D. B. "Libby" Libhart / D.B. “Libby” Libhart has more than 30 years of experience in the loss prevention industry. He has provided security and safety leadership in retail settings such as department stores, drug stores and quick-service restaurants. Before launching his own company, LossBusters, Libby served as the Senior Director of U.S. Security and Safety for McDonald’s Corp. He entered the QSR industry with Taco Bell and subsequently YUM Brands.
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Is it real or counterfeit? Practical tips in detecting counterfeit currency

Recognizing fake bills comes down to training that is easy to comprehend and makes sense, yet doesn't slow down the operation.

Could be deadly, but essential for restaurant operations

If you have CO(2) fill ports or storage tanks in tight enclosed quarters, lower levels, or have older systems or systems that have not been inspected by qualified personnel, have them inspected immediately and install monitoring systems to detect unhealthy levels of carbon dioxide.

Would YOU resist a robber?

The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the combination.

The Secret Decoder Ring and Loss Prevention

Over the holidays I watched “A Christmas Story” for the gazillionth time. One of the scenes in the movie is Ralphie getting his secret decoder ring to unlock the mysteries of the universe.

But I thought it was being done – Inspecting the expected

We may have too much faith that it cannot happen, or won’t happen or we’re simply naïve. Perhaps we don’t seek, therefore we don’t find.

Wrestling with a million dollar baby - skimming

The restaurant industry is rife with ways to lose profitability. Just when you think you have things buttoned up, a new twist comes along that can threaten your business and you may not even know about it.

A leopard that couldn’t change its spots

What exactly do you know about employees assigned to handle your deposits?

Personal safety tips for the holidays

D.B. "Libby" Libhart has more than 30 years of experience in the loss prevention industry.

One is the loneliest number

Having a lone employee on a late night shift raises the risk of robbery and employee theft.

The art of building a bank

It has nothing to do with concrete blocks and mortar. Cranes and bulldozers are not involved, and it has no reference to the facility where you make your deposits or take out a loan.

Don’t wait ‘til Halloween to ghost hunt

The assistant manager was in charge of inputting hours worked by employees into the back office system. She was very diligent in making sure employees were paid accurately and that the employees were punching in and out correctly.

What’s the worst that could happen?

Back door security is one of the most serious breaches and most often violated of all security policies, assuming that such a policy exists.

Delivery driver dilemmas

  The order was placed from an unsavory part of town in Newport, R.I. The eyes of the driver delivering the pizza were sweeping from side to side as he drove down the dark street, his knuckles gripping the wheel a bit tighter than usual.

Protecting employees from workplace violence

In Panama City, Fla., a man called a local restaurant and threatened "to drive my truck through the building and kill everyone," following a domestic dispute with his wife who was employed there. He made good on his promise smashing through the Waffle House and hitting his wife with his vehicle.

Teach employees how to react in dangerous situations

Yasin Sara was robbed at his Y & S Supermarket this past week in Tampa, FLa. Sadly the robbery turned tragic when Sara confronted the gunman and was shot in the chest.

Burglary prevention tips

Restaurant owners face many assaults on their businesses. The perpetual rise of commodity prices, unexplained inventory shortages, labor issues, and the constant threat of robbery and internal thefts are everyday threats.

You can’t get mustard only here

Always make sure you're in the right place.

How are we short?

"What? What do you mean we are out of product? Did you check the cooler and stockroom? How could we be out? I know I ordered plenty and checked it all in. What happened to it?" So goes a mysterious disappearance of a food item.

Who does it hurt really?

At a big box home center this week my wife and I picked out base cabinets for our laundry room. We needed two, but there was only one in a box on the large shelf.

5 common mistakes made with safes

We work hard in the restaurant business to provide our customers the food they desire. With efficient operations, we have enough inventory to convert raw products into meals that customers pay for usually at a register.

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