lesson 4: KPI

Question 1

Seat turnover

Answer 1

50 covers manages to do 100 covers within the meal period -> 2 seat turnovers
- used for establishing restaurant size and planning (QSR)

Question 2

Restaurant occupancy

Answer 2

e.g 120 seating capacity
4-hour shift (240 min)
service cycle is 60 minutes
300 covers within the shift
1. Turnover calculation: 300/120 = 2.5
2. 2.5/(total shift minutes/ customer service cycle minutes)x100 = Occupancy= 62.5%
SEAT TURNOVER/ (TOTAL SHIFT MINUTES/ CUSTOMER SERVICE CYCLE MINUTES)
- used for measuring performance and budgeting purposes

Question 3

Table Turnaround Time

Answer 3

average of the seating times of all tables

- used for reservation planning (table wait time and time slot planning)

Question 4

Retention rate ratio (in hotel f&b operations

- in-house capture ratio

Answer 4

• Hotel guest customers within a specific meal period/ total hotel guests in house = ratio%
• monthly reporting & statistics through accounting

Question 5

3 different types of forecastings

Answer 5

1. Rolling average

2. Take trimester