Cover (hospitality)
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.
Cover per Occupied Room
Cover per Occupied Room (CPOR) is one statistic which can be used in forecasting. [2]
Average cover
This is statistic whereby the average spent per individual customer is calculated. This can be calculated separately for each member of the serving staff.[3]
Capture Ratio
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".[2]
Man-Hours per Cover
This is another statistic which can be used to calculate the allocation of staff, based on the number of predicted covers required.[2]
References
- ^ "What Is a Cover at a Restaurant?". yourbusiness.azcentral.com. Gannett. Retrieved 15 June 2020.
- ^ a b c Polansky, David; McCool, Audrey C. (September 1991). "Effecting Cost Control Through Integrated Food and Beverage Forecasting" (PDF). The Journal of Hospitality Financial Management. 1 (1): 81–82. doi:10.1080/10913211.1991.10653622.
- ^ "21 Restaurant Metrics and How to Calculate Them". TouchBistro. Retrieved 15 June 2020.