Q&A: How Can Operators Reduce Theft?
-- Restaurants & Institutions, November 1, 2009
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Despite the economic downturn, most retailers have not experienced increases in crime this year compared with 2008. That might be because of good planning.
Jon Groussman, COO and president of CAP Index, an Exton, Pa.-based consulting firm specializing in crime forecasting, says by taking a few precautions and learning from convenience stores, the restaurant industry has become better at managing risk. Even so, crime still can catch operators off-guard.
That led R&I to ask:
Q: How can operators reduce theft and mitigate crime?
A: The most likely crime is internal theft. Restaurants at risk for internal theft generally have high volumes of customers, high levels of cash and high levels of turnover. As a deterrent or as a way to investigate missing cash, some operators will use cameras inside their restaurants. Others use point-of-sales systems to monitor the flow of cash and product. These safeguards have reduced internal theft—that, and the use of debit cards [makes theft more difficult].
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Because of the amount of cash they have, quick-service restaurants can be potential targets for robberies. Cameras can be a deterrent, but they don’t always work. That’s when having an awareness program or a safety organization program for employees can be a great way to minimize risk. [How to behave during a robbery] is not something that most people inherently know how to do. But it can be learned.
It’s also important for management to forge a relationship with the local police department. Make an effort to know the community officer. Most police jurisdictions are willing to help businesses [prevent] crime.
With strong management and cooperation with the police department, there are plenty of businesses that are able to operate in challenging areas without incident. A lot of times, it’s the basics that mitigate crime.
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