What are Kitchen Team metrics? Identifying the optimal Kitchen Team metrics can be challenging, especially when everyday tasks consume your time. To help you, we've assembled a list of examples to ignite your creativity.
Copy these examples into your preferred app, or you can also use Tability to keep yourself accountable.
Find Kitchen Team 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 Kitchen Team metrics and KPIs 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
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1. Food Quality Rating Assesses the quality of food served based on customer feedback and reviews
What good looks like for this metric: 4.5 out of 5 stars
Ideas to improve this metric Conduct regular taste tests Solicit customer feedback Ensure fresh ingredients Train staff on culinary skills Regularly review and update recipes 2. Recipe Consistency Score Measures the consistency of recipes across different chefs and shifts
What good looks like for this metric: 90% consistency rate
Ideas to improve this metric Provide detailed recipe guides Use standardised measurements Conduct chef training sessions Regularly audit kitchen practices Set up a feedback loop with chefs 3. Employee Training Hours Tracks the number of training hours completed by employees to ensure high food quality and service standards
What good looks like for this metric: 20 hours per employee per year
Ideas to improve this metric Schedule regular training sessions Incorporate online learning modules Offer cross-training opportunities Practice skill assessments Incentivise training completion 4. Food Cost Percentage Indicates the percentage of revenue spent on food costs
What good looks like for this metric: 28% to 35%
Ideas to improve this metric Negotiate better supplier deals Conduct inventory audits regularly Implement portion control measures Analyse menu profitability Minimise food waste 5. Food Safety Compliance Rate Measures compliance with food safety regulations and standards
What good looks like for this metric: 100% compliance
Ideas to improve this metric Conduct regular safety training Implement a HACCP plan Use food safety checklists Conduct routine kitchen inspections Maintain equipment cleanliness
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Tracking your Kitchen Team 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.
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:
Tability's check-ins will save you hours and increase transparency
The best metrics for Quality and Compliance Management