Running a restaurant is a team effort. Success begins with clear communication. Whether it’s front of house or back of house, every part of the operation needs to work in harmony. In a busy kitchen or a packed dining room, things can get noisy quickly.
Understanding restaurant terminology is more than just knowing the right words. It means recognising what your team needs, improving coordination, and avoiding costly mistakes.
But first, a quick bite of history: the word restaurant comes from the French word restaurer, meaning “to restore or refresh.” And that’s precisely what a great meal (and smooth operation) should do.
Now it is time to dive into the A-to-Z of restaurant terms. From à la carte to Zagat-rated, this glossary will help you understand the culinary language of the industry. You might even come across a few terms you did not realise you needed to know.
Let’s get started.
Finance & Accounting Terms
Running a successful hospitality business requires more than excellent service. It demands a solid understanding of the numbers, like every business.
From daily expenses to long-term budgeting, financial literacy empowers operators to make smarter decisions and stay profitable. Below is a breakdown of key finance and accounting terms tailored for restaurants and hospitality businesses.
Amortisation
The process of gradually reducing a debt or the cost of an intangible asset (like software or a leasehold) over time through scheduled payments.
Asset
Anything a business owns that has monetary value, such as equipment, inventory, cash, or property.
Break-Even Point
The point at which total revenue equals total costs, meaning the business is neither making a profit nor incurring a loss.
Capital Expenditure (CapEx)
Spending on major physical goods or services that will be used over a long period, like new kitchen equipment or renovations.
Depreciation
The reduction in value of a tangible asset (like a stove or refrigerator) over time due to use or wear and tear. It's also recorded as a non-cash expense in financial statements.
Fixed Costs
Expenses that remain constant regardless of sales volume, such as rent, insurance, or wages for salaried employees.
Variable Costs
Expenses that fluctuate based on output or sales, such as food, beverage, or hourly labour costs.
Gross Profit
Revenue remaining after deducting the cost of goods sold (COGS), but before operating expenses, taxes, or interest.
Net Profit
The actual bottom-line profit after all operating expenses, interest, taxes, and other costs have been deducted from revenue.
Profit and Loss Statement (P&L)
A financial report summarising revenues, costs, and expenses over a specific period. It helps determine whether the business is generating a profit.
Return on Investment (ROI)
A performance metric used to evaluate the profitability of an investment, such as a new POS system or marketing campaign.
Service Charge
An additional fee is automatically added to the guest’s bill (often in place of a tip), typically shared among the staff.
Taxable Sales
Sales transactions are subject to sales tax under local regulations.
Tip Pooling
A system where all tips are combined and then redistributed among employees based on a predefined structure (e.g., hours worked or role).
Write-Off
An expense that can be deducted from a business’s taxable income, such as bad debts or obsolete inventory.
Kitchen & BOH Operations
The heart of any restaurant beats in the Back of House (BOH), where chefs, cooks, and support staff orchestrate the culinary experience. For tech providers and software developers, understanding this environment is key to designing efficient kitchen solutions. Here's a comprehensive look at the terms that define BOH operations:
Back of House (BOH)
Refers to all non-customer-facing areas of the restaurant. This includes the kitchen, dishwashing area, dry storage, walk-ins, prep stations, and staff rooms. It’s where the bulk of food production and behind-the-scenes tasks take place.
Brigade System
Auguste Escoffier created a structured kitchen hierarchy. This system assigns specific roles to kitchen staff, such as Executive Chef, Sous Chef, Line Cook, and Garde Manger, to ensure efficiency and accountability during service.
Cambro
A brand name often used generically to refer to large, durable plastic containers used for food storage and transport. They're designed to be stackable, temperature-resistant, and easy to clean.
Chit
An order slip or ticket, either printed by a POS system or written by hand, is used to relay food orders from servers to the kitchen staff.
Commis Chef
An entry-level position in the kitchen brigade. Commis chefs typically assist more experienced chefs with prep work, cleaning, and basic cooking tasks while learning each station.
Deep Cleaning
Goes beyond the routine daily clean. Includes scrubbing exhaust hoods, degreasing equipment, cleaning drains, and sanitising hard-to-reach areas—usually part of a weekly or monthly checklist.
