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. Did you ever have the sneaking suspicion that what you were being told about foodservice equipment performance was slightly inaccurate? As manufacturers’ reps, we respond to lots of technical questions and ...
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