Marketing and management resources for restaurants, cafes, clubs and hotels.Marketing and management resources for restaurants, cafes, clubs and hotels.
HomeDownload CenterContact UsManuals & SystemsNew Content & DownloadsSearchMember Area
Click Here for instant access to Downloads, Resources and all the latest Updates.

Restaurant Management
Sales & Marketing
Staff Management
Australian Resources
Club Management
Cost-Profit Calculators
Design Department
Discussion Forum
Fraud & Theft Control
Menu Marketing
Online Marketing
Profit Videos
Promotions Calendar
Training Resources
Webinar Replays
Best Websites
Starting a Restaurant
New Content & Downloads
Manuals & Systems
Online Membership
Instant Downloads
Training & Events
Training Calendar
Tip of the Week
Tip of the Week Archive
Community Support
For Chefs & Waiters
Free Articles
How To Do It Videos
On the Funny Side
Photo Gallery
Profitable Podcasts
Success Stories
Useful Suppliers
Espresso Updates
About this Site
Contact Us
Help
Our Guarantee
Privacy Policy
RSS Feed
Site Map
Tell a Friend
Terms of Use
Text Size
Your Account



home | Calculators | Calculator: Using Revenue Per Availa . . .
 

Calculator: Using 'Revenue Per Available Seat Hour' to improve profitability.

The RevPASH Calculator applies the principles of Yield Management to the restaurant floor.

As you manipulate the length of time customers visit and their per-head spend, the total profit picture is calculated. A great way to see the value (or not) of 'happy hour' and 'early bird' promotions. Based on the work of Sheryl Kimes at Cornell University.

Enter information in the white cells and results calculate automatically. To start, enter one figure and press TAB. Print to keep a record (does not save). Click on Printer-Friendly Format above to print just the data, not the whole web page.
Members of Profitable Hospitality Online can Download this spreadsheet (in a larger format allowing before and after comparisons) to use at any time.

RevPASH Single.xls

Revenue Per Available Seat Hour (RevPASH)
Before: Food Cost %:
  Seats Covers served Per Head Spend Total Sales Food Cost Profit on Food
TOTALS  
Seating efficiency:        
Rev. per seat hour:        
             





·  Designing for profit through Revenue Management.