One number per day can make the difference between profit and loss. Many kitchens are drowning in data, but forget the most important thing: highlighting one concrete figure daily that your team can actually do something with. This way you gradually build more control over your numbers.
Which number do you choose today?
Start simple. Choose one number that everyone can understand and that you can take direct action on. Switch between different numbers each day, so your team learns to look at the full kitchen.
- Monday: Food cost from yesterday (percentage)
- Tuesday: Waste in euros
- Wednesday: Average bill from yesterday
- Thursday: Number of covers vs. last week
- Friday: Best-selling dish (units)
- Saturday: Revenue per hour during peak
- Sunday: Inventory value in cooler
💡 Example: Monday morning
On the kitchen board:
"Food cost Sunday: 34%"
Meaning: Of every euro in sales, 34 cents went to ingredients. That's on the high side (target: below 32%).
Make it visual and understandable
A number alone says little. Make it meaningful for your team by adding context. Use colors, comparisons, and concrete actions.
- Green: Number is good (for example food cost below 30%)
- Orange: Caution needed (food cost 30-35%)
- Red: Action required (food cost above 35%)
💡 Example: Visual presentation
On your team app or whiteboard:
- 🔴 Waste yesterday: €47
- 📊 Last week average: €31
- 🎯 Today's target: below €35
- 💡 Focus: check portion sizes
⚠️ Note:
Don't change your system every day. Use the same format for at least a week, so your team gets used to looking at numbers.
From number to action
The nicest number is useless if you don't do anything with it. Always link a concrete action to the number of the day. This way it becomes a practical tool instead of just information.
- Food cost too high? Check portion sizes for the 3 most popular dishes
- Waste high? Extra attention to FIFO (first in, first out)
- Average bill low? Actively suggest side dishes
- Few covers? Check social media, weather, events in the area
💡 Example: Action plan
Number: Average bill yesterday €23.40 (target: €27)
Action today:
- Offer appetizer to every table
- Always suggest extra vegetables with main course
- Actively promote wine by the glass
Check tonight: did we manage to get above €25?
Digital tools for daily numbers
Gathering numbers manually takes time you don't have. Use tools that automatically collect data, so you can share the number of the day in 2 minutes every morning.
- POS system: Revenue, covers, average bill
- Inventory app: Waste, inventory value
- Recipe system: Food cost per dish
- HACCP app: Temperatures, deviations
From analyzing actual purchasing data across different restaurant types, tools like KitchenNmbrs automatically collect many of these numbers, so every morning you can immediately see which number you want to highlight without having to calculate it yourself.
Involve your team in the numbers
Numbers aren't just for the owner. If your team understands how the numbers work, they can help decide and think along. That increases engagement and results.
💡 Example: Team challenge
"This week we're focusing on waste. Yesterday: €52. Can we stay below €40 today?"
Result: Team pays more attention to portions, FIFO, shelf life. Waste drops to €31 per day.
How do you set up a daily number system?
Choose your core numbers
Make a list of 7 numbers you want to track: food cost, waste, revenue, covers, inventory value, average bill, and best-selling dish. Make sure you can easily retrieve these numbers from your systems.
Determine your presentation format
Choose between a whiteboard in the kitchen, team app, or daily briefing. Make sure it's visible to everyone and easy to update. Test for a week which format works best for your team.
Link action to each number
Write down for each of your 7 numbers what action your team can take if the number deviates. For example: food cost above 35% = check portion sizes. This way each number becomes a practical tool.
✨ Pro tip
Post your daily number at exactly 8:30 AM for 2 weeks straight. Your team will start checking the board automatically at that time, creating a habit that sticks.
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
How many numbers should I share with my team daily?
Start with one number per day. More becomes overwhelming. Once your team is used to looking at numbers, you can expand to 2-3 numbers, but keep it simple and actionable.
What if my team isn't interested in numbers?
Start with numbers that have direct impact on their work, like waste or busyness. Explain what it means and what action they can take. Make it relevant to their daily tasks.
How often should I switch numbers?
Switch daily or weekly, depending on what works for your team. What's important is consistency: use the same format for at least a week so people get used to looking at data.
Which number has the most impact on profit?
Food cost percentage usually has the biggest direct impact. A difference of 2 percentage points in food cost can save thousands of euros per year. Start with this if you have to choose one number.
Should I post the daily number at the same time each morning?
Yes, consistency matters more than the exact time. Post it before the lunch prep starts, ideally between 8-9 AM. Your team will start expecting it and checking automatically.
Can I do this without expensive software?
Yes, start with your POS system for revenue numbers and a simple Excel for food cost. The most important thing is that you measure and share consistently, not which tool you use.
📚 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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