The new "value meal" at your favorite restaurant
Zac Bissonnette wisely pointed out that reducing portion sizes probably isn't a bad idea for many of us. Less obvious changes might include cutting out side dishes and sauces or substituting cheaper ingredients in favorite dishes. This video details one restaurant owner's struggle:
Tracy L. Coenen, CPA, MBA, CFE performs fraud examinations and financial investigations for her company Sequence Inc. Forensic Accounting, and is the author of Essentials of Corporate Fraud.