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. This time, the smell was different. It was no longer scented with the blooms of spring or early summer. Musty, it was perfumed with wet earth and rotting leaves. The four days of late season thunderstorms had ...
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