Development of my KPIs from month

Quick answer

Picture this: your restaurant had a decent month with €50,000 in revenue, but you're not sure if that's progress or decline. Most operators focus on absolute numbers and miss the critical trends that reveal their business trajectory.

Picture this: your restaurant had a decent month with €50,000 in revenue, but you're not sure if that's progress or decline. Most operators focus on absolute numbers and miss the critical trends that reveal their business trajectory.

Which KPIs should you track?

Every restaurant needs to monitor these core metrics monthly:

Revenue per m²: Total revenue divided by venue size
Average check value: Revenue divided by number of covers
Food cost percentage: Ingredient costs divided by revenue
Labor cost percentage: Wages divided by revenue
EBITDA: Profit before interest, tax, and depreciation

Calculate month-on-month growth

The formula for month-on-month growth couldn't be simpler:

Growth % = ((This month - Last month) / Last month) × 100

? Example:

Your revenue in March was €45,000, in April €52,000.

Growth = ((€52,000 - €45,000) / €45,000) × 100

Growth = 15.6%

Recognize seasonal patterns

Don't just compare with last month - also check the same month from last year. From years of working in professional kitchens, I've seen how restaurants follow predictable seasonal patterns:

January: often lower after holidays
May-September: patios perform better
December: often peaks due to holidays

⚠️ Note:

A 10% decline in January can be normal if your January last year was also 10% lower than December.

Track food cost development

Your food cost shifts monthly due to supplier price changes. Calculate it this way:

Food cost % = (Total ingredient costs / Revenue excl. VAT) × 100

? Example food cost trend:

January: 32.1% food cost
February: 34.2% food cost
March: 35.8% food cost

Trend: rising - check supplier prices!

Create a dashboard for overview

Build a simple table with these columns:

Month
Revenue
Growth % vs last month
Growth % vs same month last year
Food cost %
Labor cost %

Update this monthly. After several months, you'll spot patterns and trends that would otherwise stay hidden.

Take action based on trends

If your KPIs drop for three straight months, you need to act:

Rising food cost: Check supplier prices, adjust menu prices
Declining revenue: Analyze competition, marketing, menu
Rising labor costs: Check scheduling, efficiency

? Tech tip:

Tools like KitchenNmbrs automatically show your monthly food cost and track trends without manual calculations. These apps also calculate growth percentages for you.

How do you calculate KPI development? (step by step)

Gather monthly figures

Record for each month: total revenue, ingredient costs, labor costs, and number of covers. Keep these figures in a spreadsheet or app.

Calculate percentages

Work out food cost % (ingredients / revenue × 100) and labor cost % (wages / revenue × 100). This gives you the ratios per month.

Calculate growth percentages

Use the formula: ((This month - Last month) / Last month) × 100. Do this for all important KPIs to see trends.

Compare with last year

Also check growth compared to the same month last year. This helps identify seasonal patterns and gives a more realistic picture.

Analyze trends

Look for patterns over 3-6 months. One-off spikes are normal, but consistent trends require action on your part.

✨ Pro tip

Track your top 3 appetizers separately every 6 weeks - if their individual food costs creep up, they'll impact your overall margins more than slow-moving entrees that sell just 15 times monthly.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

Try KitchenNmbrs free →

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Frequently asked questions

How often should I calculate my KPIs?

Monthly tracking gives you the clearest picture without overwhelming detail. Some operators check weekly, but monthly captures meaningful trends while keeping your workload manageable.

What's a realistic growth percentage per month?

For established restaurants, 2-5% monthly growth indicates solid performance. New venues might see higher spikes initially, but consistent growth matters more than dramatic jumps.

Which KPI deserves the most attention?

Food cost percentage directly impacts your bottom line and deserves priority tracking. A jump from 30% to 35% means you're losing 5% of revenue to ingredient costs alone.

How do I handle seasonal fluctuations in my calculations?

Always compare against the same month from the previous year, not just last month. January's dip makes perfect sense if it happens annually due to post-holiday dining patterns.

What if my KPIs drop for three consecutive months?

Three months signals a real trend requiring immediate action. Review supplier contracts, analyze competitor moves, and consider menu price adjustments - this isn't coincidence anymore.

Should I track KPIs differently for weekday vs weekend performance?

Absolutely - weekday and weekend metrics often tell different stories about your operation. Weekend food costs might run higher due to premium ingredients, while weekday labor efficiency could vary significantly.

Can I automate KPI tracking completely?

Modern restaurant management systems can handle most calculations automatically. You input revenue and costs, then the software generates trends and growth percentages without manual number-crunching.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

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

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.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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