Measure revenue earned per available kitchen station-hour, plus daily revenue and capacity usage, for a defined ghost kitchen reporting period. Use matching dates and consistent definitions so the comparison is meaningful.
Revenue per available kitchen station-hour = net revenue ÷ (available kitchen station-hours per day × operating days). Utilization = used units ÷ total available units × 100.
Revenue per available kitchen station-hour combines price, sales mix, and capacity use in one figure. Use the same capacity definition every period.
“Available unit” means one kitchen station-hour offered for sale or use. It is a planning unit, not an accounting standard.
With $45,000 net revenue, 120 available kitchen station-hours per day, 30 days, and 2,700 used units, total availability is 3,600. Revenue per available kitchen station-hour is $12.50, utilization is 75.00%, and daily revenue is $1,500.
Count one kitchen station-hour that could realistically be sold or used during the period, using the same operating-hour rules each time.
It can if used units and stated capacity use different definitions or extra capacity was added. Recheck inputs before interpreting a value above 100%.
Normally no. Use fulfilled units unless your internal capacity measure intentionally counts canceled work.
Net revenue after discounts and refunds gives a cleaner period comparison.
Weekly or monthly measurement works well, provided revenue, availability, use, and days cover exactly the same period.
| Measure | Definition |
|---|---|
| Available kitchen station-hour | One kitchen station-hour offered during the reporting period |
| Used unit | One fulfilled or occupied unit using the same capacity definition |
| Net revenue | Revenue after discounts and refunds for that period |