Track how efficiently seats are used in a hotel restaurant, lounge, or room-linked dining service. Enter the number of guests served, seats available, and service periods. The result shows guests served per seat for the full day and per service period, along with average seat utilization when occupied seat counts are available. It is an operating measure, not a room-occupancy metric.
Daily seat turnover = guests served ÷ seats. Turnover per service = guests served ÷ (seats × service periods).
Use guests served, not checks or tables. A guest counted in two separate services is counted once in each service.
Keep the reporting period and the treatment of taxes, fees, refunds, and complimentary service consistent across every input.
Serving 360 guests with 90 seats across three services gives 4.00 guests per seat for the day and 1.33 per seat per service. Average occupied-seat utilization is 75.56% when 68 seats are occupied.
No. It measures dining guests served per seat and does not use occupied guest rooms.
Any period works if every input covers the same dates and the same operation.
Yes where the form allows it. Percentage results that require revenue will be shown as unavailable rather than divided by zero.
Only include them when they are consistently included in both the revenue and cost figures you enter.
Actual results can differ because of overtime, refunds, complimentary service, waste, discounts, or costs omitted from the inputs.
| Output | Meaning |
|---|---|
| Seat turnover | Primary operating result |
| Turnover per service | Supporting decision metric |
| Average seat utilization | Supporting decision metric |
| Guests per service | Supporting decision metric |