Clubs, rooms and kitchen,
run as one.
A hospitality operation is really three businesses sharing one balance sheet — a membership club, a rooms-and-banquet business, and a kitchen that consumes from central stores. Most ERPs make you reconcile them by hand: the POS rings a sale the stores never see, member dues live in a spreadsheet, and the kitchen's consumption never reaches finance. Compreo runs memberships, bookings, F&B, procurement and billing as connected flows, so a plate served, a room sold and a subscription billed all land in the same ledger.
The processes that matter here.
Hospitality lives or dies on three flows running cleanly: selling to members and guests, feeding the kitchen and bars without stockouts, and closing the books across every outlet. Compreo shapes each to the language your floor staff, stewards and front office already use.
Order-to-Cash (POS & billing)
Every member swipe, room folio and banquet bill flows from the POS into one receivable. Dues, packages and walk-in tabs settle against the same account, so the front office and finance never argue over what a guest owes.
Procure-to-Pay (F&B & stores)
The kitchen raises a PR, purchasing floats an RFQ to approved suppliers, the GRN records perishables in the right UOM, and a 3-way match clears the invoice before anyone pays. Central stores issue to outlets against recipe demand, not guesswork.
Record-to-Report
Outlet-level revenue, F&B consumption and member liability post to finance as they happen, so a month-end close is a review, not a reconstruction.
Built for how a hospitality
floor actually runs.
Generic ERP treats a club like a warehouse and a restaurant like a shop. Hospitality needs memberships, covers, room nights and recipes as first-class objects — Compreo ships them in the box.
See the modules underneath →- Memberships & subscriptions — Member master, categories, joining and renewal fees, and recurring subscription billing with dues ageing — so lapsed members and unpaid charges surface before the AGM, not after.
- Room & banquet booking — Availability, holds, group blocks and event sheets feed a single folio; a banquet's hall, menu and bar tab bill as one document.
- Kitchen & F&B stores — Recipe-driven consumption, theoretical-versus-actual costing, and outlet stores that draw from a central store in the correct UOM — wastage and yield are measured, not assumed.
- Central procurement — One purchasing desk for perishables, beverages, linen and engineering spares, with vendor rate contracts and a GRN that records temperature-sensitive receipts on the spot.
- POS & billing — Restaurant, bar, pro-shop and front-office terminals on one POS, posting live to inventory and the member ledger — no end-of-day re-keying.
- Member billing & dues — Statements, package deductions, minimum spend and dues — one running account per member across every outlet they touch.
Order-to-Cash, from the table to the ledger.
From a member sitting down to dinner to the receipt posted in finance — one flow across the floor, the kitchen, stores and the front office.
Member / Guest
Identify the member or open a guest tab; rates and entitlements load automatically.
Order Capture
Steward rings the order on the POS; the kitchen and bar see it instantly.
Recipe Consumption
Each item draws ingredients from outlet stock by recipe, in the right UOM.
Service & Modifiers
Add-ons, covers and banquet lines build the running folio.
Folio / Bill
Room, F&B and event charges consolidate into one bill per guest or member.
Settlement
Settle to cash, card, room folio or member dues — the POS posts the receivable.
Revenue Posting
Outlet revenue and tax flow to finance in real time.
Member Statement
Charges land on the member's running account for the next dues cycle.
One operation, several modules working underneath as participants:
What changes when it's one operation.
“We used to close each outlet on its own spreadsheet and hope the totals met. Now the kitchen, the bar, the front office and finance read the same numbers — and member dues reconcile themselves.”
General Manager · Members' club & boutique hotel
See your club, rooms and kitchen running as one.
Tell us where it hurts most — POS that won't reconcile, dues that slip, or a kitchen that runs blind on stock — and we'll show you that exact flow with your menus, rates and member categories.