| If you own a restaurant, or are planning on owning a | | | | safes" to prevent access to money that is kept on |
| restaurant in the near future, you may already be | | | | site. Make frequent cash deposits (both to the drop |
| aware of the unique security risks associated with | | | | safe and to your bank), in order to limit the amount of |
| owning and running a restaurant. Among other | | | | money on the premises. In addition to an alert staff, |
| security risks, you should consider the risk of internal | | | | surveillance cameras and similar security devices can |
| theft (employee theft of money or goods), robberies, | | | | prevent robberies. |
| and scams. | | | | Scams are, unfortunately, a danger that almost any |
| Hiring employees you trust is a great start towards | | | | modern business can fall victim to. Common scams |
| preventing internal theft. Be selective when hiring. | | | | include the use of stolen credit cards, check forgery, |
| Simply checking with a potential employee's | | | | false claims against the restaurant, and credit card |
| references is a good start, but you may also want to | | | | skimming. Using a trusted credit-card processing |
| ask for a background check. Know your managers, | | | | company can help protect you in most credit-card |
| and be careful when entrusting anyone with access to | | | | related instances. Make sure staff follows your |
| money and credit card information. Many restaurant | | | | established rules for checking card signatures. Many |
| Point of Sale (POS) systems keep track of voided | | | | establishments no longer accept checks as a |
| sales and other important information that can help | | | | preventative against check fraud or forgery. |
| locate any discrepancies. Have a trusted employee | | | | False claims against the restaurant - incredibly hard to |
| double check all end-of-shift sales information. | | | | predict or prevent - may include: claims of food |
| Internal theft may also include theft of goods, especially | | | | poisoning, over-charge claims, or claims of terrible |
| in a restaurant environment. Maintain a consistent | | | | service, just to name a few. Surveillance cameras can |
| inventory system, and track any wastage that occurs. | | | | prevent many of these, and will aid in the resolution of |
| Wastage may include spoiled or damaged products - | | | | most other such claims. |
| but it could also include food eaten by employees. | | | | If a claim is made directly to the restaurant, gather as |
| Maintaining an inventory will also discourage staff from | | | | much information as necessary prior to granting any |
| giving away unauthorized "freebies." | | | | concessions of money or product. Review security |
| External theft may occur in several ways, the most | | | | camera footage to find out what really happened. |
| common of which will probably be guests who leave | | | | Have a policy in place for dealing with these claims, |
| without paying, or the "dine and dash." Although there | | | | from the everyday to the severe. In extreme situations |
| is no sure-fire way to prevent this, other than asking | | | | it may be necessary to seek legal council. |
| guests to pay prior to eating, you can minimize the | | | | Running your own business - whether a restaurant or |
| likelihood by making sure that your servers are alert. | | | | any other establishment - comes with its own unique |
| Encourage an atmosphere of teamwork and | | | | set of challenges that you may not be aware of until |
| communication among your staff members. | | | | you have opened your business. As a restaurant |
| External theft may also include robbery - which is | | | | owner, it is your responsibility to take steps to |
| similarly difficult to prevent. Limit the amount of cash | | | | safeguard the security of your business, your |
| that is on hand in your establishment by using "drop | | | | inventory, and your employees. |