Testing kitchen improvements without measuring results is like cooking blindfolded - you might get lucky, but you'll probably waste ingredients. Most restaurant owners try new methods but skip checking if they make a real difference. Here's how to systematically test and evaluate changes in your operation.
Why measuring is so important
Your chef claims the new cutting method is faster. You've got a new supplier who appears cheaper. Your team started using different portion scoops. But does it actually work?
Without measuring, you're flying blind. And without knowing, you waste time and money on changes that deliver nothing - a mistake that costs the average restaurant EUR 200-400 per month in failed improvements.
⚠️ Watch out:
Feelings and reality often don't match. What feels faster isn't necessarily faster. What seems cheaper can turn out more expensive.
Measuring the baseline (before the change)
Before changing anything, you need to know your current performance. This baseline becomes your starting point.
- Time: How long does the process take now?
- Costs: What's it costing per portion/day/week?
- Quality: How many errors/complaints/waste incidents?
- Volume: How many portions/orders can you handle currently?
? Example baseline measurement:
Testing whether a new vegetable cutting machine saves time:
- Current: 45 minutes cutting vegetables for 100 portions
- Cost: €15/hour × 0.75 hour = €11.25
- Waste: 8% due to uneven cutting
Measure this for 5 consecutive days for a reliable average.
Setting up the test period
Test for at least 1 week, preferably 2 weeks. Shorter periods give skewed results due to random factors.
- Same conditions: Don't test during busy week vs. quiet week
- Same team: Have identical people do both old and new methods
- Measure daily: Record results every single day
- One change at a time: Never test multiple things simultaneously
? Example test setup:
Week 1: Old method (repeat baseline)
Week 2: New cutting machine
Daily measurements: time, waste, portion count, team satisfaction (scale 1-10)
What you need to measure during the test
Focus on maximum 4 measurement points. More becomes confusing and unmanageable.
- Primary measurement: The main goal (save time, reduce costs)
- Quality: Does quality suffer or improve?
- Side effects: What unexpected changes happen?
- Team satisfaction: How does your team feel about it?
⚠️ Watch out:
Initial test days are often worse because your team needs adjustment time. Look at the trend over the entire week, not just day 1.
Comparing the results
After the test period, you compare numbers. But be careful - small differences might be coincidence.
- Significant difference: At least 10% improvement to make it worthwhile
- Consistency: Was improvement visible every day?
- Big picture: Weigh all factors, not just the main goal
? Example evaluation:
Cutting machine test results:
- Time: 45 min → 35 min (22% faster) ✅
- Waste: 8% → 5% (less loss) ✅
- Team satisfaction: 6/10 → 8/10 ✅
- Extra costs: €200/month lease
Conclusion: Time savings of €3.75 per day (10 min × €22.50/hour) = €97.50/month. Lease costs €200. Not profitable.
Making a decision
Based on your measurements, you decide:
- Implement: Clear improvement across all metrics
- Adjust: Good concept, but details need tweaking
- Stop: No improvement or too expensive
- Test longer: Results remain unclear
Taking your team along
Share results with your team. They executed the change and deserve to know whether it helped.
- Show them the numbers, not just your conclusion
- Thank them for participating in the test
- Explain why you are or aren't continuing
- Ask for feedback: what did they notice?
? Example team meeting:
"We tested the cutting machine for 2 weeks. You were 22% faster and made fewer mistakes. Unfortunately, the machine costs €200 per month and we only save €97. So we're returning to the old method. But you're cutting much neater now - let's keep that up!"
Keeping track of tests digitally
Tools like KitchenNmbrs help you track test results without Excel chaos. You can log times, costs and results and easily compare between periods.
How do you test improvements systematically?
Measure the current situation
Record for 1 week how things are going now: time, costs, quality and volume. This is your baseline to compare against.
Test the improvement
Implement the change and measure the same points for 1-2 weeks. Change only one thing at a time and make sure conditions are comparable.
Compare and decide
Put the numbers side by side. Is there at least 10% improvement? Are the costs worth it? Share results with your team and decide whether to continue.
✨ Pro tip
Run your improvement tests for exactly 14 days with daily measurements. This timeframe eliminates weekly variations while giving your team enough time to adapt to new methods.
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Frequently asked questions
How long should I test before drawing reliable conclusions?
What if results disappoint but my instinct says it's better?
How much improvement do I need to make changes worthwhile?
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
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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