Published December 10, 2015
Loss prevention has lately been publicized by Food Network shows that feature mystery diners, hidden cameras, and other forms of spying on restaurant employees to find the culprits behind missing food, cash, or alcohol. The problem with these shows is that they focus on finding and punishing employees instead of stopping shortage problems before they happen. While mystery diners are useful, they must be supplemented with simple techniques for keeping an eye on your business day-to-day.
The best way to keep your business running smoothly is to be there. Don’t just stay in your office, walk the floor and interact with your servers and kitchen staff. Drop in when people aren’t expecting you to make sure that quality doesn’t dip when you have to be absent. If you’re still worried that someone on your staff may be skimming, ask trusted friends and relatives to come to your business and act as mystery diners.
You don’t want to be draconian when trying to prevent loss at your restaurant. Keeping your staff properly supervised and nipping potential chicanery in the bud is much more effective than firing people after things have gotten out of hand.
Read the full article here: 10 Ways to Step Up Loss Prevention
Published December 10, 2015
If your restaurant is mindful about sourcing ingredients locally and from ethical producers, it’s great PR to highlight this fact. You can, of course, mention your ingredient sourcing policies on your menu, but there are other ways to highlight your restaurant’s ‘food story.’ Design elements like signage, graphics, and even furniture and building materials can all educate your customers about your food philosophy. You also need to train your employees to impart the message you want your customers to hear. No detail is too small.
Read the full article here: How to Use Your Restaurant Design to Tell Your ‘Real Food Story’
Published December 10, 2015
Harvest Public Media has a piece that investigates why fast casual concepts like Panera are taking the restaurant world by storm. They journey to Colorado, arguably the heart of the fast casual revolution, to figure out why these restaurants are so appealing. They found that fast casual’s ascendance may have been helped by the 2008 recession that caused people who would have previously eaten at sit-down places to look for cheaper options. These customers still expected the food quality at restaurants they visited to be high, generating demand for premium quick service options like Chipotle and Smashburger.
Read the full article here: Why Fast-Casual Restaurants are Surging
10 Proactive Loss Prevention Strategies
Loss prevention has lately been publicized by Food Network shows that feature mystery diners, hidden cameras, and other forms of spying on restaurant employees to find the culprits behind missing food, cash, or alcohol. The problem with these shows is that they focus on finding and punishing employees instead of stopping shortage problems before they happen. While mystery diners are useful, they must be supplemented with simple techniques for keeping an eye on your business day-to-day.
The best way to keep your business running smoothly is to be there. Don’t just stay in your office, walk the floor and interact with your servers and kitchen staff. Drop in when people aren’t expecting you to make sure that quality doesn’t dip when you have to be absent. If you’re still worried that someone on your staff may be skimming, ask trusted friends and relatives to come to your business and act as mystery diners.
You don’t want to be draconian when trying to prevent loss at your restaurant. Keeping your staff properly supervised and nipping potential chicanery in the bud is much more effective than firing people after things have gotten out of hand.
Read the full article here: 10 Ways to Step Up Loss Prevention
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