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Glossary
94 results in Glossary
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86 (to 86 an item)
To 86 an item is kitchen and floor shorthand for a dish or ingredient that is sold out or pulled from service and can no longer be ordered.
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AI agent
An AI agent is software that uses an AI model to pursue a goal across multiple steps, taking actions and reacting to results, rather than answering a single question and stopping.
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AI Overviews
AI Overviews are the AI-generated summaries Google places at the top of many search results, answering the query directly above the traditional list of links.
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API
An API (application programming interface) is a defined way for two software systems to exchange data automatically, and it is the basis of every integration between your tools.
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Average check
Average check is total sales divided by the number of guests (or the number of tickets), showing how much a typical customer spends per visit.
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Average unit volume (AUV)
Average unit volume (AUV) is the average annual sales generated by a single location, a headline benchmark for how a concept performs per unit.
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Back of house
Back of house (BOH) is everything behind the kitchen doors: the cooks, prep, dish pit, receiving, and storage that produce the food and control food and labor cost.
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Backlink
A backlink is a link from another website to yours, and it both passes ranking authority to your site and can send real referral traffic from diners.
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Break-even point
The break-even point is the level of sales at which total revenue exactly equals total cost, so the business makes neither a profit nor a loss.
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Churn
Churn is the rate at which guests stop coming back, the quiet loss of regulars that erodes revenue even when new customers keep walking in.
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Citation
A citation is any online mention of your restaurant's name, address, and phone number (NAP), whether or not it links to your site, and consistent citations strengthen local search ranking.
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Click-through rate (CTR)
Click-through rate (CTR) is the share of people who click a link out of everyone who saw the message or listing it appeared in.
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Cloud POS
A cloud POS is a point-of-sale whose software and data live on remote servers reached over the internet, rather than on a computer locked inside the restaurant.
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Commissary kitchen
A commissary kitchen is a licensed, often shared commercial kitchen used for prep, production, catering, or delivery brands, rather than for serving guests on site.
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Comps
Comps are items or checks given to a guest at no charge (complimentary), typically to fix a mistake, recover a bad experience, or extend hospitality.
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Contribution margin
Contribution margin is a menu item's price minus its variable cost, the dollar amount each sale contributes toward covering fixed costs and, once those are covered, profit.
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Conversion rate
Conversion rate is the share of visitors who complete a desired action, such as placing an order or booking a table, out of everyone who had the chance to.
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Cost of goods sold (COGS)
Cost of goods sold (COGS) is the direct cost of the food and beverage you actually sold in a period, the ingredient half of your Prime cost.
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Covers
Covers is the number of individual guests served in a period, one cover per person, used to measure volume and plan staffing and prep.
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Customer data platform (CDP)
A customer data platform (CDP) unifies guest information from all your systems into a single profile per person, so you can actually see and act on who your regulars are.
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Customer lifetime value (CLV)
Customer lifetime value (CLV) is the total profit a guest brings over the whole span of their relationship with you, not just what they spend on one visit.
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Customer relationship management (CRM)
Customer relationship management (CRM) is both the software and the practice of storing guest information and using it to build repeat business across the whole customer lifecycle.
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Demand forecasting
Demand forecasting is predicting how many guests, orders, or specific menu items you will need to serve in a coming period so you can staff and buy accordingly.
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Drive-thru AI
Drive-thru AI is voice AI applied to the drive-thru lane, taking a guest's spoken order at the speaker and sending it to the kitchen without a staff member on the headset.