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The NRSS indicates that shoplifting accounted for 35.7 percent of the reported shrink in 2017, which is down from 39.3 percent in 2016.
Shoplifting is often viewed by professionals and amateur thieves as a low-risk versus high-reward business. As experts have documented, many shops and stores do not do enough to dissuade the rational criminal, who scans every environment for an opportunity.
A federal judge dismissed a racketeering lawsuit accusing Walmart and six other retailers of extortion by forcing accused shoplifters to take costly “restorative justice”...
Employee theft is a major problem for many employers in the United States, coming in at number two on the list of leading causes of inventory shrinkage (behind shoplifting/ORC), according to the 2018 National Retail Security Survey.
From a loss prevention perspective, a strong understanding of how our inventory is managed is crucial as we attempt to resolve shrink-related issues. One basic but important component is knowing the inventory control techniques and accounting methods used by your company.
Given that restaurants operate on incredibly narrow margins, it is important to identify and reduce the opportunities for employee theft. Here are five common ways in which dishonest employees steal from restaurant owners and customers.
“So, what do you do?” This is common question that for some loss prevention professionals presents a perplexing set of thoughts. “How do I adequately satisfy the inquirer’s request, without overcomplicating the dialogue?”
Contemporary loss prevention professionals still maintain responsibility for retail security. But they also must handle employee theft issues, data protection, safety and risk management, inventory audits, legal compliance, and matters related to organized retail crime and fraud.