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salah skafi , Catering Project Manager , Saudi Airlines Catering
pilferage can be controled through ways " from the book " like daily inventory, implemeting the pos and making sure no order go without a slip, supervision during peak times on the bar and on the kitchen etc... However i have a way to control pilferage which was actually pretty usefull for me in my career:
When u treat your staff in a way that makes them feel that the profit for the company is also a profit to them they will never steal you. For example when u give bonuses when the staff reach a predefined level of sales in one day, when you make employee of the month reward, when u make certain competitions ( upselling on dessert) between staff, your staff will feel the responsibilty and will never let u down because they dont want to loose ur trust.
In general mixing both from the book and outside the box methods will be helpful.
hope i helped u
