388s Preventing Bar and Retail Theft: Restaurant Success Series from ICE and American Express images and subtitles

File Name : Preventing Bar and Retail Theft Length : 0:06:28 minutesSpeakers : Anthony Caporale, Female Speaker Verbatim : YesTime codes : NoSpecial Comment :[0:00:00] [Audio Starts]Anthony Caporale: I�m your bartender and I want to thank you for hiring me to be theface of your business. I know you spend a lot of time and even more money opening thisplace. I want to thank you for that as well. But, mostly, I want to thank you for not payingany attention at all to what�s going on behind this bar. My name is Anthony Caporaleof the Institute of Culinary Education and I�m going to show what you�ve been missing.All the techniques that we are going to talk about today apply equally to beverage, foodand retail. Let�s start with probably the most common way that your bartenders are takingmoney out of your pocket. We call this The Under Ring. Hi, Ma�am what can I get foryou there? Female Speaker: Can I get a tequila neat,please. Anthony Caporale: Absolutely. Haven�t Iseen you here before? Female Speaker: I�ve been here a coupleof times. Anthony Caporale: Oh, yeah, yeah. That�llbe $10. Female Speaker: Okay.Anthony Caporale: Thank you. What you�re not going to see is that I�m not ringingthis in as $10, I�m ringing it in as $8.71. Guess where that extra dollar and 29 centsgoes? Right in my pocket. Anthony Caporale: The next thing we�re goingto cover is called The No Sale. Female Speaker: Can I have one of those T-shirts?Anthony Caporale: Sure. Female Speaker: Thank you. I�m going togive it to my boyfriend for his birthday. Anthony Caporale: That�ll be $20 please.These make great gifts. Female Speaker: Yeah, I know, it looks great.Thank you. Anthony Caporale: Watch the register. That�sa dead giveaway that you�re losing money. This is going in my pocket.Anthony Caporale: This is one is for the really bold members of your staff. We like to usethis after the guest is a little tipsy or when they�re not paying attention.Female Speaker: Can I get a tequila, please? Anthony Caporale: Absolutely. And that willbe another $10 please. Thank you very much. That one doesn�t even go in the register.Right in my tip jar, out of your pocket. Anthony Caporale: This next one I like tocall Begging or Fishing. Can I top you off? Female Speaker: Yes, thank you. Another tenbucks? Anthony Caporale: That one�s on me.Female Speaker: Oh, thank you. This is for you.Anthony Caporale: Thank you. Guess who really paid for that drink? You did.Anthony Caporale: Guess what time it is? Free Lunch. I bet you�d like me to sell these,kind of hungry. You want a bag? Female Speaker: Thank you. Oh, I love these.Anthony Caporale: No, thank you. Anthony Caporale: I am going to get a littlemore sophisticated here. For this one I actually need your help. We call these Comps and Voids.Female Speaker: Can I get a tequila, please? Anthony Caporale: That will be $10, same asbefore. Try to keep the prices the same all day long.Female Speaker: Thank you. Anthony Caporale: Thank you. I am going todo everything right. I am going to ring this up and I am going to ring it up correctly.This is where you come in. Steve I have a void. Can you just take this tequila off thecomputer please? Steve: All right. Anthony, what happened?Anthony Caporale: I spilled it. That�s not in the system anymore. You don�t know Isold the drink, I�m keeping the $10. Anthony Caporale: So, you�ve seen me putmoney in your drawer all night long. At the end of the night I have to get it back outand I have to make sure that after eight hours of bartending I remember exactly how muchI put in. If I pull out the wrong amount you�re going to know something�s up. What you haven�tseen is every time I put $10 in your drawer I take a straw and put it in this glass. Atthe end of the night I just count how many straws I have multiply it by ten and that�show much money I take out of your pocket. So, we�ve really only scratched the surfacetoday. I�ve seen employees bring their own bottles of liquor that they can sell, so they�renot actually selling from your inventory. I�ve seen employees turn the register offearly and ring everything after that into their own pocket. So, here�s what you probablyare asking yourself. How do I prevent theft? How much is a double-edged sword, becausethe one thing that will prevent theft is trust between you and your employees. You need totrust them and they need to trust you. Guess what? Cameras erode, plus, it is verydifficult to catch a lot of the things that I was doing on camera especially if I�vebeen doing them for four or five years and I�ve gotten very, very slick. So, what Ialways tell people is, it�s much easier to eliminate the motive for stealing thanto eliminate the opportunity for stealing. But here is what I�d really like you tofocus on. Hire the best people. Train them properly. Make sure that they have everythingthey need to be successful. So they don�t feel like they have to steal that successfrom you. Again, it�s always easier to eliminate the motive rather than try and eliminate theopportunity. Studies have shown that employee theft canaccount for up to 3% of your gross sales. In a business where 10% profit is doing really,really well, 3% can be a third of what you�re supposed to be taking home. I hope we�vebeen able to show you at least a couple of ways that you can cut down those losses. Thanksso much for watching. [0:06:28][Audio Ends].

