Restaurant and Food Service Loss Prevention

Providing Best Practices to the Food Service Industry

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: improving food costs, policies and procedures

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

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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