GLOSSARY

A few Restaurant Industry terms you must know

Find concise explanations of key terms used in the dynamic world of dining.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A

A dining option where customers can order individual dishes from a menu, rather than a set meal or course-based service.

Agile menu development is a flexible approach that enables restaurants to quickly adapt their offerings based on changing consumer preferences, seasonal ingredients, and market trends.

A critical component of restaurant management involving the identification, control, and communication of allergens to ensure customer safety and compliance with health regulations.

Artisanal food crafting focuses on the creation of high-quality, handmade food using traditional techniques and locally sourced ingredients.

A technological solution that enables customers to place orders directly via digital platforms, streamlining the ordering process, reducing errors, and enhancing operational efficiency in restaurants.

The use of AI-powered robots, drones, or self-driving vehicles to transport meals directly to customers, enhancing delivery efficiency and reducing costs.

B

The operational area in a restaurant where food is prepared, cooked, and plated, typically including the kitchen and staff areas, not visible to customers.

Beverage pairing is the practice of selecting complementary or contrasting drinks to enhance the flavors of a dish and elevate the dining experience.

A strategic framework for selecting, managing, and promoting a restaurant's beverage offerings to enhance customer experience, maximize profits, and ensure operational efficiency.

Ensuring adherence to a restaurant's established guidelines and protocols to maintain consistency, quality, and customer satisfaction across all locations and touchpoints.

Brunch service refers to the specialized dining experience that combines elements of both breakfast and lunch, typically offered during late mornings to early afternoons, with a focus on diverse, flavorful, and often lighter fare.

A self-service dining format where customers serve themselves from a variety of dishes set out on a table or series of tables.

C

A service option where customers order food in advance and pick it up from the restaurant to consume elsewhere, often packaged for convenience and transport.

Catch weight, also known as variable weight, refers to the precise measurement of an individual food item at the time of purchase.

A service that prepares and delivers food for events, meetings, and private functions, often including setup and service options.

A delivery-only kitchen preparing food for online orders. Often hosts multiple brands for maximum efficiency.

Cloud POS is a restaurant software accessed online, offering flexibility and remote access compared to traditional on-site systems.

A centralized cooking facility that provides production space and resources for multiple food service operations, often supporting food trucks, small restaurants, and caterers.

Comped meals refer to complimentary meals provided to guests, often as a gesture of goodwill or to resolve service issues, in order to ensure customer satisfaction.

An innovative dining model that leverages technology to minimize physical contact between staff and guests, enhancing safety and efficiency through digital menus, ordering, and payment processes.

A payment method that allows customers to pay for their meals without physical contact, typically through digital wallets or contactless credit/debit cards.

A financial metric that represents the total cost of ingredients and food items that a restaurant consumes to generate its food sales.

A critical food safety issue where harmful bacteria, allergens, or other microorganisms are unintentionally transferred from one substance or object to another, potentially causing health risks.

A strategic initiative designed to reward repeat customers and encourage continued patronage, crucial for enhancing customer retention, building brand loyalty, and driving long-term profitability.

D

A dynamic menu offering that features unique dishes available for a limited time, designed to attract customers, utilize seasonal ingredients, and boost restaurant sales and engagement.

Decentralized ordering refers to a system where customers can place orders directly from multiple points, such as tableside devices, mobile apps, or kiosks, rather than through a central point of contact like a waiter or cashier.

A system that seamlessly combines various delivery platforms and services into a restaurant's operations to streamline the process of receiving, preparing, and delivering online orders.

Guidelines and practices for accommodating various dietary needs and preferences, crucial for enhancing customer satisfaction, ensuring inclusivity, and maintaining a competitive edge in the restaurant industry.

A digital guestbook is a modern tool that enables restaurants to collect guest feedback, preferences, and contact information through digital platforms.

An electronic version of a restaurant's menu, presented on digital screens or accessible via smartphones, enhancing guest interaction and operational efficiency.

