Table turn
The number of times a single table is occupied by different guest parties in a service period. Faster turns drive revenue per square metre, but pushing too hard hurts experience and tips.
Deep dive: table turn
Table turn is how many parties a table hosts in a service period, and it is the lever that lets a full-service venue grow revenue without extra square metres. Worked example (illustrative estimate, not measured data): at 40 seats and 78,000₫ per guest, moving from 2.1 to 2.5 turns on a Saturday evening is worth about 1,250,000₫ that night alone.
Most of the gain sits in the dead minutes rather than in rushing guests. The measurable segments are seat-to-order, order-to-food, last-bite-to-bill and bill-to-clear, and in Vietnamese full-service venues the last two are usually the largest. QR ordering removes waiting for a server to take the order; a payment link or VietQR on the receipt removes the walk to the counter and back. Pushing kitchen speed instead is the expensive way to buy the same minutes, and it costs experience.
Formula
Table turns = parties served ÷ tables available (per service period)
What is Table turn used for in F&B operations?
In multi-outlet restaurant and F&B operations, table turn is an essential component — directly affecting service speed, order accuracy and margin. See the related terms below to understand where it fits in the broader stack.
How does LOOP support Table turn?
LOOP supports table turn natively in its POS + KDS + inventory platform for Vietnamese F&B chains — no plugin or third-party integration required. It's one reason multi-outlet operators pick LOOP as their primary operations system.
