Covers served per table per service. The Table Turnover Rate Calculator takes guests served in the service, seats available, length of the service and returns table turnover rate plus turns per hour, extra covers if turnover rose by 0.5. Results update as you type, and the formula is shown under the result so you can repeat it in your own spreadsheet.
Hospitality runs on thin margins and high fixed costs, so food cost, labour cost and occupancy need watching weekly rather than yearly. Small pricing and portioning changes move the bottom line quickly. Use the worked example below to check the maths against your own figures.
How the Table Turnover Rate Calculator works
How many times each seat was filled during a service. Casual restaurants aim for 2–3 turns per meal period; fine dining for 1–1.5. Faster turns raise revenue without more space.
Worked example
With the example values (guests served in the service of 180, seats available of 60, length of the service of 4 hours), the table turnover rate is 3.00x; turns per hour 0.75, extra covers if turnover rose by 0.5 30. Change any figure above and the result updates immediately; use Copy results to paste the summary into a note or email.
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Frequently Asked Questions
How is table turnover rate calculated?
turnover = covers served ÷ seats available.
Which figures do I need?
Guests served in the service, seats available, length of the service. Take them from the same period and the same set of accounts or reports so the ratio is consistent, and check the example values as a guide to the units expected.
What benchmarks should I aim for?
Food cost around 28–35% of price, prime cost (food plus labour) under 60–65% of revenue, and steady occupancy or table turns. Track them weekly.