Dining incentives refer to rewards or promotions offered to customers to encourage repeat visits, increase sales, and enhance customer loyalty through discounts, special offers, or loyalty programs.

A key leadership role focused on managing the front-of-house operations to ensure a high-quality dining experience for customers.

E

Techniques and strategies for designing, updating, and managing digital menus to enhance guest interaction, accommodate diverse dietary preferences, and boost operational efficiency.

A forward-thinking approach in culinary arts that uses cutting-edge techniques and sustainable ingredients to create unique, health-conscious, and eco-friendly dishes, offering diners a memorable dining experience while promoting food sustainability.

The process of organizing and assigning work shifts to restaurant staff to ensure optimal operation and service delivery.

Strategies and practices aimed at reducing energy consumption in restaurant kitchens, crucial for lowering operational costs, enhancing sustainability, and improving overall efficiency.

Ethical sourcing in restaurant management focuses on ensuring that ingredients and materials are acquired in a responsible, fair, and sustainable manner.

A specialized service provided by restaurants to prepare and deliver food for events, crucial for expanding business opportunities, increasing revenue, and enhancing brand visibility.

Experience design in restaurant management focuses on crafting a memorable, engaging, and holistic dining experience that connects with customers on multiple levels.

A system used to monitor and manage the shelf life of perishable goods, ensuring food safety, reducing waste, and maintaining inventory quality in restaurants.

F

A sustainable beverage concept that emphasizes the use of fresh, locally sourced, and seasonal ingredients from farms, creating unique and eco-friendly cocktails and drinks.

A hybrid dining model blending the convenience of fast food with the quality and atmosphere of casual dining, offering higher-quality food in a more upscale setting without full table service.

A fundamental inventory management principle ensuring that the oldest stock (first in) is used before newer stock (first out), crucial for reducing waste and ensuring food quality.

Upscale dining establishments offering top-quality food, premium service, and a luxurious atmosphere, catering to guests looking for an exquisite dining experience.

Flavor profiling in restaurant management focuses on analyzing and balancing the distinct tastes and textures that make a dish memorable.

Food and beverage cost control refers to the strategic process of managing and optimizing the expenses associated with food and drink purchases, preparation, and service to maintain profitability and minimize waste.

A critical financial metric that measures the cost of ingredients relative to revenue, guiding pricing strategies, menu design, and overall profitability in restaurant operations.

Food labeling standards in restaurant management are regulations and guidelines that ensure transparency regarding the ingredients, nutritional content, and allergens present in dishes.

Food pairing refers to the art of combining different foods to enhance their flavors, textures, and overall dining experience by creating harmonious or contrasting combinations.

The art of arranging and decorating food to enhance its aesthetic appeal, crucial for creating a memorable dining experience, attracting customers, and differentiating a restaurant from its competitors.

A critical aspect of restaurant operations focusing on handling, preparing, and storing food in ways that prevent foodborne illness and ensure consumer health.

A Food Safety Management System (FSMS) is a set of procedures and practices designed to ensure food safety by identifying, evaluating, and controlling food safety hazards in the restaurant environment.

Food service compliance involves adhering to legal and regulatory standards for food safety, hygiene, and labor practices in restaurant operations.

The comprehensive management of a mobile food service business, crucial for ensuring efficiency, profitability, and compliance with regulations in the dynamic food truck industry.

Fork-to-table refers to a sustainable dining concept where the restaurant sources its ingredients directly from local farms or producers, ensuring freshness, quality, and a connection to the origins of the food.

A comprehensive approach to operating a restaurant as part of a franchise system, focusing on maintaining brand consistency, adhering to established protocols, and leveraging support and resources provided by the franchisor for successful business management.

The sector of a restaurant that guests directly interact with, including the dining area, bar, and reception, managed to ensure exceptional service, ambiance, and customer satisfaction.

G

Gastronomic science combines the principles of food science and culinary arts to better understand the chemical and physical transformations that occur during cooking.