Preventing Bar and Retail Theft: Restaurant Success Series from ICE and American Express

Do you trust your staff? Do they trust you? Could security cameras do more harm than good? Master the secrets to preventing beverage, food and retail theft in your restaurant. From the cash drawer “no-sale” to the little-known “straw-trick” and other clever theft secrets, ICE reveals the ins and outs of what might really be happening behind your counter. -------------------- Learn more about us at ice.edu/about-us or join the conversation on social media. Find your culinary voice™: Facebook: www.facebook.com/iceculinary/ Instagram: www.instagram.com/iceculinary/ Twitter: twitter.com/iceculinary LinkedIn: www.linkedin.com/school/institute-of-culinary-education/ YouTube: www.youtube.com/iceculinary -------------------- Learn more about ICE’s Career Programs: New York Campus | (888) 354-CHEF | www.ice.edu/RequestInfo Culinary Arts: www.ice.edu/NYCulinaryArts Pastry & Baking Arts: www.ice.edu/NYPastryBakingArts Health-Supportive Culinary Arts: www.ice.edu/NYHealthSupportive Restaurant & Culinary Management: www.ice.edu/NYRestaurantMgmt Hospitality & Hotel Management: www.ice.edu/NYHotelMgmt Artisan Bread Baking: www.ice.edu/NYBreadBaking The Art of Cake Decorating: www.ice.edu/NYCakeDecorating Los Angeles Campus | (888) 718-CHEF | www.ice.edu/RequestInfo Culinary Arts: www.ice.edu/LACulinaryArts Pastry & Baking Arts: www.ice.edu/LAPastryBakingArts Health-Supportive Culinary Arts: www.ice.edu/LAHealthSupportive Restaurant & Culinary Management: www.ice.edu/LARestaurantMgmt -------------------- Take a recreational cooking class at ICE: www.ice.edu/RecreationalClasses Read the latest stories: www.ice.edu/DicedBlog Host your next event at ICE: www.ice.edu/SpecialEvents Subscribe: www.youtube.com/channel/UCRW9mO8aDFzIYcUvRIExZRQ
Bars, ICE Culinary, ICEculinary, Success, bar theft, Restaurateur, Business, Tips, Restaurant (Industry), management, ICECulinaryNY, ICE,
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< start="219.92" dur="2.67">Female Speaker: Thank you. Anthony Caporale: Thank you. I am going to>

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< start="235.37" dur="4.509">Anthony Caporale: I spilled it. That�s not in the system anymore. You don�t know I>

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< start="306.31" dur="5.55">the one thing that will prevent theft is trust between you and your employees. You need to>

< start="311.86" dur="4.76">trust them and they need to trust you. Guess what? Cameras erode, plus, it is very>

< start="316.62" dur="4.07">difficult to catch a lot of the things that I was doing on camera especially if I�ve>

< start="320.69" dur="3.84">been doing them for four or five years and I�ve gotten very, very slick. So, what I>

< start="324.53" dur="5.81">always tell people is, it�s much easier to eliminate the motive for stealing than>

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< start="354.09" dur="2.99">opportunity. Studies have shown that employee theft can>

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