Theft is going to happen in your hospitality business – it’s a reality you have to prepare for. Theft can happen in a number of ways and it doesn’t always occur with malice behind it – sometimes it’s as simple as an employee cracking open a beer at the end of a long shift, without realizing the impact this will have on your business in the long run.
There are a number of ways you can reduce theft and waste in your business. In this lesson, chef turned restaurant consultant Ryan Gromfin shares his pro tips to help you stay on top of your finances.
Learn hospitality skills for today’s world, including:
- How to reduce kitchen theft in your venue
- How to fill out a key item inventory report and why it matters
Venue owners, keep your costs under control with this expert advice.
Former chef Ryan Gromfin is a consultant for the restaurant industry. He uses his extensive experience to help owners and managers reduce costs and increase profits.