Restaurant and Food Service Loss Prevention

Providing Best Practices to the Food Service Industry

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.

In this multi-part series, we are going to define and discuss how an owner, operator or company can develop a comprehensive program that is both robust and provides a return on investment.

Step 1: The components of a program

A loss prevention program within a restaurant or food service environment involves multiple aspects of the overall business. A common reference to the term loss prevention includes losses caused by theft, waste, or inventory loss. Inside a food service environment, one must also look at additional components of a solid loss prevention program. These components can include food safety, injury, liability and profit erosion. These can become blurred depending on if you are speaking to your insurance carrier, attorney, law enforcement, the health department, or a loss prevention professional.

A comprehensive program within a food service environment must consider all of these areas of risk and then employ initiatives  that combine the restaurant loss preventionmaximum number of prevention benefits into the least number of actions…because after all our main focus is to serve the customer and not to strain business resources or budget.

The first step is to identify the proper components or “ingredients” of a comprehensive program. Each component needs to be connected to the company’s overall philosophy and must be considered a major aspect of the business. These key components are detailed in the eBook, titled, “5 Ingredients of a Food Service Loss Prevention Program,” which you can download for free by clicking on the title above.

In our upcoming blog articles we will present the second and third part of our series, which will detail the actual development of a program. Included will be how to determine responsibilities, gather resources, define the elements and implement the initiatives for the success of your loss prevention program.

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

 

 

 

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