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12 terms
Restaurant Lexicon
Plain definitions of the terms restaurant operators actually use — margins and metrics, service models, payments, food safety and the paperwork around them. Every entry links to the terms it depends on.
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Twenty-one areas of running a restaurant.
All terms A–Z
A
C
- Cart AbandonmentOrderingCart abandonment happens when a guest adds items to a cart but leaves the ordering process before payment.
- Contribution MarginFinanceContribution margin is the amount left from an order after variable costs, which then contributes to covering fixed costs.
- Controlled CapacityOperationsControlled Capacity means accepting and managing orders according to the real capacity of the kitchen and delivery operation, so promises can still be kept at peak times.
D
- Direct Guest RelationshipMarketingA direct guest relationship exists when a restaurant enables orders and repeat orders through its own channel, rather than giving the connection to a marketplace.
- Direct-Channel PrincipleMarketingThe Direct-Channel Principle means making a restaurant’s own ordering page the preferred route for known guests, where the order, margin and communication remain with the restaurant.
F
- Food Cost PercentageFinanceThe share of food revenue consumed by the ingredients sold, calculated as food cost divided by food revenue. The standard measure of kitchen margin.
- Frictionless CheckoutOrderingA frictionless checkout is an order completion with no unnecessary steps, waiting or distractions — the less friction, the higher the conversion.