Food Service Security Sets the Table
Security Magazine received an advance copy of the white paper, Security Solutions for the Foodservice Industry. Go to www.frost.com for more information.
According to the study, employee theft is the most common problem in the food service business. Methods of theft include:
- Voiding transactions with/without the customers’ present,
- Fraudulent overrides on transactions, and
- Opening cash registers without transactions.
Another challenge is managing occupancy levels in restaurants. This challenge can be addressed with occupancy sensors to ensure that the property maintains fire codes and occupancy levels are lower than regulated.
Stated in the Frost & Sullivan study, security systems can go beyond physical protection. Managing and controlling food quality is essential in the foodservice industry. In order to avoid food spoilage and health code violations, business owners install security systems that will help them adhere to required codes. The key challenges afflicting business owners are food spoilage and shrinkage. Temperature sensors integrated with video surveillance systems are a good tool to ensure that refrigerators and freezers are performing at optimal temperatures at all times to maintain the quality of food and prevent the growth of food-based pathogens.
According to the study, shrinkage takes various forms but is caused most often by employee or customer theft of flatware, glasses, food and alcohol. Video surveillance can help managers ensure that assets and inventory are controlled and reduce shrinkage-related losses.