You've still got to pay for the steak and lobster and overhead of the restaurant. Running a restaurant at a loss may allow you to launder the money, but you are going to lose it in the process of cleaning it.

The only way this scenario works is if the restaurant is actually serving a cheap product very cheap, but ringing it up as an expensive product. Even then, it only works if the customer pays in cash.

This post was edited on 12/7/18 at 7:54 am

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Posted by engvol

england

Member since Sep 2009

5073 posts

Posted on 12/7/18 at 5:36 am to PearlJam

Gambling is going to become an option

Bet $1100 one side
$1100 the other

You lose the juice around 9% but it’s not taxable atleast it’s not in the U.K.

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Posted by slackster

Houston

Member since Mar 2009

85490 posts

Posted on 12/7/18 at 2:31 pm to PearlJam

quote:
You've still got to pay for the steak and lobster and overhead of the restaurant. Running a restaurant at a loss may allow you to launder the money, but you are going to lose it in the process of cleaning it.

There are risks on all sides of laundering money. Selling all of the food you order at a steep discount eliminates the risk of doctored inventory. I'm not suggesting it's the best way to do it, just pointing out the logic.

Buy lobster and steak for $15/plate wholesale, sell for $15/plate retail, and report you sold it for $40/plate. That's $25/plate you're cleaning and your revenue and inventory look normal. You're obviously losing money in overhead, but you're going to lose money somewhere when you clean it.

You can't take $20MM, clean it, and still have $20MM. It that's your goal, you'll be caught quickly.

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