Work out average spend per cover instantly with clear inputs, formula shown and shareable results.
Average spend per cover splits usefully into food and beverage, because beverage carries much higher margin and is the most controllable lever. A beverage ratio of 25-35% is typical for full-service dining, and every point of shift towards beverage improves overall margin.
Spend per cover
Spend per cover = (Food revenue + Beverage revenue) / Covers
Beverage ratio
Beverage % = Beverage revenue / Total revenue x 100
Offer a by-the-glass range at accessible price points, train staff to suggest at the right moment, and pair explicitly on the menu.
No. Exclude service charge and tax so that spend per cover reflects what the guest bought, not what was added afterwards.