A 15-minute Friday numbers ritual keeps your restaurant profitable and your weekends stress-free. Track five key metrics each Friday afternoon to spot problems before they spiral. Your Monday self will thank you.
Why Friday should be your numbers day
Weekends are for recharging, not stressing about your business. A quick Friday check reveals exactly how your week performed and what needs attention next week. You'll catch problems early instead of facing Monday morning surprises.
💡 Example:
Restaurant The Kitchen checks every Friday at 4:00 PM:
- Weekly revenue: €12,400 (previous week: €11,800)
- Number of covers: 340 (average check: €36.47)
- Inventory value: €3,200 (stable)
- Waste: €180 (2% of purchases)
Conclusion: Good week, no worries
The 5 numbers you must check every Friday
Focus on these five metrics. You don't need more for a complete picture:
1. Weekly revenue vs. previous week
Total your revenue from Monday through Friday. Compare it with the same period last week. A 5-10% difference is normal—anything above 15% demands immediate attention.
2. Average check amount
Divide weekly revenue by total covers. This reveals if guests are spending more or less per visit than usual.
⚠️ Watch out:
If your average check drops while cover counts stay the same, people are ordering cheaper dishes. Check if your premium items are still appealing enough.
3. Inventory value
Estimate what's in your cooler and storage. This doesn't need precision—ballpark figures work fine. If this climbs every week, you're over-purchasing.
4. Weekly waste
Track everything thrown away: expired products, failed dishes, over-purchased items. Measure this in euros. More than 3% of your weekly purchases signals trouble.
💡 Waste example:
Weekly purchases: €2,800
- Fish past date: €45
- Failed sauce: €12
- Over-purchased lettuce: €23
Total: €80 = 2.9% (acceptable)
5. Food cost of your bestsellers
Calculate the food cost for your 3 top-selling dishes. Have supplier prices increased? Is your chef using larger portions? Anything above 35% squeezes your margins tight.
Warning signals to watch for
These patterns demand action next week:
- Revenue up, average check down: More guests, but they're choosing budget options
- Inventory rising, waste rising: You're buying too much for actual sales
- Food cost rising, purchases steady: Suppliers have raised their prices
- Revenue steady, fewer covers: Guests are ordering pricier items, but you're attracting fewer people
What do you do with this information?
Based on real restaurant P&L data, the most successful operators create immediate action plans rather than just collecting numbers. Don't just track—act on what you find:
💡 Action example:
Problem: Steak food cost jumped from 32% to 37%
- Monday: Check if beef prices increased
- Tuesday: Calculate new menu price (€34 → €37)
- Wednesday: Update menu
Result: Margin back to 32%
Tools that help
You can handle this manually with a calculator and notebook. But apps automatically collect these metrics, cutting your Friday check from 30 minutes of calculations down to 5 minutes of review.
How do you do a Friday check? (step by step)
Gather your weekly numbers
Add up your revenue from Monday through Friday. Also note the number of covers. Check your POS system or manually count your receipts.
Compare with previous week
Put your weekly revenue next to last week's. Calculate the difference in percentage. Also check your average check amount (revenue divided by covers).
Check inventory and waste
Walk through your cooler and storage. Estimate the value. Add up what you threw away this week and why. Note this in euros.
Review food cost of bestsellers
Calculate the food cost of your 3 best-selling dishes. Check whether suppliers have raised prices. Above 35% it's time for action.
Create action points for next week
Write down what you're going to tackle in the coming week. One or two concrete actions are enough. More than three becomes too much.
✨ Pro tip
Review your top 3 dishes' food costs every Friday at 4:15 PM—takes exactly 8 minutes and catches margin erosion before it kills your profits. Set that phone alarm now.
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 much time does a Friday check take?
Manually about 15-20 minutes. With tracking software you're done in 5 minutes since the numbers are already compiled.
What if my revenue is 20% lower than last week?
First check for external factors like bad weather or local events. If none exist, this requires immediate action: marketing push, menu adjustments, or cost reduction.
Do I need to count my inventory exactly?
No, estimates work fine for your Friday check. Focus on trends: is your inventory value climbing or dropping? Save exact counts for monthly reviews.
What is normal waste per week?
Between 1-3% of your purchases is typical. Above 5% signals serious problems with planning or storage management.
Can I do this on a different day?
Yes, but Friday works best since you get a complete work week to evaluate. Plus you can enjoy your weekend worry-free.
What if my food costs keep creeping up despite steady supplier prices?
Check portion sizes and prep consistency. Kitchen staff often increase portions gradually without realizing the cost impact.
Should I adjust menu prices immediately when food costs rise?
Not always immediately, but within 2-3 weeks. Small increases spread across multiple items work better than large jumps on single dishes.
📚 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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