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?
Providing Best Practices to the Food Service Industry
Jan 11, 2012 9:45:00 AM
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 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.