Other Restaurants Industry Terminology

“We A/B tested two hero images for our online menu and the burger photo lifted conversion by 8%.” “Run an A/B test on the $12.99 vs $13.49 price to see impact on takeout orders.”

“Our website’s menu PDF needs alt text to meet ADA guidelines.” “Ensure the new patio layout maintains ADA-compliant aisle widths and ramp access.”

“Our average check rose from $18.40 to $20.10 after adding add-on sides.” “Catering’s average check is 4x higher than dine-in.”

“BOH is understaffed tonight—shift a runner to help sauté.” “Move the sauce station to reduce BOH congestion.”

“Draft beer cost is 22%, cocktails are at 28%—we need tighter pours.” “Raising wine pricing lowered bev cost percentage by 2 points.”

“We break even at $7,800/day; rainy days below $6k put us in the red.” “The new kiosk reduces labor, lowering our break-even.”

“Our CAC on paid social is $6.30 per app download.” “Partnership flyers cut CAC vs digital ads in this trade area.”

“COGS spiked after the chicken tender market jumped.” “Tighter portioning brought COGS back under 30%.”

“Comp the guest a dessert for the long wait.” “Q2 comps were +5.4% year over year at company-owned stores.”

“Use roast cauliflower both in bowls and tacos for cross-utilization.” “Cross-utilization reduced SKUs and waste by 12%.”

“Add geofencing so curbside orders fire when guests arrive.” “Train staff on car-side handoff and two-minute curbside SLA.”

“We’ll launch with two aggregators to test coverage and fees.” “Consolidate aggregator tablets into the POS to stop order misses.”

“Shrink our radius during peak to preserve food quality.” “Extend the radius on slow days to lift order volume.”

“Our dine-in mix is back to 55%, easing packaging costs.” “Weather swings our dine-in mix by 10 points on weekends.”

“Pilot dynamic pricing on delivery-only items during peak.” “Late-night surge pricing improved margins but watch guest sentiment.”

“We target 15% EBITDA after the remodel.” “Aggregator fees are compressing EBITDA by ~200 bps.”

“Expo is calling tickets too fast for grill.” “Assign the strongest communicator to expo on Friday nights.”

“Date all sauces and enforce FIFO in the walk-in.” “FIFO cut our lettuce waste by half.”

“New supplier pricing pushed food cost to 31%.” “Menu engineering dropped food cost percentage by 1.5 points.”

“Use 8-week trends plus events to forecast Friday prep.” “Labor forecasting needs weather and stadium schedule inputs.”

“Review Item 19 in the FDD for financial representations.” “Prospects must receive the FDD 14 days before signing.”

“We launched a wings virtual brand from the ghost kitchen.” “Ghost kitchens let us test new neighborhoods without dining rooms.”

“Packaging costs hurt delivery gross margin.” “Shift mix to bowls improved gross margin by 300 bps.”

“Measure GX across dine-in, pickup, and delivery touchpoints.” “Kitchen noise is hurting GX at lunch.”

“Update the HACCP plan for our sous vide process.” “Log CCP temperatures every two hours per HACCP.”

“Fries have a two-minute hold—don’t bag early.” “Track hold times on KDS to protect quality.”

“Boosting turns on dairy cut spoilage costs.” “Our dry goods turnover is too low—reduce PARs.”

“JIT deliveries for bread reduce backroom storage.” “JIT failed during storms—add safety stock to PAR.”

“Route web orders to the KDS with expo throttling.” “KDS analytics show fry station as the bottleneck.”

“Weekly KPIs: sales, labor %, food cost, RevPASH.” “Add order accuracy to our KPI dashboard.”

“Labor % is spiking during shoulder periods.” “Self-ordering kiosks lowered labor by 2 points.”

“Complete line check 30 minutes before open.” “Sauce temps failed line check—reheat to spec.”

“Run a fall LTO to drive traffic and test new SKUs.” “Track LTO attach rate with core items.”

“Enroll 30% of checks into loyalty to cut CAC.” “Double points on Tuesdays lifted repeat rate.”

“Offer DIY taco kits for game day.” “Meal kits boosted off-premise revenue on holidays.”

“Repriced and retiled menu using engineering matrix.” “Move stars to eye-scan zones to grow mix.”

“PMIX shows bowls outselling salads 3:1.” “Use PMIX to decide which LTO becomes permanent.”

“Tighten mise to reduce ticket times.” “Prep cooks finish mise before lunch rush.”

“Our NPS dipped after packaging changes.” “Promoters respond well to early LTO access.”

“Maintain consistent pricing across omnichannel.” “Integrate kiosks, web, and 3PD into one order stream.”

“Off-premise mix is 60% on weekdays.” “Adjust batch sizes as off-premise mix rises.”

“Rent and utilities dominate opex at this site.” “New lighting cut opex by $400/month.”

“Set PAR for avocados at two days of sales.” “Vendor disruption? Raise PARs on key SKUs.”

“Push the new menu to all POS terminals.” “We need POS-integrated tipping for curbside.”

“Build prep lists from the sales forecast.” “Sign off when each prep list item hits PAR.”

“Prime cost target is under 60%.” “Recipe changes lowered prime cost by 1.8 points.”

“QSR throughput targets are sub-three minutes.” “Our brand skews fast casual, not pure QSR.”

“Re-cost recipes after the tomato price spike.” “Update recipe costing when portion sizes change.”

“Extend hours to lift RevPASH without adding seats.” “Table turns at lunch are capping RevPASH.”

“Shift volume from 3PD to first-party to save fees.” “Negotiate 3PD SLA on order accuracy and refunds.”