Capacity without chaos
Pushing turnover without kitchen or service capacity creates tickets, mistakes and poor reviews. Use the number to plan seating and staffing, not only to squeeze minutes.
These calculators use standard restaurant maths for education. They are not accounting, tax or legal advice — confirm important decisions with your accountant or adviser.
Frequently asked questions
How is table turnover calculated?
Turnover = covers served ÷ seats available for the same period. Covers per seat-hour = covers ÷ (seats × hours open).
What is a good table turnover rate?
It depends on concept and daypart. Quick-service lunch turns faster than leisure dinner. Track your own baseline before chasing a number from another restaurant.