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Don’t Be Fooled By Fraud In Your Restaurant

Posted By Lisa Graham, Friday, January 20, 2017
Updated: Tuesday, March 28, 2017


Restaurants tend to be more susceptible to fraud due to the amount and volume of activity with customers and employees, employee turnover rate, easily removable inventory and the volume of cash moved back and forth between customers and employees.  Keep an eye out for red flags, such as patterns.  Make sure you have a good handle on your inventory and have a procedure in place for voids and refunds to help being fooled by fraud.


Learn more about fraud and how to protect yourself and your establishment.

 


 We encourage you to contact a KRHA Allied partner if you have specific questions regarding this topic. 

Mize Houser & Company P.A.

Bret Curtis, CPA, JD, LLM Shareholder

bcurtis@mizehouser.com

913.451.1882
www.mizehouser.com

Tags:  accounting  Restaurant fraud 

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