A delivery-focused cooking facility that operates without a storefront or dine-in space, exclusively preparing food for online orders.

A voluntary payment made by customers, over and above the bill amount, as a token of appreciation for service, typically given to service staff.

Green Restaurant Certification recognizes restaurants that implement sustainable practices, such as energy efficiency, waste reduction, water conservation, and sustainable sourcing.

A key financial metric representing the revenue remaining after deducting the cost of goods sold (COGS), essential for assessing the restaurant's profitability and operational efficiency.

Guest Check Average (GCA) refers to the average amount spent by each guest during their visit, calculated by dividing total sales by the number of guests served.

Guest experience optimization in restaurant management focuses on enhancing every interaction a customer has with the restaurant, from the moment they make a reservation to post-dining follow-ups.

H

A strategic promotional period offering discounted food and beverages to attract more customers, increase sales, and boost customer loyalty during typically slow business hours.

Happy Hour Specials refer to promotional offerings that typically occur during a specific time frame, usually in the late afternoon or early evening, providing customers with discounted drinks, appetizers, or other menu items to increase foot traffic and boost sales.

Ensuring that all aspects of a restaurant's operations meet established health and safety standards to protect employees, customers, and the business itself from risks and legal liabilities.

The specialized practice of preparing and delivering large quantities of food for events, requiring efficient operations, meticulous planning, and exceptional coordination to ensure quality and customer satisfaction.

An innovative approach in restaurant management that combines various dining formats—such as dine-in, takeout, and delivery to create flexible and multi-faceted dining experiences.

I

Inclusive dining focuses on creating a welcoming environment for all guests by offering diverse menu options, ensuring physical accessibility, and providing culturally sensitive service.

Interactive menu boards are digital displays that allow customers to engage with the menu by interacting with touchscreens or other digital interfaces, enhancing the ordering experience with dynamic content and real-time updates.

Interactive nutritional displays are innovative tools designed to enhance customer awareness about the nutritional value of menu items in real time.

A critical operational process that involves tracking and managing the restaurant's stock of food, beverages, and supplies to optimize costs, reduce waste, and ensure a smooth service flow.

A financial metric that measures how often a restaurant’s inventory is sold and replaced over a specific period, providing insights into the efficiency of inventory management and sales performance.

A key financial ratio indicating how swiftly a restaurant's inventory is sold and replenished, showcasing effective inventory management and accurate demand forecasting.

K

Digital systems enhancing kitchen operations by electronically displaying orders, boosting accuracy, efficiency, and communication between front-of-house and kitchen staff.

The practice of optimizing kitchen operations to maximize productivity, minimize waste, and ensure timely and high-quality food preparation and service, crucial for maintaining a profitable and smoothly running restaurant.

A designated area in a restaurant's kitchen where ingredients are prepared before cooking, crucial for ensuring efficiency, organization, and consistency in food preparation.

L

A line cook is a culinary professional responsible for preparing and cooking food according to the restaurant's recipes and standards, playing a crucial role in ensuring timely and consistent dish preparation.

Local farmer collaborations involve partnerships between restaurants and nearby agricultural producers to source fresh, seasonal ingredients directly from local farms.

The practice of procuring ingredients and products from local producers and suppliers, emphasizing freshness, sustainability, and community support, essential for enhancing food quality and promoting responsible business practices.

Loss prevention in restaurants involves strategies and practices designed to minimize financial loss due to theft, fraud, waste, and errors, ensuring the restaurant's profitability and operational efficiency.

A dining concept that focuses on creating dishes with minimal greenhouse gas emissions by emphasizing plant-based options, seasonal ingredients, and locally sourced produce.

Loyalty rewards refer to a customer retention strategy where restaurants offer incentives, such as points, discounts, or free items, to encourage repeat visits and build long-term relationships with customers.

M

A strategic approach that utilizes data analytics and artificial intelligence to refine and optimize restaurant menus based on customer preferences, sales trends, and ingredient availability.

