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The Franchise

Dec 2009 Issue of Wine Business Monthly
Jake Lorenzo sat at the counter slowly sipping his Negro Modelo in an unobtrusive manner. Nearby, Chuy Palacios quietly contemplated the papers with sales figures, charts and colorful graphs as the slick accountant type in his sweater vest and wire rimmed spectacles droned on and on. “Mr. Palacios, yours is a unique situation,” insisted the accountant type. “While there are thousands of Mexican restaurants in California, yours is somewhat legendary for its wonderful food. The ...
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