Restaurant and Food Service Loss Prevention

Providing Best Practices to the Food Service Industry

Why most restaurant operators fail at generating associate awareness

Posted by LP Innovations

Sep 17, 2012 11:30:00 PM

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.

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Topics: improving food costs, employee awareness

4 Key Loss Prevention Fundamentals to Impact Your Food Cost

Posted by LP Innovations

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. 

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Topics: improving food costs

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

Reduce restaurant theft with good employee relationships

Posted by LP Innovations

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?

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Topics: improving food costs, preventing theft

Don’t let kindness “nibble away” at your food costs

Posted by LP Innovations

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?

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Topics: policies and procedures, improving food costs

Be “In the Know” to prevent employee theft and food cost increases

Posted by LP Innovations

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.

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Topics: improving food costs, preventing theft

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

An “Opportunity” to reduce food costs in your restaurant

Posted by LP Innovations

Jul 18, 2011 10:00:00 AM

When we think about food costs, we should think of them from two different areas; Base Food costs and Opportunity Costs. Collectively, they make up our total food costs, which is the key factor in determining the profitability of any food service location. But one of these areas can provide you with the greater “opportunity” to reduce your costs and improve your overall profitability.

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Topics: loss prevention development, improving food costs

 

 

 

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