Restaurant Terminology
Description
Common terminology for the restaurant industry
What's in this article?
Front of house
| Term | Definition |
|---|---|
| À la carte | A French restaurant term which translates to English as "according to the menu." It refers to ordering individual items from a menu, as opposed to a set meal or fixed menu. Each dish is priced separately. |
| Comp | Short for "complimentary." This refers to items or services that are given for free, typically as a courtesy or to remedy an issue, such as providing a complimentary meal due to a mistake made in the kitchen or by a waiter. |
| Contactless dining | A service method where customers can view menus, place orders, and make payments using their smartphones or other devices, without physical contact with restaurant staff. These capabilities became essential during the COVID-19 pandemic and has remained an option for diners ever since. |
| Corkage fee | A fee charged by a restaurant for allowing customers to bring their own alcohol instead of ordering from the restaurant’s selection. A merchant should check with their local municipality for rules and regulations on applying this rule. (If allowed, license cost, limited to a type of beverage, etc..) |
| Covers | The number of guests a restaurant serves in a given period. For example, if a restaurant serves 100 people in an evening, that’s 100 covers. |
| Cross-sell | A restaurant sales strategy where you offer customers related or complementary products to what they are already buying. For example, suggesting a side of fries or a drink to go with a main course. |
| Curbside delivery | When a restaurant brings food to a customer's car for pickup, without the customer having to enter the restaurant. |
| Farm to table | A dining philosophy and concept that focuses on sourcing food directly from local farms to ensure fresh, seasonal, and sustainably grown ingredients. The goal is to reduce the distance between food production and consumption. |
| Free Pour | Pouring without measuring tools. |
| Front of House (FOH) | The areas of a restaurant where customers are served by waiters and hosts, such as dining rooms and bars |
| Full Service Restaurant (FSR) | a dining establishment where customers are seated, orders are taken by waitstaff, and food and drinks are served directly to the table. |
| House Accounts | Use House Accounts to charge established clients on the date of sale but bill them later. Scenarios in which you may consider using house accounts include catering customers, delivery services, hotel room charges, manager comps, and forward day charges among others. |
| Loss leader | A product sold at a loss to attract customers, with the intention that they will purchase other, more profitable items. An example of this would be a Taco business running an unlimited, set price Taco Tuesday restaurant promotion, which may encourage patrons to buy cocktails with their meals. |
| No-show | A customer who makes a reservation but doesn't show up or notify the restaurant that they wish to cancel their booking. |
| Point of Sale system (POS) | A system used by restaurants and retailers to complete sales transactions. Toast’s Point of Sale platform can help restauranteurs and restaurant managers run an entire restaurant, from handling orders and payments to inventory, all in one place. |
| QR code | A scannable code that allows merchants to present materials (menu or promotions) in a contactless manner |
| Quick Service Restaurant (QSR) | A quick service restaurant is all about speed and convenience. These spots serve food fast, usually through a counter, drive-thru, or mobile app, without full table service. The idea is to get people fed and on their way, which makes QSRs ideal for busy schedules. |
| Regular | A customer who frequently drinks or dines at a restaurant, bar or coffee shop. Establishments often recognize regulars and may offer personalized service, loyalty programs or special treatment. |
| Split check | Dividing a check and/or items among the number of people or seats. |
| Tab | A running bill for drinks purchased at a bar. |
| Table turn | Refers to how quickly a table can be seated, served, and cleared so it can be used again for the next customer. This is a key metric in maximizing seating capacity in restaurants. |
| Tip pooling | The practice of combining all tips earned by all staff and redistributing them among the employees based on a predetermined system. |
| Top-Shelf Drinks | Higher-priced category of drinks; the more expensive, better-quality liqueurs and spirits are displayed on shelves behind the bar where they attract patrons to the available selection. Also known as Call |
| Upsell | A sales tactic where employees try to encourage customers to purchase a more expensive item, larger portion, or additional item than they initially planned. For example, in quick service restaurants, staff at the till may offer customers the chance to upgrade their single burger order to include fries and a drink for a fixed extra charge. |
| Void | The moment an item or full ticket has been removed on the point-of-sale terminal after it has been sent to the kitchen or bar to be prepared. |
| Walk-in | A customer who arrives at a restaurant without a reservation and is seated based on availability. |
| Well (aka "Rail) Drinks | Lower-priced category of drinks; the cheapest version of a spirit offered by a bar is typically stored in a long rail or "well" making it readily available to a busy bartender |
Back of house
| Term | Definition |
|---|---|
| Bump | Marking an item order or full ticket complete on a kitchen display screen. Once the full ticket is "bumped", the full order is removed from the cook’s kitchen display system screen's "active" view. |