Drop (an order)
Used to signal the start of cooking a specific order. For example, “Drop the fries” means begin frying now to match the timing of other items.
Dupe (Duplicate Ticket)
A printed version of the customer’s order is sent directly from the POS to the kitchen. Helps reduce communication errors and ensures kitchen staff know precisely what to prepare.
Eat-in
Indicates that the guest is dining at the establishment rather than ordering takeout or delivery. This affects plating style and timing.
Expo (Expeditor)
The key link between the kitchen and the front of house. The expeditor checks that dishes are complete, correctly plated, and served in the proper order. They also manage communication during peak hours to avoid confusion or delays.
Fire (an order)
Kitchen slang meaning “start cooking now.” This cue is often timed to ensure that all elements of a multi-course meal are ready simultaneously.
Garde Manger
The station is responsible for all cold dishes. This includes salads, pâtés, dressings, cold appetisers, and sometimes desserts. In fine dining, it’s considered a critical and artistic station.
In the Weeds
Refers to a situation where a team member is overwhelmed by tasks and cannot keep up with the pace of service. Common during peak hours when orders pile up.
In the Window
A physical space (usually a heated shelf) where finished plates are placed for pickup. It allows servers to retrieve meals while keeping food warm and organised.
Kitchen Display System (KDS)
A digital screen, typically mounted in the kitchen, that displays orders in real-time as they are entered into the POS. Reduces paper waste and improves ticket management, timing, and accuracy.
Kitchen Prep Sheet
A document created before service outlining the ingredients or menu components that need to be prepared for the day, based on sales projections. It helps ensure stations are fully stocked and ready for rush periods.
Line Cook
A skilled kitchen staff member responsible for preparing dishes at a specific station on the kitchen line (e.g., grill, sauté, fryer). They execute orders with speed, precision, and consistency during service.
Lowboy
A compact, under-counter refrigerator is often used on the cook line to store ingredients like proteins, sauces, or dairy within arm’s reach during service.
Marry
To combine the contents of two or more open containers of the same item into one. This practice maximises space, maintains freshness, and prevents waste. For example, marrying ketchup bottles at the end of a shift.
Mise en Place
A French culinary term meaning “everything in its place.” It refers to the process of prepping and organising all necessary ingredients, tools, and equipment before cooking starts to ensure a smooth and efficient service.
On the Fly
Used when a dish needs to be prepared urgently, typically due to a mistake, forgotten order, or last-minute guest change. It becomes a top priority in the kitchen queue.
Ramekin
A small ceramic, glass, or metal dish used for serving sauces, dips, soufflés, or condiments. Often used in portion control and plating.
Reboot (a system)
Restarting digital tools like the POS, KDS, or printers to resolve errors or glitches. In high-volume kitchens, system crashes can stall service, making reboot protocols essential.
Run the Dish
Refers to taking a finished plate of food from the pass or window and delivering it to the guest. In some restaurants, this is done by servers; in others, by designated runners.
Runner
A team member whose sole task is to deliver food from the kitchen to the dining area. Especially valuable in large or busy restaurants to maintain fast table service.
WEPT (Waste, Error, Prevention, Theft)
A training concept to help kitchen staff understand where losses can happen and how to control them, such as reducing food waste, preventing order errors, and minimising theft or misuse of inventory.
Waste Log
A formal record used to track items that are discarded, including the reasons (e.g., expired, overcooked, dropped). This helps managers identify trends and reduce avoidable losses.
Yield
The usable amount of a product after trimming, cooking, or shrinkage. For example, a 10-pound brisket might yield only 6 pounds of edible meat after trimming and cooking. Yield is crucial in calculating food costs and determining menu pricing.
Front of House (FOH) & Guest Services
The Front of House (FOH) is where hospitality meets the guest. It includes all customer-facing operations—from the moment someone walks in the door to the time they settle the bill. For restaurant teams and hospitality tech platforms alike, FOH efficiency and guest experience are key to driving loyalty, maximising revenue, and ensuring seamless service. Here are the essential FOH and guest service terms to know:
Front of House (FOH)
Refers to all guest-facing areas and staff, including the dining room, host stand, bar, patio, and sometimes the entrance area. FOH staff typically includes hosts, servers, bartenders, and managers who directly interact with guests.
