RevPASH (Revenue Per Available Seat Hour) shows how much you earn per seat per hour. It's a powerful KPI that combines revenue, capacity and time. Many restaurant owners only look at total revenue, but miss opportunities to better utilize their capacity.
What exactly is RevPASH?
RevPASH stands for Revenue Per Available Seat Hour. It calculates how much revenue you generate per available seat per hour. This KPI helps you understand how efficiently you're using your restaurant's capacity.
💡 Example:
Restaurant with 40 seats, open 8 hours per day:
- Daily revenue: €3,200
- Available seats: 40
- Hours open: 8 hours
RevPASH: €3,200 / (40 × 8) = €10 per seat per hour
The RevPASH formula
The calculation is simple but powerful:
RevPASH = Total revenue / (Number of seats × Number of hours open)
You can calculate this per day, week or month. What matters is that you're consistent with your time period.
Why RevPASH matters
RevPASH provides insight into three crucial factors at once:
- Capacity utilization: How many seats are occupied?
- Average check value: How much do guests spend per visit?
- Table turnover speed: How quickly do guests change?
By improving RevPASH, you can generate more revenue without extra costs for rent or staff.
⚠️ Note:
Only count seats that are actually available for guests. Don't count seats used for storage or that are broken.
RevPASH benchmarks by restaurant type
Common RevPASH values vary by concept:
- Fast casual: €8-12 per seat per hour
- Casual dining: €12-18 per seat per hour
- Fine dining: €15-25 per seat per hour
- Lunch restaurants: €6-10 per seat per hour
These figures are guidelines. Your location, price point and concept determine what's realistic for your situation.
💡 Comparison example:
Restaurant A and B both have €2,000 daily revenue:
- Restaurant A: 50 seats, 10 hours open = RevPASH €4
- Restaurant B: 30 seats, 8 hours open = RevPASH €8.33
Restaurant B uses its capacity much more efficiently, despite the same revenue.
Improving RevPASH: three strategies
There are three ways to increase your RevPASH:
1. Higher average check value
- Upselling sides and beverages
- Menu engineering: promote profitable dishes
- Seasonal specials with higher margins
2. Faster table turnover
- More efficient service and kitchen processes
- Reservation system that prevents overbooking
- Lunch menus that are quicker to prepare
3. Better occupancy rate
- Marketing for quiet times
- Happy hours and lunch deals
- Encourage online reservations
Analyze RevPASH by time slot
Don't just measure your average RevPASH, but also by time slot:
- Lunch (12:00-15:00): Often lower RevPASH due to faster turnover, lower check value
- Early dinner (18:00-20:00): Usually highest RevPASH
- Late dinner (20:00-22:00): Higher check value, but slower turnover
💡 Real-world example:
Bistro with 25 seats analyzes RevPASH by time:
- Lunch (3 hours): €450 revenue = RevPASH €6
- Dinner (4 hours): €1,200 revenue = RevPASH €12
Conclusion: lunch needs improvement, dinner is performing well.
RevPASH in your daily routine
Make RevPASH part of your weekly analysis:
- Calculate your average RevPASH every week
- Compare with the previous week and the same week last year
- Identify your best and worst days
- Look for patterns: which factors influence your RevPASH?
With a system like KitchenNmbrs, you can automate these calculations and visualize trends without manual calculations.
How do you calculate RevPASH? (step by step)
Gather your revenue data
Get your cash register data from a specific period (day, week or month). Add up all revenue, including beverages and sides. Always use revenue including VAT for this calculation.
Count your available seats
Count the number of seats that are actually available for guests. Don't count seats used for storage, broken seats, or seats otherwise unavailable for guests during operating hours.
Calculate your operating hours
Count the number of hours your restaurant was open in the same period as your revenue data. For a week: add up all operating hours from all days.
Apply the RevPASH formula
Divide your total revenue by (number of seats × number of operating hours). The result is your RevPASH: the revenue per available seat per hour for that period.
Compare with benchmarks
Compare your RevPASH with common values for your restaurant type. Fast casual: €8-12, casual dining: €12-18, fine dining: €15-25 per seat per hour as a guideline.
✨ Pro tip
Measure your RevPASH by time slot (lunch vs dinner) to see which times perform best. Often lunch has significant room for improvement.
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
Should I include VAT in the RevPASH calculation?
Yes, always use your revenue including VAT for RevPASH. This shows the actual amount coming in and is comparable with other restaurants using the same method.
What is a good RevPASH for my restaurant?
This depends on your concept. Fast casual restaurants often achieve €8-12 per seat per hour, casual dining €12-18, and fine dining €15-25. Your location and price point determine what's realistic.
How often should I calculate RevPASH?
Calculate RevPASH at least weekly to see trends. For better management, you can also calculate it daily or by time slot (lunch/dinner) to identify patterns.
Should I count bar stools in the seat count?
Yes, count all seating where guests can eat and drink. Bar stools count, but standing tables without fixed seating do not.
What if I have different opening hours each day?
Then add up all operating hours from all days. For example: Monday 8 hours, Tuesday closed, Wednesday 6 hours = total 14 hours for those three days.
How can I improve my RevPASH?
There are three ways: increase your average check value, speed up your table turnover, or improve your occupancy rate. Focus first on the area where you see the most potential.
📚 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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