How many extra covers I need

Quick answer

Restaurant De Smaak needs €25,000 extra profit but can't figure out if that means 1,000 more guests or 2,000. Most operators guess wildly at cover targets, but there's an exact formula. You can calculate precisely how many additional diners you need to hit your profit goals.

Restaurant De Smaak needs €25,000 extra profit but can't figure out if that means 1,000 more guests or 2,000. Most operators guess wildly at cover targets, but there's an exact formula. You can calculate precisely how many additional diners you need to hit your profit goals.

Why guessing costs money

Without proper math, many owners assume: "I need 20% more revenue, so I need 20% more guests." Wrong. Your rent, insurance, and base salaries don't budge. Each additional guest delivers more profit than your current average suggests.

This concept is your contribution margin per cover. And it's the key to accurate projections.

The formula that works

To calculate extra covers you need these numbers:

Current annual revenue
Desired extra profit (your target)
Average bill value per cover
Variable costs percentage (food cost + variable labor costs)

? Example calculation:

Restaurant De Smaak wants €25,000 extra profit this year:

Average bill value: €32.50
Food cost: 30%
Variable labor costs: 15%
Total variable costs: 45%

Contribution margin per cover: €32.50 × (100% - 45%) = €17.88

Extra covers needed: €25,000 ÷ €17.88 = 1,399 covers

Calculate step by step

The core formula is:

Extra covers = Desired extra profit ÷ Contribution margin per cover

Where contribution margin per cover = Average bill value × (100% - Variable costs%)

Variable vs. fixed costs

Critical distinction for this calculation:

Variable costs: Rise with every extra guest (food, drinks, variable labor)
Fixed costs: Stay constant (rent, fixed salaries, insurance, depreciation)

Your extra guests only need to cover variable costs. You're already paying fixed expenses. But here's something most kitchen managers discover too late: if your calculation shows you need 40% more covers, you'll likely hit capacity constraints that turn fixed costs variable.

⚠️ Watch out:

If you need tons of extra guests, you might need additional staff. Then your fixed costs jump and this calculation breaks. First figure out at what cover count you'll need another cook or server.

From covers to actionable targets

Once you know how many extra covers you need, break this into concrete goals:

Per day: Divide by your annual opening days
Per month: Divide by 12 (average)
Per service: Divide by weekly service count

? Practical example:

1,399 extra covers at 6 days per week, 50 weeks per year:

Opening days per year: 300
Extra covers per day: 1,399 ÷ 300 = 4.7
Rounded: 5 extra guests per day

That's way more manageable than "20% more revenue"

Validate your assumptions

This calculation only holds if your assumptions are solid:

Bill value remains steady: New guests order similarly to current ones
Variable costs stay proportional: No economies or diseconomies of scale
Kitchen has capacity: No extra equipment needed
Dining room fits them: Sufficient tables and chairs

? Reality check:

At Restaurant De Smaak (50 seats, 2 services per evening):

Current occupancy: 70% = 70 covers/day
5 extra covers = 75 covers/day
New occupancy: 75%

This works without extra investments

Alternative paths to your profit target

More covers isn't your only route to higher profit. Compare these options:

Higher average bill value: Fewer extra guests required
Lower food cost: Better contribution margin per guest
Smarter purchasing: Reduced variable costs
Mix of all three approaches

Sometimes boosting your average check by €2 beats chasing 5 extra covers daily.

How do you calculate extra covers for your profit target?

Gather your basic data

Write down your average bill value per cover from last year, your food cost percentage, and your variable labor costs (usually 10-20% of revenue). You'll find these figures in your POS system and annual accounts.

Calculate your contribution margin per cover

Subtract your total variable costs percentage from 100% and multiply by your average bill value. This is what every extra guest actually brings in after deducting direct costs.

Divide your profit target by the contribution margin

The result is the number of extra covers you need. Divide this by your number of opening days to see how many extra guests you need to serve per day.

✨ Pro tip

Before committing to a cover target, test it for 2 weeks during your slowest month. If you can't consistently add those 5 daily covers during off-peak times, your busy season target won't work either.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

Try KitchenNmbrs free →

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Frequently asked questions

Should I calculate with prices including or excluding VAT?

For this calculation it doesn't matter, as long as you're consistent. Your bill value and costs carry the same VAT, so the variable costs percentage remains unchanged.

What if I don't have variable labor costs?

Then calculate using only your food cost percentage. But be careful: with significantly more guests you might need extra staff, making labor costs variable anyway.

How do I know if my kitchen can handle the extra covers?

Check your current occupancy during peak periods. If you're hitting 90% during rush times, you need more capacity before this calculation applies.

Can I use this for seasonal targets too?

Absolutely, but adjust your opening days accordingly. For a 3-month summer target, calculate with roughly 90 opening days instead of 300 annually.

What if my variable costs percentage is wrong?

Review your food cost from the past 3 months and add variable labor expenses (temp staff, overtime hours). Don't include fixed salaries since you pay those regardless.

How do I account for different profit margins across menu items?

Use your weighted average food cost across all items. If you're planning to push higher-margin dishes, adjust your variable cost percentage downward slightly.

What happens if I can't physically seat the extra covers during peak times?

You'll need to spread them across slower periods or extend operating hours. Calculate if the additional fixed costs (utilities, staff) for longer hours still make the math work.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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