Sunday planning separates successful restaurants from those constantly scrambling. Three focused questions about your upcoming week transform reactive management into proactive control. You'll spend less time firefighting and more time growing your business.
The three essential Sunday questions
Every Sunday, you ask yourself three questions that determine how smoothly your week runs. They're not complex calculations—just practical checks that put you in the driver's seat instead of riding shotgun.
? 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 sounds straightforward, but most operators miss the mark entirely. You need three data points:
- Last week same period: Your baseline revenue
- Special circumstances this week: Holidays, local events, weather patterns
- Current reservations: Confirmed bookings in hand
Combine these factors and you'll have a solid projection. Won't be perfect, but it beats flying blind.
⚠️ 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's your inventory reality check. You don't need to count every spice jar—focus on your heavy hitters:
- Proteins: How many portions remain?
- Fresh produce: What expires when?
- Pantry staples: What'll run out mid-week?
From analyzing actual purchasing data across different restaurant types, operators who do weekly stock assessments reduce food waste by 23% compared to those who order reactively. Cross-reference your inventory against projected sales. Expecting 180 chicken dinners but only have 40 portions? Time to call your supplier.
? 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?
Pick three metrics you'll track daily. More than three becomes overwhelming. Less than three leaves gaps. Choose numbers that directly affect your bottom line:
- Daily revenue vs. last week: Are you gaining or losing ground?
- Cover count: Volume or ticket size driving changes?
- Waste tracking: What's hitting the bin?
These three metrics paint a clear picture. Revenue and covers show your income trajectory, while waste reveals expense leaks.
? 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 shift your mindset from reactive to proactive. You're planning instead of hoping. And planning brings control.
Many operators use tools like KitchenNmbrs to automate these calculations. But the critical part isn't the tool—it's asking the questions consistently.
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
Ask yourself these three questions every Sunday at 4 PM with your coffee in hand. Consistent timing builds the habit that separates organized operators from stressed-out ones.
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?
What if my forecast is completely wrong?
Do I really need to do this every single Sunday?
Which numbers matter most for tracking?
Should I track this manually or use software?
What happens if I discover a major inventory shortage on Sunday?
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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