(14) I manage a restaurant

Restaurants have a real problem with vanishing inventories. The restaurateur needs to have customers sitting at the vacant tables! They represent inventory, which is lost, when the restaurant closes each day. If food costs represent 35% of the restaurant's sales, then 35% of a customer's tab is the wholesale cost of product, while 65% of the tab is a net loss to the business when there are unused tables. This means that the restaurant can act to minimize the impact of the unused inventory by exchanging Private Trade Dollars or gift certificates, redeemable in meals, for such things as advertising, air conditioning service, carpet cleaning, supplies and services plus a wide variety of personal uses. These items are, therefore, acquired at 35 cents on the dollar. Many restaurants do just that and have been doing so for many years. Another benefit can be having more people in the restaurant which helps with the image customers have. Since trade certificates generally exclude tips and taxes, trade is helpful to the waiters. A new restaurant just opening can find trade particularly useful as it can be used to introduce people to the new place while helping the image by putting real people at the tables. Once we fully grasp the fact that the Private Trade Dollar System trading is entirely new business for both parties and not a substitute for a cash sale by anyone, we will know its power.

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