Revenue Control
How do you calculate restaurant comp percentage?
Direct answer
Restaurant comp percentage equals the recorded value of complimentary items divided by the documented sales base, multiplied by 100. Report comps, promotions, coupons, employee meals, and voids separately so different causes do not disappear into one number.
Key points
- Comp % = Comp Value / Documented Sales Base x 100.
- A void is not automatically a comp and a coupon is not automatically service recovery.
- Track value at selling price and associated product cost as separate views.
What to do next
- 1Define comp reasons and manager authorization rules.
- 2Reconcile POS comps, voids, coupons, promotions, and employee meals separately.
- 3Calculate the percentage using one consistent sales base and investigate patterns by reason and shift.
Worked example
If authorized comps total $600 against $75,000 gross sales, comp percentage is 600 / 75,000 x 100 = 0.8%.