Common cheating places in restaurants
Through investigation, it is found that employees often "give the green light" at the checkout counter, warehouse, back door of restaurant and kitchen, and restaurant managers should start from these places to put an end to bad habits.
Four common cheating methods at cashier's desk
1. Flying list: The flying list means that the cashier at the front desk deliberately gives the dishes to customers or their relatives and friends "for free" without entering the price of the dishes in the cash register.
2, possession of small coffers: Some front desk cashiers often hide the money they sell in their pockets instead of entering the cash register because they can't help the temptation of money.
3. Forge the return form or steal it with counterfeit money: The cashier uses the relationship with the counter supervisor to forge the return form in partnership, thus stealing money. Or use your own counterfeit money to find it for customers or put it in the cash register.
4. Overselling: When placing an order, the waiter deliberately increased the number of dishes and sold them to old customers.
Four common cheating methods in the back door of warehouses and restaurants
1, shoddy, colluded with delivery suppliers, forged false food purchase orders, and embezzled the purchase expenses of restaurants.
2. Steal the ingredients from the warehouse, then pack the empty ingredients in the warehouse and sell the stolen ingredients outside.
3. The clerk uses the back door to transfer the ingredients and furnishings of the restaurant and sell them.
4, employees desertion lazy rest by the back door.
Three common cheating methods in the kitchen.
1. Stealing food: kitchen staff steal raw materials by taking advantage of their work. For example, the roast duck that could have been cut in half was deliberately cut into two plates, and the rest of the uncut roast duck was eaten by itself.
2. When nobody is around at night, I will steal the door and make supper with the leftover ingredients.
3. Stealing tools: kitchen staff use their work to steal kitchen supplies (pots, plates, spoons, etc.). ) and take it to your home for use.
The above summary is that restaurant employees are easy to steal food and take it while working. As a restaurant owner, if you want to put an end to these cheating behaviors, you have to ask the manager to submit the monthly operating income report, profit expenditure analysis report, raw material analysis report and ingredient difference report of the restaurant every month. If a large number of deviations are found in a report, it means that the restaurant has the problem of stealing food to get food. Pay special attention to the use of drinks and meals, which are often the easiest to be stolen. If you are worried that someone will use the relationship to cover up, you can use app catering software to help you manage your employees. The sales and operation of restaurant dishes can be seen at a glance as long as you look at the data You can set the work authority through the established employee personnel file, and even if you are not in the restaurant, you can know the work situation of each employee like the back of your hand.
Having said that, the most important thing is to rely on yourself to cultivate the loyalty of employees, so that all employees in the restaurant are loyal to you, establish a team consciousness of taking the restaurant as a big family, treat employees as family members, and let them feel your intentions, so that the phenomenon of stealing vegetables will not happen. Only when people are United can restaurants operate better and business flourish!