RevPASH — Revenue Per Available Seat Hour — measures how much each seat earns in each hour of service. It’s one of the most honest restaurant metrics, because it combines two things usually looked at separately: time and capacity.
The formula is simple: total revenue ÷ (available seats × hours of service). An example: a 50-seat venue open for a 4-hour dinner has 200 “seat-hours”; if it takes €3,000 that night, RevPASH is €15 per seat-hour.
Why it beats other numbers
Counting covers or watching the average check, on their own, can mislead. A €200 table that stays three hours can earn less, in RevPASH terms, than two €60 tables that turn in an hour. RevPASH tells you whether you’re monetising time as well as space — and it’s the metric that reveals the real impact of no-shows, seatings and average table duration.
To lift it, work three levers: cut idle time, increase turns during peak windows, and raise the check without extending the stay. On seatings and RevPASH we have a dedicated deep dive: one or two seatings at dinner?
Frequently asked questions
- What's a good RevPASH?
- It depends on the format: a fine-dining room with long seatings and high checks will have a different 'good' RevPASH than a trattoria with fast tables. What matters is comparing it against yourself over time, by daypart and by day.
- How is RevPASH different from the average check?
- The average check tells you how much a guest spends; RevPASH tells you how much a seat earns over time. Two venues with the same check can have very different RevPASH depending on how fast tables turn.