The U.S. Chamber of Commerce reports that 75% of all employees will steal from their employer at least once.
And the most common and costly type of theft is cash.
At many restaurants, cash shortages are usually identified too late – when the money (and sometimes the employee) is already out the door. Plus, if proper cash handling processes aren’t followed, there’s no way to hold specific individuals accountable for the loss. From the drop box to the drive thru, use the best practices below to beef up your restaurants’ cash handling procedures.
- Have counterfeit bill markers and use them for all $100 and $50 bills and questionable $10’s and $20’s.
Tip: If you use a Smart Safe, feed the bills into the bill readers before serving the guest.
- Monitor cash in the till throughout shifts.
Tip: Managers should pay close attention when a cashier’s drawer is open and should review DVR footage, if follow up is needed.
- Have a system to follow up on credit card charge backs.
Tip: Typically, an accountant or bookkeeper is in charge of “owning” this process. If you outsource your accounting, ask your vendor to send a daily charge back activity report.
- Audit the daily safe close tape against the expected deposit.