This article is for educational purposes and does not constitute financial, legal, or tax advice. For specific advice applicable to your business, please contact a professional.
A cover count or cover in a restaurant is defined as the number of people or guests served during a particular period of time.
Covers can fluctuate depending on the day of the week and the time of year. For example, restaurants may see a higher cover count on weekends or during holidays. They may also see a lower cover count during slower periods, such as mid-week.
Why do restaurants need to know their cover count?
Restaurants need to know their covers in order to plan for staffing and food needs. Restaurants use covers to help them plan for both front of house and back of house needs. They need to make sure they have enough staff to cover the expected number of guests. They also need to make sure they have enough food to cover the expected number of meals.
If a restaurant is constantly running out of food or staff, it’s likely that their cover count is too high for their current capacity. On the other hand, if a restaurant has a lot of leftover food or staff who are not busy, their cover count is likely too low.
What other factors are also considered in a cover count?
The cover count is just one of many factors that restaurants use to plan for their business needs. Other factors include the day of the week, the time of year, and special events. By taking all of these factors into account, restaurants can ensure that they are prepared for whatever business comes their way.