Cover
A unit of measurement used in restaurant reporting to represent a single paying guest. For example, a table of four equals four covers. It’s commonly used in calculating average check size, guest count, and sales performance.
Cover Fee
A fixed fee is charged per guest, usually added automatically. Common in restaurants with live entertainment, table service in clubs, or special events to offset added service or ambience costs.
Campers
A casual term for guests who linger at their table long after finishing their meal, potentially limiting table turnover. While not inherently harmful, excessive "camping" during peak hours can affect revenue flow.
Deuce
Industry slang for a two-top—a table that seats two guests. Commonly used in reservation books and server sections. For example: “You’ve got a deuce on Table 12.”
Guest Notes / Profiles
Stored data within a CRM (Customer Relationship Management) system, detailing guest preferences, dietary restrictions, birthdays, and past visit history. Enables personalised service and is crucial for loyalty-building and upselling.
Happy Hour
A promotional period—typically in off-peak hours—where drinks and/or menu items are offered at discounted prices to boost foot traffic and sales. Often supported by digital signage and POS programming.
House Wine
The default wine offering served by the glass is usually affordable and readily available. It’s commonly used in pairings, prix fixe menus, or casual service and may vary by season or supplier deals.
Pre-bussing
The act of clearing used plates, glasses, and utensils before the guest has finished their meal at the table. This keeps the table tidy, speeds up final cleanup, and helps prepare for quicker table turnover.
Split Check
A request by guests to divide the total bill among multiple people, either equally or by individual items. A must-have feature in modern POS systems is to reduce friction during payment.
Soft Opening
A controlled launch before the official grand opening, often with limited hours, menu items, or guests. Soft openings allow staff to train in real-time and gather feedback before full public exposure.
Tip Pooling
A tip distribution system where all tips collected during a shift are combined and redistributed among eligible staff based on predetermined percentages or hours worked, and is often used to promote teamwork and fairness.
Turn and Burn
A fast-paced service strategy focused on high table turnover. Popular in casual or high-volume restaurants, this approach emphasises efficiency, speed, and maximising covers during peak periods.
Walk-in
Has two meanings:
A guest who arrives without a reservation.
A large walk-in refrigerator or freezer is used for cold storage in the BOH.
Waitlist
A system for managing guests when the restaurant is fully seated. Guests are added to a list and notified when their table is ready. Many restaurants now utilise digital waitlists with SMS updates to enhance the guest experience.
Staffing & HR
People are the backbone of any hospitality business. From efficient scheduling to performance tracking and payroll management, understanding staffing and HR terminology is essential for smooth day-to-day operations. For tech developers, these terms also highlight critical touchpoints where digital tools can make a measurable impact, especially in workforce planning, labour compliance, and operational efficiency.
Double Shift
Refers to a staff member working two consecutive shifts in a single day, often a lunch shift followed by dinner. While common in busy restaurants, overuse can lead to burnout if not appropriately managed.
Cut
Used when a server or staff member is taken off active service and stops receiving new tables. They are typically assigned sidework or allowed to clock out, depending on business volume and management decisions.
HRIS (Human Resources Information System)
A digital platform used to store and manage employee data, handle payroll, track time-off requests, onboard new hires, and ensure compliance with labour laws. Integrated HRIS tools are increasingly essential for growing hospitality businesses.
Lagbook
An informal or digital communication log used by managers to share updates, issues, shift notes, or special instructions across shifts and departments. Keeps everyone aligned, especially in multi-location or high-turnover environments.
Labour Cost Percentage
A key financial metric that compares total labour costs (wages, taxes, benefits) to total sales revenue. It helps managers gauge scheduling efficiency and labour profitability.
Line Check
A pre-service checklist is completed by kitchen or service managers to verify that all stations are stocked, clean, and ready. It includes food safety checks (temperatures, storage) and equipment readiness.
Sidework
Tasks assigned to FOH staff outside of serving guests. Common examples include polishing silverware, refilling condiments, wiping menus, setting up service stations, or restocking napkins. Proper sidework ensures smooth transitions between shifts.
