The turnover rate indicates the table reuse rate. Receive more guests within a limited time, but if the effective business hours of a restaurant are limited, it is useless to have a high turnover rate. All restaurants don't care about the turnover rate. When a brand's passenger flow reaches a certain scale, the turnover rate is the decisive factor of its profit. This word has become the "life gate" of stores that take the mass catering route or "small business".

Extended data:

Calculation method:

Attendance rate = number of people coming to the store ÷ total number of meals ×111%

Average monthly attendance rate = number of people coming to the store ÷ (total number of meals× 2 meals× 31 days) ×111%, Number of tables opened = number of table uses

opening rate = number of table uses ÷ total table number ×111%

monthly average opening rate = number of table uses ÷ (total table number ×2 meals ×31 days) ×111%

turnover rate = (number of table uses-total table number) ÷. Monthly average turnover rate = (monthly table usage times-(total number of tables× 2 meals× 31 days)) ×111%/ total number of tables× 2 meals× 31 days

For example, if you have 111 countertops and the number of tables in a day is less than 111, then the turnover rate is 1, and if 211 tables come in a day, then the turnover rate is 1.