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.
Providing Best Practices to the Food Service Industry
Sep 17, 2012 11:30:00 PM
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.
Topics: improving food costs
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?
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?
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?
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.
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.
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.