Food and Beverage Department Operating Metrics

 

Definitions:

           Venue. An individual food and beverage facility in a hotel, usually a restaurant or lounge. Banquet rooms, guestrooms, group functions outside the property, and the front desk are not considered food and beverage venues.

            Number of Available Seats. The total number of available seats in the food and beverage venue for the purpose of consuming food and beverage items. The number should be based on how the venue is set up during normal operations. Out-door seating is not included unless it is available year-round: temporary seating is not included.

            Number of Available Seats per Venue. The number of available seats in a particular venue.

            Function Space. Space between four walls used for meal functions and meeting room sets. Outdoor space is not included.

            Customer. One person served in a food and beverage venue or function space.

            Total Customers. Total number of customers who are served in a food and beverage venue or function space.

 

Definitions:

          Average Customer Value. Venue Food Revenue and Venue Beverage Revenue divided by the Total Customers served in the venue. This can be further determined by meal period.

          Meal Period. Breakfast, lunch, or dinner defined by time of day.

          Total Customers per Meal Period by Venue. Number of customers during a specific meal period in an individual venue.

           F&B Venue Revenue. The total of venue Food Revenue, Venue Beverage Revenue, Cover Charges, Surcharges and Service Charges, and Miscellaneous Other Revenue for a specific venue.

           Catering and Banquets Revenue. The total of Banquet/Conference/Catering Food Revenue, Banquet/Conference/Catering Beverage Revenue, Audiovisual, Function Room Rental and Setup Charges, Surcharges and Service Charges, and Miscellaneous Other Revenue generated in a hotel’s function space.

           In-Room Dining Revenue. The total of In-Room Dining Food Revenue, In-Room Dining Beverage Revenue and Surcharges and Service Charges for food and beverages delivered to guest in their guestrooms.

           Function Room Rental Revenue. The equivalent of Function Room Rentals and Setup Charges on Schedule 2.

           Total F&B Revenue. The sum of Total Food Revenue, Total Beverage Revenue, and Total Other Revenue. This is the equivalent of Total Revenue on Schedule 2.