Sunday is the day to reflect on the week to come. Three simple questions about numbers and planning can make the difference between a week where you're in control, and a week where you're playing catch-up. These questions help you look ahead instead of realizing things after the fact.
The three essential Sunday questions
Every Sunday you ask yourself three questions that determine how well you control the coming week. They're not complicated analyses, but practical checks that help you steer instead of react.
💡 Example Sunday check:
Restaurant with 80 covers per day, 6 days per week:
- Expected revenue next week: €9,600
- Current inventory value: €2,400
- Planned purchases: €1,800
Check: does the ratio between purchases and expected sales make sense?
Question 1: How much will I sell this week?
This question seems simple, but most entrepreneurs get it wrong. You need three factors:
- Last week same period: What did you sell then?
- Special circumstances this week: Holidays, events, weather
- Reservations so far: How much is already booked?
Add these together and you have a reasonable expectation. Not perfect, but better than guessing.
⚠️ Note:
Always calculate with revenue excluding VAT for your food cost calculations. €10,000 incl. VAT becomes €9,174 excl. VAT at 9% VAT.
Question 2: What do I still have in stock and what do I need to order?
Sunday is the perfect day to count your inventory. Not everything, but your main ingredients:
- Meat and fish: How many portions do you have left?
- Vegetables: What stays fresh until when?
- Dry goods: What runs out this week?
Compare this with your expected sales. If you expect to sell 200 steaks but only have 50 left, you know what you need to order.
💡 Example inventory check:
Salmon in stock: 3 kg = 15 portions of 200g
- Expected salmon sales: 45 portions
- Shortage: 30 portions = 6 kg salmon
- Order: 7 kg (1 kg buffer)
This way you avoid running out of salmon on Tuesday.
Question 3: Which numbers will I monitor this week?
Choose three numbers you check every day. No more, or it becomes unmanageable. Pick numbers that directly impact your profit:
- Daily revenue vs. last week: Are you ahead or behind?
- Number of covers: More guests or higher bills?
- Waste: What goes in the trash?
These three numbers tell you if your week is going well. Revenue and covers for income, waste for expenses.
💡 Example daily check:
Monday result:
- Revenue: €1,420 (last week Monday: €1,380)
- Covers: 67 (last week: 69)
- Waste: €45 in vegetables
Conclusion: slightly fewer guests, but higher bills. Watch out for vegetable waste.
Why these three questions work
These questions force you to look ahead instead of reacting after the fact. You plan instead of hope. And planning brings peace of mind.
Many entrepreneurs use an app like KitchenNmbrs to track these numbers without having to calculate manually. But the important thing is that you ask the questions, not how you answer them.
How do you make a Sunday plan? (step by step)
Check last week same days
Look at revenue and covers from last week Monday through Sunday. This is your starting point for expectations for the coming week.
Count your current inventory
Walk through your cooler and storage. Count main ingredients in portions. Note what expires soon.
Make your shopping list
Compare expected sales with current inventory. Calculate what you need to order and arrange for Tuesday delivery.
✨ Pro tip
Always ask these questions at the same time on Sunday. Make it a ritual with a cup of coffee. Routine makes it easier to stick with.
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 long does such a Sunday check take?
About 30 minutes once you get into the routine. The first time takes longer because you need to set up the system.
What if my forecast doesn't come true?
That's normal the first few weeks. You'll get better at estimating. It's about the trend, not perfect predictions.
Do I really have to ask these questions every Sunday?
Yes, otherwise it won't become a routine. Even when you're busy. Better 15 minutes on Sunday than stress all week.
Which numbers are most important to track?
Revenue per day, number of covers, and waste. These three tell you everything about your week.
Can I track this digitally?
Yes, an app like KitchenNmbrs helps track numbers automatically. But pen and paper works great too.
📚 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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