Restaurant owner’s dictionary

A menu style where each item is priced separately.

The average amount spent per guest during a meal.

The area of the restaurant not visible to guests, like the kitchen and storage.

A point-of-sale system tailored for bar operations, often including quick tab creation and liquor tracking.

Software used to manage reservations and walk-ins efficiently.

Small napkin placed under beverages.

A daily low-priced meal offering.

Staff member who clears and resets tables.

Guests who linger at their table after finishing their meal.

Station chef responsible for a specific area of production.

Complimentary item given to a guest.

A single guest served in a restaurant. “100 covers” means 100 diners.

The total cost of ingredients and inventory used to make dishes sold.

Service allowing customers to collect orders without entering the restaurant.

A dish that cannot be served due to errors or delays.

A table set for two guests.

When a customer leaves without paying.

Turning a table over twice during a service period.

To start cooking a dish.

Duplicate ticket or order slip.

Discounted meals offered during early dining hours.

Indicates an item is no longer available.

Staff member who ensures orders are prepared and delivered promptly.

Chef responsible for vegetables, soups, and starches.

Meal prepared for and shared by the restaurant staff.

Inventory method: First In, First Out.

Command to start cooking a dish.

Quickly heating food before serving.

Areas visible to guests, including dining and bar areas.

Staff member who delivers dishes from the kitchen to tables.

Chef responsible for cold dishes like salads and charcuterie.

Delivery-only kitchen without a dine-in facility.

Chef specializing in grilled items.

Tableside food preparation and service.

Promotional period with discounted food and drinks.

Tall table, often used in bar areas.

Slang for an overcooked burger patty.

Staff member who greets and seats guests

Overwhelmed with tasks during service.

Tracking and controlling stock levels.

Slang for a highly skilled chef.

Portable cooler used to dispense draft beer.

Digital screen displaying orders in the kitchen.

Cooking meat well-done.

Chef responsible for a specific station on the line.

System rewarding repeat customers.

Head of restaurant staff, overseeing service.

Preparation and organization of ingredients before cooking.

Small bowl used for sauces or side items.

Employee absence without notification.

A guest who books a table and fails to arrive without cancelling.

Informal term used to describe quickly reheating food in a microwave.

Japanese dining style, where the chef selects the dishes.

Urgent request for a dish to be prepared quickly.

Available reservation slots.

Standard inventory quantity to be maintained.

Pastry chef.

Command for servers to collect prepared dishes.

System for processing sales transactions.

Set menu with fixed courses and price.

Fast-food establishment with limited table service.

Small dish used for sauces or desserts.

Feature allowing reservations via Google platforms.

Chef specializing in roasted and braised meats.

Chef responsible for sauces and sautéed items.

Automatic fee added to a bill, often in lieu of tipping.

A chef’s or restaurant’s hallmark dish.

How many times a table is used in a service period.

Rate at which employees leave and are replaced.

How many times a table is used in a service period.

Cancelling a transaction or item from a bill in the POS system before finalizing payment.

Terms used to designate menu items or restaurants that cater to plant-based diets. “V” symbols are often used on menus.

A guest who arrives without a reservation.

A system to manage guests waiting for a table when the restaurant is at capacity