Cost of Goods Sold (CoGS)

In a restaurant or food service operation, the Cost of Goods Sold refers to the total expenditure made on ingredients to produce a menu item from start to finish. The CoGS includes raw materials and other meal components like condiments and garnishings. It is also referred to as Actual Food Cost. Typically, one-third of a […]

Central reservation system (CRS)

A central reservation system is a hotel software platform that contains important business data and centralizes reservations. Hotels use it to manage and update bookings in real time, check availability, determine and optimize rates, and do inventory. The CRS sits at the heart of the hotel business. Implementing a modern CRS increases operational efficiency thanks […]

Central kitchen (also called central production unit or CPU)

A central kitchen centralizes the operations of multiple kitchens within the same multi-location restaurant or hospitality group. These commercial kitchen spaces are used to create meal components or dishes that are then distributed to different locations for plating and serving to customers.  Businesses may operate out of a CPU to save on staff and food […]

Critical Control Point (CCP)

Critical Control Points are the steps in the food production process that must be taken to prevent, reduce or eliminate food safety hazards. Examples of CCPs are cooking, chilling, fermenting, drying, or pasteurizing.  CCPs are an integral part of the HACCP quality system, which describes processes food and beverage businesses must follow to reduce the […]