What is a cover in a restaurant? Definition and meaning

A single guest or diner at a restaurant, used as a unit of measurement for capacity and revenue.

A cover is a single guest or diner at a restaurant. For restaurants, this unit of measurement determines everything from staffing levels to food prep quantities to revenue projections. A 50-seat restaurant doing 150 covers at dinner means each seat turned three times on average.

Key facts

Definition: One guest or diner served during a service period
Formula: Revenue per Cover = Total Revenue / Total Covers
Good benchmark: Varies by concept (fine dining 40-80/day, casual 100-300/day)
Why it matters: Covers drive staffing, inventory, and revenue forecasting

The quick definition

In restaurant terminology, a cover represents one guest served. The term comes from the table setting: each guest requires a “cover” that includes their place setting with napkin, silverware, glassware, and plate.

Revenue per Cover = Total Revenue / Total Covers

Example: If you made $10,000 on 200 covers, your revenue per cover is $50.

Why covers matter

Measuring volume and performance

Covers provide a standardized way to measure restaurant traffic:

“We did 150 covers at lunch” = 150 guests served
“Saturday was our best night with 280 covers” = 280 guests
“Average covers per day” = typical daily guest count

This standardization lets you compare performance across time periods and against industry benchmarks.

Revenue calculations

Revenue per cover (also called average check) is one of your most important metrics:

Metric	Calculation	Example
Revenue per cover	Total Revenue / Covers	$10,000 / 200 = $50
Labor cost per cover	Total Labor / Covers	$2,500 / 200 = $12.50
Food cost per cover	Total Food Cost / Covers	$3,000 / 200 = $15

Staffing and planning

Cover projections drive operational decisions:

Decision Area	How Covers Help
Server scheduling	Covers per server ratio (typically 20-30)
Food prep quantities	Historical covers predict demand
Inventory needs	Covers x average portions
Labor cost budgets	Target labor cost per cover

How to calculate cover metrics

Basic cover count

Simply count the number of guests served during a service period. Most POS systems track this automatically.

Covers per hour

Covers per Hour = Total Covers / Hours Open

Example: 200 covers over 5 hours = 40 covers per hour

This metric helps identify peak periods and staffing needs.

Covers per table turn

Covers per Turn = Total Covers / (Tables x Turns)

This reveals your average party size, which affects table utilization.

What is a good cover count?

Benchmarks by restaurant type

Restaurant Type	Typical Covers/Day	Covers/Seat/Day
Fine dining	40-80	1.0-1.5
Casual dining	100-300	2.0-3.0
Fast casual	200-500	3.0-5.0
Quick service	300-1,000+	5.0+

Understanding your capacity

Your maximum daily covers depend on:

Factor	Impact
Seats	Physical limit of capacity
Hours open	More hours = more potential turns
Turn time	Faster turns = more covers per seat
No-shows	Lost covers reduce actual count

Example calculation:

50 seats
4-hour dinner service
60-minute average dining time
Potential turns: 4
Maximum covers: 200 (50 x 4)

How to improve your cover metrics

1. Optimize table turnover

Faster turns without rushing guests increase daily covers:

Streamline payment processing
Train staff on timing cues
Use reservation pacing to smooth flow

2. Reduce no-shows

Each no-show is a lost cover. Implement:

SMS reminders 24-48 hours before
Easy cancellation options
Deposits for high-risk bookings

3. Manage walk-ins effectively

Walk-ins fill gaps from no-shows and cancellations:

Maintain an active waitlist
Hold some capacity for walk-ins
Use bar seating during waits

4. Match tables to party sizes

A 2-top at a 4-top wastes potential covers:

Analyze your party size distribution
Configure tables to match demand
Use flexible seating arrangements

5. Track consistently

Define your rules and apply them consistently:

Does a child count as a cover?
What about guests who only order drinks?
How do you handle shared plates?

Covers versus tables

Do not confuse covers with tables or turns:

Metric	Meaning	Example
Tables	Physical seating units	20 tables
Covers	Individual guests	80 covers
Table turns	Complete uses of a table	40 turns

A four-top table turning twice in an evening = 2 table turns but 8 covers.

Table turnover rate - How many times tables are used during service, which multiplies your cover potential
RevPASH - Revenue per available seat hour, which combines covers with time efficiency
Cover fee - Per-guest charges some platforms impose on restaurants
No-show - A reservation that does not arrive, representing lost covers

Frequently Asked Questions

What does 'cover' mean in restaurant terminology?

A cover refers to one guest or diner. It is the standard unit restaurants use to measure how many people they serve. If you serve 100 people in an evening, you have done 100 covers.

How do you calculate covers per hour?

Divide the total number of guests served by the number of hours in the service period. For example, 200 covers over a 5-hour dinner service equals 40 covers per hour.

Why is tracking covers important?

Tracking covers helps restaurants forecast staffing needs, order inventory, measure revenue per guest, and understand capacity utilization. It is essential for financial planning and operations.

Does a child count as a cover?

This varies by restaurant. Most count children as covers if they order food. Some exclude very young children or those sharing plates. The key is consistency in how you define and track covers.

What is a good covers per day target?

It depends on your concept and capacity. Fine dining might target 40-80 covers daily, casual dining 100-300, and fast casual 200-500. The right target balances capacity utilization with service quality.

Track Your Restaurant Metrics

Understanding cover is just the start. Resos helps you track covers, manage tables, and grow your restaurant.

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