Every table, every seat — filled as often as possible. 

OpenTable Capacity Report

Designed for customers using OpenTable, Capacity Reporting shows you exactly how hard your floor is working, slot by slot. Are you turning tables fast enough to capture the demand that's out there, or is capacity sitting empty while covers walk past?

Chair occupancy, table occupancy and seating efficiency sit side by side, so you can see whether a site is full but slow, or empty but efficient — two very different problems with two very different fixes.

Flow control and reservability tell you whether the booking rules themselves are helping or hurting — are you protecting service quality at the cost of covers you could have taken? Filter by window, shift, brand, region or division to find exactly where the pressure is, then drop into the heatmap to see which hours and days are driving it — a red patch at 7pm on a Saturday tells a very different story to one spread thinly across the week.

And because every metric rolls up by brand, region and division as well as by restaurant, you can tell in seconds whether an issue is a single underperforming site or a pattern across a whole market — so you know whether to fix one restaurant or rethink a region's approach.

OpenTable Turn Times Report

Turn Times tells you whether your booking slots match how long tables are actually taking — and where that mismatch is costing you covers. Distil's unique partnership with OpenTable helps you answer questions like: are your settings too tight, with parties running over and adding to waiting time at the door? Or too loose, leaving tables sitting idle when you could be turning them faster?

The estate verdict shows you the split in one glance, then breaks it down by party size — because a 2-top and an 8-top rarely need the same fix, and lumping them together hides where the real problem sits.

The revenue metric adds a financial lens: how much covered spend is under analysis, and how many covers are genuinely at risk from turn times that are too tight right now. And because dining duration is a judgement call, not a fixed number, the percentile control lets you decide how aggressive to be — cover the median party and maximise turns, or cover 90% of diners and prioritise a smoother, wait-free service.

Slice all of it by brand, region, division or shift to find out whether a tight setting is a one-restaurant fix or a pattern worth tuning estate-wide.

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