Only 23% of restaurant staff understand how their daily actions affect profitability. A quick "numbers minute" during your shift briefing changes that by connecting yesterday's performance to today's goals. Rather than drowning your team in spreadsheets, you share one meaningful figure that drives behavior.
Why a numbers minute works
Most kitchen teams don't think in euros. They think in plates, covers, and busy shifts. By sharing one important number every day, you help them connect their work to the profit of your business.
💡 Example:
"Yesterday we did 87 covers for €2,340 in sales. That's €26.90 per guest - exactly what we need. Great work!"
Or: "We were at €21.50 per guest. That's €5 below our target. Today we're focusing on desserts and wine suggestions."
Which numbers you can share
Pick one number each day that's relevant to your situation:
- Average check value: Sales divided by number of covers
- Food cost for the day: "Yesterday our ingredients cost 31% of sales"
- Best-selling dish: "The ribeye went out 23 times - €8.50 profit per plate"
- Waste: "We threw away €47 worth of vegetables - we can do better"
- Comparison with last week: "Same day last week: €2,100, now €2,340"
⚠️ Watch out:
Never share negative numbers without a solution. Don't just say "we lost money", but also "that's why we're doing this differently today".
How to involve your team
Make it a conversation, not a lecture. From tracking this across dozens of restaurants, the most effective approach is asking targeted questions that connect numbers to actions:
- "Why do you think the average check was lower?"
- "What can we do to sell more desserts?"
- "Which garnish do we use the most? What does it cost per plate?"
💡 Example script:
"Yesterday we sold 15 carpaccios. Each carpaccio gives us €12.30 profit. That means this one dish alone brought us €184.50."
"If we sell 20 today instead of 15, we have €61.50 extra profit. Who's with me on that?"
Timing and duration
Keep it short and punchy:
- Maximum 2 minutes - otherwise you'll lose attention
- Always at the same time - before briefing starts
- One number per day - don't overload with information
- Mix it up - not the same type of number every day
Gathering numbers without stress
You don't need hours every day to calculate numbers. With the right preparation, you can do this in 5 minutes:
- Check your POS system for last night: total sales and number of covers
- Calculate: sales ÷ covers = average check value
- Compare with the same day last week
- Pick one striking point to share
Tools like KitchenNmbrs show these numbers automatically in your dashboard, eliminating manual calculations entirely.
How do you build a numbers minute into your briefing?
Gather one number from yesterday
Check your POS system and calculate the average check value: total sales ÷ number of covers. This is the easiest number to start with.
Make it relevant for today
Connect the number to what you're doing today. If the check value was low, focus on upselling. If food cost was high, pay extra attention to portion sizes.
Ask your team a question
End with a question like "How can we sell more desserts today?" or "What did you notice about the orders yesterday?". This makes it a conversation.
✨ Pro tip
Dedicate exactly 90 seconds to your numbers minute, and always end with tomorrow's specific target. For example: "Yesterday's average was €24.50, tomorrow we're aiming for €26 - that's just one extra starter per table."
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
What if my team isn't interested in numbers?
Start with numbers that directly impact their work. Don't discuss profit margins - talk about how selling three more desserts per shift affects their bonus or job security.
How often should I share different types of numbers?
Rotate weekly: Monday's average check value, Tuesday's top-selling dish, Wednesday's waste figures. This variety keeps everyone engaged while teaching different business aspects.
What if the numbers are consistently bad?
Always pair poor performance with specific action plans. Say: "Food cost hit 38% yesterday - too high. Today we're measuring every protein portion and tracking waste hourly."
Should I share exact profit numbers with my team?
Focus on metrics they can influence directly: dishes sold, check averages, waste amounts. These motivate action without revealing sensitive financial details.
How do I prepare if I don't have time in the morning?
Pick one consistent metric like average check value - it takes 30 seconds to calculate. With practice, you'll spot patterns quickly and deliver relevant insights.
What's the best number to start with for new teams?
Begin with covers served and total sales - simple, positive numbers everyone understands. Once they're comfortable, introduce food cost percentages and profit per dish.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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