How to Prevent and Catch Restaurant Employee Theft

How to Prevent and Catch Restaurant Employee Theft Ebook

Employee theft is a big problem in the restaurant industry.

According to the National Restaurant Association, it is estimated to be the equivalent of about 4% of a restaurant’s bottom line, in QSRs it may be as high as 7%. A staggering amount in such a thin margin industry.

In this ebook, we cover the three most common methods of employee theft and provide advice on how to reduce the chances that they occur at your operation. Topics include:

  • How to reduce theft with better cash management
  • How to spot and prevent employee theft at the POS
  • Ways to prevent inventory theft
  • What is wage theft and how does it occur

Excerpt from the Ebook

Introduction: How to Prevent and Catch Restaurant Employee Theft

Employee theft is a big problem in the restaurant industry. According to the National Restaurant Association, it is estimated to be the equivalent of about 4% of a restaurant’s bottom line, in QSRs it may be as high as 7%. A staggering amount in such a thin margin industry.

At Livelenz, we sometimes joke that as a restaurant owner, if you have employees, you have an employee theft problem. It sounds harsh, but if you are running a busy restaurant, have dozens of employees, and industry standard level turn-over, it is almost a mathematical certainty that you are losing money to employee theft.

Eliminating all employee theft is not a realistic goal, but in this ebook we will cover three common methods of employee theft: theft at the Point of Sale (POS), theft of inventory (liquor, food, etc) and theft of time (wages). Then we provide real world examples, based on decades of experience, on how it occurs and provide advice on how to reduce the chances that they occur at your operation.

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