The practice of tailoring menu offerings to meet the diverse preferences and dietary needs of customers, enhancing the dining experience and increasing customer satisfaction and loyalty.

Menu engineering is the strategic process of designing and analyzing a restaurant's menu to maximize profitability by categorizing items based on popularity and profitability, optimizing pricing, and enhancing menu layout to influence customer choices.

Menu fatigue refers to a phenomenon where customers become bored or overwhelmed by a restaurant’s menu offerings, often due to repetition, lack of variety, or the absence of new, exciting options.

Menu item performance refers to the analysis of how individual dishes or beverages perform in terms of sales, profitability, and customer preference, helping restaurants optimize their menu offerings.

Menu psychology refers to the strategic design and presentation of a restaurant’s menu to influence customer behavior, guide their food choices, and ultimately maximize sales.

A system allowing customers to place orders via mobile devices, enhancing convenience, efficiency, and overall dining experience while increasing operational efficiency and revenue.

N

A financial metric representing the total earnings of a restaurant after all expenses, taxes, and costs are deducted from total revenue, crucial for assessing overall financial health and performance.

Neurogastronomy focuses on how the brain processes sensory information to create the perception of flavor, integrating taste, smell, sight, and sound to influence the overall dining experience.

A culinary approach that emphasizes menu items rich in essential nutrients relative to their calorie content, focusing on whole foods such as fruits, vegetables, whole grains, and lean proteins.

The practice of providing detailed nutritional information for menu items, enabling customers to make informed dietary choices and promoting transparency and trust in the restaurant's offerings.

O

Omni-channel order management allows restaurants to provide a seamless and consistent ordering experience across multiple platforms, including in-person, online, mobile apps, and third-party delivery services.

A service model where restaurants offer food delivery to customers through online ordering platforms, integrating technology to expand reach and streamline operations.

A set of standardized protocols and tools that allow different software applications to communicate and integrate seamlessly, enabling enhanced functionality, flexibility, and innovation in restaurant management.

The recurring costs necessary to run a restaurant, excluding the cost of goods sold, crucial for budgeting, financial planning, and profitability analysis.

Operational efficiency is a strategic restaurant management approach to maximize productivity, cut costs, and improve the dining experience through optimized processes, resources, and technology.

The practice of hiring external professionals to handle a restaurant's financial tasks, such as bookkeeping, payroll, and tax compliance, to improve accuracy, efficiency, and focus on core business operations.

Overhead Restaurant Rate is a financial metric representing the total operating costs of a restaurant, excluding direct costs of goods sold, essential for pricing & profitability analysis.

P

The practice of using eco-friendly packaging materials and methods to minimize environmental impact, enhance brand reputation, and meet customer demand for sustainable practices.

A systematic approach to managing restaurant inventory that ensures optimal stock levels for uninterrupted service without excessive surplus.

An innovative payment solution allowing customers to pay for their meals directly at the table using digital devices, enhancing convenience and efficiency.

A system allowing customers to complete their payments directly at their table using portable devices, enhancing convenience, efficiency, and security in the dining experience.

Diverse transaction options in restaurants, facilitating convenient, secure, and efficient customer payments for dining experiences.

A personalized dining experience involves customizing the service, menu options, and ambiance to meet the specific preferences and needs of each customer.

A culinary solution that offers customers the convenience of preparing their own meals at home by providing tailored kits containing pre-measured ingredients and easy-to-follow recipes.

Plant-based innovation in restaurant management focuses on creating sustainable, health-conscious menu options that emphasize plant-based ingredients.

Point of sale systems are software & hardware solutions that facilitate transactions and manage inventory in retail and hospitality sectors.

Precision agriculture leverages advanced technology and data analytics to optimize farming practices, enabling more sustainable and efficient crop production.

The practice of offering exclusive dining experiences in dedicated spaces for small groups, providing personalized service, customized menus, and a unique ambiance, essential for enhancing customer satisfaction and increasing revenue.

