| Restaurants, whether big or small, suffer from this kind | | | | Expensive items like alcohol should be kept in lock. |
| of theft carried out by their own employees. Usually | | | | Alcohol shouldn't be placed in open and either the |
| restaurants are such a busy place that it is very | | | | bartender, manager or the restaurant owner |
| difficult to keep track of everything served in the | | | | depending on the size of the restaurant should take |
| restaurant, which makes the job of inventory | | | | care of it. Alcohol is easy to consumer without a trace. |
| management very tedious. Here are some quick tips | | | | Expensive as well as inexpensive alcohol can also be |
| to make things easier for you as a restaurant | | | | sold to outside customers or vendors by the |
| manager or owner. | | | | employees themselves. Locking it up would discourage |
| Always ensure that new sale has been carried out by | | | | the employees from doing that. |
| issuing an invoiced against it. Once an order has been | | | | Keep your credit card machines in order to make sure |
| placed, no one can edit the sales invoice without the | | | | that all transactions by the customers are recorded. |
| permission of the person in charge of that whole affair. | | | | This will help you tally the exact sales at the end of |
| POS (point of sales) devices are a great help and will | | | | the day and also reduce the chances of credit card |
| earn you a lot of savings well above the cost you | | | | malfunction embezzlement cases. |
| incurred to get them. The head chef or bartender | | | | Security cameras in key areas where all the |
| should not give the delivery of the item asked unless | | | | expensive items are kept can greatly help reduce the |
| he is presented with the invoice or the ticket for any | | | | theft. They not only deter the employees but also help |
| particular order. | | | | increase the transparency in the working environment |
| Keep track of your inventory for food. Often the | | | | of the different areas. |
| restaurant staff may eat or fish away the food | | | | Access to the cash is also a very important decision. |
| outside the restaurant free or at a very low cost. | | | | Internal audit control procedures should be fool proof |
| Theft can also be possible when a truck with delivery | | | | and shouldn't allow anyone to mess with the |
| of the food items to cook arrives. A lot of employees | | | | restaurant's money. Only authorized personnel should |
| just get their hands on some of the inventory before it | | | | handle these matters with care and diligence. Regular |
| has even entered the inventory system of the | | | | intermittent audit would also help curb such |
| restaurant. | | | | malpractices. |