re: Let's talk money laundering

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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.

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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.