It's counterfeit! Now what do we do? - Part 3

Training your employees on how to detect counterfeit, and what to do when it occurs is an essential element of loss prevention and cash management plans.

The most important issue facing restaurant owners today: tip reporting

I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department).

NRA 2012: Cintas

Cintas launched its new floor care program at the 2012 NRA Show in Chicago. The company's floor-care solutions were created around three central themes: protect, maintain and deep clean.

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.

Could your restaurant survive a 15% decrease in business?

The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply point at one entity and say, “It’s this guy, right here.” In...

Gloves! The Controversy Continues – Part 2

There is a general agreement that hand sanitation is a problem, but how that problem is best addressed is not always clear. The arguments to wear gloves and to not wear gloves are both persuasive.

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.

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.

There's nothing to eat

Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.

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.

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.

Partnership puts food safety in spotlight

National Restaurant Association joins SCA to promote training and hygiene in September and beyond. 

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.

Murdered employee inspires pizza CEO to lobby for law change

Canada's Pizza Hotline mourns the loss of a delivery driver.

California law requires safety training for foodservice employees

Deadline for the state's 900,000 employees to be in compliance is July 1.

Slippery when wet – A mop bucket mentality

I first noticed the unmistakable sound of a mop bucket being pushed across a tile floor. I glanced over at the shift manager as he rolled the bucket of hot sudsy water toward the doors.

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