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The term "cover" is used in the hospitality industry to refer to a customer who eats at the establishment or a meal served. The difference between a cover and a table is that a cover only represents one of the meals served at that table.

It is distinct from a dish in that it incorporates the additional components that a customer may order, such as beverages, starters, or desserts. Many restaurant owners can make more accurate sales projections if they base their calculations on the usual amount of covers rather than the anticipated number of tables.

Covers are also useful to an establishment because they can help to predict and control sales volume, which is especially important in a restaurant setting.

A cover is a specific number of guests that pay admission to a dining establishment. In some establishments, the customer pays only the price of each entrée, and everything else (drinks, appetizers, desserts) is complimentary.

Thus, the cover would be calculated by multiplying the portion size of each item ordered by its price for each person at the table and adding them together.

A restaurant's covers help the operating restaurant manager predict sales and provide useful information about the business's success.

As for a single-table dining establishment, a cover indicates how many people are eating at that restaurant. It is a good idea to base your decision on whether to open or close a new location on how well your current covers are doing compared with what would be expected in that particular community.

It is important to determine how many people are likely to eat at your restaurant and how much they will spend.

As part of a sales projection, you first need to know the average number of guests that eat at your establishment on any given night. The average is important because it allows you to compare the projected sales with actuals. The initial sales estimate is usually calculated by dividing the number of covers by the number of tables present.

The next step is determining how many people you need to staff your restaurant. This involves using the average number of guests per table.

The average "cover" numbers can then be multiplied by the number of tables to estimate how many people will be employed at your establishment during peak hours, e.g., dinner. The staffing level is a very important factor in whether or not the business will be successful.

Most restaurants use a "ticketing system" to streamline taking orders and bringing food out. A waiter or waitress fills out a ticket for each guest, which will be delivered to the kitchen once completed.

To ensure that tickets are filled out correctly, servers normally receive a small amount of training about key information needed for each table. The number of covers is thus a definite measure of how well your servers provide quality service.

The final step is determining how many covers you want to see. Covers are a good indicator that the business is doing well and that the staff is properly trained. A relatively high level of coverage will help convince you that your restaurant will be successful.

As a side note, "cover" also has other uses in business, and it is not quite accurate to think of "cover" as only food items.

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