Restaurant and Food Service Loss Prevention

Providing Best Practices to the Food Service Industry

The Kaleidoscope of Loss Prevention

Posted by LP Innovations

Oct 26, 2011 3:48:00 PM

Do you remember, as a child, looking through a kaleidoscope and seeing all the various colors and designs? Every time you turned it, a new design would appear with a different color. Sometimes blue circles would appear; next it might be red squares, or a combination of both. You may have continued to turn it repeatedly to see if you could have your favorite color or design appear over and over again.

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Topics: loss prevention development

Is your food service loss prevention program a "spork"?

Posted by Ray Esposito

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.’).

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Topics: loss prevention development, loss prevention programs

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

The Challenges of Seasonal Restaurant Operations

Posted by LP Innovations

Jul 14, 2011 11:30:00 AM

Summer is in full swing here in the Northeast.  One now gets to experience the great restaurants across New England that are often closed during our winter months. The food, the atmosphere and the people are what make these summertime eateries unique, but so aren’t the challenges to the owners and operators during this season.

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Topics: loss prevention development, policies and procedures

 

 

 

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