Hospitality Revenue Management Lab

RevPASH & Table Turnover Calculator

Model RevPASH (Revenue Per Available Seat Hour), table turnover rates, seat occupancy %, and dining duration to optimize restaurant revenue.

RevPASH Engine Turn Time vs. Spend Matrix Revenue Management Theory FAQ

Dining Formats

Load calibrated restaurant seating presets.

Step 1: Seating Capacity, Meal Duration, Party Size & Guest Spend

Restaurant Seating & Shift Parameters

🪑 Dining Room Physical Capacity

⏱️ Meal Duration, Occupancy & Spend

RevPASH (Seat-Hour Yield)
$28.50/seat-hr
400 Available Seat Hours / Shift
Total Shift Revenue
$11,400
300 Covers @ $38.00 Avg Spend
Table Turnover Rate
5.00 Turns
60 min Avg Meal (75% Seat Occ)
Monthly Revenue
$342,000
+10m Turn Speedup: +$68.4K/mo

RevPASH Sensitivity Matrix: RevPASH ($/seat-hr) & Shift Revenue

Demonstrates how dining duration turn times (30m to 90m) and average check spend per guest ($20 to $90) interact to dictate hourly seat productivity and shift revenue.

Meal Duration Tier $20 Spend $30 Spend $40 Spend $50 Spend $60 Spend $75 Spend $90 Spend

Restaurant Revenue Management Principles

Understanding RevPASH

Key hospitality yield management principles developed by Dr. Sheryl Kimes:

  • Perishable Seat Capacity: An empty restaurant chair during a 7:00 PM Friday dinner rush represents perishable inventory that can never be sold again.
  • The Dual Levers of RevPASH: RevPASH incorporates both pricing power (Average Check per Guest) and operational speed (Dining Duration & Table Turns).
  • Table Mix & Empty Chair Drag: If two-person parties are routinely seated at four-person booths, 50% of the seat capacity is lost. Optimizing table mix (installing more deuces) dramatically increases seat occupancy.
  • Non-Intrusive Turn Speedups: Faster turn times shouldn't rush guests—operators achieve 10-15 minute speedups by expediting kitchen tickets, deploying handheld pay-at-table POS, and clearing dessert plates promptly.

Calculate food cost margins in the Food Cost Lab.

Mathematical Formulation

RevPASH mathematical formulas

Available_Seat_Hours = Total_Dining_Seats × Shift_Hours

Table_Turns = ( Shift_Hours × 60 ) / Avg_Meal_Duration_Minutes

Total_Covers = Total_Dining_Seats × Seat_Occupancy_% × Table_Turns

Total_Shift_Revenue = Total_Covers × Avg_Spend_Per_Guest

RevPASH = Total_Shift_Revenue / Available_Seat_Hours

RevPASH = Avg_Spend_Per_Guest × Seat_Occupancy_% × ( Table_Turns / Shift_Hours )

Benchmark restaurant prime cost in the Prime Cost Lab.

FAQ

Restaurant RevPASH & table turn questions

What is RevPASH in restaurant revenue management?

RevPASH stands for Revenue Per Available Seat Hour, a foundational restaurant metric developed by Prof. Sheryl Kimes. It measures how effectively a restaurant monetizes its physical seating capacity over each operating hour: RevPASH = Total Revenue / (Total Seats × Operating Hours).

How does table turn time affect restaurant profitability?

Reducing dining turn time by 10 to 15 minutes during peak meal shifts allows a restaurant to seat an additional wave of guests without adding physical square footage or increasing fixed rent, significantly increasing total shift revenue.

What is Seat Occupancy % and why is it lower than 100%?

Seat occupancy percentage measures the proportion of physical chairs occupied by guests. It is often 60% to 80% because parties of 2 frequently occupy 4-top booths, creating 'empty chair drag' unless the dining room table mix is properly configured with 2-tops.

How does RevPASH differ from Average Check per Guest?

Average Check measures only how much a seated guest spends, ignoring time. RevPASH captures both pricing and velocity by combining average spend, seat utilization, and table turn speed into a single measure of hourly seat productivity.

Can I export the RevPASH sensitivity report to CSV?

Yes. You can export complete capacity calculations, turn velocity scenarios, check averages, and 7x5 RevPASH sensitivity matrices as a UTF-8 CSV spreadsheet with formula defense.

Continue Exploring Hospitality & Pricing Tools

Explore our Hospitality & Food Service Hub, benchmark prime costs in the Prime Cost Lab, engineer menu items in the Menu Engineering Lab, simulate hotel room RevPAR in the Hotel Revenue Lab, or calculate recipe costing in the Food Cost Lab.