For owners
The Owner's Weekly Numbers Routine: 30 Minutes That Matter
You do not need a finance degree, just the same few numbers every week.
By ChefMind AI Team · · 5 min read
Monthly reports tell you what already happened. A short weekly review lets you act while it matters.
The five numbers
- Sales for the week.
- Food cost: purchases adjusted for inventory change. See food cost percentage.
- Labor cost as a share of sales.
- Prime cost: food plus labor. See prime cost.
- Notable price changes from suppliers. See tracking price changes.
The routine
- Same day, same time each week.
- Compare to last week and to your target.
- Write down one thing to investigate and one thing to do.
Talk to the chef
Share the numbers with the kitchen. See why chefs and owners disagree about food cost.
Keep a log
A simple sheet with one row per week shows trends faster than memory.
Where software helps
ChefMind AI gives you dish costs and ingredient prices in one place, which feeds your weekly review.
The short version
- Five numbers, weekly.
- Compare, note, act.
- Share with the kitchen.
Frequently asked questions
Which numbers should I watch weekly?
Sales, food cost, labor cost, and any big supplier price changes. Prime cost combines food and labor.
How long should the review take?
Around 30 minutes once the data is easy to pull. If it takes longer, simplify what you track.
Keep reading
For owners
Prime Cost for Restaurants: What It Is and How to Track It
Prime cost adds your two biggest controllable expenses, cost of goods and labor, into one weekly number. Here is how to calculate it and what to do when it rises.
Food costs
How to Calculate Food Cost Percentage for a Restaurant
Food cost percentage is food used divided by food sales. Here is how to work it out for the whole restaurant and for a single plate, with numbers you can follow.
Suppliers
How to Track Ingredient Price Changes in a Restaurant
A supplier price rise of 10% on one ingredient can quietly erase the margin on a dish. Watch your top-spend items, log every change, and re-cost fast.
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