SeaFood Business

MAR 2013

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Behind the Line starts to increase, you know you have a problem. Watch out if your bar is doing an excessive number of beverage sales, says Bare. ���Notice if everything is being rung up as a soda instead of a beer, or something more expensive,��� he suggests. It could be a sign that your bartender is dishonest. ��� Bar bounty: Te bar is a prime location for revenue loss. Look out for liquor bottles that are watered down ��� a dishonest bartender���s remedy to prevent the appearance of inventory loss. Drinks can be ���forgotten��� to be charged for after they are served. And bartenders can bring their own hard liquor into work, using that instead of the restaurant���s liquor supply and pocketing the revenues. Look out for employees keeping their bags behind the bar, bags in which they might easily stash all kinds of unorthodox items that detract from restaurant revenue. ��� Phony walk-outs: Sometimes servers will claim that diners walked out on their check, when in fact they left cash on the table that was pocketed by the server. guest check, amounts that con���ict with the actual order total. ��� Check the trash: Bare and his team have discovered restaurant sta��� placing food items like steak and chicken into trash bags and ���Use mystery shopping as a tool so staff know what they need to do to take good care of customers.��� ��� Mike Bare, president, Bare International ��� Check confusion: Sometimes servers are able to confuse diners with over-printed guest checks, or checks that are illegible. ���Servers can tell which customers will analyze their bill and which ones are partially drunk or trying to make a great impression, and are likely just to pay quietly,��� Bare says. Sometimes servers will handwrite total amounts owed on the then placing those bags in their vehicles. ���Do random inspections of garbage bags,��� he suggests. ���Tat way you���ll also get to see what customers aren���t eating, what they are dissatis���ed with.��� ��� Hire a mystery shopper: Depending on the type of restaurant, hiring a mystery shopper can cost between $30 and $200 per visit for a restaurant or bar. ���Credentialed mystery shoppers provide objective, detailed documentation of their experience as well as observations of activities around them,��� says Bare. ���But it���s important to make sta��� aware that you���re doing these programs, to make them think twice about doing things wrong. Use mystery shopping as a tool so sta��� know what they need to do to take good care of customers,��� he adds. To ���nd a mystery shopper specializing in restaurant theft, visit the Mystery Shoppers Providers Association (www.mysteryshop.org). Editor��� notE: Tis is the second in a two-part series on restaurant fraud. Te ���rst article can be read in the February issue Behind the Lines, page 34. Contributing Editor Lauren Kramer lives in British Columbia Visit u Inter s at the 2 natio 013 Seaf nal Bost ood S on Boo th # how 271 K 2 SEA ILIC FOO D TOP QUALITY: Sea Bass (Branzino) Sea Bream (Dorada) Royal Sea Bass (Meagre) Trout 954.900.6050 | WWW.USTR-IMPEX.COM 2701 W. Oakland Park Blvd., Suite 405 | Oakland Park, FL. 33311 42 SeaFood Business March 2013 Visit us online at www.seafoodbusiness.com

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