New Book Exposes How Restaurants Are Quietly Being Stolen From - And What Owners Can Do About It | Restaurant Dive
A new book titled "How I Steal From You" has recently drawn widespread attention in the restaurant industry. Co-authored by Chloe Rachel Howard and Jauna L. Werner, it uses true-crime narrative techniques to reveal hidden methods of internal theft, fraud, and exploitation in restaurants, and has reached the top of Amazon's new releases in the restaurant and food industry category. Spanning 182 pages, the book targets bar and restaurant owners, general managers, investors, and food service professionals, providing both story-driven and practical prevention advice.
A groundbreaking new true-crime business book is sending shockwaves through the hospitality industry. How I Steal From You, authored by Chloe Rachel Howard and Jauna L. Werner, has debuted as the #1 Amazon Top Release in the Restaurant and Food Industry category, earning five-star reviews and immediate attention from restaurant owners, operators, and executives nationwide.
Unlike traditional business manuals, How I Steal From You pulls back the curtain on internal theft, fraud, and exploitation inside restaurants-told from the perspective of those who know the system intimately. The book delivers a rare, unfiltered look at how businesses are systematically stolen from, often without owners ever realizing it. Blending true crime storytelling with practical business insight, the 182-page book exposes the methods, psychology, and blind spots that allow theft to thrive in restaurants of all sizes - from independent operators to multi-unit groups. More importantly, it equips leaders with the awareness needed to protect their people, profits, and operations.
A Must-Read for the Hospitality Industry
Written specifically for bar and restaurant owners, general managers, investors, and hospitality professionals, "How I Steal From You" stands out for its candid voice, real-world cases, and actionable relevance. Readers have praised the book for being both gripping and eye-opening - calling it "required reading" for anyone running a food or beverage business.
Chloe Rachel Howard and Jauna L. Werner bring firsthand experience, sharp observation, and fearless honesty to a topic many businesses avoid discussing publicly. Their work challenges long-standing assumptions in hospitality management and opens the door to more transparent, resilient operations.