| Back of House (BOH) | Refers to the areas in a restaurant that customers don’t see, including the kitchen, storage and cleanup areas. The team here prepares and manages food and drinks, as well as the cleaning and storage of kitchen equipment. |
| Chit | An order ticket or slip that details what food and drinks have been ordered. It’s used by kitchen staff to prepare orders and by waiters to deliver them to customers. Also referred to as a kitchen ticket or kitchen chit. |
| Dish pit | Also referred to as the Dishwashing Station. The area of the restaurant's kitchen where dirty dishes are stacked and washed. |
| EXPO | Short for expeditor, EXPO refers to the role of someone who manages the flow of food from the kitchen to the dining area. The EXPO ensures that each dish is prepared correctly, garnished, and presented well before it's sent out to the customer. They also act as a communication link between the kitchen staff and the servers. |
| Family meal | A meal provided for restaurant staff before or after service, often prepared by the kitchen team. It’s typically a simple, hearty meal designed to feed everyone, and fosters togetherness and team spirit. Also known as staff meal. |
| Fire | A term used in kitchens to instruct chefs to start cooking or to begin preparing a dish. For example, a chef might say, "Fire two steaks" to indicate it’s time to start cooking two steak dishes. |
| First In, First Out (FIFO) | A method of inventory management where the oldest items in stock are used or sold first to ensure freshness and reduce waste. |
| Floor Plan | How to create and manage floor plans, also known as table mapping, in the Restaurant app. |
| In the weeds | A phrase used when someone (usually a waiter or cook) is overwhelmed with tasks or orders. It’s often used to describe a stressful situation when things are busy or behind schedule. |
| Kitchen Display Solution (KDS) | A digital display screen which seamlessly connects the front and back of house, displaying orders and timing to chefs and kitchen staff running orders. |
| Kitchen Ticket | An order ticket or slip that details what food and drinks have been ordered. It’s used by kitchen staff to prepare orders and by waiters to deliver them to customers. Also referred to as a kitchen chit. |
| Last in, first out (LIFO) | A method of inventory management where the most recently acquired items are used or sold first. |
| Par level | The minimum stock level that needs to be maintained for a particular item in order to avoid running out of it. This is a key concept in inventory management. |
| Refire | In food service, this is a term that means a dish needs to be prepared and cooked straight away. Also known as On the Fly. |
| Shelf-life | The length of time a product can be stored and still be safe to use or consume. |
| À la carte | A French restaurant term which translates to English as "according to the menu." It refers to ordering individual items from a menu, as opposed to a set meal or fixed menu. Each dish is priced separately. |
| Comp | Short for "complimentary." This refers to items or services that are given for free, typically as a courtesy or to remedy an issue, such as providing a complimentary meal due to a mistake made in the kitchen or by a waiter. |
| Contactless dining | A service method where customers can view menus, place orders, and make payments using their smartphones or other devices, without physical contact with restaurant staff. These capabilities became essential during the COVID-19 pandemic and has remained an option for diners ever since. |
| Corkage fee | A fee charged by a restaurant for allowing customers to bring their own alcohol instead of ordering from the restaurant’s selection. A merchant should check with their local municipality for rules and regulations on applying this rule. (If allowed, license cost, limited to a type of beverage, etc..) |
| Covers | The number of guests a restaurant serves in a given period. For example, if a restaurant serves 100 people in an evening, that’s 100 covers. |
| Cross-sell | A restaurant sales strategy where you offer customers related or complementary products to what they are already buying. For example, suggesting a side of fries or a drink to go with a main course. |
| Curbside delivery | When a restaurant brings food to a customer's car for pickup, without the customer having to enter the restaurant. |
| Farm to table | A dining philosophy and concept that focuses on sourcing food directly from local farms to ensure fresh, seasonal, and sustainably grown ingredients. The goal is to reduce the distance between food production and consumption. |
| Free Pour | Pouring without measuring tools. |
| Front of House (FOH) | The areas of a restaurant where customers are served by waiters and hosts, such as dining rooms and bars |
| Full Service Restaurant (FSR) | a dining establishment where customers are seated, orders are taken by waitstaff, and food and drinks are served directly to the table. |
| House Accounts | Use House Accounts to charge established clients on the date of sale but bill them later. Scenarios in which you may consider using house accounts include catering customers, delivery services, hotel room charges, manager comps, and forward day charges among others. |
| Loss leader | A product sold at a loss to attract customers, with the intention that they will purchase other, more profitable items. An example of this would be a Taco business running an unlimited, set price Taco Tuesday restaurant promotion, which may encourage patrons to buy cocktails with their meals. |
| No-show | A customer who makes a reservation but doesn't show up or notify the restaurant that they wish to cancel their booking. |
| Point of Sale system (POS) | A system used by restaurants and retailers to complete sales transactions. Toast’s Point of Sale platform can help restauranteurs and restaurant managers run an entire restaurant, from handling orders and payments to inventory, all in one place. |
