What happens when your kitchen staff drops from four to just one chef and a cook in the same morning? You've got reservations booked and walk-ins expected. The answer lies in swift decision-making: strip your menu to essentials and communicate clearly with everyone.
Quick menu adjustment during staff shortage
When you're down three people, every minute counts. You've got 20 minutes max to decide which dishes stay and which ones go.
💡 Example:
Normal team: 1 chef + 2 cooks + 1 apprentice = 4 people
Today: only chef + 1 cook = 2 people
Capacity: 50% of normal
Which dishes to cut?
Start by eliminating the time-drains that barely pay for themselves. Keep your money-makers and crowd-pleasers.
- Cut: Dishes requiring elaborate plating and multiple garnishes
- Cut: Tableside preparations and flambéed items
- Cut: Sauces needing constant stirring or reduction
- Keep: Your top 6 main dishes
- Keep: Basic appetizers and simple desserts
⚠️ Watch out:
Don't axe your signature dish, regardless of complexity. Regulars expect it and will leave disappointed.
Communication to the dining room
Your front-of-house team needs crystal-clear direction. Hand them a written list - no room for confusion during service.
💡 Example briefing:
- "No carpaccio today, but we have steak"
- "Desserts only ice cream and tiramisu"
- "Main course wait time: +10 minutes"
- "If complaints: refer to manager"
Adjust inventory and mise-en-place
From years of working in professional kitchens, I've learned that prep time gets cut first during staffing crises. Focus on what actually hits the plate.
- Prep only for dishes you're serving
- Skip fancy garnishes - use herbs and simple cuts
- Pull from your freezer backup if necessary
- Assign apprentices to washing and basic chopping
Limit financial impact
Staff shortages hurt revenue, but smart planning can protect your margins. Lower covers don't always mean disaster.
💡 Calculation example:
Normal evening: 80 covers at €35 = €2,800 revenue
With adjusted menu: 60 covers at €32 = €1,920 revenue
Revenue loss: €880 (-31%)
But: lower labor costs + same food cost% = margin stays reasonable
Prevention for next time
Three sick calls in one day? That's Murphy's Law in action. But you can build defenses against chaos.
- Design a "skeleton menu" of 8-10 reliable dishes
- Cross-train your team on multiple stations
- Maintain a contact list of trusted freelance cooks
- Document recipes so any cook can execute them
⚠️ Watch out:
Sometimes closing beats struggling through service. One bad night damages your reputation more than one dark day.
How do you quickly adjust your menu during staff shortage?
Do a quick capacity check
Count how many people you have and what their level is. An experienced cook counts as 1.5 people, an apprentice as 0.5. Calculate what percentage of your normal capacity you have.
Select your crisis menu
Choose your 5 best-selling main courses, 2-3 starters and 2 desserts. Focus on dishes your team can make blindfolded and that generate good profit.
Brief your team and service
Give everyone a clear list of what is and isn't available. Include expected wait times and make sure service knows how to handle disappointed guests.
✨ Pro tip
Draft a skeleton menu of 8 dishes your skeleton crew can execute flawlessly within 15 minutes of decision time. Laminate it and keep it posted - you'll need it again.
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
Should I close if I don't have enough staff?
Only if you're running below 50% capacity. One chef plus one cook can handle a stripped-down service, but anything less becomes a quality nightmare.
What if my best-selling dish is too labor-intensive?
Simplify it rather than scrapping it completely. Reduce the garnish, use a simpler sauce, but keep the core flavors intact. Regulars will forgive a streamlined version better than its complete absence.
Can I hire freelance cooks for emergencies?
Only if you already know their work and they understand your systems. Throwing an unknown cook into a crisis situation usually creates more problems than it solves.
📚 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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