Small improvements every week lead to big results over a year. Most kitchens have plenty of inefficiency, but nobody takes the time to tackle it systematically. In this article you'll learn a simple method to improve one process every week without overloading your team.
The 'One Thing' method
Every Monday, pick one small process you're going to improve that week. Not five things at once, but really just one thing. After a year you'll have improved 52 processes.
💡 Example week 1:
Focus: cut vegetables for garnish faster
- Old method: 15 minutes per service
- New method: prep everything at once
- Time saved: 10 minutes per service
Result: 1 hour per week saved
Where do you find inefficiency?
Look at processes your team does every day. These are often the biggest time wasters:
- Mise en place: Are ingredients being fetched twice?
- Storage: Is everything logical or do you spend time searching?
- Cleaning: Does it happen during service or only at the end?
- Ordering: Do you check inventory or order by feel?
- Prep work: Is everything made fresh or can you work in batches?
⚠️ Watch out:
Don't change too much at once. Your team gets demotivated if everything changes at the same time. One improvement per week is enough.
How do you measure if it works?
Time the old process. Time the new process. Calculate the difference. That way you know if your improvement really works.
💡 Example week 8:
Focus: make sauces more efficiently
- Old method: make each sauce separately (45 min)
- New method: make base, then variations (25 min)
- Time saved: 20 minutes each time
At 3x per week: 1 hour saved
Examples for the first 12 weeks
Here are concrete ideas to get started with:
- Week 1: Prep garnish all at once
- Week 2: Organize herbs and spices more logically
- Week 3: Clean during cooking instead of after
- Week 4: Check inventory with a fixed list
- Week 5: Keep knives sharper (saves cutting time)
- Week 6: Fixed spot for each tool
Keep track of what you improve
Write down every improvement. Otherwise you'll forget what you've done. After a year you'll see how much time you've saved.
💡 Calculation example:
52 improvements averaging 15 minutes per week:
- Total time saved: 52 × 15 min = 780 minutes
- Per year: 13 hours saved
- At €20/hour labor costs: €260 savings
And your kitchen runs smoother
Apps like KitchenNmbrs can help you track your improvements and measure which ones deliver the most value.
How do you start with weekly improvements?
Pick one process for this week
Look at your kitchen and choose the process that takes your team the most time or frustrates them. Think about mise en place, storage, or cleaning. Focus on one thing.
Measure the current time
Time the process as you do it now. Do this a few times to get an average. Write it down - you'll forget otherwise.
Think of an improvement
Ask your team: what could be different? Often they have the best ideas. Test the new way for a few days and measure again.
Make it the new standard
If the improvement works, explain to everyone that this is the new way. Next week you tackle another process.
✨ Pro tip
Start with the process that frustrates your team the most. When that gets better, they'll be motivated for more improvements.
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
What if my team doesn't want changes?
Start small and show it works. When they notice it really saves time, they'll get more enthusiastic. Don't force anything.
How much time should I spend on this per week?
Maximum 30 minutes per week. No more. It shouldn't be an extra burden, but actually save time.
What if an improvement doesn't work?
Go back to the old way and try something else. Not every change works - that's normal.
Do I need to track everything in a system?
A simple list on paper or in your phone is enough. The main thing is that you remember what you've improved.
Which processes deliver the most value?
Processes your team does every day. Mise en place, cleaning, and inventory management are often the biggest time savers.
How do I prevent improvements from disappearing?
Check after a month if everyone is still using the new way. If not, discuss why and adjust.
📚 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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