Your kitchen runs smoothly, but monthly profits disappear faster than expected. The issue usually stems from lacking a single, clear numerical target that guides daily decisions. A simple morning routine adjustment puts profitability back in your hands.
Pick one numerical target for the next seven days
Most restaurant owners juggle multiple metrics simultaneously: revenue, food cost, inventory, labor expenses. This approach fails because you can't effectively focus on everything at once.
Instead, select one specific figure to concentrate on for the entire week:
- Food cost of your 3 top dishes - These drive 60-70% of your profit margin
- Average check value - Higher spending per guest equals better profitability
- Daily waste in euros - Directly visible financial loss
- Covers served daily - Foundation for all other metrics
💡 Example: Focus on food cost of top dishes
Restaurant De Smulhoek serves 120 covers daily. Their 3 bestsellers:
- 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 account for 75% of revenue. Daily monitoring of these costs controls overall profitability.
Set your daily benchmark
A numerical target needs context. You must understand what 'success' means for your specific situation.
For food costs: Determine ideal food cost percentages per top dish. Most restaurants target 28-33%.
For average check value: Take current averages and add €2-3 as an achievable goal.
For waste reduction: Track weekly waste totals. Cut this amount in half as your target.
💡 Example: Calculating average check value
Current situation bistro Het Pleintje:
- Daily revenue average: €2,800
- Daily covers average: 85
- Current check value: €2,800 ÷ 85 = €32.94
New target: €35.00 per guest
This creates €2.06 extra per guest = €175 additional daily revenue = €5,250 monthly increase.
Integrate this into your morning routine
Morning hours offer the perfect window for checking numerical targets—before daily chaos begins. Make this a non-negotiable part of your routine.
Your new 10-minute morning process:
- Review yesterday's performance against your target
- Identify reasons for any deviations
- Plan today's adjustments to meet your target
- Brief your team on the target and its importance
⚠️ Note:
Don't just share numbers with your team—explain the reasoning. "We're targeting €35 check value to maintain business health" resonates better than simply stating "€35 per guest".
Specific actions for each numerical target
Targets without corresponding actions remain empty wishes. Each numerical goal requires immediate, concrete steps.
For excessive food costs:
- Verify portion sizes using kitchen scales
- Monitor garnishes—frequently overlooked in cost calculations
- Audit supplier invoices for unexpected price increases
For low check values:
- Coach staff on upselling techniques
- Feature high-margin dishes prominently on menus
- Develop appealing side dish options
For excessive waste:
- Reduce prep quantities for perishable items
- Transform leftovers into daily specials
- Verify storage temperatures and methods
💡 Example: Action for high food cost
Yesterday's steak hit 35% food cost (target: 30%). Potential causes:
- Chef served 250g portions instead of 200g = €3 excess per plate
- Premium garnish (asparagus) missing from cost calculations
- Supplier price increase without notification
Today's action: Weigh 5 portions, verify invoices, recalculate cost prices. This mistake costs the average restaurant EUR 200-400 per month when left unchecked.
Track progress and make adjustments
After one week of targeting a specific metric, you'll understand if your approach works. If results disappoint, modify your strategy or switch targets.
Many restaurant owners rely on automated tracking systems to monitor their chosen metric without daily manual calculations. This provides immediate visibility into performance trends.
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
Check your chosen numerical target at exactly 8:30 AM each morning for 14 days straight. This specific timing creates an automatic 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
Which numerical target works best for new restaurant owners?
Start with food costs for your 3 bestselling dishes. These control most of your profit and are straightforward to track. Keep them under 33% and you're typically in good shape.
How do I determine if my numerical target is achievable?
Base improvements on current performance, aiming for 10-15% enhancement. If your check value is €30, target €33-34. For 35% food cost, aim for 30-32%. Dramatic jumps usually fail and discourage teams.
What should I do if I miss my target three consecutive days?
Evaluate if your target is overly ambitious. Analyze root causes: external factors like weather or events, versus internal issues like portion control or pricing. Adjust either your target or approach, but maintain consistency.
Is it wise to share numerical targets with kitchen staff?
Absolutely, but include context about why it matters. 'We're targeting €35 per guest to maintain business stability and job security' proves more effective than sharing raw numbers alone.
How long should I maintain focus on one numerical target?
Minimum one week, ideally two weeks. Pattern recognition and team alignment require time to develop. Switching targets daily creates confusion and prevents meaningful progress.
Should I track weekend and weekday targets differently?
Yes, weekend patterns often differ significantly from weekdays. Your Friday night check average might be €42 while Tuesday lunch hits €28. Set separate realistic targets for each service type to maintain accuracy.
📚 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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