Combatting Restaurant Inventory Theft: Strategies and Best Practices

This chapter delves into the issue of inventory theft in restaurants, particularly focusing on high-value items like lobster and steak. It emphasizes the need for regular inventory checks and sound accounting practices to mitigate loss and enhance accountability.

Transcript

chevron_right

Play full episode

chevron_right

Transcript

Episode notes

Hunter Pond is the founder of Vandelay Hospitality Group, one of the most recognizable restaurant portfolios in Texas. From dropping out of law school mid-exam to launching East Hampton Sandwich Co. with no industry experience, Hunter shares how a love for restaurants kickstarted a hospitality empire.

We dive into the creation and evolution of VHG. Hunter breaks down the art and science behind successful concepts, why restaurants fail, and how his team approaches everything from vendor relationships to tip pooling and fraud prevention.

This episode covers:

- The impulsive moment that launched his restaurant career

- How a $20K investment and Craigslist chef shaped East Hampton’s early days

- The balance of creativity and discipline in full-service dining

- Building menus for flavor, efficiency, and profitability

- Lessons learned from private equity and selling his first concept

- Why restaurant success is often more about square footage than food

We'd appreciate you filling out our audience survey, so we can continuously work on providing relevant content to our listeners.

https://www.thefortpod.com/survey

Support our Sponsors:

Vesto: https://www.vesto.com/fort

BetterPitch: https://bit.ly/42d9L0I