Many quick-serve restaurants claim that the majority of their inventory shrinkage is caused by?

In the context of inventory shrinkage at quick-serve restaurants, many establishments identify the issue largely stemming from employee-related factors. While it may include theft, it more broadly encompasses overall employee behaviors that contribute to inventory loss.

Employees may inadvertently cause shrinkage through various actions, such as incorrect handling of food items, mismanagement during stock counts, or oversight when taking inventory. These activities can lead to inventory being underreported or wasted, as well as discrepancies in what is available for service, even when there may not be intentional wrongdoing.

This perspective acknowledges that a significant portion of inventory shrinkage issues can arise from a lack of proper training, understanding of procedures, or attentiveness by employees. Hence, the overarching theme here focuses on the influence of employees in contributing to inventory inaccuracies and losses. Such insights underscore the importance of employee training and effective inventory management systems to mitigate shrinkage in quick-serve restaurants.