Table of Contents
Table of Contents
Navigating the restaurant landscape can often feel like traversing through a sea of endless acronyms. From POS to HACCP, each term carries a unique significance, shaping the way restaurants operate and interact with customers. Understanding these abbreviations is fundamental to decoding the intricate web of restaurant operations, strategy, and marketing. This restaurant abbreviations list is your comprehensive guide to 80+ acronyms that every restaurateur needs to know.
80 restaurant abbreviations you need to know
Here is a comprehensive list of 80 acronyms that every restaurateur needs to know, complete with quick definitions:
1. Appetizer (APP)
APP definition: A small dish served before the main meal.
2. Artificial Intelligence (AI)
AI definition: Use of AI in restaurant operations for tasks like order taking.
3. Average Check (AC)
AC definition: The average amount spent by customers per meal.
4. Back Kitchen (BK)
BK definition: Secondary kitchen area.
5. Back of House (BOH)
BOH definition: Areas of a restaurant where customers do not have access, like the kitchen.
6. Bartender Station (BS)
BS definition: Area where drinks are prepared.
7. Breakage (BR)
BR definition: Unintentional loss or damage of restaurant items.
8. Carry Out (CO)
CO definition: Food prepared to be taken away by the customer.
9. Catering Sales Manager (CSM)
CSM definition: Person responsible for securing and coordinating catering events.
10. Check Total (CT)
CT definition: Total amount on a customer’s bill.
11. Chef de Cuisine (CDC)
CDC definition: Head chef responsible for kitchen management and menu creation.
12. Cover (COV)
COV definition: A single diner or customer in a restaurant.
13. Cross-Contamination (CC)
CC definition: Transfer of harmful bacteria or allergens between foods.
14. Customer Satisfaction (CS)
CS definition: Measure of how happy customers are with the service.
15. Daily Specials (DS)
DS definition: Unique menu items offered for a limited time.
16. Digital Menu Boards (DMB)
DMB definition: Electronic displays showcasing the menu.
17. Dish Preparation (DP)
DP definition: Process of making dishes.
18. Employee Meal (EM)
EM definition: A meal provided to staff, usually at a discount or free.
19. Employee Record (ER)
ER definition: Documentation of employee details.
20. End of Day (EOD)
EOD definition: Final daily financial reconciliation.
21. Family Style (FS)
FS definition: Serving method where dishes are shared among diners.
22. First In, First Out (FIFO)
FIFO definition: Inventory management method using older stock first.
23. Finished Goods (FG)
FG definition: Completed dishes ready for serving.
24. Food and Beverage (F&B)
F&B definition: General term for restaurant offerings.
25. Food Cost Control (FCS)
FCS definition: Techniques to manage food expenses.
26. Food Cost Percentage (FCP)
FCP definition: Cost of food sold relative to revenue generated.
27. Food Temperature Control (FTC)
FTC definition: Ensuring food is kept at safe temperatures.
28. General Manager (GM)
GM definition: Person in charge of overall restaurant operations.
29. Guest Manager (GM)
GM definition: Person responsible for managing guest experience.
30. Guest to Order (GTO)
GTO definition: Time from guest arrival to placing an order.
31. Gross Profit (GP)
GP definition: Revenue minus the cost of goods sold.
32. Hazard Analysis Critical Control Point (HACCP)
HACCP definition: Systematic food safety approach.
33. Health Inspection Score (HIS)
HIS definition: Rating given following a health inspection.
34. Heart of House (HOH)
HOH definition: Central part of the restaurant, usually the kitchen.
35. Home Meal Replacement (HMR)
HMR definition: Takeout meals prepared at the restaurant.
36. Human Resources (HR)
HR definition: Department managing employee-related functions.
37. Inventory Kitchen (IK)
IK definition: System for tracking kitchen inventory.
38. Kitchen Display System (KDS)
KDS definition: Electronic system displaying orders in the kitchen.
39. Labor Cost Percentage (LCP)
LCP definition: Cost of labor relative to total revenue.
40. Last Seat Dinner (LSD)
LSD definition: Final seating for dinner service.
