Ask most restaurant executives or owners how they make money, and you’ll hear something like: “By maximizing sales and minimizing receivables” or “Transactional growth and a differentiated concept,” or simply “A strong P&L.”
 But ask them where they make money, and they reply: “In the restaurant.” This, of course, is why restaurants have cash registers. You make money there. And that’s also why you don’t see cash ...

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