In hotels, RevPAS has two related meanings. For meetings and events, it is revenue per available space: the event-space revenue a hotel earns for each unit of meeting and function space it has available, usually per square metre (or square foot) per day. In food and beverage, it is revenue per available seat: the revenue an outlet such as a restaurant or bar earns for each seat it offers in a given number of opening hours or meal periods. Both apply the logic of RevPAR to spaces other than bedrooms, so they show how well a hotel combines occupancy and price in its event space and outlets.
How is RevPAS calculated for meeting and event space?
RevPAS = total event-space revenue / (available space × number of days). Example: a hotel with 1,200 m² of meeting space earns €108,000 from room hire and meeting packages in a 30-day month. Its RevPAS is €108,000 / (1,200 × 30) = €3.00 per square metre per day.
How is RevPAS calculated in food and beverage?
RevPAS = outlet revenue / (number of seats × opening hours or meal periods). Example: a restaurant with 80 seats, open for breakfast and dinner, takes €96,000 in a 30-day month. Its RevPAS is €96,000 / (80 × 2 × 30) = €20 per seat per meal period.
How does RevPAS relate to RevPAR?
RevPAR divides rooms revenue by available rooms; RevPAS divides event or outlet revenue by available space or seats. Like RevPAR, RevPAS rises when more of the capacity is used and when each use earns more, so hotels read it next to utilisation (how much space or how many seats were occupied) and average spend to see which of the two drives the result.
