Restaurant and Food Service Loss Prevention

Providing Best Practices to the Food Service Industry

Ray Esposito

Recent Posts

The 3 Employees that cause 70% of your restaurant loss

Posted by Ray Esposito

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?

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Topics: employee theft, improving food costs

Is your food service loss prevention program a "spork"?

Posted by Ray Esposito

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.’).

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Topics: loss prevention development, loss prevention programs

Restaurant Loss Prevention: Can Comprehensive Coexist with Cost-Effective?

Posted by Ray Esposito

Aug 17, 2011 9:30:00 AM

Restaurants present a challenging environment with regards to loss prevention. With so many different concerns, building a comprehensive loss prevention program can feel like a daunting and time-consuming process.  The critical balance is to create a program that is both comprehensive and cost-effective. The good news is that finding that balance is not only possible, but is actually easier than you might think.

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Topics: loss prevention development, employee theft, training and awareness, improving food costs, policies and procedures

 

 

 

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