Should you close extra days when staff shortages hit your restaurant? It feels like admitting defeat, but temporarily reducing service days can actually save your business. Here's how to make this decision work for you.
First, calculate your break-even per day
Before you cut days, you need to know what each opening day costs you. Only then can you make a well-informed decision.
💡 Example:
Restaurant with 4 staff members, open 6 days a week:
- Fixed costs per day: €450 (rent, energy, insurance)
- Staff costs per day: €680 (4 people × €170/day)
- Total daily costs: €1,130
You need to generate at least €1,130 in revenue to break even.
Scenario 1: From 6 to 5 days
This is often the most logical first step. You keep your strongest days and drop the weakest performer.
- Advantage: Savings on staff costs and variable costs
- Disadvantage: Loss of revenue on that day
- Fixed costs: Keep running (rent, insurance)
💡 Calculation example:
Monday is your worst day with €800 in revenue:
- Revenue loss: €800
- Staff savings: €680
- Food cost savings (30% of €800): €240
- Fixed costs remain: €450
Net effect: €470 loss per week (€800 - €680 - €240 + €450)
Scenario 2: From 6 to 4 days
More drastic, but sometimes necessary with severe staff shortage. Focus on your absolute top performers: Friday, Saturday, Sunday, and one weekday. In my experience, this is one of the most common blind spots in kitchen management - owners fear losing customers but don't realize they're already losing money on slow days.
⚠️ Note:
With 4 days, you need to spread your fixed costs over fewer days. Your break-even per day becomes higher.
Communication with guests
Honesty works better than excuses. Guests understand staff shortage, but they hate unclear information.
- On your website: Clear opening hours with reason
- Social media: "Temporarily adjusted opening hours due to staff shortage"
- Google My Business: Update your opening hours immediately
- Reservation system: Block closed days
Consider alternative solutions
Before you cut days, check if there are other options:
💡 Alternatives:
- Shorter opening hours (5:00 PM-10:00 PM instead of 12:00 PM-10:00 PM)
- Limited menu (fewer dishes = less work)
- Reservations only (no walk-ins)
- Temporary partnership with staffing agency
- On-call staff from your network
Calculate financial impact
Make a simple comparison of 3 scenarios over 4 weeks:
- Scenario A: 6 days open with understaffing (stress, poor service)
- Scenario B: 5 days open with proper staffing
- Scenario C: 4 days open, only top performers
💡 Calculation example 4 weeks:
Comparison 6 vs 5 days:
- 6 days: €19,200 revenue, €16,800 costs = €2,400 profit
- 5 days: €16,000 revenue, €13,600 costs = €2,400 profit
Same profit, but much less stress for your team.
Timing and planning
Plan the transition smartly. Give guests and staff time to adjust.
- Week 1: Communicate the change
- Week 2: Start new schedule
- Week 3-4: Monitor and adjust
- Month 2: Evaluate and decide on next steps
How do you calculate whether cutting days is smart? (step by step)
Calculate your daily break-even
Add up all costs you incur per opening day: staff, food costs, energy, and your share of fixed costs. This is the minimum you need to generate to break even.
Analyze your worst days
Look at your revenue figures from the last 4 weeks. Which days consistently fail to reach your break-even? These are candidates to cut.
Calculate the net effect
Subtract your savings from your revenue loss (staff + food costs). Keep in mind that fixed costs continue. If the difference is positive, cutting days saves you money.
✨ Pro tip
Give yourself exactly 6 weeks to find replacement staff before making service reductions permanent. Post daily on job boards and offer signing bonuses during this critical hiring window.
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
Which day should I cut first?
Usually Monday or Tuesday, because they often have the lowest revenue. Check your own figures from the last month to be sure.
How long can I stay open with fewer days?
Maximum 2-3 months. Guests get used to other restaurants. Use that time to actively search for new staff or adjust your business model.
What if I can't cover my fixed costs with fewer days?
Then cutting days isn't the solution. You need to look at other savings: shorter opening hours, limited menu, or hiring temporary help through staffing agencies.
Do I need to inform my suppliers about fewer days?
Yes, especially for fresh products. Adjust your orders so you don't end up with excess inventory on your closed days.
📚 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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