What’s harder to control in pilferage in
food items are those that are non portioned, like condiments, oil,
butter and the like. So how do we prevent our employees from stealing
these?
First of all, we should look at how they can take advantage of our inventory. They can:
- store some in plastic/cellophane containers and take them home for use.
- for ready mixes like waffle mix, sauce and the like: they can dilute it in water at the expense of less quality
- buy food from your stall using customer’s money by mischarging them.
- have other people take the stolen goods for them, then meet them up far away.
- Well we can reduce these circumstances by:
- making sure receiving of inventory is very important. Have them double count inventory before receiving them.
- doing random spot checks (or have someone do that for you) for belongings that can be used to steal goods. Also perform random check of their bags.
- having a suggestions/comments box.
- never letting guests, off-duty crews and crews of other stalls stand by the food cart.
More importantly, for preventing
pilferage in the food retail industry, take no prisoners. Super firm
control should be implemented, and exempt nobody. Employees must always
assume that they are never indispensable, and the owner knows that
everyone is subject to temptations.
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