RevPASH (Revenue per Available Seat Hour) measures the revenue generated by each available seat per hour. It is the most complete indicator of a restaurant's operational efficiency and real profitability.
RevPASH (Revenue per Available Seat Hour) is an advanced revenue management metric applied to restaurants that measures how efficiently a restaurant generates revenue relative to its capacity (seats) and time (hours of service). Unlike average spend, which only measures how much a customer spends, RevPASH adds the time dimension: what matters is not only how much each table brings in, but how long it takes to do so. A restaurant can have a high average spend but a low RevPASH if tables are occupied for too long or there are lots of empty seats. Originally developed for the hotel industry (where RevPAR is used), RevPASH was adapted to restaurants by researchers at Cornell University.
It is especially useful for restaurants with high demand or limited sittings, because it helps you optimise table turnover, adjust service hours, size your capacity and make decisions about bookings and service times. RevPASH can be calculated by time slot, day of the week or service, revealing when the restaurant is at its most and least efficient.
Total revenue / (Available seats × Hours of service)
To calculate RevPASH, divide the total revenue (excluding VAT) for a period by the number of available seats multiplied by the hours of service in that period. For example, if a 60-seat restaurant opens from 13:00 to 16:00 (3 hours) and takes €2,700 at that lunch service, its RevPASH is 2,700 / (60 × 3) = €15 per seat per hour. For a more detailed analysis, you can calculate it in 30-minute slots to identify the peaks and troughs in takings during the service. A low RevPASH in certain slots points to opportunities: encouraging bookings at quiet times, offering special menus or adjusting prices dynamically.
You have a 50-seat restaurant with dinner service from 20:00 to 23:30 (3.5 hours). On Friday you take €4,200 with 85% occupancy and table times of 1 hour 45 minutes (2 sittings). RevPASH is 4,200 / (50 × 3.5) = €24. On Tuesday you take only €1,400 with 40% occupancy.
RevPASH falls to 1,400 / (50 × 3.5) = €8. Analysing by time slot, you find that during the week the 20:00-21:00 slot is almost empty. You introduce a discounted tasting menu for bookings before 20:30. Within a month, early weekday occupancy rises to 60% and Tuesday's RevPASH reaches €12, a 50% improvement.
RevPASH reveals your restaurant's true productivity because it combines three key variables: revenue, capacity and time. A restaurant can have an excellent average spend but poor profitability if its tables are occupied for too long or there are time slots with empty seats. RevPASH helps you make decisions about table sizes (two-tops vs. four-tops), service times, booking policy, opening hours and even menu design (dishes that are quicker to prepare and serve improve turnover).
Restaurants that optimise their RevPASH can increase turnover by 15-25% without adding a single seat, simply by running their sittings more efficiently and managing demand better.
Zindra calculates RevPASH automatically by time slot, day and service, using your bookings, sales and capacity data. It shows you which slots have room for improvement and how your efficiency metrics are evolving.
Tools and content to go deeper into this concept.
Food cost is the percentage of a dish's selling price that goes on the cost of its ingredients. It is the single most important indicator of how profitable your menu is.
Average spend (the average ticket) is the average amount each customer (or table) spends in your restaurant. It is a key indicator of commercial performance and of how well your menu works.
Prime cost (coste primo in Spanish) is food cost plus staff cost. It is the most complete measure of a restaurant's direct operating cost and should stay between 55% and 65% of turnover.
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