Inventory Control Basics for Foodservice

Foodservice inventory typically covers inventory stock or consumables/food, beverages, cleaning, and disposable supplies. These products are stored in a designated storage room area or other secure locations of the building. For the purposes of this paper when we talk about...

Type: White Paper

Sponsor: Axis Purchasing

HotSchedules Helps Quick Service Franchisee Group Save X3 in Labor Costs

West coast quick service group found structure and savings with HotSchedules employee scheduling software and HotSchedules Logbook.

Type: Case Study

Sponsor: HotSchedules

Four Considerations When Purchasing Insurance for Pizza Restaurants

Pizzerias have different insurance needs than other foodservice operations. Learn what type of insurance is needed, how to manage loss runs and how to choose the best agent.

Type: White Paper

Sponsor: The Upton Group

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It's almost summer: Is your restaurant set for the big stink?

Summer is just around the corner and so are the odors inherent when warmer weather and food mix at your restaurant. Here are six tips from the maintenance experts at Cintas to keep down the stink this summer.

Loss-prevention technology and the fight against employee theft

The U.S. Chamber of Commerce estimates that 75 percent of all employees will steal from their employer at least once. That’s a big number, and the restaurant industry isn’t immune.

Payroll pains: The mistakes killing your restaurant’s bottom line

There are three main payrolls risks: errors, cheating and compliance.

How restaurant chains can increase profits by improving energy and operational efficiency

By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily identify systems that are inefficient or improperly used.

A winning recipe — 4 tips to reduce liability in restaurants

To reduce the risk of liability lawsuits, restaurants should adhere to four strategies — attention, prevention, cooperation and mitigation.

Charitable collections – Taking Scrooge out of the picture

Make sure your cash collection container is equipped with a lock with a controlled key.

How to protect your restaurant from a fire

Poorly cleaned hoods and ducts account for 21 percent of all restaurant fires.

When an obvious security issue wasn’t – but was indeed

Do you know the warning signs of gang presence, to avoid their infiltration into your operation?

The anti-Robin Hood approach to inventory control

If you are confronted with peculiar and unexplained issues with cash management or inventory control, look beyond the 'usual suspects.'

What your bad employees don't want you to know

Outline disciplinary procedures, which are necessary to change counterproductive behavior and put the violator on notice that future violations could result in suspensions and perhaps termination.

The Hokey-Pokey approach to security and safety

When business priorities require our attention, the security and safety priorities may slide down the list when they are not ingrained into the culture as core values.

Your tolerance for cash shortages – bearable or terrible?

When errors do occur and the cash handling performance is not within established guidelines, the appropriate action should be taken to correct the behavior or performance and get them in compliance.

The top 13 risks to restaurant operations

By having the correct equipment, protocol and training in place, a restaurant will limit its risk and perhaps even reduce Workers' Compensation costs.

A forgotten key strategy in avoiding menu price increases

Including loss prevention in your strategies to counter higher costs may give you a competitive advantage, and add 3 to 5 percent to the top line.

21 business security tips for the holidays

A lot of cash is exchanged at restaurants during the holiday season, making them a target for robbery.

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Loss Prevention techniques, tools and applications on Pizza Marketplace.