If restaurant dinner sales were increasing, which metric would be affected?

When restaurant dinner sales increase, multiple metrics are positively impacted, reflecting the overall performance of the establishment.

Starting with TrevPAR, or Total Revenue Per Available Room, this metric captures how much revenue is being generated on a per-room basis. For restaurants, while this term is more applicable in the context of hospitality, it signifies that an overall increase in dinner sales brings in higher total revenue, suggesting better financial health and operational efficiencies.

Next, check average refers to the average amount spent per customer during their visit. An increase in dinner sales often means that customers are either ordering more items, opting for higher-priced menu options, or both. Thus, as sales rise, the check average generally increases as well, reinforcing the financial gains.

Cover counts, which denote the number of customers served, are directly linked to sales figures in a restaurant. If dinner sales are improving, it usually indicates that more customers are dining at the restaurant, leading to a higher cover count. A robust increase in foot traffic and patronage correlates with increased sales.

Therefore, all of these metrics—TrevPAR, check average, and cover counts—are intertwined and influenced when dinner sales experience growth, making them all relevant indicators of the restaurant's success during that period.