Weekly operations · 5 min de lectura
The weekly restaurant close: five numbers to review
A practical English routine for small restaurant owners who want a consistent review of sales, costs, margin, and critical inventory.
Choose one close day
A weekly close works when the team repeats it on the same day and uses the same definitions. Gather sales, direct cost, operating expenses, critical inventory counts, and notes about unusual events before the review begins.
Review five numbers
Start with sales, direct cost, operating expenses, operating margin, and the stock level of items that can interrupt service. Review sales and margin together: higher sales alone do not show that the business kept more money.
- Compare sales with the prior comparable period.
- Separate costs that move with sales from operating expenses.
- Use a visible reorder rule for critical inventory.
End with one verifiable action
Write the largest unexplained movement in one sentence, then assign one action to one owner with a due date and evidence. A concrete action such as counting portions before the next order is easier to verify than a general goal to improve costs.