No. of Recommendations: 3
but he sees what goes out the warehouse doors, and he thinks it will be a great quarter.

Hopefully what's going out has been sold.

Reminds me of the workshop I was taking at Cornell on loss prevention. We went for supper at the restaurant part-owned by one of the professors and watched one of the chefs put about 40 pounds of prime beef in his trunk as his shift changed. It's hard to produce that kind of case study.

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