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Head Chef metrics and KPIs

What are Head Chef metrics?

Finding the right Head Chef metrics can be daunting, especially when you're busy working on your day-to-day tasks. This is why we've curated a list of examples for your inspiration.

Copy these examples into your preferred tool, or adopt Tability to ensure you remain accountable.

Find Head Chef metrics with AI

While we have some examples available, it's likely that you'll have specific scenarios that aren't covered here. You can use our free AI metrics generator below to generate your own strategies.

Examples of Head Chef metrics and KPIs

Metrics for Head Chef Performance Evaluation

  • 1. Food Cost Percentage

    The food cost as a percentage of total sales, calculated by dividing the cost of ingredients by the total revenue and multiplying by 100

    What good looks like for this metric: Typically 28% - 35%

    Ideas to improve this metric
    • Negotiate better prices with suppliers
    • Use seasonal ingredients
    • Reduce food waste
    • Portion control each serving
    • Menu engineering to encourage profitable dishes

  • 2. Kitchen Labour Cost Percentage

    The percentage of revenue spent on kitchen staff salaries, calculated by dividing total kitchen payroll by total sales and multiplying by 100

    What good looks like for this metric: Generally 20% - 25%

    Ideas to improve this metric
    • Optimise shift scheduling
    • Cross-train staff for efficiency
    • Use technology to streamline operations
    • Implement a productivity bonus system
    • Reduce overtime hours

  • 3. Customer Satisfaction Score

    The average satisfaction rating collected from customer feedback surveys, often based on a 1 to 5 scale

    What good looks like for this metric: Aim for 4.5/5 or higher

    Ideas to improve this metric
    • Regularly update the menu
    • Train staff on customer service
    • Respond to feedback promptly
    • Conduct quality checks before service
    • Enhance dining experience

  • 4. Inventory Turnover Rate

    The rate at which inventory is used up and replaced, calculated by dividing the cost of goods sold by average inventory value

    What good looks like for this metric: 4 to 8 times per month

    Ideas to improve this metric
    • Optimise inventory levels
    • Adjust ordering frequency
    • Implement just-in-time ordering
    • Track inventory usage trends
    • Use an inventory management system

  • 5. Health Inspection Score

    The score received from health inspections, indicating compliance with food safety regulations

    What good looks like for this metric: Strive for a score of 90 or above

    Ideas to improve this metric
    • Conduct regular internal audits
    • Provide ongoing training on food safety
    • Maintain a cleaning schedule
    • Ensure equipment maintenance
    • Regularly review health guidelines
cost-controlefficiencyhead-chefrestaurant-managerkitchen-teamcustomer-service-team
Implement these metrics

Tracking your Head Chef metrics

Having a plan is one thing, sticking to it is another.

Don't fall into the set-and-forget trap. It is important to adopt a weekly check-in process to keep your strategy agile – otherwise this is nothing more than a reporting exercise.

A tool like Tability can also help you by combining AI and goal-setting to keep you on track.

Tability Insights DashboardTability's check-ins will save you hours and increase transparency

More metrics recently published

We have more examples to help you below.

Planning resources

OKRs are a great way to translate strategies into measurable goals. Here are a list of resources to help you adopt the OKR framework:

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