Your associates are the first line of defense when it comes to preventing loss or issues involving food and workplace safety. Generating the proper awareness across your entire associate base will result in less opportunities of theft, waste or errors and fewer situations that could result in an accident or food concern. However, it is also one of the most visible failures of many operators. Here are 4 common reasons why retailers fail to generate successful loss prevention awareness.
Providing Best Practices to the Food Service Industry
Sep 17, 2012 11:30:00 PM
Jun 19, 2012 2:49:00 PM
Looking to positively impact your Food Cost? There are certain fundamentals that restaurant owners and operators with a great loss prevention program have to reduce the opportunities against loss and increase the opportunities for more profitability.
Topics: improving food costs
Mar 14, 2012 10:30:00 AM
Not all restaurant theft is stealing cash or eating food without paying for it. Some acts of dishonesty may not show up as shortages in your register or be easily detected through inventory counts. Here are some methods of theft and fraud that you may not always think about in a food service environment.
Mar 7, 2012 12:30:00 PM
Every company employs three associates who create seventy percent of their losses. It doesn’t matter if you lose a hundred dollars or a million dollars a year…seventy percent of it can be traced back to one of these three people. Who are these people?
Feb 8, 2012 11:40:00 AM
Think about how much you rely on your employees to operate your restaurant. They are responsible for preparing your delicious food, ensuring your customers are happy and bringing revenue into your restaurant. What if they felt mis-treated? How would they react?
Jan 11, 2012 9:45:00 AM
When it comes to watching over food cost, restaurant operators keep a keen eye on inventory ordering, food preparation and waste control. These areas of the business are often monitored, measured and calculated weekly to see what their contribution is to the overall cost of food. What happens when food costs continue to rise? Could it be theft or poor operational controls? Sure it could be. But, what if it was something non-theft related and operationally allowed?
Nov 30, 2011 10:30:00 AM
As a member of restaurant management or ownership, it is imperative that you know your business. Not only must you know food and menu, kitchen efficiency and the level of customer service from your staff, but you also need to be aware of all the back-of-house operations and all it entails.
Oct 26, 2011 3:48:00 PM
Do you remember, as a child, looking through a kaleidoscope and seeing all the various colors and designs? Every time you turned it, a new design would appear with a different color. Sometimes blue circles would appear; next it might be red squares, or a combination of both. You may have continued to turn it repeatedly to see if you could have your favorite color or design appear over and over again.
Topics: loss prevention development
Sep 14, 2011 10:30:00 AM
“Be prepared.” That is the Boy Scout Motto and should be yours, particularly this month. September is National Preparedness Month and in light of the many recent incidents (such as earthquakes, floods and hurricanes) and the upcoming holiday season, we at LPI thought it best to provide you with some web links to help you “be prepared.”
Sep 8, 2011 9:30:00 AM
Everyone in the food service industry is familiar with a “spork.” Perhaps you know it as a “foon.” It’s that inventive little utensil which is a combination of a spoon and a fork. An efficient and cost-saving invention that has been around since at least the eighteen hundreds (I won’t go into all the things I know about the Spork’s history because that would sound ‘geeky.’).