A 60-seat restaurant does not serve 60 people a night, it serves 60 multiplied by however many times each table turns. Enter your table count, average seats per table, how long guests typically occupy a table, and your service window, and this calculator shows your realistic capacity per service, which is the number your revenue projections should actually be built on.
Covers per service = number of tables times seats per table times table turns, where turns = service hours divided by average dining duration.
| Number of tables | 15 |
| Average seats per table | 4 |
| Average dining duration | 60 min |
| Table reset time | 10 min |
| Service window | 4 hrs |
| Average seat occupancy | 80 % |
Casual dining typically turns a table 2 to 3 times in a dinner service, QSR formats can exceed 4, and fine dining often manages just 1 to 1.5 because guests linger. The right number depends on your concept, forcing fine-dining guests out to hit QSR turns destroys the experience you charge for.
Because a 4-top seating two people is the norm, not the exception. Average seat occupancy of 70-85% is typical for walk-in-heavy casual dining. Ignoring it overstates capacity by a quarter or more, which then quietly inflates every revenue projection built on it.
Most gains come from cutting dead time, not dining time: faster menu decisions through a tighter menu, kitchen pacing that avoids long gaps between courses, presenting the bill promptly once dessert is done, and resetting tables within minutes of departure.
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Add GST to a base price, or extract GST from a tax-inclusive amount, with the CGST/SGST split. Built for Indian restaurant and hotel billing.
See exactly how much of your room revenue an OTA commission cut takes, per night and across a full stay. Plan direct-booking incentives with real numbers.