Picture yourself as the captain of a ship - your crew mirrors every decision you make, especially how you navigate the financial waters. When you treat food costs carelessly, your staff adopts that same attitude. The way you handle numbers sets the entire tone for how professionally your restaurant operates.
Why your example carries so much weight
Your team watches every single thing you do with numbers. Tell them "food cost doesn't matter, guest happiness comes first" and watch your chef start piling on extra portions. Never mention waste tracking? Don't expect your staff to care about it either.
⚠️ Watch out:
Your team catches every word. Tell a customer "absolutely, let's add extra sauce" and your staff assumes that's the new standard.
Show that numbers actually matter
Demonstrate daily that you're tracking the important metrics. Not because you're micromanaging, but because it's how professionals run restaurants.
- Check yesterday's sales each morning where your team can see
- Ask your chef about the previous day's waste numbers
- Set clear food cost targets for new menu items
- Compare supplier prices openly during deliveries
💡 Example:
Wrong approach: "Guest satisfaction beats everything else."
Right approach: "Yesterday we did €2,400 across 85 covers. That's €28.24 per guest. Last Tuesday hit €31.20 - what was different?"
Stay consistent with your monitoring
Check portion control one week then ignore it the next? Your team won't understand what you actually expect. Consistency trumps perfection every single time.
- Same checks at the same scheduled times
- Identical standards for every team member
- Consistent responses to cost overruns
I've watched restaurants hemorrhage EUR 200-400 monthly because owners check numbers sporadically. Staff read that inconsistency as "this stuff isn't really important."
Explain why numbers actually count
Don't just bark orders - explain the logic behind them. Help people grasp that 40% food cost leaves zero room for salary bumps.
💡 Example explanation for your team:
"We target 30% food cost. Go over that and we can't afford raises, equipment fixes, or improvements. This isn't about being cheap - it's about staying in business."
Make mistakes part of the discussion
Screw up a calculation or misread a report? Own it completely. This shows that numbers challenge everyone, but staying engaged is what matters most.
- Admit your math errors in front of everyone
- Show how you fix the mistakes
- Ask for help when you're not sure
Use tracking systems openly
If you monitor metrics through apps or software, let your team see the process. They'll understand that number tracking is standard operating procedure, not just "owner stuff."
💡 Practical example:
Every morning at 10:00 you pull out your phone and check:
- Yesterday's revenue: €2,847
- Number of covers: 94
- Average check: €30.28
- Waste: 2 steak portions, 1 fish portion
Then you spend two minutes discussing this with your chef. That routine becomes contagious.
How do you become a good example? (step by step)
Start every day by checking numbers
Look at yesterday's revenue, number of covers, and waste every morning. Do this where your team can see, so they know this is normal. Don't make a big deal out of it, but show that you think it's important.
Explain why numbers matter
Tell your team why you track food cost, waste, and margins. Explain that it's not about being cheap, but about keeping the business healthy. When people understand the goal, they cooperate better.
Be consistent in your checks
Do the same checks at the same times every week. If you always count inventory on Monday, do that every Monday. Consistency helps your team know what's normal.
✨ Pro tip
Set your phone alarm for 9:30 AM and review yesterday's sales, covers, and waste at exactly that time every day for 21 straight days. Your team will start asking about those numbers themselves.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Should I share all numbers with my team?
Share metrics that affect their daily work. Food cost targets, waste tracking, and portion standards? Absolutely. Your complete P&L statement? That's way too much information.
What if my team shows zero interest in the numbers?
Connect the data to their personal stakes. High food costs mean fewer raises and crappy equipment. Make the impact real and personal for them.
How often should I discuss numbers with my team?
Quick daily check-ins (2 minutes max) plus detailed weekly reviews (15 minutes). Daily covers revenue and waste; weekly digs into cost trends and targets.
What if I'm terrible with numbers myself?
Learn right alongside your team. Use apps and calculators that handle the math while you focus on understanding what those numbers actually mean for your restaurant.
📚 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.
Give your team insight into the numbers
When your team understands what dishes cost, their behavior changes. KitchenNmbrs makes food cost visible to everyone in the kitchen. Start your free trial.
Start free trial →