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Measurable Improvement: Using ‘RevPASH’ to Gauge Your Startup Dining Room’s Performance

Author
Robson, Stephani
Abstract
[Excerpt] As a restaurant operator, you're probably used to getting reports. Last night's sales. The weekly liquor inventory. Last month's payroll. Some days, it may feel like you're drowning in paper and numbers, and that you're measuring and evaluating everything you possibly can in your operation. But are you measuring how well your dining room is working? No, not your servers, but the design of the dining room itself? If you aren't, you could literally be leaving money on a lot of tables.
Date Issued
2008-03-01Subject
restaurant; design; Revenue per Available Seat Hour; RevPASH; seat use; dining duration; table mix
Rights
Required Publisher Statement: This article is courtesy of RestaurantOwner.com / Restaurant Startup & Growth magazine. For more information, visit www.RestaurantOwner.com.
Type
article