Hospitality glossary · Money and margin
To comp something means to give it to a guest free of charge, such as a dessert after a long wait or a drink for a regular. It is short for “complimentary”.
In practice
Definitions are easy. What matters is how the thing behaves in a real operation, and where it tends to go wrong.
On most till systems a comp is rung in as a sale at zero, with a reason, so the stock still comes off and the cost can be seen. Comps are used to put right a mistake, to thank a loyal guest, or to let a guest try something new. It is common to limit who can comp and how much in a shift, often to the duty manager. Kept properly, the comp report shows you where service is going wrong.
Giving things away without ringing them in at all. The stock still goes, but the till shows nothing, so the cost turns up later as stock variance with no explanation, and honest staff can end up under suspicion. Every comp should go through the till with a reason, by someone allowed to give it.
Questions
Something here that doesn’t match what you’re seeing in your own business? That is usually worth a conversation rather than another article.
To comp something means to give it to a guest free of charge, such as a dessert after a long wait or a drink for a regular. It is short for “complimentary”. On most till systems a comp is rung in as a sale at zero, with a reason, so the stock still comes off and the cost can be seen. Comps are used to put right a mistake, to thank a loyal guest, or to let a guest try something new. It is common to limit who can comp and how much in a shift, often to the duty manager. Kept properly, the comp report shows you where service is going wrong.
Giving things away without ringing them in at all. The stock still goes, but the till shows nothing, so the cost turns up later as stock variance with no explanation, and honest staff can end up under suspicion. Every comp should go through the till with a reason, by someone allowed to give it.
WHY Hospitality