Controlling Liquor, Wine, and Beverage Costs by Elizabeth Godsmark

Author:Elizabeth Godsmark
Language: eng
Format: epub
Tags: Restaurants, wine, beverages, costs, expences, food service
Publisher: Atlantic Publishing Group
Published: 2013-05-23T00:00:00+00:00

Table of Contents

Chapter 6: Theft

Insider Theft

This is an alarming fact: most types of beverage operations lose a crippling percentage of profits through insider theft. The vast majority of employees in the beverage industry are honest and hardworking; it is the small minority of staff that can ruin your business through dishonesty. Insider theft can often escalate if there are weaknesses in the following general areas of the operation:

• Lack of supervision. Theft from behind the bar, storeroom or storage areas is a major problem. Curb losses by increasing supervision, either in person or by means of strategically positioned security cameras.

• Proprietor attitude. Don’t make matters worse by treating all employees with suspicion. Get the honest staff on your side.

• Weak management. Unfortunately, some beverage managers compound the issue of insider theft by turning a “blind eye” and simply increasing prices to cover “shrinkage.” Owners need to question unwarranted price rises.

• Pouring costs (PC). A common danger area. These costs need to be carefully monitored, especially in relation to bartender productivity.

• Inventory records. This is one of the easiest areas for dishonest employees to “fiddle the books.” Tighten up your record keeping. Never leave inventory control to one person. Double-check.

• End-of-shift cash count. Another prime target area for insider theft. Never let a bartender reconcile the cash in the register at the end of his or her shift.

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