Take a bite out of employee meal fraud with these tips and procedures

Did you know that more than 50% of all QSR employees eat for free, regardless of restaurant policy?

And, up to 40% of employee meal discounts are fraudulent? That means you could be losing more than $300 a month from employee meal fraud!

Stop giving away free meals and give your revenue a bump. Watch this OpsWise video for 10 tips and procedures you can implement today to reduce employee meal theft and abuse.

 

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Hi! This is Claire from Delaget!

Are members of your QSR team taking advantage of your brand’s employee meal policy? Nationwide studies suggest that they probably are… In fact, more than half of all employees eat for free, regardless of restaurant policy. And, up to 40% of employee meal discounts are fraudulent. Now is the perfect time to review your employee meal policy and procedures to make sure fraudulent activity isn’t cutting into your revenue . Here are 10 tips and procedures that you can implement today to reduce employee meal theft and abuse:

  1. Establish a threshold or budget for employee meals. A range between .75% to 1.25% of sales is a best practice in the QSR industry.
  2. Define your employee meal policy in writing. Post the policy for employees to reference, include it in your employee handbook, and review it from time-to-time to keep it up-to-date.
  3. Ring up employee or manager meals in the POS prior to eating – preferably on a front counter register – and file the receipt documentation with the cashier’s paperwork.
  4. Don’t allow employees to make their own food. This includes above-store-leaders and restaurant managers.
  5. However, there is one exception to this rule. When you’re training on a new menu item, team members can practice by making their own food. When this happens, make sure everything that your employees eat is accounted for in the POS.
  6. Set limits for your employee meal policy. This can include:
    1. Having team members become eligible for a meal discount after a certain number of hours worked.
    2. Setting a maximum amount that is allowed for managers, employees, and off-duty employees.
    3. And determining if employees can purchase from the entire menu at a discounted rate or if premium items aren’t included.
  7. Allow only the manager-in-charge to approve manager and employee meal discounts. Be sure they collect and follow up on documentation, too.
  8. Use manager and employee meal discounts only for their intended purpose: to provide meals for on-duty employees.
  9. Employee discounts should not be used to feed friends and family, account for food waste or production mistakes, or to cover up theft.
  10. Use a web-based solution – like Delaget Guard – to monitor employee results, behaviors, and trends, and to keep discounting in check.

There you have it! 10 things to consider as you review your QSR’s employee meal policy and procedures. For more on how you can review discounting trends – and other theft indicators – in just minutes a day, go to delaget.com/guard.