I've watched too many restaurant teams burn out chasing impossible targets they couldn't actually control. Your staff can directly impact certain metrics (like food cost per dish), while others remain hostage to external forces (like nightly guest counts). Setting uninfluenceable goals breeds frustration and wastes energy that should go toward real improvements.
The influenceability test
A goal passes the influence test if your team can directly impact it through daily actions. Ask this simple question about each target: Can my team improve this figure by working differently, without external factors playing a major role?
💡 Example: Influenceable vs. uninfluenceable goals
Influenceable by team:
- Food cost per dish (proper portions, reduced waste)
- HACCP temperature logs (consistent measuring and recording)
- Cleaning audit scores (systematic execution)
Not influenceable by team:
- Nightly guest traffic (weather, competition, economic conditions)
- Vendor price hikes
- Utility rate increases
Direct vs. indirect influence
Some metrics appear uncontrollable but contain elements your team can actually influence. Break these down into controllable and uncontrollable components.
💡 Example: Revenue per guest
Total revenue = guest count × average check
- Uncontrollable: Guest count (weather, competition, market conditions)
- Controllable: Average check (upselling, add-ons, dessert sales)
Direct your team's energy toward average check size, not total guest volume.
The 24-hour rule
Here's a quick test: can your team see improvement within 24 hours by changing their approach? If yes, it's influenceable. If no, you're probably looking at external or structural factors.
- 24-hour impact: Waste reduction, portion control, temperature monitoring
- Beyond 24 hours: Building guest loyalty, renegotiating contracts
⚠️ Watch out:
Never assign goals based on metrics your team can't influence. This creates demotivation and a sense of failure, even though the real issue lies beyond their control.
Linking measurable actions to goals
Every influenceable goal should connect to specific actions your team can execute. Can't identify concrete actions? The goal probably isn't influenceable enough. A pattern we see repeatedly in restaurant financials shows that teams perform better on goals tied to specific daily behaviors rather than abstract outcomes.
💡 Example: From goal to action
Goal: Food cost from 32% to 28%
Specific team actions:
- Weigh every protein portion using kitchen scales
- Use measuring tools for sauces (eliminate guesswork)
- Document daily waste and identify causes
Your team can execute and refine these actions immediately.
The difference between result and process
Influenceable goals typically focus on process rather than outcomes. Your team controls the process; outcomes depend partly on external variables.
- Process-focused goals: "Record temperatures daily", "Weigh all portions"
- Outcome-focused goals: "Increase revenue 30%", "Cut energy costs"
Process-focused targets are more influenceable by your team. Results improve naturally when processes are executed correctly.
How do you test if a goal is influenceable? (step by step)
Ask the influenceability question
Ask yourself: 'Can my team directly improve this figure by doing their daily work differently?' If the answer is no, the goal is not suitable for team objectives.
Think of 3 concrete actions
Write down three specific actions your team can take to achieve the goal. For example: 'weigh portion', 'measure temperature', 'record waste'. Can't think of actions? Then the goal is too abstract.
Apply the 24-hour test
Test whether your team can improve the result within 24 hours by acting differently. Influenceable goals improve quickly, uninfluenceable goals have longer-term effects or require external factors.
✨ Pro tip
Track your team's goal achievement rates over 90 days—if they're consistently missing targets despite good effort, the goals likely aren't influenceable enough. Adjust toward more process-focused metrics they can directly control.
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Frequently asked questions
What if a goal is partly influenceable?
Split the goal into controllable and uncontrollable components. Direct your team's attention only to the controllable part. For revenue, focus on average check size (controllable) rather than total guest count (uncontrollable).
Can external goals still motivate teams?
External goals work as long-term inspiration but shouldn't drive daily operations. Use them for context and vision, but set operational targets your team can actually influence through their work.
How often should I reassess goal influenceability?
Review monthly to ensure goals remain realistic. External changes (new suppliers, updated systems, market shifts) can make previously controllable goals suddenly harder to influence.
What if my team claims a goal is uncontrollable?
Listen carefully—they understand daily operations better than anyone. If they identify significant external interference, modify the goal or shift focus to a process they can actually control.
Are financial targets always beyond kitchen staff control?
Not necessarily. Food cost percentage responds directly to portion control and waste reduction. Total profit involves many external variables. Focus on financial metrics your team can directly impact through their actions.
How do I handle goals that require both team effort and external factors?
Break them into team-controlled processes and external outcomes. Set team goals around the processes (consistent execution, quality standards) while tracking external outcomes separately for context and planning.
📚 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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