Table Management System
Digital software (often integrated with POS) is used to optimise reservations, track guest seating, estimate wait times, and monitor table turnover. Helps improve guest flow and maximise seating capacity during peak hours.
Inventory, Cost Control & Food Management
Food and beverage operations run on thin margins, so controlling inventory and food costs is essential for profitability. Efficient tracking, smart purchasing, and real-time data can make the difference between a thriving business and a struggling one. These terms form the foundation of any successful cost-control strategy, helping to highlight where hospitality technology can bring automation and accuracy to the process.
Catch Weight
Refers to items that are priced by weight and vary from batch to batch—common with proteins like meat or fish. Since weight varies per unit, pricing and cost calculations must be performed on an individual package basis, not by item count.
FIFO (First In, First Out)
A food storage and inventory rotation method that ensures the oldest stock is used first. This practice minimises spoilage and waste, particularly for perishable goods.
Fixed Asset
Refers to long-term tangible assets used in operations, such as kitchen equipment, refrigerators, or furniture. These items are depreciated over time rather than expensed immediately.
Food Cost Percentage
A vital metric that calculates what portion of revenue is spent on food. Industry standards range from 28% to 35%, though this can vary by concept. A higher percentage may signal poor portion control, pricing issues, or waste.
Food Cost Management
A set of strategies to monitor and reduce the cost of food includes menu engineering, portion control, vendor negotiation, and waste tracking. Technology can assist with real-time food cost alerts and predictive ordering.
Inventory
The current stock of food, beverage, and supply items a restaurant has on hand. Managing it accurately ensures that orders can be fulfilled without over-purchasing or running out of key ingredients.
Inventory Turnover Ratio
Measures how frequently inventory is used and replenished over a period. A high turnover means efficient use; a low turnover can indicate overstocking, spoilage, or slow-moving items.
Just-in-Time Inventory
A lean inventory model where ingredients are ordered and received only when needed, reducing storage needs and spoilage. While efficient, it requires precise forecasting and dependable suppliers.
Par Level
The ideal minimum quantity of a product that should always be in stock to meet expected demand. Helps prevent overordering and stockouts. Inventory systems often use par levels to generate automatic reorder alerts.
Reorder Point
A predefined inventory threshold that triggers a new purchase order. It accounts for par levels, lead time, and usage rates. Helps maintain supply continuity without overstocking.
Sitting Inventory
The current quantity or value of stock physically on hand in storage, refrigerators, or shelves. Understanding the sitting inventory helps calculate usage, identify shrinkage, and assess cash tied up in stock.
Theoretical Usage
The expected amount of an ingredient that should have been used based on sales data and portion sizes. Comparing this to actual usage reveals instances of waste, theft, or improper portioning.
Usage
The actual quantity of a specific item consumed over a defined period, based on starting inventory, purchases, and ending inventory. Accurate usage data is critical for cost control, forecasting, and recipe planning.
Sales, Service Flow & POS Tech
In modern hospitality, service speed and data accuracy are inextricably linked to the technology that supports them. The Point of Sale (POS) system is no longer just a cash register—it’s the central nervous system of a restaurant. From order flow to reporting, and table management to CRM, digital tools drive operational success. Below are key terms that define how sales and service flow through hospitality tech platforms.
POS (Point of Sale)
The central system is used to process guest orders, manage payments, apply discounts, and generate financial and operational reports. Modern POS systems also integrate with online ordering, inventory, loyalty programs, and kitchen display systems (KDS).
Item Modifiers
Custom instructions added to a base menu item—such as "no onions," "extra cheese," or "gluten-free." POS systems enable servers or guests to adjust orders according to preferences or dietary restrictions easily. Proper modifier tracking is key for kitchen communication and accurate pricing.
Integration
The connection between two or more digital systems, like POS, accounting software, CRM, inventory management, and payroll platforms. Seamless integrations reduce manual entry, prevent errors, and ensure consistent data across departments.
Reservation Management System
A digital platform that handles guest reservations, waitlists, and table assignments. Often connected to the POS and guest profiles, it helps optimise seating efficiency and reduce walkout rates. Advanced systems also include SMS confirmations and analytics.
