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Apicbase Glossary

The A to Z
food and beverage industry glossary

A restaurant or hotel comes with its own terminology and "lingo". Getting up to speed and understanding some of the industry's key terms will help you communicate better, and make your business more efficient.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

Actual food cost

Actual inventory

Application Programming Interface (API)

B

Back of house (BOH)

Bill of materials (BOM)

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C

Central kitchen (also called central production unit or CPU)

Central reservation system (CRS)

Cost of Goods Sold (CoGS)

Critical Control Point (CCP)

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D

Dark kitchen cloud kitchen ghost kitchen

Days’ Sales in Inventory (DSI)

Delivery aggregator

Dietary reference values (DRV)

Digital transformation

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E

EBIT

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F

Food allergen management

Food cost percentage

Food cost variance

Food franchise

Front-of-house (FOH)

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G

Ghost kitchen (also called dark kitchen or cloud kitchen)

Gross profit

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H

Hazard Analysis Critical Control Points (HACCP)

Hotel Property Management System (PMS)

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I

Internal transfers

Inventory Turnover Ratio (ITR)

Inventory variance

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J

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K

Kitchen display system (KDS)

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L

Legacy software

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M

Menu engineering

Menu matrix

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N

Nutri-score

Net profit

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O

Off-premise

Omnichannel strategy

Online ordering solution

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P

Par level

Platform solution (also called integrated solutions)

Point solution

POS (also called EPOS in the UK)

Price Look-Up Code (PLU)

Prime cost

Procurement

Product specification

Profit & Loss (P&L)

Purchase order (PO)

Purchase-to-pay (P2P)

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Q

Q-Commerce

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R

Revenue

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S

Sales mix

Self-ordering kiosk

Semi-finished product (also called intermediate goods)

Shelf life

Standard operating procedures (SOPs)

Stock turnover

Stockable recipe

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T

Table management software

Tech ecosystem

Theoretical food cost

Theoretical inventory (also called book inventory)

Third-party delivery

Traceability

Two-way integration

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U

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V

Vendor management

Virtual brand

Virtual brand franchise

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W

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X

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Y

Yield

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Z

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