To implement restaurant revenue management, you can use the average revenue per seat unit time (English abbreviation RevPASH) to measure the operating status of the restaurant.

Brother, it seems that you have some research on restaurant management revenue per available seat hour

Your formula and theory come from the 1998 quarterly analysis report of the North American Hotel Management School

Unfortunately, I have forgotten the professor’s name, although you can still remember it after many years.

As an old hotelier, let me talk about your formula from another aspect. Constraints

What is the maximum capacity of a restaurant within a specific period of time (it can also be said to be its maximum profit rate within a specific period of time, which is the ultimate purpose of using your formula)

Most managers will consider your formula or other formulas

But what I want to say is that in actual work, many things are very different from those in books. The difference

As far as your formula is concerned, there is no problem, but management does not exist in a one-dimensional space

It has many controllable and uncontrollable factors, formulas and theories. It requires flexible and practical application

Okay

I’ll tell you the answer for fear of making you anxious

In fact, the maximum capacity of a restaurant in a specific period of time depends on The amount of food produced by the kitchen in this restaurant within a specific period of time

I hope you understand

If you don’t understand, it means you have to study harder

If you are interested, join my team

Guorui Hotel Management and our *** research together