Open Table Time
Refers to the moment a table is cleared, cleaned, and ready for the next guest. Tracking open table times helps managers understand table turnover rates, identify bottlenecks, and improve service flow.
Voids
When an item is entered into the POS system but later cancelled before being prepared or served. Voids are used to correct ordering mistakes and must be tracked for loss prevention and auditing.
X-Daily Specials (or “86’d Items”)
Used to mark an item as sold out in the POS. “86” is the industry slang for “out of stock.” X-ing specials in the system updates availability in real time for both front-of-house staff and online menus, reducing miscommunication.
Marketing, Promotions & CRM
In hospitality, great food is just the beginning—what drives long-term success is how well a restaurant connects with its guests. That’s where marketing, promotions, and CRM (Customer Relationship Management) come in. These strategies and tools not only attract new customers but also build loyalty and increase check averages. Here are the essential terms every operator and restaurant tech provider should know.
À la carte
A menu format where each item is priced separately, allowing guests to customise their meals. Unlike prix fixe menus, à la carte offers more flexibility and is often used in both casual and upscale dining settings.
Prix Fixe
A fixed-price menu offering a set number of courses—commonly used for special events, tasting menus, or limited-time promotions. Helps control food cost and streamline kitchen prep while providing value for guests.
Fast Casual
A restaurant style that blends the convenience and speed of fast food with higher quality ingredients, modern branding, and a more comfortable atmosphere. Often seen in chains targeting younger, health-conscious diners.
Fine Dining
The highest tier of service and food quality, fine dining emphasises luxury, sophisticated decor, a formal dress code, and gourmet menus with professional service staff.
FSR (Full-Service Restaurant)
A traditional restaurant format where guests are seated and served by waitstaff, as opposed to quick-service or counter-service models. FSRs typically offer a full menu and more curated experiences.
Ghost Kitchen
A delivery-only kitchen with no physical storefront or dine-in option. These operations leverage third-party apps and cloud kitchens to launch virtual brands and scale efficiently.
House Accounts
Customer accounts are set up for VIPs or frequent guests, allowing them to dine on a deferred billing basis. Useful for corporate clients or trusted regulars, and often tracked through POS-integrated CRM tools.
Marketing Automation
Technology used to send personalised, targeted messages (email, SMS, loyalty campaigns) to guests based on behaviour, preferences, or visit history. Improves guest retention and streamlines promotional workflows.
Menu Engineering
The process of analysing menu item profitability and popularity to strategically design a menu. Items are categorised (e.g., stars, plough horses, puzzles, dogs) to guide pricing, placement, and promotion decisions.
Menu Item Velocity Report
A report that tracks how frequently individual menu items are sold over a given period. Helps identify top sellers, underperformers, and seasonal trends crucial for menu updates and forecasting.
Nutritional Labelling
The inclusion of calorie counts, allergen information, and other nutritional details on menus is significant for chains and health-conscious brands. Often required by law in some regions and is integrated into digital menu systems.
Quick Turn
A strategy focused on reducing table downtime between guests. The goal is to reseat tables as efficiently as possible to maximise cover count, especially during high-volume shifts.
QR Codes
Scannable digital codes used to direct guests to menus, payment portals, feedback forms, or landing pages and widely adopted during the pandemic are now a staple in contactless service models.
Upselling
A sales technique where staff suggest higher-priced items, add-ons, or premium upgrades to increase the average guest check. Examples include offering a wine pairing, dessert, or premium liquor.
Zagat-rated
A restaurant reviewed and scored by the Zagat Survey, historically known for its food, service, and ambience ratings. Zagat recognition was once a prestigious mark of quality, especially in major cities.
Final Course: Why Knowing the Lingo Matters
In the ever-evolving world of hospitality, success is not just about serving great food. It's also about clear communication, efficient operations, and creating a seamless guest experience. Learning the language of the restaurant world helps teams work smarter and stay in sync—but it’s only part of the picture.
Putting that knowledge into action requires the right tools. That’s where FineDine comes in. From digital menus and data-driven insights to smart integrations and performance tracking, FineDine helps restaurants simplify operations, elevate service, and grow with confidence.
Discover the advantages of FineDine and learn how your business can flourish.
