Average check this fiscal year, excluding staff meals and comps
What the answer looks like
Illustrative output on sample data
Illustrative example: how Lexi answers this for a rooftop restaurant group with four venues. It applies the group's fiscal year, which starts in April, to POS checks.
- All checks: 412,000, $27.4M. Raw average check = $66.50.
- Staff meals: 21,000 checks. Comps: 9,800 checks. Voids: 2,100 checks.
- Paying guest checks: 379,100, $27.1M. Average check = 27,100,000 ÷ 379,100 = $71.49.
What the data shows
Removing staff meals, comps and voids lifts average check by about $5.
What it means
Staff meals peak at one venue during training weeks, which made its average check look like it was falling.
What to do
Apply the same exclusions in every average check report, and tag staff meals and comps consistently at the till.
Want me to show average check by venue with the exclusions applied?
Clean average check formula
Why it matters
Staff meals, comps and voided checks drag average check down and make it swing for reasons that have nothing to do with guests. Removing them gives a clean figure that reflects what paying guests spend, so trends and venue comparisons can be trusted.
Frequently asked questions
Should staff meals be included in average check?
No. Staff meals, comps and voids are not guest spend, and including them lowers average check and makes it swing with staffing and service recovery. Exclude them so the figure reflects what paying guests spend.
How do restaurants exclude comps from reports?
Tag every comp, staff meal and void with a consistent reason code in the point of sale (POS) system, then filter those codes out of guest reports. Train staff to use the codes the same way at every venue.
Why report average check on the fiscal year?
Many groups plan budgets and report to owners on a fiscal year that differs from the calendar. Using the same year for average check keeps it aligned with budgets and other reports, so comparisons make sense.