Protect your bottom line by addressing critical areas where losses occur most frequently. From cash handling procedures to inventory management controls, this restaurant loss prevention checklist focuses on implementing comprehensive safeguards against theft and waste.
Based on research by the US National Restaurant Association, employee theft accounts for as much as 75% of inventory losses in restaurant. With the checklist, you can establish clearer protocols for opening and closing procedures, cash management, and inventory tracking, turning potential loss points into profit protection opportunities. Use it during regular audits to identify vulnerabilities before they impact your profitability.