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Hello I would like to ask how to calculate the turnover rate of the restaurant

Calculation:

Seating rate = number of people coming to the restaurant ÷ total number of seats × 100%

Monthly average seating rate = number of people coming to the restaurant in a month ÷ (total number of seats × 2 meals × 30 days) × 100%

Opening number = number of times the table is used

Opening rate = number of times the table is used ÷ total number of seats × 100%

Monthly average Open Rate = Monthly Table Usage ÷ (Total Number of Tables x 2 Meals x 30 Days) x 100%

Table Turnover Rate = (Table Usage - Total Number of Tables) ÷ Total Number of Tables x 100%

Monthly Average Table Turnover Rate = (Monthly Table Usage - (Total Number of Tables x 2 Meals x 30 Days)) x 100% / Total Number of Tables x 2 Meals x 30 Days

Example: There are 100 tables, the number of tables coming in a day is less than 100, then the turnover rate is 0. If 200 tables come in a day, then the turnover rate is 100%

The turnover rate is to indicate the table reuse rate.

Extended information

Increase the turnover rate:

1, business hours

Haidilao most of the stores business hours for 22 hours (9:00 - the next day 7:00), and sip feed business hours are 10:00-21:30.

Haidilao year-round. And make full use of the night off-peak hours, coupled with Haidilao rely on strong brand awareness, to ensure that stores can absorb sufficient customer traffic, turnover rate is naturally higher.

Internet crayfish brand "shrimp to get shrimp" in 2016 into the offline restaurant, began to continue to expand the category, disguised as to increase the turnover rate, adding leisure, staple food, spicy halogen, healthy light food, drinks, catering to the offline restaurant, "lunch, afternoon tea, dinner, late-night snacks "Four time period demand, thus breaking through the single crawfish night snack attribute.

From the product categories to the dining time period are expanded, the turnover rate naturally rose.

2, second point + second payment: save 10 minutes per table

Data show that the average guest dining out, 20% -25% of the time spent on ordering, buying a single, waiter table waiting for guests to order food orders, checkout links back and forth back and forth service, often consume a lot of energy and time, busy seriously affect the operational efficiency.

Optimizing the menu and ordering payment system, users only need to scan the table QR code, can directly on the phone to achieve the full self-service ordering, payment, the two operations total time does not exceed 10 minutes.

There is no need for a waiter to wait at the table before the meal, which largely avoids the occurrence of wrong orders and missed orders. During the meal, users can also add dishes online at any time.

After the meal cell phone payment, really do eat that is to go, in the dining peak effectively divert the flow of passengers, the user experience is also improving.

3, tables and chairs is also "send guests" tool

McDonald's, Starbucks and other restaurant tables and chairs design, tables and chairs in different locations is not the same, the customer can choose according to their own preferences, when the guests are more tables and chairs when the utilization rate can also be greatly improved.

Note: Comfortable leather seats are the killer of turnover rate, if customers are reluctant to leave the seat, the turnover rate of the store will be reduced.

So here's the best option: a combination of multiple table and bench sets.

For example: the restaurant is best placed in the corner of the comfortable seats, hard long tables, high stools placed in the center of the store position, this position is the store effectively "send customers" of the tool. It can also improve the utilization of space in the store!

4, restaurant staff involved in training

The participation of all staff in order to shorten the time. The waiter is responsible for shortening the guests' dining time, diligently distributing fish and vegetables, and diligently doing the countertops.

Passengers and cleaning is responsible for shortening the closing time, closing quickly, cleaning up quickly.

The kitchen staff is responsible for shortening the serving time, fast and accurate production time; the management is responsible for the table patrol and coordination.

Attention at all times to the dining process of the guests at all tables, the departments did not do to remind, join the system of rewards and penalties at the right time.

5, elegant "rush guests", shorten the dining time

Guests will have to collect the empty plate while dining, a meal almost finished, invariably speeding up the effect of turning the table. Of course, to close the table when some natural, without too deliberate.

In the customer chat time, to renew their water, ask whether to add food, etc., this is actually a skill, some customers do not like this "interruption", most likely will consciously leave.

6, keep the customers in line

This is the specialty of Haidilao. After all, whether the follow-up source of customers to keep up, directly affect the turnover rate.

Haidilao Hou dining free value-added services is one of its major features, free tea, free shoe shine, free newspapers and magazines to read, free to do nails, free massage ...... In order to retain customers, Haidilao in the service can be described as everything "extreme".

Spicy Banquet also has a wait for more than 10 minutes, free food 5 yuan wait for the offer.

Giving customers the benefit of the doubt, customers are willing to willingly spend time waiting in line.

7, control the rhythm of the music

Different music gives people different emotional feelings.

Fast-paced music can stimulate customers to eat involuntarily speed up the frequency, thus increasing the turnover rate.

The selection of music should be in line with the aesthetics of the consumer group, the rhythm should be strong, but the sound should not be too loud, if it affects the customer's conversation, the user experience will be greatly reduced.

8, limited time dining to give "benefits"

Xue Zhiqian's on the humble skewer hot pot, in order to improve the turnover rate, promised that if the customer dining time in less than an hour that is to send the value of 28 yuan of a mug.

Coupons or discounts can also be given, which can pave the way for customers' next visit.

Turnover tips have been completed, to improve the turnover rate of the skills can be learned, but must be based on the actual situation and the surrounding environment and flexible use, otherwise it may be counterproductive Oh

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