Restaurant tech, in plain English.
A quick reference to the terms you will hear around a restaurant and its software, from Z reports and opening floats to all-day counts, par levels and wallet passes.
Cash drop (safe drop)
Moving surplus cash from the till drawer to the safe during the day.
Catering deposit
An advance payment a customer makes to confirm a catering booking.
Cloud kitchen
A delivery-only kitchen with no dine-in space.
Comp
An item or bill given to a guest free of charge.
Consignment
Goods a supplier places in a restaurant and is paid for only when they sell.
Cover (covers count)
A single guest served; covers count measures how many you served.
Credit note
A document that reverses all or part of a sale without deleting it.
FEFO (first expired, first out)
Using the stock with the earliest expiry date first.
Fiscal invoice
A sales invoice reported to the tax authority and printed with its official number.
Food cost percentage
Ingredient cost as a percentage of the selling price or of sales.
Front of house / Back of house (FOH/BOH)
The customer-facing and kitchen sides of a restaurant.
Par level (reorder point)
The minimum stock of an item to hold before ordering more.
Point of Sale (POS)
The system a restaurant uses to take orders and process payments.
Prep time target
The number of minutes a kitchen aims to take to finish an order.
Prime cost
A restaurant's combined cost of goods and labour.
Production plan
A list of what the kitchen will cook for a date, with the ingredients it needs.
Purchase order (PO)
A written order to a supplier listing items, quantities and prices.
Self-order kiosk
A touchscreen where customers order and pay themselves.
Service charge
A percentage or amount added to a bill for service, often shared among staff.
Shift handover
Counting the drawer and passing responsibility for it from one shift to the next.
Stamp card
A loyalty card that earns one stamp per visit or purchase towards a free reward.
Stock count variance
The gap between the stock the system expects and what is counted on the shelf.
Sub-recipe (prep item)
A house-made component, such as a gravy or dough, used inside other dishes.
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