Measurement
How to pull spend per cover from your till, how to set up a baseline week and how to tell, with numbers, whether training changed anything.
5 articles
- 01
Did the Training Work? Before-and-After Spend per Cover by Server
A higher ticket medio after training proves little on its own. Here is how to compare fair periods, strip out price rises and see which servers and which moments of the meal actually changed.
- 02
What +€2 per Cover Means for a 120-Cover Terrace (Worked Example)
Two euros a head sounds like small change. Run it across 28,800 covers in a hypothetical Mallorca season and it becomes more than €50,000 ex-IVA, from guests who were already sitting down.
- 03
What Is a Good Average Spend per Head? Spain, the Balearics and the UK
The Balearics averaged €35 a head in 2024 and Spain €27 on TheFork in 2025. Here is what those figures and the UK numbers really measure, and why your own baseline is the benchmark that counts.
- 04
The Baseline Week: Measure Before You Train Anyone
Before anyone trains your team, record seven quiet, honest days from your till. Here is what to write down, and how to stop a rainy Tuesday and a fiesta Saturday from ruining the comparison.
- 05
How to Calculate Your Average Spend per Cover (Ticket Medio) From Your Till
Net sales divided by covers sounds simple until IVA, tips, split bills and the bar get involved. Here is how to pull one honest number from your till, split by service.
To see how this fits your own floor, start with the self-check. Self-check