Your kitchen runs well, but at the end of the month there's too little left over. The problem often isn't in the kitchen, but in the lack of one clear numerical target you steer toward daily. With a simple adjustment to your morning routine, you can immediately get control of your profitability.
Choose one numerical target for the coming week
Most entrepreneurs try to keep track of everything at once: revenue, food cost, inventory, labor costs. That doesn't work. You don't have enough time and focus to steer toward everything.
So choose one figure you'll completely focus on for the coming week:
- Food cost of your 3 top dishes - These determine 60-70% of your profit
- Average check value - More revenue per guest = more profit
- Waste in euros per day - Direct visible loss
- Number of covers per day - Basis for all other calculations
💡 Example: Focus on food cost of top dishes
Restaurant De Smulhoek does 120 covers per day. Their 3 top dishes:
- Steak (30% of orders) - Food cost: 32%
- Salmon (25% of orders) - Food cost: 29%
- Pasta carbonara (20% of orders) - Food cost: 35%
These 3 dishes represent 75% of their revenue. By steering toward this daily, they control their entire profitability.
Calculate your daily target
A numerical target without a goal is useless. You need to know what 'good' looks like for your situation.
For food cost: Calculate your desired food cost per top dish. Standard is 28-33% for most restaurants.
For average check value: Take your current average and increase by €2-3 as a realistic goal.
For waste: Add up everything thrown away for a week. Halve this amount as your goal.
💡 Example: Calculating average check value
Current situation bistro Het Pleintje:
- Average daily revenue: €2,800
- Average number of covers: 85
- Current check value: €2,800 ÷ 85 = €32.94
New target: €35.00 per guest
This means €2.06 extra per guest = €175 extra revenue per day = €5,250 per month.
Build it into your morning routine
The best time to check your numerical target is in the morning, before the stress starts. Make it a fixed part of your morning routine.
New routine (10 minutes):
- Check yesterday: How did you score on your numerical target?
- Analyze deviations: Why higher or lower?
- Plan today: What will you do differently to hit your target?
- Inform your team: Share the target and why it matters
⚠️ Note:
Don't just tell your team the number, but also why it matters. "We're aiming for €35 check value because it helps keep the business healthy" works better than just "€35 per guest".
Concrete actions per numerical target
A target without action remains a wish. For each numerical target there are concrete things you can do today.
When food cost is too high:
- Check portion sizes - Measure with a scale
- Control garnishes - Often forgotten in cost calculation
- Review supplier invoices - Have prices increased?
When check value is low:
- Train staff in suggestive selling
- Place profitable dishes prominently on the menu
- Introduce attractive side dishes
When there's a lot of waste:
- Prepare less of products with short shelf life
- Use leftovers for daily specials
- Check storage temperatures and methods
💡 Example: Action for high food cost
Yesterday's steak had 35% food cost (target: 30%). Possible causes:
- Chef gave 250g meat instead of 200g = €3 too much per portion
- Expensive garnish (asparagus) not included in cost price
- Meat supplier raised price without notice
Action today: Weigh 5 portions, check invoice, recalculate cost price.
Measure and adjust
After a week of focusing on one numerical target you'll know if it works. If not, adjust your approach or choose a different target.
Many entrepreneurs use an app like KitchenNmbrs to automatically track their numerical target, without having to calculate daily. That way you immediately see if you're on track.
How do you start tomorrow with a numerical target? (step by step)
Choose your numerical target for this week tonight
Get your revenue figures from last week. Choose one figure you'll completely focus on for the coming 7 days: food cost of top dishes, average check value, or waste in euros. Write down your current score and a realistic improvement target.
Calculate your daily target
Convert your weekly target to a daily target. For check value: divide weekly revenue by number of covers. For food cost: calculate per top dish. For waste: add up last week and halve this amount as your goal.
Build it into your morning routine
Set an alarm 30 minutes before opening. Check in 10 minutes how yesterday went, why deviations occurred, and what you'll do differently today. Share the target with your team and explain why it matters for the business.
✨ Pro tip
Measure your numerical target at the same time every day. Consistency in timing makes it an automatic habit and you won't skip days.
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 numerical target should I choose as a starting entrepreneur?
Start with the food cost of your 3 best-selling dishes. These determine the largest part of your profit and are easy to measure. Keep it under 33% and you're usually doing well.
How do I know if my numerical target is realistic?
Take your current performance and improve by 10-15%. At €30 check value aim for €33-34. At 35% food cost go to 30-32%. Big jumps rarely work and demotivate your team.
What if I don't hit my numerical target for three days?
Check if your target isn't too ambitious. Analyze what's going wrong: are they external factors (weather, events) or internal (portion sizes, prices)? Adjust your target or approach, but don't give up.
Should I tell my staff what our numerical target is?
Yes, but also explain why it matters. 'We're aiming for €35 per guest to keep the business healthy and your jobs secure' works better than just sharing the number.
How long should I focus on one numerical target?
At least a week, preferably two. It takes time to see patterns and get your team on board. If you switch targets every day, it becomes chaos and you achieve nothing.
Isn't it better to steer toward multiple figures at once?
No, that doesn't work in practice. You don't have enough time and focus to pay attention to everything. Choose one figure, get that right, then you can expand to a second target.
📚 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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