In many hospitality venues, the front of house and back of house operate like two different businesses. The chef focuses on food quality and kitchen performance, while the venue manager handles bookings, staff, and service. But when it comes to profitability, these roles can’t afford to be out of sync.
That’s where the PERI Framework changes everything.
The Problem: Disconnected Teams, Disjointed Results
Without a common structure, chefs and managers tend to chase their own targets in isolation. The chef might be aiming to reduce wastage, while the manager is focused on service speed. Neither is wrong, but without alignment, these goals don’t always lead to improving hospitality venue profit.
Even worse, blame becomes easier than collaboration. One side points to poor rostering; the other to inconsistent portioning. The result? Margins suffer, and frustration builds.
The Solution: A Shared Framework for Profit
PERI (Plan, Execute, Results, Improve) gives both chefs and managers a shared weekly rhythm. It’s not about micromanaging, it’s about aligning the team around a single, financial objective every week.
Here’s how it works:
- Plan: The manager forecasts sales and sets targets, food wages are linked to food sales; FOH wages to total sales. This ensures both teams are measured fairly and transparently.
- Execute: Daily numbers are updated so everyone can see how they’re tracking. Chefs know if their wage % is off. Managers can adjust rosters in real-time.
- Results: We compare actual vs forecast. Not emotionally, but factually. Did we hit our wage targets? What trended up or down?
- Improve: The chef and manager discuss results together, looking for one improvement to implement next week and they stay accountable.
The Impact: One Team, One Profit Goal
When everyone is using the same numbers, reviewed the same way, in the same meeting, collaboration naturally improves. The chef knows the target. The manager knows how to support it. Both feel ownership and profitability improves.
This is how high-performing venues operate. Not by luck, but by structure. Not through blame, but by aligning around the right numbers every week.
If your chefs and managers aren’t aligned financially, PERI will change that and your venue’s bottom line.
