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Take the total daily sales divided by the number of transactions.
The above answer is not technically wrong... but most restaurateurs consider an average check to be another word for an average ticket or average cover.
This would be calculated by taking the total sales and dividing by the number of covers (guests served).
The way to determine the number of guests server varies from one restaurant to another based on how they decide to do it. Some choose to have the hostess keep a running total as they seat the guests, while others choose to have the wait staff enter the number into the POS system with each check... while some choose to count each entree sold as a "cover" or guest served. All of these methods should get you close to the same number, but I find that having the wait staff enter it the least reliable as one person typing one extra zero by accident throws off the whole count. I prefer to use entree counts, as it may be slightly off if someone comes in and does not order an entree (like just drinks or appetizers), but it is consistent and on the whole gets you close enough to have a good dependable number to work with.
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∙ 9y ago
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