According to a research study highlighted in a Nation’s Restaurant News article, 18% of restaurant workers admitted to pocketing cash that should have gone in the cash register. Most fraud detection efforts focus on cash transactions because it’s.
Labor is always a hot topic of conversation in restaurants because optimizing labor costs is a never-ending quest. Avero's restaurant software tools make managing labor costs much easier, allowing managers at every level to take ownership and.
There are three commonly accepted circumstances necessary for fraud to occur: economic need, opportunity and failure of conscience. Although you might not be able to really change economic need or failure of conscience, you can deter theft by.
Do you turn a blind eye to VIP comps in your operation? Is it possible that employees are taking advantage of these comps to pocket cash from regular paying customers? We built Avero Loss Prevention to automatically detect theft and stop future.
Avero Android users can now benefit from Avero Mobile with our newest app, available in Google Play. Get the same great restaurant management features as our iOS version just in time for the holidays: create Logbook entries on the fly and share.
Avero knows every restaurant operator constantly juggles many daily demands, and as restaurant enterprises grow from 1 to 2 to 10 or 20 it becomes increasingly difficult to stay on top of every operation. Avero Group Reporting helps directors and.
At Avero we hear a lot about operators looking through individual checks or setting up check alerts as a way to find fraud in their restaurant or bar. While that can be a great way to find extremely suspicious behavior, there are huge benefits to.
With all the talk about new pro-labor initiatives, it's getting harder and harder to keep track of everything. As a leader in restaurant analytics, Avero has made your life easier by simplifying some of the biggest changes by region, many of.
Every manager may anecdotally know when they are slower and busier in their restaurant, and they may even use that knowledge to change the way they staff and order food. But how can managers translate these feelings into tangible benchmarks and.