Q

A contactless ordering system where customers scan QR codes to view menus, place orders, and make payments via their smartphones, enhancing convenience, efficiency, and safety in dining.

Fast-food establishments prioritizing speed, convenience, and affordability, serving ready-to-eat foods via counter service, drive-thru, or delivery.

R

A systematic approach to curating, standardizing, and maintaining the quality and consistency of dishes across a restaurant's operations.

A Reservation Management System (RMS) is a software tool used by restaurants to manage table reservations, customer preferences, and waitlists, enhancing the dining experience and optimizing seating efficiency.

A digital tool that allows customers to book tables in advance, manage reservations, and optimize seating arrangements, enhancing customer satisfaction and operational efficiency.

Restaurant acoustics are crucial to creating a comfortable and enjoyable dining environment.

Restaurant analytics refers to the use of data and performance metrics to analyze and optimize various aspects of restaurant operations, including sales, customer behavior, inventory, and employee performance, to drive better decision-making and improve profitability.

The strategic process of creating a distinctive identity and image for a restaurant through its name, logo, design, and overall customer experience, essential for attracting target audiences, building loyalty, and standing out in a competitive market.

Restaurant concept development refers to the process of creating and defining a unique restaurant identity, including its theme, menu, design, service style, and overall customer experience, to attract and engage the target market.

Restaurant data security is essential for protecting sensitive customer and business information from cyber threats.

The deliberate planning and arrangement of physical space, decor, and functional elements within a restaurant to optimize guest experience, operational efficiency, and aesthetic appeal, crucial for creating a welcoming ambiance and maximizing profitability.

The strategic practice of optimizing pricing, inventory, and availability to maximize revenue and profitability in a restaurant, crucial for adapting to demand fluctuations and enhancing financial performance.

S

A culinary approach that emphasizes the use of fresh, locally sourced ingredients that are in season, enhancing the flavor and quality of dishes.

The strategic process of designing and introducing menus that highlight seasonal ingredients, flavors, and culinary trends to attract customers, optimize ingredient freshness, and enhance dining experiences.

Sensory dining enhances the dining experience by engaging all five senses—taste, smell, sight, touch, and sound—creating an immersive and memorable meal.

A system for scheduling and managing staff shifts to ensure optimal coverage, efficiency, and productivity, enhancing overall restaurant operations and employee satisfaction.

Small plate offerings, also known as tapas-style or shareable dishes, are a popular dining trend that encourages customers to try a variety of flavors and dishes in smaller portions.

Smart dining refers to the integration of technology and innovative practices to enhance the dining experience, improve operational efficiency, and meet the evolving needs of modern consumers.

Social impact strategies involve initiatives that aim to create positive social change and contribute to the well-being of communities through restaurant operations.

The strategic use of social media platforms to promote a restaurant's brand, engage with customers, drive foot traffic, and increase online visibility, crucial for building a loyal customer base and enhancing digital presence.

The culinary focus and expertise on specific regional, ethnic, or thematic cuisines within a restaurant's menu offerings, designed to showcase authentic flavors, cultural traditions, and unique dining experiences.

A work schedule strategy in restaurant management, dividing employees' workdays into two distinct segments to cover peak service times efficiently.

The deliberate selection and design of uniforms for restaurant staff to reflect brand identity, ensure professionalism, enhance guest experience, and promote team cohesion, crucial for creating a cohesive and professional dining environment.

Strategic ingredient sourcing involves the deliberate selection and procurement of ingredients to enhance quality, sustainability, and operational efficiency in restaurant management.

The strategic management of relationships with suppliers to ensure reliable, high-quality product sourcing, competitive pricing, and mutual benefit, crucial for maintaining supply chain efficiency and enhancing overall operational performance.

Supply chain transparency involves the open and clear communication of the sourcing, production, and distribution processes of food and ingredients in restaurant operations.

The implementation of environmentally responsible practices and initiatives within restaurant operations to minimize environmental impact, promote resource efficiency, and meet societal expectations, crucial for long-term viability and community stewardship.

