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Overheard a broker in Greektown say 'cash flow kills more shops than bad food' and I can't stop thinking about it
Was grabbing lunch on Monroe St last Tuesday and the guy at the next table was on the phone telling someone their restaurant was fine on paper but they'd be gone in 90 days without $18k in working capital. I run a small commercial cleaning outfit and realized I've been chasing new contracts while my own net-30 invoices sit unpaid for 45 days. Any of you ever fix that gap without burning bridges with the clients who pay late?
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