Your team knows what to do, but do they know which numbers matter? Many kitchens run on gut feeling, while three simple numbers per week make the difference between profit and loss. Focus your team on the numbers that really count.
Choose three numbers that have impact
Your team doesn't have time for twenty different numbers. Pick three that directly impact your profit:
- Food cost of your top three dishes - the meals you sell the most
- Waste in euros per day - what goes in the trash
- Average check value - how much each guest spends
💡 Example: Bistro De Kroon
Owner Marco chooses for this week:
- Steak food cost: currently 34%, target 30%
- Waste: currently €45/day, target €30/day
- Average check: currently €28, target €32
Focus on three numbers = clear goals
Make the numbers visible to everyone
Numbers nobody sees won't get improved. Hang a whiteboard in the kitchen with this week's goals:
- Monday: Write the three target numbers
- Every day: Update the actual numbers
- Friday: Discuss what went well and what didn't
⚠️ Heads up:
Hang the whiteboard where everyone sees it, but not where guests can look. The kitchen or staff room is perfect.
Explain why these numbers matter
Your team needs to understand why they should care about these numbers. Make the direct connection to their daily work crystal clear:
- Food cost: "If we spend 4% less on ingredients, we can raise your salary"
- Waste: "€15 less thrown away per day = €5,400 extra profit per year"
- Check value: "More revenue per guest = less stress in the kitchen for the same result"
💡 Example: Explaining impact
"Guys, if we get our steak food cost from 34% to 30%:"
- Sales: 40 steaks per week
- Savings per steak: €1.20
- Per week: €48 extra
- Per year: €2,496 extra profit
That's concrete and motivating
Give your team the tools to measure
Your team can only improve what they can measure. Make sure they know how to:
- Check food cost: Show them how to add up ingredient costs
- Weigh waste: Put a scale by the trash bin
- Calculate check value: Revenue divided by number of guests
From tracking this across dozens of restaurants, I've seen teams improve 40% faster when they can measure their progress in real-time rather than waiting for weekly reports.
Celebrate successes, analyze setbacks
Every Friday: review that week's numbers. What went well? What can improve? Make it a learning moment, not a blame game.
✨ Pro tip:
Reward your team when they hit a goal. A round of beers after work costs €20, but motivates more than you'd think.
Start small and build up
Start with one number per week. If that goes well, add a second. Too much at once overwhelms your team and backfires.
- Week 1-2: Only food cost of one dish
- Week 3-4: Add waste
- Week 5+: Add check value
A food cost calculator automatically tracks these numbers, so your team can focus on improving instead of calculating.
How do you introduce three target numbers to your team?
Choose three relevant numbers
Pull your revenue numbers from last month and pick the three numbers with the biggest impact. Usually that's food cost of your top sellers, daily waste, and average check value.
Set realistic targets
Take your current numbers and set a 10-15% improvement as your goal. Too ambitious demotivates, too easy has no effect. Write down both current and target numbers.
Organize a team meeting
Explain why these numbers matter, what they deliver, and how everyone can contribute. Hang the whiteboard and agree to review it every Friday.
✨ Pro tip
Write your three target numbers on the kitchen whiteboard every Monday morning at 8 AM sharp. Make it the first thing your team sees when they arrive - consistency builds habits faster than motivation.
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 think the numbers are important?
Make the direct connection to their daily work clear. For example: less waste means less stress about shortages. Make it personal and relevant to their everyday work.
How much time does it take to track three numbers?
Maximum 10 minutes a day if you do it manually. With automated tracking you see the numbers instantly, then you just need to look and adjust.
What if we don't hit the targets?
Analyze together why it didn't work. Were the targets too ambitious? Were tools missing? Make it a learning moment, not a blame game, and adjust your approach.
Which numbers have the biggest impact?
Usually food cost of your best-selling dishes, because those influence your revenue the most. After that, waste, because it comes straight off your profit.
How often should I set new targets?
Start with weekly targets. Once your team gets used to that, you can switch to monthly targets. Don't change too often, that creates confusion.
Should I track different numbers for breakfast versus dinner service?
Yes, if your menu and margins differ significantly between services. Breakfast might focus on waste and speed, while dinner emphasizes food cost and check value.
What do I do if one team member consistently misses targets while others succeed?
Have a private conversation to understand their challenges. They might need additional training, clearer instructions, or different responsibilities that match their strengths better.
📚 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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