Three Things to Consider Incorporating in Loss Prevention Strategies

The manager of the Glory Days Grill franchise in Virginia, Lonnie Lazear has been working in the hospitality and dining sectors for over a decade. During this time, he has won several accolades, including being named managing partner of the year in 2008-09, 2011, and 2014. As a manager, Lonnie Lazear handles such things as personnel management and profit and loss management. Poor loss prevention strategies are capable of preventing the success of a new restaurant, regardless of how many positive aspects of the company are in place. Below are several things to improve loss prevention:

- Set up automated alerts. Implementing an automated system helps restaurant leaders avoid the headache of manually analyzing data so they can focus on other aspects of restaurant management. Such systems are capable of catching fraudulent activity from employees, such as the wagon wheel scam.

- Control access. By adding fingerprint security at the point of sale, restaurants can more effectively track each transaction to specific employees. As a result, examining inventory variances, schedule changes, and questionable transactions is simplified so restaurants can prevent losses faster.

- Add video security. While video shouldn’t be the primary method of identifying loss, it’s still an invaluable part of a restaurant’s overall loss prevention strategy. It helps restaurants confirm certain activities and identify issues in the data to avoid a false positive.

Tufts University Studies Impact of Scouting

An experienced restaurant professional, Lonnie Lazear has served as manager of Glory Days Grill in Fairfax, Virginia, since 2003. In this role, he oversees hiring, heath and safety regulations, and food quality control. In addition to his professional responsibilities, Lonnie Lazear is an Eagle Scout with the Boy Scouts of America.

Boy Scouts of America regularly partners with universities and other research organizations to analyze the impact of scouting programs on young people. Scouting, which encourages service to others and cultivates leadership skills and self-reliance, has a long history of instilling positive values in youth. According to a 3-year study by Tufts University, Scouts achieved consistently higher scores than their non-Scout peers in areas such as obedience, kindness, and trustworthiness.

The study, which conducted interviews and collected survey data from nearly 400 non-Scouts and 1,800 Cub Scouts under the age of 12, found that Scouts embrace positive social values at a higher rate than non-Scouts. Additionally, Scouts who attend meetings regularly report higher outcomes across all categories of character development.

Key Benefits of Being a National Restaurant Association Member

A resident of Reston, Virginia, Lonnie Lazear studied hospitality and tourism at the University of Maryland Eastern Shore. At present, Lonnie Lazear serves as a District manager of Virginia-based Glory Days Grill, where he oversees 7 restaurants personnel, food quality and safety, and contract management functions. Mr. Lazear is also a member of the National Restaurant Association.

The world’s largest food service trade association, the National Restaurant Association supports over 500,000 restaurant businesses through advocacy and representation, and is staffed by a team of over 750 people. Membership with the organization provides several benefits, including discounts on products and services aimed at preserving the American food service industry, and free admission to the National Restaurant Association Show.

National Restaurant Association members are kept informed about regulations and laws that affect the restaurant business, and are provided with an annual industry forecast that identifies upcoming trends. Membership also provides access to the association’s Educational Foundation programs, which are courses designed to attract new employees and enhance the skills of existing employees. These programs provide members with networking and peer learning opportunities.