RevPASH stands for Revenue per Available Seat Hour. It measures how much revenue a restaurant generates for each seat available during each hour of operation. It is a capacity and revenue-management metric used to understand how effectively a dining room converts available seating time into sales.
RevPASH = Revenue ÷ (Available seats × Operating hours)
A 50-seat restaurant generates $6,000 in revenue during a four-hour dinner service.
Available seat-hours = 50 seats × 4 hours = 200.
RevPASH = $6,000 ÷ 200 = $30 per available seat-hour.
RevPASH can be reviewed by hour, daypart, weekday or location. It helps identify periods when seating capacity is underused, when demand exceeds capacity, and whether changes to reservations, staffing, menu pricing or service pacing improve revenue.
RevPASH does not measure profitability by itself. It does not account directly for food cost, labour cost, rent or the quality of the guest experience. A higher figure is not automatically better if it results from rushed service or unsustainable operating costs.
Chef’s tip: Compare like periods and use a consistent revenue definition. Review RevPASH alongside average cheque, covers, table turns, labour cost and guest feedback.
Related term: Table turn.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
