73% of multi-location restaurant owners can't accurately compare performance across their properties within any given week. Each business runs differently, has different figures, and before you know it you don't know which location is performing well and which isn't. A standardized weekly overview gives you control over all your locations at once.
Why one standard overview for all locations?
Managing multiple businesses often means dealing with scattered reports. Location A emails Excel sheets, location B calls with a verbal update, location C sends receipt copies. The result? You can't compare performance and spot problems until they've already cost you money.
⚠️ Note:
Without standardized figures you can't see which location is falling behind. Problems stay hidden until it's too late.
Which figures do you need weekly?
Focus on the numbers that directly impact your profit. Too many figures cause confusion, too few leave you blind to what's actually happening.
- Weekly revenue - compare with previous week and same week last year
- Number of covers - how many guests did you serve?
- Average check - revenue divided by number of guests
- Food cost percentage - how much percent went to ingredients?
- Labor cost percentage - how much percent went to wages?
- Inventory value - how much money is sitting in your cooler?
💡 Example weekly overview:
Location A - Week 8:
- Revenue: €12,400 (previous week: €11,800)
- Covers: 420 (previous week: 380)
- Average check: €29.52
- Food cost: 31.2%
- Labor costs: 28.5%
- Inventory value: €3,200
How do you ensure every location reports the same way?
Create a simple template that every manager fills out. No complicated spreadsheets, just a straightforward form with fixed fields that can't be misinterpreted.
Send this every Monday to all locations. Deadline: Wednesday 12:00 PM. No exceptions, no excuses.
💡 Template example:
Weekly overview - Location: _____ - Week: _____
- Total revenue this week: €_____
- Number of guests this week: _____
- Total purchases: €_____
- Staff hours: _____
- Inventory counted on Sunday: €_____
- Remarks: _____
Digital vs. paper reporting
Paper lists get lost and are impossible to compare quickly. From years of working in professional kitchens, I've seen too many managers scramble through filing cabinets looking for last week's numbers while problems compound.
Digital tools show all locations in one overview, with automatic calculations of percentages and trends that would take hours to compile manually.
Digital advantages:
- All locations on one screen
- Automatic calculation of percentages
- Comparison with previous periods
- Charts that show trends instantly
- No lost files or illegible handwriting
💡 Practical example:
Restaurant owner with 3 locations sees at a glance:
- Location A: food cost 28.5% (good)
- Location B: food cost 36.2% (too high)
- Location C: food cost 31.1% (acceptable)
Immediate action: investigate why location B scores so high.
What do you do with deviating figures?
If one location shows dramatically different numbers, visit in person before making any changes. Often there's a logical explanation that won't be obvious from the reports alone.
- Different portion sizes - chef gives more than at other locations
- Different suppliers - more expensive purchases without your knowledge
- Waste - no control over shelf life or spoilage
- Theft - staff or customer-related losses
- Administrative errors - miscounted or misrecorded transactions
⚠️ Note:
Don't immediately correct from a distance. First go see what's different. Often there's a logical explanation.
How often should you review the figures?
Weekly provides the right balance for most operations. Daily becomes overwhelming and reactive, monthly means you'll spot problems too late to prevent serious damage.
Schedule a fixed time: every Thursday at 10:00 AM works well. Review all locations, note deviations, plan corrective actions for the following week.
How do you set up a weekly overview? (step by step)
Create a standard template
Determine which 6-8 figures you want to see weekly from each location. Create a simple form that every manager can fill out without complicated calculations.
Set fixed deadlines
Send the template to all locations every Monday. Deadline Wednesday 12:00. No exceptions, otherwise the system won't work.
Compare and analyze weekly
Schedule a fixed time (for example Thursday 10:00) to review all figures. Look for deviations, compare with previous weeks, plan actions.
Visit locations with major deviations
If a location has very different figures, go see what's different. Often it's due to portion sizes, suppliers, or administration.
✨ Pro tip
Set up a recurring 30-minute review session every Thursday at 10:00 AM to analyze all location reports simultaneously. This consistent timing ensures you catch performance issues within 72 hours of occurrence.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Which figures are most important to track weekly across locations?
Focus on six key metrics: revenue, number of covers, average check, food cost percentage, labor cost percentage, and inventory value. These give you enough insight without overwhelming your managers with data collection.
What if one location consistently reports much higher food costs?
Visit that location in person before making changes. Often it's due to different portion sizes, suppliers, or waste management practices. Don't try to correct issues remotely without understanding the root cause first.
How do I get managers to submit reports on time consistently?
Set non-negotiable deadlines and stick to them religiously. For example: send templates every Monday, require submission by Wednesday 12:00 PM. No exceptions, otherwise the entire system breaks down.
Should I use digital tools or can Excel spreadsheets work for multiple locations?
Excel can work initially, but digital tools make comparison much easier as you scale. You'll see all locations in one dashboard with automatic calculations and trend analysis that would take hours manually.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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