Restaurant ROI Calculator
What are no-shows really costing you?
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Numbers are directional estimates based on industry benchmarks. Your mileage will vary.
Why Restaurant No-Shows Cost More Than the Empty Seats
A no-show isn't just lost revenue — it's lost margin compounded across food, labor, and opportunity cost. A 4-top no-show at a $50/head restaurant isn't just $200 in revenue; it's also the prepped food, the scheduled server, and the walk-in turned away because the table was held.
The Standard No-Show Rate Is Higher Than You Think
The industry average sits at 10–20% for casual dining and 15–25% for fine dining and special-occasion spots. Friday/Saturday reservations have the highest no-show rates because guests over-book across multiple venues to keep options open.
How AI Confirmation Sequences Work
Modern AI confirmation runs a 3-touch sequence: a friendly text 48 hours out asking "Are you still joining us?", a confirmation request 24 hours out with one-tap modify/cancel options, and a final touch the morning of. Restaurants implementing this typically cut no-show rates by 50–70%.
The Revenue Math
A 100-seat restaurant running 1.5x table turns at $55/head with a 15% no-show rate is leaking roughly $15K–$25K per month in pure revenue, plus another 30–40% in margin loss from prep waste and labor. Cutting that no-show rate to 5% recovers $10K–$15K monthly with no additional ad spend.