How do I share results per dish without it feeling like a ranking against chefs?

Why sharing numbers often feels wrong

Many owners think they'll demotivate their chefs if they talk about food cost and margins. "My chef thinks I'm criticizing his cooking," you hear often. But that's exactly the problem: you're presenting it as criticism instead of teamwork.

The reality is that your chef is probably just as interested in a profitable kitchen as you are. Nobody wants to work in a business that's losing money.

Focus on opportunities, not mistakes

Instead of saying "this dish has too high a food cost," you can better say: "This dish is popular with guests. Can we look at how to make it even more profitable?"

This way you shift the mindset from "what are we doing wrong" to "what can we do better".

Make it a shared goal

Set goals you can achieve together. For example: "If we get our average food cost from 33% to 30%, we can all get a bonus." Now you're working together toward the same goal.

Or: "Let's see if we can stay under 32% food cost this month. Then we have more room for new ingredients to experiment with."

• Shared goal: We want to stay under 32% food cost
• Benefit for chef: More budget for new ingredients
• Benefit for owner: Better margin
• Benefit for guest: Better dishes through experimentation

Use the right timing

Never discuss numbers during service or when your chef is stressed. Schedule a fixed moment in the week, for example Tuesday morning before deliveries. Make it a routine, not an exception.

Let your team think along in solutions

Your chef knows the kitchen better than you do. Ask for input: "How can we lower this cost?" Instead of: "This cost is too high."

Often the best ideas come from your team:

• "We can adjust the garnish"
• "This ingredient got more expensive, we have an alternative"
• "If we make the portion slightly smaller, nobody will notice"

Celebrate successes together

If a dish's food cost drops from 35% to 30%, celebrate that. "Because of your adjustment we earn €150 more per week on this dish. Great work!"

This way your team associates numbers with success instead of criticism.

Use visual tools

Numbers on paper feel abstract. Use an app like KitchenNmbrs to look at the screen together. Then you immediately see the impact of adjustments.

"Look, if we use 5 grams less cheese here, the food cost goes from 32% to 29%. That saves us €18 per week."

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ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

📚 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

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.

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