Food Service Loss Prevention
Sept. 17, 2020 After over a three decades career managing the Loss Prevention Cost of Goods (COGs) control and reduction over hundreds of Snack Bars in big box retail for a regional and national company, Manney spent three years building a tremendously successful Loss Prevention program for a large Vending company in over 30 of their Industrial Cafeterias by his home. Then through word of mouth, Manney was hired by one vending company after another to bring his program to their operations. The method he used was to create a management and supervisor "Loss Prevention Manual." A reference guide...
Source: fastcasual.com