What should I do if someone "eats kickbacks" in food and beverage procurement?

What if someone takes kickbacks in the restaurant operation? As we all know, catering procurement is an important link in catering projects, which is directly related to the procurement cost and production cost of a restaurant. Moreover, catering procurement plays a very important role in the quality of restaurant dishes. Although it is important, it is really nerve-racking that catering procurement cannot be managed systematically. However, you should know that there are 1000 problems and100/0/solutions to the problems. So what should I do if someone takes kickbacks in food and beverage procurement? Please look at some methods for controlling kickbacks compiled by Bian Xiao, hoping to give you some reference. Careful selection of procurement personnel Everyone knows that procurement is a "conscientious work", so the quality and morality of procurement personnel become the primary conditions for selection. The choice of buyers should be based on the personal quality of buyers. Compared with quality, the buyer's knowledge and experience are secondary. To choose an honest and frank person who is not moved by small favors, he must be well educated. Of course, if you don't trust people, you can try to hire friends and relatives you are familiar with, but this may also bring some trouble to your management. Regular market research is the most common way for restaurants to prevent kickbacks. Market research personnel can be full-time staff, financial personnel, administrative personnel and even managers, and they can also take turns to conduct research. But this work had better be kept secret, so as not to cause conflicts among employees. In order to prevent kickbacks, warehouse, procurement and kitchen should be inspected, which is similar to "separation of powers" and is very effective in the management of restaurants, especially to prevent cutting corners. It must be remembered that warehouses and kitchens must not be affected by purchasing. Financial supervision After suppliers and buyers quote, the financial department should make inquiry and price verification, and implement price monitoring. Restaurants can implement a "double cashier" system when conditions permit, with two cashiers, one in charge of money expenditure and the other in charge of money income, which can better control the entry and exit of money. The finance department will send people to conduct market research every week to supervise the investigation of buyers. The phenomenon of taking kickbacks is not uncommon, but it does not mean that managers can let it go, and a good manager can run the restaurant well. So, stop taking kickbacks, and you should remember all the above points.