As the saying goes: "Day and night defense, home thieves are difficult to prevent", as a restaurant manager, often encounter employees stealing food and stealing the phenomenon, even if the management system on how strict, there will still be loopholes exist. This use of the position of perennial payroll behavior, will not only cause a bad trend among employees, but also to the restaurant business burden, resulting in negative impact. For this undesirable phenomenon, restaurant operators should be how to prevent staff cheating behavior? Today I will give you tips, I hope to be able to help all restaurant owners, to reduce the occurrence of similar situations.

Restaurant common cheating place

Through the survey we found that employees will often be in the cash register, warehouse, restaurant back door, back kitchen, the four places "green light", so restaurant managers to start from these places, to prevent the occurrence of vices.

Checkout common 4 kinds of cheating

1, fly single: fly single refers to the foreground cashier intentionally do not enter the price of the sale of dishes into the cash register, and directly to the dishes "free" to the customer or their friends and relatives.

2, private coffers: because some front desk cashier will not be able to resist the temptation of money, often hidden sales of dishes out of money, not into the cash register but into their own pockets.

3, forged returns or take fake money to steal the pillar: the cashier to use the relationship with the counter supervisor, the two partners to create fake returns, thus stealing money. Or use their own fake money to steal in the form of a form to find to the customer or put in the cash register.

4, over-selling: waiters in the order, deliberately increase the amount of dishes and thus sold to regular customers

4 common cheating practices in the warehouse and restaurant backdoor

1, substituting good for bad, by colluding with the delivery of the supplier, forged fake list of purchases of food ingredients, in order to embezzle the restaurant's purchasing fees.

2. Stealing ingredients from the warehouse, then placing empty ingredients in the warehouse for packaging, and taking the stolen ingredients outside for sale.

3, the clerk used in the opening of the back door to transport goods, to transfer the restaurant's ingredients, furnishing supplies, for sale.

4, employees use the back door for desertion to lazy rest.

Three common cheating techniques in the back kitchen

1, stealing food: the back kitchen staff to use the work of stealing raw materials, such as the original can be cut into 2 plates of half a child's roast duck, intentionally cut into 2 plates, the rest of the uncut roast duck meat to eat themselves.

2. While no one is around at night, they open the door and use the leftover ingredients to make late-night snacks.

3, stealing tools: backroom staff use their work to steal kitchen supplies (pots and pans, spoons, etc.), to their own home use.

The above for you to summarize is the restaurant staff at work, easy to steal food to steal the specifics, as a restaurant owner wants to prevent these cheating behavior will have to ask the store manager to submit a monthly report on restaurant monthly revenue and profit and expenditure analysis report, raw materials analysis report as well as the ingredients of the difference between the report, the four major reports. If you find a large discrepancy in one of the reports, it means there is a problem with food theft in the restaurant. Pay particular attention to the use of beverages and meals, as these products are often the most vulnerable to theft. If you're worried about someone using connections to cover up from this, you can use the Micro Meal Maker app restaurant software to help you manage your staff. Restaurant food sales, business conditions, just look at the data can be clear at a glance, through the establishment of the staff personnel file, to set the job permissions, even if you are not in the restaurant, you can also be on each employee's work as well as the situation.

Said so much, the main thing is still to rely on you to cultivate staff loyalty, so that the restaurant has all the staff are loyal to you, the establishment of the restaurant as a large family team consciousness, really treat the staff as family members to treat them as well as to let them feel your heart, then the phenomenon of stealing food like stealing will not happen, only the hearts of the people Qi, the restaurant can be operated better, the business will be! The only way to do this is to have a better restaurant, and business will flourish!