Cover (Hospitality)

Short description: Unit of measurement in the hospitality industry

Cover is a unit of measurement in the hospitality industry. It can refer to a meal, or a customer for whom the meal is served.^[1] It is used for the purpose of business forecasting.

Definition

A cover means one customer paying for one meal.^[2] For example, a table for four diners can provide 4 covers, but if the table is used for two sittings, that becomes 8 covers.

Derived statistics

Cover per Occupied Room (CPOR) is one statistic which can be used in forecasting. ^[3]
This is the average spent per individual customer, which can be calculated separately for each member of the serving staff.^[4]
Polansky and McCool propose a capture ratio, given by the ratio of "Meal Period Covers Served" divided by the "Number of Persons Available to Eat that Meal".^[3]
This is another statistic which can be used to calculate the allocation of staff, based on the number of predicted covers required.^[3]

References

↑ "What Is a Cover at a Restaurant?". Gannett. https://yourbusiness.azcentral.com/cover-restaurant-6923.html. Retrieved 15 June 2020.
↑ Eat App https://restaurant.eatapp.co/blog/the-a-to-z-guide-to-restaurant-lingo
↑ ^3.0 ^3.1 ^3.2 Polansky, David; McCool, Audrey C. (September 1991). "Effecting Cost Control Through Integrated Food and Beverage Forecasting". The Journal of Hospitality Financial Management 1 (1): 81–82. doi:10.1080/10913211.1991.10653622. https://www.tandfonline.com/doi/abs/10.1080/10913211.1991.10653622org/file/152007012.pdf.
↑ "21 Restaurant Metrics and How to Calculate Them". https://www.touchbistro.com/blog/21-restaurant-metrics-and-how-to-calculate-them/. Retrieved 15 June 2020.

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Original source: https://en.wikipedia.org/wiki/Cover (hospitality). Read more

[azc-1] "What Is a Cover at a Restaurant?". Gannett. https://yourbusiness.azcentral.com/cover-restaurant-6923.html. Retrieved 15 June 2020.

[2] Eat App https://restaurant.eatapp.co/blog/the-a-to-z-guide-to-restaurant-lingo

[P&M-3] 3.0 ^3.1 ^3.2 Polansky, David; McCool, Audrey C. (September 1991). "Effecting Cost Control Through Integrated Food and Beverage Forecasting". The Journal of Hospitality Financial Management 1 (1): 81–82. doi:10.1080/10913211.1991.10653622. https://www.tandfonline.com/doi/abs/10.1080/10913211.1991.10653622org/file/152007012.pdf.

[TB-4] "21 Restaurant Metrics and How to Calculate Them". https://www.touchbistro.com/blog/21-restaurant-metrics-and-how-to-calculate-them/. Retrieved 15 June 2020.

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