what should I do if someone takes kickbacks in the restaurant operation? As we all know, catering procurement is an important link in catering projects, which is directly related to the procurement cost and production cost of a restaurant. Moreover, catering procurement plays a very important role in the quality of restaurant dishes. Although the status is important, it is really nerve-racking that catering procurement cannot be managed systematically. However, you should know that there are 1,111 problems, and there are 1,111 solutions to them. So what should someone do if they take kickbacks in food and beverage procurement? Please look at some ways to control kickbacks compiled by Xiaobian for everyone, hoping to give you some reference. Careful selection of procurement personnel Everyone knows that procurement is a "conscientious job", so the quality and morality of procurement personnel become the primary conditions for selection. The selection of buyers should be based on the personal quality of buyers. Compared with quality, the knowledge and experience of the buyer is secondary. To choose a person who is honest and frank and is not tempted by small favors, he must be well educated. Of course, if you don't trust people, you can try to hire friends and relatives you know well, but this may also cause some troubles to your management. Regular market research is the most widely used method for restaurants to prevent kickbacks. The personnel who carry out market research can be full-time, financial personnel, administrative personnel or even managers, and they can also take turns to conduct the investigation. But it's best to keep this job secret so as not to cause conflicts between employees. Acceptance of Warehouse, Procurement and Kitchen In order to prevent kickbacks, warehouse, procurement and kitchen should be accepted, which is similar to "separation of powers" and is very effective in the management of restaurants, especially in preventing shoddy work and cutting corners. It must be borne in mind that the warehouse and kitchen must not be influenced by purchasing. Strength of financial supervision After the suppliers and buyers quote, the financial department shall conduct inquiry and price verification, and implement pricing monitoring. Restaurants can implement the "double cashier" system when conditions permit, with two cashiers, one in charge of the expenditure of money and the other in charge of the income of money, which can better control the entry and exit of money. The financial department will send people to conduct market research every week to supervise the investigation of buyers. The phenomenon of taking kickbacks is not uncommon, but it does not mean that managers can let it go, and a good management can make a good restaurant operation. Therefore, stop taking kickbacks, and you should remember all the above points.