| QR code | A scannable code that allows merchants to present materials (menu or promotions) in a contactless manner |
| Quick Service Restaurant (QSR) | A quick service restaurant is all about speed and convenience. These spots serve food fast, usually through a counter, drive-thru, or mobile app, without full table service. The idea is to get people fed and on their way, which makes QSRs ideal for busy schedules. |
| Regular | A customer who frequently drinks or dines at a restaurant, bar or coffee shop. Establishments often recognize regulars and may offer personalized service, loyalty programs or special treatment. |
| Split check | Dividing a check and/or items amoungst the number of people or seats. |
| Tab | A running bill for drinks purchased at a bar. |
| Table turn | Refers to how quickly a table can be seated, served, and cleared so it can be used again for the next customer. This is a key metric in maximizing seating capacity in restaurants. |
| Tip pooling | The practice of combining all tips earned by all staff and redistributing them among the employees based on a predetermined system. |
| Top-Shelf Drinks | Higher-priced category of drinks; the more expensive, better-quality liqueurs and spirits are displayed on shelves behind the bar where they attract patrons to the available selection. Also known as Call |
| Upsell | A sales tactic where employees try to encourage customers to purchase a more expensive item, larger portion, or additional item than they initially planned. For example, in quick service restaurants, staff at the till may offer customers the chance to upgrade their single burger order to include fries and a drink for a fixed extra charge. |
| Void | The moment an item or full ticket has been removed on the point-of-sale terminal after it has been sent to the kitchen or bar to be prepared. |
| Walk-in | A customer who arrives at a restaurant without a reservation and is seated based on availability. |
| Well (aka "Rail) Drinks | Lower-priced category of drinks; the cheapest version of a spirit offered by a bar is typically stored in a long rail or "well" making it readily available to a busy bartender |
Menu
| Term | Definition |
|---|---|
| "86" | Indicate an item is out of stock or sometimes implies removing someone from the bar. Related to quantity on hand. |
| Chaser | A drink consumed after another, often a shot. |
| Cocktail | A mixed alcoholic drink. |
| Cost of goods sold (COGS) | The cost of goods sold, or COGS, are the direct costs related to producing items sold by a company. COGS in restaurant terms would refer to ingredient costs as well as labor costs. |
| Fizz | A carbonated, often sour, drink. |
| Float | Gently pouring liquid on top of another drink. |
| Food cost percentage | The percentage of total revenue that is spent on food costs. It’s a key metric for restaurant profitability. You can calculate this by dividing food costs by total revenue and multiplying by 100. Using a food cost calculator can simplify this process. |
| Garnish | Decorative elements like fruit slices or twists added to a drink or dish |
| Grog | A drink with fruit juice, water, and rum. |
| Happy Hour | A time when drinks are discounted. |
| Highball | A spirit with ice and soda water, usually in a tall glass. |
| Item Modifier instructions | On the POS, when you add a modifier to an item during a sale you can mark it with special instructions such as "No", "Add", "Extra", "Lite", and "on the side" |
| Jigger | A measuring tool for precise pours. |
| Long drink | An alcoholic drink served in a tall glass. |
| Market Price (MP) | This term is often used on menus to indicate that the price of a particular dish, usually seafood (lobster or oyster) or other items subject to market fluctuations, is variable and depends on the current cost to the restaurant. Using “MP” allows restaurants the flexibility to adjust prices according to the market without having to reprint their menus constantly. |
| Mixer | Non-alcoholic liquids used to dilute or flavor a drink. |
| Mocktail/Virgin | A non-alcoholic drink. |
| Muddle | Crushing ingredients to release flavors. |
| Neat | A drink served straight from the bottle, without ice or mixers. |
| On the rocks | A drink served with ice. |
| Price List | Specialty pricing set for a particular location or event |
| Proof | A measure of an alcoholic beverage's strength. |
| Rim | Coating the edge of a glass with salt, sugar, etc. |
| Shake | Vigorously mixing ingredients in a shaker. |
| Shooter | A drink meant to be consumed quickly. |
| Short drink | An alcoholic drink served in a small glass. |
| Shot | A small measure of liquor, typically 1.5 ounces. |
| Sour | A family of drinks typically including lemon or lime juice. |
| Stir | Gently mixing ingredients to maintain clarity. |
| Straight up | A chilled drink served without ice. |
| Sub | Short for substitute. it can refer to a customer swapping one ingredient for another in a dish or requesting a different option. For example, different type of dressing or side than what is available on the menu |
Reporting
| Term | Definition |
|---|---|
| Gross profit | The total revenue minus the cost of goods sold (COGS), including food, beverages and direct labor. |
| Gross revenue | The total amount of money a business earns from its activities, like food and drink sales, before any expenses are deducted. |
| Operational efficiency | A measure of how effectively a business uses its resources (time, money, staff, etc.) to produce a product or service. In restaurants, it includes everything from staff management to kitchen workflow. |
| Profit margin | The percentage of revenue that exceeds the costs of production. This is calculated by dividing net profit by revenue and multiplying by 100. |