Only if demand, staffing, and timing align. Separate avoidable booking gaps from genuine lack of demand.
Try this with your own numbersFormula and worked example
Unused contribution capacity = slots × unfilled share × contribution
| Input | Example |
|---|---|
| Bookable monthly slots | 200 |
| Unfilled share | 15 % |
| Contribution per filled slot | 60 |
| Calculated result | 1,800 per month |
Choose reliable inputs
Track purchased quantities, usable yield, labour and waste before deciding on a selling price. For this catering calculation, use recipe sheets, supplier invoices and stock counts and a consistent definition of one event order.
- Ingredients: include the portion belonging to this event order or reporting period, and record where the value came from.
- Staffing: include the portion belonging to this event order or reporting period, and record where the value came from.
- Delivery: include the portion belonging to this event order or reporting period, and record where the value came from.
Use the same currency for every money input. Do not mix weekly costs with monthly revenue, or count the same expense in both an itemised cost and allocated overhead.
Can every empty slot be converted to revenue?
Only if demand, staffing, and timing align. Separate avoidable booking gaps from genuine lack of demand.
This is an opportunity scenario, not recoverable guaranteed revenue; demand may not exist.
What if this input changes?
If bookable monthly slots rises by 10%, this example changes by 180 per month. This shows the effect of one change; it does not predict what will happen.
Open the calculator, save your baseline, then change the input supported by the least reliable estimate in your records. Compare both scenarios before committing to a price or capacity promise.