It’s always recommended to have extras on hand. Proactivity is key and you don’t want to risk running out during high volume rushes. Plus, menu covers are better resistant to the wears and tears of the daily grind when there are more in circulation, reducing the frequency of re-orders. It’s always best to plan for what your busiest times will be. For many restaurants, it’s lunch time. It’s recommended for the lunch period that you have enough menus on hand to cover 60-80% of the seating. For example, if you’re restaurant has a 100-seat dining room, having between 60 and 80 menus should be enough to get you through the lunch rush. For breakfast and dinner menus, ensuring you have enough to cover 60-75% of seating is suggested. For check presenters, server pad holders and table tents, only one per table is needed, so the recommendation is adding 10% to the number of tables. If your dining room has 20 tables, you should have 22 check presenters ready at hand.