I'll be honest with you – I used to make decisions behind closed doors, and it nearly cost me my best chef. Now I've learned that transparent decisions create a work atmosphere where everyone feels heard and valued. Your team understands why certain choices are made, frustrations disappear, and real engagement emerges.
Why transparency transforms the atmosphere
In most kitchens, tensions arise because decisions drop 'from above' without explanation. A chef who doesn't understand why you're removing a popular dish, or a cook who doesn't know why their hours got cut, becomes frustrated and resentful.
💡 Example:
You need to remove a popular dish from the menu. Without explanation, your team thinks: 'Another random decision.'
With numbers, you show:
- Ingredient costs: €12.50 per portion
- Selling price excl. VAT: €22.94
- Food cost: 54.5%
Now everyone gets it: this dish is bleeding money.
From resistance to understanding
Back up your decisions with concrete numbers, and your team's reaction changes completely. Instead of 'Why do we have to do this?' it becomes 'Ah, that makes sense.' This shift has direct consequences for your work atmosphere – and it's a mistake that costs the average restaurant EUR 200-400 per month in staff turnover and low morale.
- Fewer arguments: Numbers are objective, opinions aren't
- More trust: Your team sees you make thoughtful choices
- Better teamwork: Everyone works toward the same goal
- Less stress: No confusion about 'why'
⚠️ Note:
Transparency doesn't mean everyone gets a vote in decisions. You're still the owner who makes choices, but now you explain why.
Real examples of transparent decisions
Here are concrete situations where numbers help bring your team along:
💡 Example: Price increase
Instead of: 'We're raising prices because we have to.'
Show:
- Supplier raised meat prices by 18%
- Energy costs increased by €200/month
- Without adjustment, food cost becomes 38%
Now everyone understands that a price increase isn't optional.
💡 Example: Fewer hours
Instead of: 'We need to cut back on staff.'
Show the numbers:
- Revenue Monday-Tuesday: €800
- Staff costs: €450
- Ratio: 56% (healthy is 30-35%)
Your team understands that fewer hours on quiet days makes financial sense.
How numbers build genuine trust
Consistently back up decisions with data, and a culture of trust emerges. Your team knows you don't act on impulse, but think through the numbers first.
- Predictability: Your team knows what to expect
- Fairness: Decisions are based on facts, not mood
- Engagement: People feel part of the bigger picture
- Respect: You treat your team as adults who can understand
The effect on daily operations
A transparent atmosphere ensures daily tasks run smoother. People understand why certain procedures matter and follow them better.
💡 Example: Portion control
Show your chef that 20 grams extra meat per portion costs €2,400 per year, and they'll understand why consistent portions matter.
Result: less pushback, better portion control.
Tools that support transparency
Digital systems make it easier to share numbers with your team. Instead of Excel sheets that nobody understands, you can show simple dashboards with food cost per dish, revenue per day, and other important figures.
This helps not only with making decisions, but also explaining them to your team in terms they can grasp.
How do you create transparency in decisions?
Gather the relevant numbers
For every important decision, you need concrete data. Think of food cost percentages, revenue figures, staff costs, or supplier prices. Without numbers, you can't explain anything.
Present numbers clearly
Tell the story behind the numbers. Not: 'Food cost is 38%', but: 'This dish costs us €8 in ingredients, we sell it for €21 excl. VAT, so 38% goes to purchasing - that's too much.'
Explain the consequences
Tell what happens if you do nothing, and why the decision is necessary. Make clear how this protects the business and everyone's job. People cooperate better when they see the bigger picture.
✨ Pro tip
Track one key metric weekly for 30 days and share it with your team every Monday morning – revenue per guest, food cost percentage, or waste levels. You'll be amazed how this single habit transforms decision-making conversations.
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
Do I need to share all financial details with my staff?
No, you don't need to share everything. Focus on numbers relevant to the specific decision. For menu changes, show food cost; for schedule changes, show revenue vs. staff costs.
What if my team doesn't understand the numbers?
Explain it in simple terms. Instead of 'food cost 35%' say 'of every euro we earn, 35 cents goes to ingredients'. Use examples everyone can follow.
How often should I share numbers with my team?
With every important decision that affects them. That could be weekly for schedule adjustments or monthly for menu changes. Consistency matters more than frequency.
What if the numbers mean bad news?
That's exactly when transparency matters most. People often sense things aren't going well anyway. By being honest about the numbers, you create understanding for difficult decisions and prevent speculation.
Can too much transparency backfire?
Yes, if you share numbers without context or solutions. Don't just tell what's wrong, also what you're going to do about it. Focus on progress, not just problems.
How do I handle pushback when I first start being transparent?
Some team members might resist at first, especially if they're used to complaining about 'unfair' decisions. Stick with it for 2-3 months and the culture will shift.
Should I involve my team in creating solutions once they see the numbers?
Absolutely. Once people understand the problem through numbers, they often come up with creative solutions you hadn't considered. It builds ownership and engagement.
📚 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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