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Grow revenue

How much of each venue's revenue comes from regulars?

Last updated
October 21, 2026
What share of each venue's revenue comes from regulars, and which venues lean on them most?
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What the answer looks like

Illustrative output on sample data

Illustrative example: how Lexi answers this for a neighborhood bistro group with six venues. It counts guests with six or more visits in the past 12 months as regulars, matched across POS, reservations and loyalty.

  • Venue 1: regulars are 9% of guests and 46% of revenue
  • Venue 2: regulars are 6% of guests and 31% of revenue
  • Venue 3: regulars are 12% of guests and 61% of revenue

What the data shows

Venue 3 leans on regulars the most. A group of 480 guests brings in three-fifths of its revenue.

What it means

Venue 3 is stable while those guests stay, and exposed if a few dozen drift away. Venue 2 depends on one-off guests and feels every quiet week.

What to do

Track Venue 3's regulars monthly and flag anyone who misses their usual visit. Build a second-visit journey for Venue 2.

Want me to show which regulars at Venue 3 are already overdue?

Why it matters

A reliable base of regulars keeps a venue open through quiet weeks. Knowing what share of each venue's revenue they carry shows which venues are resilient, which depend on a small group that could drift away, and which still rely on one-off guests.

Frequently asked questions

How many visits make a guest a regular?

There is no fixed number. Set it from your own visit patterns, such as six or more visits in 12 months for a neighborhood restaurant, or weekly visits for a cafe. Use one definition across all venues so the shares can be compared.

Is it risky for a venue to rely on regulars?

Reliance is healthy while the regulars stay, but a small group carrying most of the revenue leaves little buffer. Watch for regulars who miss their usual visit, since losing a few dozen of them can move a venue's monthly sales.

How do you turn more guests into regulars?

Look at what current regulars did early on: how soon they made a second visit, what they ordered and how they booked. Then encourage first-time guests to follow the same path, for example with a reason to return within three weeks.

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