Wed, 17 Aug 2011 08:51:18 -0500</pubDate>
<description><![CDATA[Okay, we've all been here before - the knives that are "too sharp" and the char broiler that is "too hot". And we've probably heard the "I'm throwing 'your equipment' out onto the street if you don't resolve this" line more times than we'd like to admit. What happened to the individual responsibility of the purchaser for the choices that were made? Is our disposable culture of the "no quibble warranty" so pervasive that there's no other way to resolve issues than to send the E&S back in exchange for new?]]></description>
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<title>When Is a Chef's Knife Not a Screwdriver?</title>
<link>http://EzineArticles.com/6310719</link>
<guid>http://EzineArticles.com/6310719</guid>
<pubDate>Wed, 01 Jun 2011 13:26:35 -0500</pubDate>
<description><![CDATA[Of all the issues that one can single out for criticism in a 'professional' kitchen, the topic that irks me the most is the misuse of equipment. I'm not talking about the occasional sheet pan drafted into use as a deep fryer cover; it's the wholesale misapplication and underutilization of the tools of the trade that gets to me.]]></description>
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<title>Foodservice Equipment and Supplies - For $10 Billion, Can't We All Get Along?</title>
<link>http://EzineArticles.com/6163184</link>
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<pubDate>Wed, 13 Apr 2011 15:06:33 -0500</pubDate>
<description><![CDATA[You'd think that $10 billion was a lot of dough. The equipment and supplies side of the foodservice industry is worth that much in annual U.S. sales. With that kind of bread at stake, why are all the members of the E&S supply chain so out of synch? End-users are subjected daily to our 'dysfunctional family' turf wars. Don't they]]></description>
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