Restaurant
Security Restaurant
Security
The risks commonly characteristic of restaurant operations
are robbery, violence directed against customers and employees, employee theft,
burglary and drug and alcohol abuse.
Robbery
Robbery is most often committed with the aid of a lethal
weapon and is accompanied by stress and fear on the part of the robber and
victim. Because many robbers are under the impairing influence of drugs or
alcohol, they are likely to act violently. The robber also may kill people to
avoid witnesses. Many robbers also are former employees of the restaurant and
are known to their former co-workers. The most vulnerable times for robbery are
the closing and opening periods. Restaurant staff should follow procedures
designed to minimize exposure: At least two employees will be in the restaurant,
and cash will be at a minimum.
Violence
Violence can involve disputes among employees, among
customers and between employees and customers. It also can involve
indiscriminate acts by street gangs and drug dealers whose internal disputes
often are settled in parking lots.
Employee Theft
Employee theft is the most frequent criminal event facing a
restaurant operator. Many operators place too much trust in those individuals
responsible for cash and inventory. If this trust is not tempered with the
proper controls, even the most reliable employee eventually may succumb to the
temptation to steal. One of the most frequent methods of employee theft of cash
is by manipulating sales transactions. Both mechanical and electronic cash
registers can be manipulated to disguise a theft. Manipulations include improper
voids, discounts and other reductions to sales. In addition to not recording
sales transactions, other methods most commonly used to steal money include
misuse of coupons, gift certificates, complimentary passes and credit cards. To
minimize such opportunities, it is vital to establish and maintain, on a
consistent basis, inventory and audit procedures.
© 2006, Richard L. Moe
Blackdog
