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.
Providing Best Practices to the Food Service Industry
Mar 14, 2012 10:30:00 AM
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?
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.
Aug 11, 2011 10:30:00 AM
Topics: employee theft