Not all restaurant theft is stealing cash or eating food without paying for it. Some acts of dishonesty may not show up as shortages in your register or be easily detected through inventory counts. Here are some methods of theft and fraud that you may not always think about in a food service environment.
Providing Best Practices to the Food Service Industry
Mar 14, 2012 10:30:00 AM
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?
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.