Do you have high sales but your restaurant always seems to losing money? When you count inventory do things seems to be missing  constantly? The National Restaurant Association estimates employee theft accounts for 75% of inventory shortages and 4% of overall sales in  restaurants. The key to stopping theft at your restaurant is understanding how it happens and setting up checks and balances to prevent it. Join  our webinar to learn best practices on cash auditing, inventory tracking and managing labor efficiently. Don’t lose another night of sleep  wondering if your team can be trusted with your business.

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