3% Loss of Gross Revenue from Employee Theft

A slight switch from my normal retail theme: a great article from NCR related to employee theft in restaurants. Studies have shown that employee theft can account for a 3% revenue loss.  Having spent 7 years in restaurant management, I can vouch for this.

 According to the National Restaurant Association, employee theft accounts for a loss of approximately 3% of annual sales.  This short list below gives you some of the ways employees may be stealing from you:

1. Transferring self service items
2. Giving away self service items
3. Short ring
4. Using lower priced liquor
5. Placing tip jars next to the register
6. Comping checks after they have been closed
7. Comping checks after printing
8. Claiming phony walkouts

Hopefully this gives you some "food for thought"!  You can find the entire article here: http://blogs.ncr.com/hospitality/thoughtleadership/8-ways-your-employees-may-be-stealing-from-you/

Are you in the US and in need of no cost retail point of sale advice? I'm happy to help and can be reached on my cell at 208-340-5632 (mountain time) or via email at kevinantosh@gmail.com.

According to the National Restaurant Association, employee theft accounts for a loss of approximately 3% of annual sales. You may be wondering how to spot employee theft. This short list below gives some of the ways employees may be stealing from you:

• Transferring self service items (those that don’t generate a kitchen chit, such as coffee or soda) off a check that has been paid for with cash and reusing the same item on another check.
• Giving away self service items, such as a drink or dessert, to a guest with the expectation of receiving a larger than normal tip.
• Short ring – ring up a lower priced item and pocket the cash difference
• Using lower priced liquor and charging for call brands
• Placing tip jars next to the cash register – easy to put cash into the jar and ring “no sale” on the register
• Comping checks after they have been closed. Manager finds a check closed to cash by an employee who has already checked out. The manager reopens the check, applies a comp, closes the check and pockets the cash.
• Comping checks after printing. Employee will print a check for the full amount and present it to the customer. After the customer pays with cash, the employee comps an item off the check and pockets the difference.
• Claiming phony walkouts – Employee presents the check and quickly collects the cash. Employee tells manager that it was a walkout, pockets the cash and asks the manager to void the check.

Employee theft is serious business. In addition to the above suggestions, it may also be wise to look to at a employee theft deterrence software such as Restaurant Guard to figure out the best way for your business to address the issue.
- See more at: http://blogs.ncr.com/hospitality/thoughtleadership/8-ways-your-employees-may-be-stealing-from-you/#sthash.dHFEtJsh.dpuf

According to the National Restaurant Association, employee theft accounts for a loss of approximately 3% of annual sales. You may be wondering how to spot employee theft. This short list below gives some of the ways employees may be stealing from you: - See more at: http://blogs.ncr.com/hospitality/thoughtleadership/8-ways-your-employees-may-be-stealing-from-you/#sthash.dHFEtJsh.dpuf

According to the National Restaurant Association, employee theft accounts for a loss of approximately 3% of annual sales. You may be wondering how to spot employee theft. This short list below gives some of the ways employees may be stealing from you:

• Transferring self service items (those that don’t generate a kitchen chit, such as coffee or soda) off a check that has been paid for with cash and reusing the same item on another check.
• Giving away self service items, such as a drink or dessert, to a guest with the expectation of receiving a larger than normal tip.
• Short ring – ring up a lower priced item and pocket the cash difference
• Using lower priced liquor and charging for call brands
• Placing tip jars next to the cash register – easy to put cash into the jar and ring “no sale” on the register
• Comping checks after they have been closed. Manager finds a check closed to cash by an employee who has already checked out. The manager reopens the check, applies a comp, closes the check and pockets the cash.
• Comping checks after printing. Employee will print a check for the full amount and present it to the customer. After the customer pays with cash, the employee comps an item off the check and pockets the difference.
• Claiming phony walkouts – Employee presents the check and quickly collects the cash. Employee tells manager that it was a walkout, pockets the cash and asks the manager to void the check.

Employee theft is serious business. In addition to the above suggestions, it may also be wise to look to at a employee theft deterrence software such as Restaurant Guard to figure out the best way for your business to address the issue.
- See more at: http://blogs.ncr.com/hospitality/thoughtleadership/8-ways-your-employees-may-be-stealing-from-you/#sthash.dHFEtJsh.dpuf

According to the National Restaurant Association, employee theft accounts for a loss of approximately 3% of annual sales. You may be wondering how to spot employee theft. This short list below gives some of the ways employees may be stealing from you:

• Transferring self service items (those that don’t generate a kitchen chit, such as coffee or soda) off a check that has been paid for with cash and reusing the same item on another check.
• Giving away self service items, such as a drink or dessert, to a guest with the expectation of receiving a larger than normal tip.
• Short ring – ring up a lower priced item and pocket the cash difference
• Using lower priced liquor and charging for call brands
• Placing tip jars next to the cash register – easy to put cash into the jar and ring “no sale” on the register
• Comping checks after they have been closed. Manager finds a check closed to cash by an employee who has already checked out. The manager reopens the check, applies a comp, closes the check and pockets the cash.
• Comping checks after printing. Employee will print a check for the full amount and present it to the customer. After the customer pays with cash, the employee comps an item off the check and pockets the difference.
• Claiming phony walkouts – Employee presents the check and quickly collects the cash. Employee tells manager that it was a walkout, pockets the cash and asks the manager to void the check.

Employee theft is serious business. In addition to the above suggestions, it may also be wise to look to at a employee theft deterrence software such as Restaurant Guard to figure out the best way for your business to address the issue.
- See more at: http://blogs.ncr.com/hospitality/thoughtleadership/8-ways-your-employees-may-be-stealing-from-you/#sthash.dHFEtJsh.dpuf

According to the National Restaurant Association, employee theft accounts for a loss of approximately 3% of annual sales. You may be wondering how to spot employee theft. This short list below gives some of the ways employees may be stealing from you:

• Transferring self service items (those that don’t generate a kitchen chit, such as coffee or soda) off a check that has been paid for with cash and reusing the same item on another check.
• Giving away self service items, such as a drink or dessert, to a guest with the expectation of receiving a larger than normal tip.
• Short ring – ring up a lower priced item and pocket the cash difference
• Using lower priced liquor and charging for call brands
• Placing tip jars next to the cash register – easy to put cash into the jar and ring “no sale” on the register
• Comping checks after they have been closed. Manager finds a check closed to cash by an employee who has already checked out. The manager reopens the check, applies a comp, closes the check and pockets the cash.
• Comping checks after printing. Employee will print a check for the full amount and present it to the customer. After the customer pays with cash, the employee comps an item off the check and pockets the difference.
• Claiming phony walkouts – Employee presents the check and quickly collects the cash. Employee tells manager that it was a walkout, pockets the cash and asks the manager to void the check.

Employee theft is serious business. In addition to the above suggestions, it may also be wise to look to at a employee theft deterrence software such as Restaurant Guard to figure out the best way for your business to address the issue.
- See more at: http://blogs.ncr.com/hospitality/thoughtleadership/8-ways-your-employees-may-be-stealing-from-you/#sthash.dHFEtJsh.dpuf