I am a restaurant guy. I’ve owned quite a few in my time and while I always valued what my accountants told me, I knew the “holy grail” was cash flow. Without cash on hand to pay vendors, meet payroll and cover the rent and utility bills, a restaurant doesn’t open the next day. And forget about profitability at the end of the year. Unfortunately many of the cash flow pains suffered by restaurateurs and other small business owners are often the result of rigid cash ...
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