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Who is guilty, the one who steals or who lets steal? Keys to avoid shrinkage in a restaurant

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It is according to several studies in the United States, a 75% sector employee admits he has stolen sometime in the restaurant where she works; a figure that offers a rather negative picture of the performance of professional restoration. Could we move this data to our country?

My experience says that for many professionals the line between self-consumption, the invitation, neglect and theft is very thin. It's more, for many there is only an offense if you are caught. To make it look.

In consecuense, and taking into account these data, we must be prepared to control and manage some scenarios that may be negative in our daily operations, especially when direct impact on the box at the end of the day.

For it, I have made this list several points to keep in mind and that can serve as "alarms" minimize the most of this loss unknown:

Security protocols

According Peter Drucker, everything is controlled, improvement. Monitoring processes are strategic cash flows, and often we do not consider. I still surprised when I see many hoteliers never bow box, nor do they know what an X or Z closure, or bottom opening ...

Perform surprise cash counts, closures box with the shift change and control deviations cash balances avoid unnecessary temptations our staff. Not forget that the opportunity makes the thief.

Selection and incorporation

An important point is the prevention, and we can do it improving the selection and incorporation of staff to our team. It is true that the daily rhythm does not always allow us to make recruitment conditions and is there when, If you do not have a database updated in our company, we usually pull friends or acquaintances, we help save the turn.

as hoteliers, we usually have a sixth sense for profiling and know how they fit together or act with the rest of the team, but this is not mathematical, so we do not rule out the candidate ask for references.

Once incorporated, It must be informed through an operations manual and the internal system of management processes and effective charges, as well as measures and sanctions put in place to avoid these unknown losses.

Yes invitations, but controlled

The first person an example by is the employer. I know homeowners who pay their money and own consumption invitations that perform in their own establishment and I think that is an extraordinary example, plus a good warning for the rest of the team. Even the boss pays here!

Nevertheless, establish policies or systems of control over self-consumption and invitations staff It is the way. On the other hand, gross margin control (Unlike inventories over the month consumption) It will allow us to detect deviations.

Unwelcome oversights

As people we are, Anyone can make a mistake at some particular time and register wrong order or not score a sale. This means that the customer does not serve the dish you ordered and, so, It should be changed to the right, or not charge a product that has served.

This is a decline for the business and its attendant costs to spend a few extra resources to the development and preparation of the new dish; time and money that is not usually recover. A solution to minimize as far as possible such failures through management systems for POS and reinforced in procedure manuals.

If everything is in writing, employees can use this guide to avoid errors.

The scourge of 'Sinpas’

While more and more restaurants that have installed security cameras throughout your establishment (and not only to control the customer, but also the employee), the landlord is still exposed to unlawful practice perform very few diners: the famous 'SINPA'. Or what is the same, entering a restaurant, eat and run without paying the bill.

Although it is difficult to be aware of all the 24 hours of the day, we must train our middle managers to be aware of people entering and leaving the restaurant, and they may have the authority to exercise the right of admission or even chase the runner if necessary.

As usual, The most important is go to the root of the problem and create a satisfying work environment that reduces recklessness and play all together against those inevitable actions that make us lose money.

Writing this article, I remembered a phrase my mother told me: Who is most to blame, the one who steals or who lets steal?

Who is guilty, the one who steals or who lets steal? Keys to avoid shrinkage in a restaurant
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About the Author

Oscar Carrion

I'm a lucky guy that life has given him much more than I expected. I teach at the University Institute for Tourism Research. I am Director of the Master in Restaurants & F&B Hospitality University of Alicante.

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