HEADQUARTERS: New York
 MARKET SEGMENT: casual, full-service Cuban/Latin cuisine NO. OF UNITS: 2 operating with 2 more in development
 SYSTEMWIDE SALES: 
$14 million
 AVERAGE CHECK: $25 per person, $48.77 per check
 METHOD OF GROWTH: debt and equity financing 
 LEADERSHIP: Jeremy Merrin, founder and CEO; Randy Talbot, VP operations; Stanley Licairac, executive chef 
 YEAR FOUNDED: 2002
 COMPETITION: Cuba Libre Restaurant & Rum Bar
 TARGET MARKETS: high-traffic urban, office ...

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