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?
Providing Best Practices to the Food Service Industry
Mar 7, 2012 12:30:00 PM
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.’).
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.