% of rooms/seats filled. The Occupancy Rate Calculator takes rooms (or seats) occupied, rooms (or seats) available and returns occupancy rate plus unsold rooms or seats. Results update as you type, and the formula is shown under the result so you can repeat it in your own spreadsheet.
Hospitality runs on thin margins and high fixed costs, so food cost, labour cost and occupancy need watching weekly rather than yearly. Small pricing and portioning changes move the bottom line quickly. Use the worked example below to check the maths against your own figures.
How the Occupancy Rate Calculator works
Occupancy is the headline hotel metric, but read it with the average rate: full rooms at a discount can earn less than fewer rooms at full price (see RevPAR).
Worked example
With the example values (rooms (or seats) occupied of 72, rooms (or seats) available of 90), the occupancy rate is 80%; unsold rooms or seats 18. Change any figure above and the result updates immediately; use Copy results to paste the summary into a note or email.
Related Calculators
Frequently Asked Questions
How is occupancy rate calculated?
occupancy = occupied ÷ available.
Which figures do I need?
Rooms (or seats) occupied, rooms (or seats) available. Take them from the same period and the same set of accounts or reports so the ratio is consistent, and check the example values as a guide to the units expected.
What benchmarks should I aim for?
Food cost around 28–35% of price, prime cost (food plus labour) under 60–65% of revenue, and steady occupancy or table turns. Track them weekly.
