Fraud & Theft Control
Restaurants, Cafes, Hotels and Bars have a constant challenge to control stealing and dishonesty.
Where there are large amounts cash, food and liquor, combined with inadequate controls, there are sure to be thieves and con-artists, ready to take advantage.
Use these in-depth resource articles, combined with control systems and checklists from the Download Center, to protect the integrity and profitability of your business.
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Theft of money and theft of goods can occur by both customers, employees and from other external sources. Employee and customer safety are also very important, and by following many of these guidelines it will help protect the business, it's employees and it's clientele. keep reading
There's no avoiding Facebook, Twitter, SnapChat and a wide range of review websites. Staff and managers need guidance on what is acceptable usage - use this template to create a policy that everyone can understand and follow. keep reading
Joe Dunbar is the 'Food Cost Wizard', and it's my pleasure to interview him for this podcast. Accurate data and 'the numbers' are essential to know what's really happening with restaurant and bar sales, production costs and the strengths and weaknesses of a menu. keep reading
You call it shrinkage, waste, 'unders', discrepancies or theft. What do they call it? It's the grey areas that cause problems: drinks or food for friends and family, sloppy work that results in waste, or taking home left-overs. Grey has to become black or white. Does the culture you've created reward honesty, or overlook those who break the rules? Do the consequences encourage the behaviour you desire...or the opposite? keep reading
With more ways to communicate and fewer inhibitions, it's easy for staff dislikes and arguments to escalate into cyberbullying. It's essential for businesses to have clear guidelines for staff on what is acceptable and unacceptable behaviour. keep reading
This Theft Policy is written in clear language that everyone can understand, and should be signed by all staff when they commence, or when the new policy document is introduced. The message is important and unmistakable. keep reading
Many hospitality venues have poor controls over cash, food, alcohol and equipment - no wonder profits are under pressure. There may also be a culture of 'help yourself', that management finds too hard to handle - it all adds up to a very expensive problem. keep reading
In every fraud investigation, there are familiar red flags that have gone unnoticed for some time, allowing the fraud to continue. This detailed article looks at fraud in payroll, credit policies, purchasing, cheques and financial statements. Do you know what to look for? keep reading
The first article looks at problems that can occur with dishonest delivery, storage and inventory control. The second article goes into theft of food, either cooked or before preparation. keep reading
This article looks at alcohol related thefts once the alcohol has made its way to the coolers and shelves in the bar. It also looks at how servers can profit from the theft or manipulation of sales receipts. keep reading
Research on the ways that liquor theft occurs reveals some surprising results. And just becaue an employee is happy, or you have an automated pouring system doesn't mean you are protected. This is an important article. keep reading
Employers are obliged to provide a safe, healthy workplace. But estimates say 15% to 20% of staff are abusing alcohol, drugs, or both while on the job. Identifying the problem is an essential first step. keep reading
A strategy to cut bar costs must include measures to limit employee theft. This will involve strengthening policies and procedures, tighter control of stock and more secure cash handling. keep reading
To find out about a candidate's ethics, it's important to probe their experience & dilemmas they have faced in past work. Behavioural interviewing techniques are the key to doing this well. keep reading
Do you have employees refusing to take a vacation, or large amounts of time off? Many aspects of 'model' behavior can actually be a red flag to warn you of potential fraud or embezzlement. keep reading
Anyone that works for you could be stealing. The best thieves in your business are those you'd never suspect - that's why they're successful. Check these 6 problem areas and take action. keep reading
It's meant to be a security machine, but it can be manipulated by people after easy cash or credit-card information. Check these procedures to see if your systems need improvement. keep reading
It happens. We spend so much time managing 'problem staff' and don't give enough time to the reliable and hard-working. Smart managers avoid repeating mistakes: check where you may be going wrong and how to fix it. keep reading
Caught a thief lately? Maybe you have suspicions but haven't found the source of the problem. This famous list may help you track down the culprit. keep reading
Sometimes poor staff behaviour and motivation is, in fact, quite logical! The reasons listed here are at the root of most performance issues. As the issues are clarified, the solutions become obvious and easier to achieve. keep reading