Editor’s note: The author is partner, Pecinka-Ferri Associates, a foodservice equipment agent in New Jersey. The guest column is part of The Schechter Report and NRN’s content partnership, and the views do not necessarily reflect those of Nation’s Restaurant News. Stay in this business long enough and you’ll end up speaking Kitchen-ese. For example: “I need a grill.” “A griddle or a char broiler?” “Just a grill.” “Upright, ...
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