There are some very dishonest people out there and many restaurants are at their most vulnerable in the first few weeks after opening.
Of course, when you have to do the hundreds of things needed to open a restaurant, it's easy NOT to check and double-check new staffs references.
But when you first open up, that is when you are likely to suffer from the problems created by dishonest staff. Employees know that this is the best time for them to steal. They know that the management's attention may be on a million other things and not on security. This is particularly the case with staff who have the opportunity to steal cash.
Even if management spot errors, they can be explained away as a mistake and management may not have the time to investigate thoroughly.
Inventory control may not be as tight as it should be during those first few weeks, making it easy for staff to walk away with a bagful of steaks or salmon. Once these habits are established, they are hard to change.
Make sure that you are guarding against employee theft from day one.
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