What is average check size? Definition and benchmarks for restaurants
The average revenue generated per guest during a single visit.
Average check size is the total revenue divided by the number of guests served. For restaurants, this number reveals how much each guest spends per visit and directly shapes your revenue potential. A casual dining restaurant averaging $35 per guest across 150 covers generates $5,250 per service.
Key facts
- Definition: Average revenue per guest in a single visit
- Formula: Average Check Size = Total Revenue / Total Guests Served
- Good benchmark: Fine dining $80-150+, casual dining $25-50, fast casual $12-20
- Why it matters: Small increases per guest multiply across every cover, every service, every day
The quick definition
Average check size (also called average check, average spend per guest, or per-person average) measures how much revenue each guest generates in a single visit. It includes food, beverages, and any other charges.
Average Check Size = Total Revenue / Total Guests Served
Example: A restaurant earns $12,000 from 200 covers during dinner. Average check size = $12,000 / 200 = $60 per guest.
Why average check size matters
Revenue growth without more guests
Increasing your average check is one of the fastest ways to grow revenue because it does not require filling more seats. If 150 guests spend $40 instead of $35, that is an extra $750 per service, or roughly $22,500 per month.
| Scenario | Covers | Avg Check | Revenue |
|---|---|---|---|
| Current | 150 | $35 | $5,250 |
| +$5/guest | 150 | $40 | $6,000 |
| +$10/guest | 150 | $45 | $6,750 |
Profitability indicator
Average check size affects your bottom line more than volume in many cases. Higher checks often come from higher-margin items like wine, cocktails, and desserts, so the profit impact of a check increase can be outsized compared to the revenue gain.
Menu and pricing decisions
Tracking average check size over time tells you whether menu changes, pricing adjustments, and server training are working. A rising check means your strategy is delivering. A declining check signals a problem that needs attention.
How to calculate average check size
Basic calculation
Average Check Size = Total Revenue / Total Guests Served
Example:
- Dinner revenue: $9,600
- Guests served: 160
Average check size = $9,600 / 160 = $60.00
By meal period
Split the calculation for meaningful benchmarks:
| Period | Revenue | Covers | Avg Check |
|---|---|---|---|
| Lunch | $3,200 | 120 | $26.67 |
| Dinner | $9,600 | 160 | $60.00 |
By category
Breaking down check composition shows where revenue comes from:
| Category | % of Check | Example ($60 check) |
|---|---|---|
| Food | 60-70% | $36-42 |
| Beverages | 25-35% | $15-21 |
| Desserts | 5-10% | $3-6 |
What’s a good average check size?
| Restaurant Type | Typical Range | Target |
|---|---|---|
| Fine dining | $80-150+ | $100+ |
| Upscale casual | $45-80 | $55-70 |
| Casual dining | $25-50 | $35-45 |
| Fast casual | $12-20 | $15-18 |
| Quick service | $8-15 | $10-12 |
Your target should reflect your concept, market, and cost structure. A $30 check at a neighborhood bistro is strong. The same check at an upscale steakhouse signals a problem.
How to improve your average check size
1. Train servers on natural upselling
The biggest lever is your front-of-house team. Train servers to:
- Recommend specific appetizers and share plates
- Suggest wine or cocktail pairings with entrees
- Mention desserts by name before clearing mains
- Offer premium options (“We have a dry-aged ribeye tonight”)
Scripted suggestions feel forced. Coach your team to make genuine recommendations based on what guests order.
2. Design your menu strategically
Menu engineering has a direct impact on check size:
- Place high-margin items in prime visual positions
- Use prix fixe or tasting menus to bundle courses
- Offer “for the table” share plates that add $15-25
- Price beverages to encourage trading up
3. Build a beverage program
Beverages carry higher margins than food and are the fastest way to grow checks:
- Craft cocktail programs that justify $14-18 per drink
- Wine-by-the-glass options at multiple price points
- Non-alcoholic specialty drinks for guests not drinking
- After-dinner drinks and digestifs
4. Use time-based promotions wisely
Off-peak promotions can boost checks rather than discount them:
- Wine pairing dinners on slow nights
- Chef’s tasting menus midweek
- Happy hour food menus that bring guests in, then convert to full-price dinner
5. Track and set goals by server
Some servers consistently generate higher checks. Identify what they do differently:
- Compare average check by server weekly
- Share top performers’ techniques with the team
- Set realistic per-server check targets
Related terms
- Cover - A single guest, the denominator in your average check calculation
- RevPASH - Revenue per available seat hour, which combines check size with time efficiency
- Table turnover rate - How many times tables turn per service, which multiplies your check-based revenue
- Covers per hour - Guest throughput rate, balancing volume against check size
Frequently Asked Questions
What is a good average check size?
How do you calculate average check size?
Is average check size per person or per table?
How can I raise my average check without raising prices?
Should I track average check by meal period?
Related: How to improve RevPASH | Table turnover rate | Capacity planning
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