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Old 03-26-2015, 09:55 AM  
Rochard
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Join Date: Dec 2001
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Quote:
Originally Posted by kane View Post
The idea in the article was that if a company makes a 22% profit margin they may only make a 19-20% profit margin after paying higher wages.

There would still be profit, just not as much as before.
No restaurant makes a 22% profit margin. Ever.
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