You can start getting a grip on your numbers today. Many restaurant owners wait for the perfect system, but the most important step is just to begin. A simple folder with your key figures gives you much more insight than you think.
Start with these 5 figures on one A4
You don't need a complicated system. Start with a simple overview of your key figures. Print it out and hang it somewhere you see it every day.
💡 Example dashboard for a bistro:
- Yesterday's revenue: €1.847 (target: €1.650)
- Number of covers: 73 (avg. bill: €25.30)
- Food cost this week: 32% (target: under 30%)
- Inventory value: €3.200 (previous week: €3.450)
- Top 3 dishes yesterday: Ribeye (12x), Salmon (8x), Pasta (15x)
Where do you hang it?
Choose a spot where you see it automatically, but guests don't. Many entrepreneurs choose:
- Office/admin corner: If you go there every day
- By the register: You see the figures with every transaction
- In the kitchen: On the inside of a cabinet door
- By the computer: Next to your screen where you place orders
⚠️ Note:
Don't hang your figures where guests can see them. Revenue figures and food cost percentages don't belong in the guest area.
How often do you update it?
Start by updating once a week. Every Monday morning, take 10 minutes to fill in the figures from the previous week. Once this becomes routine, you can switch to daily updates.
💡 Example weekly rhythm:
Monday 9:00: Fill in last week's figures
- Total weekly revenue
- Average food cost (estimate)
- Number of covers
- What went well/wrong
From paper to digital
Once you've maintained your paper dashboard for a month, you'll notice which figures you use most. Then it's time to look at digital solutions that calculate and display this automatically.
An app like KitchenNmbrs can calculate these figures automatically and show them. But start with paper first to discover what's important for you.
Expanding your dashboard
After a month, you can add more figures:
- Labor cost %: How much of your revenue goes to wages
- Waste per day: What you throw away
- Supplier comparison: Prices from your main suppliers
- Seasonal pattern: Comparison with the same week last year
💡 Example expanded dashboard:
Week 15 (April 8-14)
- Revenue: €11.240 (last year: €9.850)
- Covers: 445 (avg. bill: €25.26)
- Food cost: 31.5% (target: 30%)
- Labor costs: 28% (normal: 25-30%)
- Waste: €127 (2.3% less than previous week)
How do you create your first figures dashboard today?
Choose your 5 most important figures
Start with yesterday's revenue, number of covers, estimated food cost, inventory value, and your 3 best-selling dishes. That's all you need.
Create a simple format
Use Word or write it by hand on an A4. Make sure the figures are large and clear so you can read them from a distance.
Hang it in the right place
Choose a spot where you see it automatically, but guests don't. By the register, in your office corner, or on the inside of a cabinet door.
Schedule your first update
Put it in your calendar: every Monday 10 minutes to update figures. Start weekly, later you can do it daily.
Evaluate after a month
Which figures did you look at most? What did you miss? Adjust your dashboard based on what you actually use.
✨ Pro tip
Take photos of your dashboard every week. After 3 months you'll see patterns you'd otherwise miss, like which weeks are always better or worse.
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 start with?
Start with yesterday's revenue, number of covers, and estimated food cost. These three already give you a lot of insight into how your business is running.
Do I have to update this every day?
Start with once a week. If you keep this up for a month, you can switch to daily. Routine is more important than frequency.
Can't I just do this in Excel?
Excel works, but a physical board you see automatically. You don't have to turn on your computer to check your figures.
What if I don't know my food cost exactly?
Start with an estimate. Add up the ingredient costs of your 3 most popular dishes and divide by the selling price excl. VAT. That gives you a first impression.
Where do I hang this so guests don't see it?
On the inside of a cabinet door in the kitchen, by your computer where you place orders, or in your office corner works well.
When should I switch to digital?
Once you've consistently maintained your paper dashboard for a month. Then you know which figures you actually use and can choose a system that fits.
📚 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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