Don’t Be
Fooled
by
Fraud
By Stacy Smith
W
28
ith large amounts of cash, food and other inventory on
hand, having weak or no internal controls leaves your
restaurant open to thieves or dishonest employees who are
ready to take advantage of your operation. From the cash register
to the kitchen, there are plenty of opportunities for others to
conduct fraudulent activity in your business. The good news is
there are plenty of simple steps you can take right now to deter
and prevent fraud.
spot checking register reports to look for
anomalies like more voids happening at
certain times or one cashier processing a
significantly higher number of coupons than
others.
Consider using more cashless
payment options. Restaurants often fall prey to fraud given
Consider all of the areas in your restaurant that
are opportunities for fraudulent behavior. From the the large amount of cash that changes hands at the register. Even
though you’ll pay fees for credit and debit card usage at your
restaurant, the benefits often outweigh the costs. Are you offering
as many cashless payment options as you can?
Look for odd or irregular patterns that might
indicate fraud. Look for things like a register that has a higher Review your authorization processes. Can
employees manage voids on their own or are they required to
have a manager approve voided receipts? Who is reviewing and
tracking voids and refunds?
backroom to the front of the house, think through every touch
an employee has with your product or a transaction.
level of refunds issued compared to others. Get in the habit of