Restaurant Industry Glossary

Industry term meaning an item is out of stock or no longer available. "86 the salmon" means salmon is unavailable.

Technology that allows different software systems (like POS and delivery apps) to communicate and share data.

Total count of a particular item needed. "3 steaks all day" means 3 total steaks are needed across all current orders.

Average amount spent per order or per guest, calculated by dividing total revenue by number of transactions.

Menu where each dish is priced and ordered separately, as opposed to prix fixe or thali.

Extra item added to a base dish, like extra cheese, toppings, or sides.

Areas of the restaurant not visible to guests, including kitchen, storage, and staff areas.

Sales volume at which total revenue equals total costs, after which the restaurant becomes profitable.

POS system that stores data on remote servers, accessible from anywhere with internet connection.

Number of guests served. "We did 200 covers tonight" means 200 guests were served.

Guests who linger at their table long after finishing their meal, reducing table turns.

Item given to a guest for free, often to apologize for an issue or as a VIP gesture.

Direct costs of producing food and beverages sold, including ingredients but not labor or overhead.

Training employees to perform multiple roles, increasing flexibility in scheduling.

Bundled menu items sold at a reduced price compared to ordering individually.

Chip-based card payment standard that provides better security than magnetic stripe cards.

Person who coordinates orders between kitchen and servers, ensuring dishes are complete and properly presented.

Kitchen command to begin cooking a dish. "Fire table 5" means start preparing that table's order.

Inventory management method where oldest stock is used first to minimize waste and ensure freshness.

Guest-facing areas including dining room, bar, host stand, and any area customers can access.

Total cost of ingredients used to prepare menu items, typically expressed as a percentage of sales.

Department or category encompassing all food and drink operations in a hospitality business.

Regulatory body governing food safety in India. FSSAI license is mandatory for food businesses.

Revenue minus cost of goods sold (food cost), expressed as a percentage.

Senior manager responsible for overall restaurant operations, staff, and financial performance.

Food safety management system identifying and controlling biological, chemical, and physical hazards.

Promotional period offering discounted drinks and appetizers, typically during slow hours.

A printed or digital ticket sent to the kitchen with order details including items, modifiers, and table number.

Digital screens in the kitchen that show orders in real-time, replacing paper KOTs for better efficiency.

Total employee compensation including wages, benefits, and payroll taxes, typically 25-35% of revenue.

Temporary menu item or promotion available for a short period to drive interest.

French term meaning "everything in its place." Refers to preparing and organizing ingredients before cooking begins.

Special instruction or customization for a menu item, like "no onions" or "extra spicy."

Technology enabling contactless payments via tap-to-pay cards or mobile wallets like Google Pay and Apple Pay.

Urgent request to prepare something immediately, often to fix an error or accommodate a rush request.

The system used to process customer transactions, manage orders, and track sales in a restaurant.

Notification that a dish is ready to be taken to the table.

Combined food cost and labor cost - the two largest expenses for most restaurants.

Financial statement showing revenues, costs, and expenses over a specific period.

Minimum amount of inventory that should be maintained, triggering reorder when reached.

Brief team meeting before service begins to discuss specials, 86 items, and VIP reservations.

Set menu with predetermined courses at a fixed price, common in fine dining.

Contactless ordering system where customers scan a QR code to view the menu and place orders from their phones.

Metric measuring revenue generated per seat during operating hours, used to optimize capacity.

Dividing a single table's bill into multiple payments, by person or custom amounts.

Documented procedures for consistent execution of tasks like food prep, cleaning, or service.

Employee responsible for overseeing operations during a specific shift when managers aren't present.

Time elapsed from when an order is placed until it's served to the guest.

One complete cycle of a table being seated, served, and cleared. Higher turns mean more revenue.

A table that seats two guests. Similarly, four-top (4), six-top (6), etc.

Indian meal format serving multiple dishes in small portions on a single platter, often unlimited.

Suggesting higher-priced items or add-ons to increase order value.

High-priority guest who may receive special attention, complimentary items, or priority seating.

Canceling an item from an order before it's prepared, removing it from the bill.

Guest who arrives without a reservation.

List of guests waiting for an available table when the restaurant is at capacity.