KPIOperations & Supply Chain
F&B Revenue per Cover
Average food and beverage revenue per dining guest
What is F&B Revenue per Cover?
Food and beverage (F&B) revenue per cover is the average spend for each customer served. A cover is one diner.
It shows how much each guest spends, which helps set pricing, menus and promotions.
How this KPI is measured
- Function
- Operations & Supply Chain
- Sub-function
- F&B Revenue
- Industry
- Hospitality & Hotels
- Type
- Lagging
- Impact
- Revenue
- Unit
- $
- Measurement frequency
- Daily / Monthly
- Formula
- Total F&B revenue / Total covers served
How to calculate it
Divide total F&B revenue by the total number of covers served.
For example, if a restaurant earned 60,000 from 2,000 covers, the average is 30 per cover.
Split by meal period, such as breakfast, lunch and dinner, and by food and drink, since averages differ widely.
Where it is used
Increasing revenue
Raise average spend.
Menu design
Test items and prices.
Staff training
Encourage suggestive selling.
How to improve it
Tips and common mistakes
- Do not push guests into spending more than they wish.
- Watch food cost percentage alongside.
- Compare like meal periods.
More Operations & Supply Chain kpi library
Build better plans, faster
Join the waitlist for early access to curated insights, flexible templates, and rapid iteration across strategy, planning, and project management.