Food & beverage
RevPASH
Also written: revenue per available seat hour
Revenue per available seat hour measures food and beverage financial performance by combining seat capacity and time. Distinct from general retail yield metrics, it calculates the average revenue generated by a single restaurant seat during each hour the outlet operates.
Formula
RevPASH = Total Food & Beverage Revenue / (Available Seats × Operating Hours)
How it is used
F&B directors and revenue managers use this metric to identify underperforming shifts, optimize meal duration, and refine pricing strategies. By tracking seat efficiency across dayparts, operators decide when to adjust menu design, implement dynamic pricing, alter table configurations, or mandate service pacing to maximize throughput during peak dining windows without sacrificing guest experience.
Worked example
A 100-seat hotel restaurant generates $6,000 during a 4-hour dinner service. Total available seat hours equal 400 (100 seats × 4 hours). Dividing $6,000 by 400 yields a RevPASH of $15.00 for that period.
Common mistake
Increasing RevPASH purely by rushing guest turnover can degrade service quality and depress overall spend per head.