41. Limited Time Offer (LTO)
LTO definition: Special menu item or promotion available for a short time.
42. Liquor Management Area (LMA)
LMA definition: Area designated for liquor storage and management.
43. Loss Prevention (LP)
LP definition: Measures to prevent theft or loss of items.
44. Manager (MGR)
MGR definition: Person in charge of specific restaurant area.
45. Menu Engineering (ME)
ME definition: Analyzing and optimizing a restaurant’s menu for profitability.
46. Mystery Diner (MD)
MD definition: Anonymous person evaluating the restaurant’s service and food.
47. National Restaurant Association (NRA)
NRA definition: Industry organization for restaurateurs.
48. Net Promoter Score (NPS)
NPS definition: Tool to gauge customer loyalty.
49. No Late Orders (NLO)
NLO definition: Policy to ensure orders are completed on time.
50. Out of Stock (OOS)
OOS definition: Item not available for sale.
51. Overtime (OT)
OT definition: Extra working hours beyond the standard schedule.
52. Par-Baked (PB)
PB definition: Partially baked goods finished on-site.
53. Point Allocation (PA)
PA definition: Distribution of seating points for reservations.
54. Point of Sale (POS)
POS definition: System for processing transactions and managing orders.
55. Portion Control (PC)
PC definition: Ensuring consistent portion sizes for dishes.
56. Private Branch Exchange (PBX)
PBX definition: Telephone system within the restaurant.
57. Private Dining Room (PDR)
PDR definition: A separate room for private dining events.
58. Profit and Loss (P&L)
P&L definition: Financial statement showing revenue and expenses.
59. Quick Service Restaurant (QSR)
QSR definition: Restaurant offering fast food with limited table service.
60. Recipe Portioning (RP)
RP definition: Allocating specific portions per recipe.
61. Reservation System (RS)
RS definition: System for managing table reservations.
62. Reservations Management System (RMS)
RMS definition: Software for managing table bookings.
63. Return on Investment (ROI)
ROI definition: Measure of investment efficiency.
64. Service Area (SA)
SA definition: Space where servers pick up orders.
65. Service Charge (SC)
SC definition: Additional fee added to the customer’s bill.
66. Speed of Service (SOS)
SOS definition: Time taken to serve customers.
67. Stock Keeping Unit (SKU)
SKU definition: Unique identifier for each product in inventory.
68. Supply Chain Management (SCM)
SCM definition: Management of the flow of goods and services.
69. Table (TBL)
TBL definition: Seating area for customers.
70. Table Turnover (TT)
TT definition: Rate at which tables are cleared and reset for new diners.
71. Takeaway (TA)
TA definition: Food ordered to go.
72. Temperature Control for Safety (TCS)
TCS definition: Food safety practice.
73. Up-Selling (US)
US definition: Encouraging customers to purchase higher-end or additional items.
74. Very Important Person (VIP)
VIP definition: Special treatment for high-value customers.
75. Void (V)
V definition: Cancellation of an order or item on the bill.
76. Waste Management (WM)
WM definition: Practices for minimizing and handling waste.
77. Wine by the Glass (WBTG)
WBTG definition: Offering wine in single servings.
78. Yield Management (YM)
YM definition: Pricing strategy adjusting prices based on demand.
79. Zero Waste Kitchen (ZWK)
ZWK definition: Kitchen practices that aim to reduce waste to zero.
80. Zonal Pricing (ZP)
ZP definition: Pricing strategy based on different geographical areas.
Solink can help shine light on your restaurant business
This extensive restaurant abbreviations list serves as a crucial resource for anyone in the restaurant sector. Understanding and utilizing these terms is essential for navigating the complexities of the industry, enhancing communication, and fostering a deeper knowledge of restaurant operations and strategies. With this guide, you are well-equipped to tackle the challenges and seize the opportunities that the dynamic world of restaurants presents.
Protect your business today with Solink
Solink’s video analytics and monitoring solutions help create a safe, secure, and healthy environment for businesses.
Schedule a 30-minute product demo with our experts
