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Research by the Food Chain Workers' Alliance paints a dismal picture of working wages and conditions throughout the industry's five core segments – farmers, processing facility employees, distribution, grocery store employees and restaurant/foodservice.
Employee Hotlines encourage employees to report incidences when they observe unsafe conditions or inappropriate behavior, and promotes a culture of ethical behavior and honesty.
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.
I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department).
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.
Recognizing fake bills comes down to training that is easy to comprehend and makes sense, yet doesn't slow down the operation.
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.
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...
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.
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.
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.
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.
D.B. "Libby" Libhart has more than 30 years of experience in the loss prevention industry.
Having a lone employee on a late night shift raises the risk of robbery and employee theft.
Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.
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.
Back door security is one of the most serious breaches and most often violated of all security policies, assuming that such a policy exists.
National Restaurant Association joins SCA to promote training and hygiene in September and beyond.
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.
Canada's Pizza Hotline mourns the loss of a delivery driver.
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