: Many restaurant owners leave purchasing to managers

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Why it works or chefs who order what they need without tracking dry goods, food and alcohol costs. Since few owners check costs, no one checks to see if costs are higher than necessary. Employees therefore seemingly have free rein to take what they like without fear of being caught by owners or management. Solutions: Conduct daily inventory counts: Restaurant owners should do a daily inventory check themselves. Check inventory against POS reports: Check your physical inventory counts against POS inventory management reports to check for discrepancies.


The best restaurant POS systems include ingredient-level inventory tracking. Check our review of Clover and our TouchBistro review for platforms with that feature. Handle ordering personally: Ask your chefs and managers greece telegram phone number list what the restaurant needs and order it yourself, so you know what you have and what it costs. Use security cameras: Install security cameras in the pantry, bar and kitchen to monitor who handles dry goods, food and alcohol, and when they access these items.


Offer employees discounts: Discount food to your employees to minimize the need for stealing. FYI Many retailers and restaurants use inventory software to ensure stock is properly accounted for and to detect theft faster. 3. The employee voids checks and pockets the money. A common way for employees to steal cash is by voiding checks. What happens: A server takes an order for a table, and the total check is $100. If the table pays the bill in cash, the server voids the check and takes $100 out of the register.