Track your RevPASH correctly and you'll know exactly which hours drain your profits and which ones fuel growth. RevPASH (Revenue Per Available Seat Hour) measures how much revenue each available seat generates hourly. For bistros and brasseries, this metric determines if your capacity decisions actually make financial sense.
What is RevPASH and how do you calculate it?
RevPASH stands for Revenue Per Available Seat Hour. It measures the revenue you generate per available seat per hour. This metric reveals how efficiently you're using your restaurant capacity.
💡 RevPASH Formula:
RevPASH = Total revenue / (Number of seats × Number of opening hours)
- Total revenue: all sales in the period
- Number of seats: maximum restaurant capacity
- Opening hours: all hours you're open
RevPASH benchmarks for bistros and brasseries
RevPASH fluctuates wildly based on location, price level, and concept. For Dutch bistros and brasseries, these represent typical values:
- Urban bistro: €8-15 per seat per hour
- City center brasserie: €12-20 per seat per hour
- Village bistro: €6-12 per seat per hour
- High-end brasserie: €15-25 per seat per hour
⚠️ Note:
These figures serve as guidelines. Your location, concept, and pricing determine what's realistic for your business.
Practical example: RevPASH calculation
💡 Example bistro:
Bistro with 60 seats, open from 5:00 PM-11:00 PM (6 hours), 6 days a week
- Weekly revenue: €18,000
- Capacity: 60 seats × 6 hours × 6 days = 2,160 seat-hours
- RevPASH: €18,000 / 2,160 = €8.33 per seat per hour
This represents a healthy RevPASH for an average bistro.
Factors that influence your RevPASH
Your RevPASH gets shaped by various factors you can control:
- Average check value: Higher prices = higher RevPASH
- Table turnover: Faster service = more guests per evening
- Occupancy rate: More full tables = better RevPASH
- Opening hours: Longer opening hours can lower RevPASH
- Season: Summer/winter differences affect your figures
Most kitchen managers discover too late that extending opening hours without analyzing hourly performance actually hurts their overall RevPASH. They assume more hours equals more revenue, but empty seats during slow periods drag down the entire metric.
Optimize RevPASH by time of day
Many bistros show wildly different RevPASH values by time of day. This helps you decide where to focus your energy:
💡 Time of day analysis:
- Lunch (12:00 PM-3:00 PM): €4-8 per seat per hour
- Aperitif (5:00 PM-7:00 PM): €6-12 per seat per hour
- Dinner (7:00 PM-10:00 PM): €12-20 per seat per hour
- Late evening (10:00 PM-12:00 AM): €3-8 per seat per hour
Actions for low RevPASH
If your RevPASH falls below the benchmark, you can take several steps:
- Increase average check value: Suggestive selling, wine recommendations, desserts
- Improve table turnover: More efficient service, faster kitchen
- Optimize opening hours: Close earlier if late hours don't pay off
- Focus on peak times: Reservation system for busy hours
- Seasonal adjustments: Shorter opening hours during quiet periods
⚠️ Note:
Don't just raise your prices to improve RevPASH. First check if you're actually using your capacity optimally.
RevPASH vs other KPIs
RevPASH represents one important KPI, but always look at the bigger picture:
- Food cost percentage: Should stay between 28-35%
- Average check value: Shows guest appreciation
- Occupancy rate: Percentage of filled seats
- Table turnover: How often you fill a table per evening
A high RevPASH with poor food cost ultimately delivers less profit than a lower RevPASH with good margins.
How do you calculate RevPASH for your bistro? (step by step)
Gather your revenue data
Get your cash register data from a full week or month. Add up all revenue, including drinks and side dishes. Use a representative period without holidays or special events.
Calculate your available seat-hours
Multiply the number of seats in your restaurant by your opening hours per day, then by the number of days in your period. For example: 50 seats × 8 hours × 7 days = 2,800 seat-hours per week.
Divide revenue by seat-hours
Divide your total revenue by the number of available seat-hours. This gives you RevPASH. Compare this with the benchmarks for your type of bistro to see how you're performing.
✨ Pro tip
Calculate your RevPASH separately for each 2-hour time block over a 4-week period. You'll discover that certain 2-hour windows consistently underperform - these are your first candidates for adjusted staffing or closure.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
What is a good RevPASH for a small bistro?
For a small bistro, a good RevPASH ranges between €6-12 per seat per hour. This depends on your location, price level, and concept. Urban bistros can achieve higher values than village establishments.
Should I count terrace seats in my RevPASH?
Only count terrace seats in the months you actually use them. Calculate with your actual available capacity per season, not with your maximum summer capacity year-round.
How often should I calculate my RevPASH?
Calculate your RevPASH monthly to spot trends. It's too slow for daily management, but perfect for strategic decisions about opening hours and capacity.
What if my RevPASH is much lower than the benchmark?
First focus on your occupancy rate. If your restaurant stays often empty, work on marketing and reservations. If it's full but RevPASH remains low, examine your average check value and table turnover.
Can I use RevPASH to adjust my opening hours?
Yes, calculate your RevPASH by time of day. If certain hours consistently fall below €3-4 per seat, consider closing during those times. But watch out for fixed costs that continue.
Does RevPASH work differently for lunch versus dinner service?
Absolutely - lunch typically shows lower RevPASH due to faster turnover but smaller checks. Dinner service generates higher RevPASH through longer stays and larger orders. Track them separately for better insights.
How do seasonal menu changes affect RevPASH calculations?
Seasonal menus can dramatically shift your RevPASH through different price points and ingredient costs. Track RevPASH quarterly to see how menu changes impact your per-seat revenue performance.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
All your financial KPIs in one dashboard
Food cost percentage, gross margin, revenue per cover — KitchenNmbrs calculates it all automatically based on your recipes and purchases. Start your free trial.
Start free trial →