What every restaurant leader should do to prevent inventory fraud

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Seventy-five percent of all restaurant inventory shortages happen as a result of theft – most of it by your employees.

Learn proven ways you can spot and stop inventory fraud during this webinar hosted by Ed Heskett, a 40-year veteran in restaurant leadership and operations. After you complete the form, you’ll have access to the recorded webinar as well as downloadable slides.

Watch our recorded webinar and you’ll learn:

  • 3 easy-to-use formulas to measure how well you’re controlling your restaurants’ inventory
  • Best practices on how to monitor and control beverage and paper costs
  • Tips on how to reconcile store-level reports to P&L reports
  • And more!

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