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December 24, 1993 | GREG JOHNSON, TIMES STAFF WRITER
For many hard-pressed restaurateurs, bankruptcy court is as necessary an ingredient as basil and thyme. * Struggling Southern California restaurant companies are using bankruptcy proceedings to jettison unprofitable locations, reject onerous leases and erase unwanted debt. In short, the court-approved cost cutting is a tool to rein in expenses that, in hindsight, are out of sync with the current economic slowdown. The list of restaurant operators in U.S.
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