How do you make sure you always have visibility on your 10 most expensive ingredients and their price development?
Most restaurants obsess over every ingredient cost, but smart operators focus differently. While you're tracking 50+ items, just 10 ingredients drive 70% of you...
What questions should you ask yourself when a supplier proposes a new price for an important product?
Supplier price hikes can destroy your profit margins overnight. Too many restaurant owners nod along to new pricing without running the actual numbers. Here are...
What can you do to shift your role from working in the kitchen to managing by the numbers?
Many restaurant owners believe they must be physically present in the kitchen for operations to run smoothly. This myth keeps you trapped in daily tasks while y...
How do you set up a fixed appointment for a monthly deep dive into your numbers?
I've watched too many restaurant owners obsess over daily sales while ignoring the slow profit bleeds that eventually kill their business. You need 90 minutes o...
Which dish types do you want to keep extra sharp on margins, like specials or seasonal dishes?
Ever wonder why your food costs creep up despite careful menu planning? Often it's not your regular dishes causing the problem. Specials, seasonal items, and ne...
What are three concrete signals that you need more daily control over your numbers?
Every morning at 8 AM, restaurant owners across the country face the same question: did yesterday make us money? Most can't answer within five minutes. They're...
How can you track your food cost development month by month with simple charts or graphs?
73% of restaurants fail within their first three years, and uncontrolled food costs play a major role. Your ingredient expenses shift monthly due to supplier hi...
What routine helps you run new team ideas through your margin targets first?
Every week, your team brings fresh ideas to the table – but some can quietly destroy your margins. That brilliant new garnish or seasonal special sounds excitin...
What should you wrap up every Friday so you start your weekend without number stress?
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...
How do you create a list of recurring daily, weekly, and monthly tasks in your kitchen management?
Organized kitchen management depends on establishing consistent daily, weekly, and monthly task schedules. Most restaurant owners operate in crisis mode, scramb...
What agreements can you make about how quickly supplier price increases are passed on to your menu?
A restaurant owner in Amsterdam watched their beef supplier increase prices by 18% overnight, but didn't adjust menu prices for two months. They lost €1,200 on...
How can you maintain discipline with number checks during busy weeks?
Most restaurant owners track numbers religiously during slow periods but abandon the practice entirely during busy weeks. You're scrambling between staff issues...
How can you use a simple standard email or note to send yourself a weekly figures update?
Most restaurant owners avoid checking weekly numbers because it feels overwhelming. But a standardized email template turns this into a 15-minute Monday routine...
What questions do you ask every location manager about margins and waste in their kitchen?
Running multiple restaurant locations is like conducting an orchestra from backstage - you need each section to play their part perfectly without constant super...
What's a practical way to see the same figures overview every week across multiple locations?
73% of multi-location restaurant owners can't accurately compare performance across their properties within any given week. Each business runs differently, has...
How do you ensure the handover between lunch and dinner always includes figures and special notes?
While most kitchens pass basic inventory between shifts, the real difference lies in sharing actual numbers and critical observations. Too many lunch teams simp...
What routine helps you clean up your menu every month of duplicates and weak dishes?
A clean menu sells better and costs less. Many restaurant owners drag along dishes that sell poorly or generate too little revenue, causing them to lose money w...
How to calculate supplier promotions before you commit?
Last week a supplier called offering 30% off premium chicken thighs – minimum 40kg purchase. Sounds tempting until you realize that's 12 weeks of inventory for...
How do you mark your menu with margin symbols to make choices easier?
Most servers recommend dishes based on personal preference, while smart restaurants use symbols to highlight their most profitable items. A simple star or color...
What fixed order of checks do you use when reviewing your weekly figures?
Weekly figure reviews are like taking your restaurant's pulse – skip them and small problems become financial emergencies. Most owners wait until month-end to e...
🔥 Most read in this category
The most viewed articles in Daily control
Related categories
Discover more about related topics