Many restaurant owners struggle to understand which metrics actually drive profitability. RevPASH measures revenue per available seat per hour, while average check size tracks what individual guests spend. Both metrics reveal different aspects of your restaurant's performance.
What is RevPASH?
RevPASH = Revenue Per Available Seat Hour
This metric shows how much revenue you generate per available seat per hour. It combines your occupancy rate with check size into a single number.
💡 Example RevPASH calculation:
Restaurant with 40 seats, open from 5:00 PM-11:00 PM (6 hours):
- Total revenue for the evening: €2,400
- Available seat hours: 40 × 6 = 240
- RevPASH: €2,400 ÷ 240 = €10 per seat per hour
What is average check size?
Average check size = Total revenue ÷ Number of guests
This figure reveals what one guest spends on average during their visit.
💡 Example check size:
Same evening:
- Total revenue: €2,400
- Number of guests: 72
- Average check size: €2,400 ÷ 72 = €33.33 per guest
The key difference
RevPASH accounts for time and capacity, while average check size only accounts for spending per guest.
- RevPASH shows how efficiently you use your space
- Average check size reveals how valuable your guests are
- RevPASH drops if tables remain empty for extended periods, even with high check values
- Average check size remains high, even if your restaurant runs half empty
⚠️ Watch out:
A high average check size doesn't automatically mean strong profitability. If guests occupy tables for extended periods, your RevPASH can be low despite impressive check values.
When do you use which KPI?
Use RevPASH for:
- Measuring operational efficiency
- Comparing different services (lunch vs. dinner)
- Making decisions about opening hours
- Optimizing table planning
Use average check size for:
- Menu pricing strategy
- Upselling effectiveness
- Guest value development
- Measuring marketing ROI
💡 Real-world example:
Two restaurants, identical revenue:
- Restaurant A: 50 guests × €40 = €2,000 (2 hours average)
- Restaurant B: 100 guests × €20 = €2,000 (1 hour average)
Restaurant A has a higher check size (€40 vs €20), but Restaurant B likely achieves higher RevPASH due to faster table turnover.
Using both KPIs together
The real power lies in combining them. From years of working in professional kitchens, I've seen that you need to optimize both:
- High check size through improved menus and upselling
- High RevPASH through efficient table turnover
- Find balance between guest experience and operational efficiency
A system like KitchenNmbrs can automatically track both figures and show trends over time.
How do you calculate RevPASH and check size?
Gather your basic data
Note your total revenue for the period, number of guests you had, number of seats in your restaurant, and opening hours. You can get these figures from your POS system or daily reports.
Calculate average check size
Divide your total revenue by the number of guests. Example: €2,400 revenue ÷ 72 guests = €33.33 average check size per guest.
Calculate RevPASH
Multiply number of seats by opening hours for total available seat hours. Divide your total revenue by this. Example: €2,400 ÷ (40 seats × 6 hours) = €10 RevPASH.
✨ Pro tip
Track both metrics daily for 30 days and identify your peak performance patterns. If Tuesday shows low RevPASH but high check size, guests are lingering longer - perfect opportunity to streamline service without sacrificing experience.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What is a good RevPASH for restaurants?
A typical RevPASH ranges between €8-€15 per seat per hour, depending on your concept. Fine dining often achieves higher rates (€12-€20), while casual dining typically sees lower ranges (€6-€12).
Should I calculate RevPASH per service?
Absolutely, that provides much deeper insights. Lunch usually delivers lower RevPASH than dinner due to smaller check values. This breakdown shows you exactly where optimization opportunities exist.
Can RevPASH get too high?
Theoretically not, but if guests feel rushed it can damage guest experience and repeat visits. You need to find the sweet spot between efficiency and creating a welcoming atmosphere.
📚 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.
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