The Misunderstanding Around Chefs and Numbers
Many chefs assume that profitability talks mean blame or micro-management.
They think conversations about wages or COGS are about cutting corners.
But in reality, chefs play a huge role in venue profitability — and when they see how PERI works, they often become its biggest advocates.
Why Chefs Warm to PERI
- They Only Own Their NumbersWith PERI, chefs are compared against food sales and food wages only — not the entire venue’s sales. This makes the targets fair and clear. They know exactly what success looks like each week.
- Daily Numbers, No SurprisesChefs can see daily how they’re tracking. If they’re over on wages, they can adjust shifts before it’s too late — instead of being blindsided by a monthly P&L.
- It’s About Improvement, Not BlameIn the Improve phase of PERI, the discussion is about what went right, what can be better, and how to improve next week. Chefs appreciate being part of solutions, not finger-pointing.
Real Example: Courthouse Hotel
At the Courthouse Hotel, our head chef was initially hesitant about the weekly review process.
But when we introduced shift planning based on bookings and used PERI to track food wages, he quickly saw the results:
- Wages came down.
- Food quality remained high.
- Profit indications improved week after week.
The chef could clearly see the impact of his decisions on profitability, which made him own the numbers with confidence.
How PERI Simplifies Chef Involvement
PERI isn’t about adding more reports or complexity — it’s about simplifying the conversation:
- What were the food sales vs forecast?
- Were food wages on target?
- What can we adjust next week to do better?
With this structure, chefs can focus on what they do best — creating great food — while knowing they’re financially aligned with the venue’s goals.
Why Chefs Eventually Love It
Once chefs understand that PERI gives them control, not criticism, they start driving the process.
Many even start suggesting ideas for wage management, menu adjustments, and specials to improve profitability.
It’s not about cutting — it’s about running smarter. And that’s something every great chef can get behind.
Want Your Chefs to Embrace the Numbers?
We’re currently booking Discovery Calls to help venue owners and managers implement PERI coaching for chefs and managers.
In 15 minutes, we’ll show you how to create a fair, structured system that empowers your chefs and improves profit.