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Employee Theft

Employee theft prevention advice for Bars and Nightclubs. Articles and strategies from industry experts on training staff, evaluating, and managing employee theft in your establishment.


Employee Theft Article
Be Assured: Your Employees are Stealing From You    June 17, 2013

It’s estimated that 95% of all businesses experience theft at one point in time. If you’re a small or independent business the loss can be overwhelming and contribute significantly to failure.More>>

Bartender theft Article
Spotting the Fingerprints of Theft   May 8, 2012

Do you have a problem with theft behind the bar? Many in the bar business do. But if you’re waiting for a rise in your pour cost to alert you to a potential problem, you may be out of luck.More>>

Robert Plotkin
Short Pouring: Caught in the Act   February 28, 2012

I must be a lightning rod for malfeasance because all too frequently I spot bartenders ripping off the house. Sometimes I catch a glimpse of them out of the corner of my eye; other times they do it right in front of me. It’s enough to make me want to stay home.More>>

Dollar Bill Article
Forensic Accounting Exposes Internal Theft   October 25, 2011

Few in business want to admit their employees are ripping them off. But they are. The international auditing firm Bevinco has determined that bars and restaurants lose a staggering 23% of their inventory to theft in one form or another.More>>

Thief Article
Thwarting Bartender Theft   October 6, 2011

Employee theft can reduce cash flow to a trickle. How extensive is the problem? Theft costs bars on average 24 to 26% of gross sales, according to Bevinco. More>>

Dollar Bill Article
Bartender Theft: The Serious Business of Sleight of Hand   May 4, 2011

Preventing theft is far from easy. Familiarity with how bartenders steal and knowing what to look for constitute management’s first line of defense.More>>

Martini Article
Is your Pour Cost Too High?    March 1, 2011

Pour cost is the standard measure of profitability behind the bar. Even staff who aren’t sure what it is, know their managers always think pour cost is too darn high. But is it really? More>>

Article
Preventing an Inside Job   February 10, 2010

Bars and restaurants lose 23 percent of their inventory to theft, but fortunately operators can analyze their bars with forensic-like precision, which has given rise to variance management.More>>

Best in Bar Management Article
Preventing an Inside Job   February 10, 2010

Bars and restaurants lose 23 percent of their inventory to theft, but fortunately operators can analyze their bars with forensic-like precision, which has given rise to variance management.More>>

Applebee's draft beer Article
Ounce by Ounce   February 10, 2010

Applebee’s tracks pours and trains staff to achieve higher draft beer profits.More>>



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