A set of responsible sourcing methods that ensure seafood is harvested or farmed in ways that maintain the health of marine ecosystems and fish populations.

T

A systematic process for guests to book tables in advance, enhancing dining experience planning and restaurant operations efficiency.

A dining experience where guests are seated and served at their table by staff, highlighting hospitality, menu knowledge, and personalized service.

A metric that measures how quickly tables are cleared and reset for new customers, crucial for maximizing seating efficiency, revenue, and customer satisfaction.

A service model where waitstaff take orders, process payments, and provide customer service directly at the table, enhancing efficiency, accuracy, and customer satisfaction.

Tabletop technology refers to the use of digital devices and applications integrated into restaurant tables to enhance the dining experience and streamline operations.

The selection and use of environmentally responsible packaging solutions for food takeaway and delivery services to minimize environmental impact, ensure food safety, and enhance customer satisfaction, crucial for supporting sustainable practices in the food service industry.

A service offering where customers order food for takeaway, providing convenience and flexibility in dining options.

Tech-enhanced dining refers to the integration of technology into the dining experience to improve customer engagement, streamline operations, and elevate food service.

The organized events featuring special menus, decor, and entertainment centered around a specific theme or cultural celebration, designed to enhance dining experiences, attract diverse customer demographics, and promote unique culinary and cultural offerings.

A service model where restaurants partner with third-party platforms to offer delivery services, expanding their reach and convenience for customers.

Traceable ingredient pathways refer to the ability to track and verify the journey of food products from their origin to the restaurant kitchen.

Comprehensive guides designed to standardize training processes, ensure consistency in service delivery, and empower staff with the necessary knowledge and skills to perform their roles effectively within a restaurant setting.

U

A set of standardized business laws that regulate commercial transactions in the United States, ensuring consistency and fairness in restaurant operations and contracts.

A dining concept blending high-quality food and service with a relaxed atmosphere, balancing elements of fine dining with a more casual setting.

A strategic sales technique used by restaurants to encourage customers to purchase more expensive items, add-ons, or upgrades, thereby increasing the average transaction value and overall revenue.

V

A critical process that identifies discrepancies between recorded inventory levels and actual stock, helping restaurants control costs, minimize waste, and improve accuracy in inventory management.

Agreements between businesses and suppliers outlining terms for purchasing goods or services, crucial for managing costs, quality, and relationships.

Virtual reality menus elevate customer engagement, improve menu transparency, and create a memorable dining experience, driving both satisfaction and sales.

Voice-activated ordering leverages speech recognition technology to allow customers to place food and beverage orders using voice commands.

W

A systematic process of identifying, measuring, and analyzing waste generated in a restaurant, aimed at reducing waste, improving efficiency, and lowering costs.

Initiatives aimed at minimizing food, packaging, and operational waste within restaurants to improve sustainability, reduce costs, and enhance environmental stewardship.

A sustainable culinary approach that maximizes the use of ingredients, repurposes leftovers, and minimizes food waste.

Wellness menu options focus on providing healthier food choices that cater to the growing consumer demand for nutritious and balanced meals.

Whole ingredient utilization emphasizes using unprocessed or minimally processed ingredients to create nutritious, flavorful dishes while reducing food waste.

Strategies and practices for curating, pricing, and presenting a wine list to enhance dining experiences, cater to customer preferences, and optimize profitability.

Y

A key performance metric that compares a restaurant's performance over the same period in different years, crucial for assessing long-term growth and business health.

A strategic approach to pricing and inventory control that maximizes revenue by optimizing the balance between supply and demand, crucial for enhancing profitability and customer satisfaction.

Z

An eco-friendly approach in restaurant management focusing on minimizing waste by maximizing the use of resources, thereby reducing environmental impact and enhancing sustainability.

Legal guidelines and restrictions governing the use of land and properties, crucial for determining the location, type, and operational scope of restaurants to ensure compliance and avoid legal issues.

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