
65 restaurant vocabulary terms and definitions to learn as a budding restaurateur
Become an expert in restaurant lingo with this A-Z of restaurant vocabulary terms.
Ellie ScottAuthor


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Get free downloadWhether you’re a foodie who has dreamt of opening a restaurant, or just a regular at your local pizzeria with keen ears, you may have found yourself privy to the secret language spoken only by restaurant industry insiders.
This unique dialect, which is made up of numbers, abbreviations and colloquialisms, all with hidden meanings, offers an insight into a world like no other. It’s a world that values speed, agility and great service above all else.
Learning this unique language will give you a leg up as a cook, a customer or a seasoned pro. So, what are some common restaurant menu terms and their meanings?
If you want to discover how to differentiate your bev naps from your bump bars, then this guide to restaurant terms is the one for you.
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Restaurant management and operations terms
Back of house (BOH)
Refers to the areas in a restaurant that customers don’t see, including the kitchen, storage and cleanup areas. The team here prepares and manages food and drinks, as well as the cleaning and storage of kitchen equipment.
Contactless dining
A service method where customers can view menus, place orders, and make payments using their smartphones or other devices, without physical contact with restaurant staff. These capabilities became essential during the COVID-19 pandemic and has remained an option for diners ever since.
Cross-sell
A restaurant sales strategy where you offer customers related or complementary products to what they are already buying. For example, suggesting a side of fries or a drink to go with a main course.
Cost of goods sold (COGS)
The cost of goods sold, or COGS, are the direct costs related to producing items sold by a company. COGS in restaurant terms would refer to ingredient costs as well as labour costs.
Covers
The number of guests a restaurant serves in a given period. For example, if a restaurant serves 100 people in an evening, that’s 100 covers.
First in, first out (FIFO)
A method of inventory management where the oldest items in stock are used or sold first to ensure freshness and reduce waste.
Food cost percentage
The percentage of total revenue that is spent on food costs. It’s a key metric for restaurant profitability. You can calculate this by dividing food costs by total revenue and multiplying by 100. Using a food cost calculator can simplify this process.
Front of House (FOH)
The areas of a restaurant where customers are served by waiters and hosts, such as dining rooms and bars.
Gross profit
The total revenue minus the cost of goods sold (COGS), including food, beverages and direct labour.
Gross revenue
The total amount of money a business earns from its activities, like food and drink sales, before any expenses are deducted.
KDS
This acronym stands for Kitchen Display System. It's a digital display screen which seamlessly connects the front and back of house, displaying orders and timings.
Last in, first out (LIFO)
A method of inventory management where the most recently acquired items are used or sold first.
Loss leader
A product sold at a loss to attract customers, with the intention that they will purchase other, more profitable items. An example of this would be a Taco business running an unlimited, set price Taco Tuesday restaurant promotion, which may encourage patrons to buy cocktails with their meals.
No-show
A customer who makes a reservation but doesn't show up or notify the restaurant that they wish to cancel their booking.
Operational efficiency
A measure of how effectively a business uses its resources (time, money, staff, etc.) to produce a product or service. In restaurants, it includes everything from staff management to kitchen workflow.
Par level
The minimum stock level that needs to be maintained for a particular item in order to avoid running out of it. This is a key concept in inventory management.
Profit & Loss Statement (P&L Statement)
A financial document that shows the revenues, costs and expenses during a specific period, giving an overview of a company’s profitability. If you want to calculate and better understand your restaurant’s net profit or loss, download a copy of our free restaurant income statement template.
Point of Sale system (POS)
A system used by restaurants and retailers to complete sales transactions. Toast’s Point of Sale platform can help restauranteurs and restaurant managers run an entire restaurant, from handling orders and payments to inventory, all in one place.
Profit margin
The percentage of revenue that exceeds the costs of production. This is calculated by dividing net profit by revenue and multiplying by 100. The average restaurant profit margin usually falls between 3-5%.
Regular
A customer who frequently drinks or dines at a restaurant, bar or coffee shop. Establishments often recognise regulars and may offer personalised service, loyalty programmes or special treatment.
Shelf-life
The length of time a product can be stored and still be safe to use or consume.
Stock management software
A tool used by restaurants to track inventory, manage stock levels, and streamline the ordering and restocking process. One popular restaurant stock management tool is Nory.
Sustainability
Sustainability within the food industry refers to sourcing and managing resources in a way that minimises environmental impact. It involves practices like using local ingredients and reducing food waste.
Table turn
Refers to how quickly a table can be seated, served, and cleared so it can be used again for the next customer. This is a key metric in maximising seating capacity in restaurants.
Tip pooling
The practice of combining all tips earned by all staff and redistributing them among the employees based on a predetermined system. The 2023 Employment Allocation of Tips Bill outlines the laws and guidelines for the distribution of tips for hospitality operators in the UK.
Turnover rate
This refers to how frequently customers leave and new customers are seated. The quicker the turnover rate, the more profitable a restaurant will be.
Upsell
A sales tactic where employees try to encourage customers to purchase a more expensive item, larger portion, or additional item than they initially planned. For example, in quick service restaurants, staff at the till may offer customers the chance to upgrade their single burger order to include fries and a drink for a fixed extra charge.
Walk-in
A customer who arrives at a restaurant without a reservation and is seated based on availability.
Yield management
A strategy that uses data and trends to predict consumer behaviour and adjust prices, inventory and capacity to maximise revenue.
Zero waste
An environmental strategy aimed at reducing waste. In restaurants, this often involves maximising the use of ingredients, reducing food scraps, improving portion control and understanding inventory management.
Restaurant lingo and slang terms
Bev nap
Short for "beverage napkin," this is a small napkin placed under drinks to absorb liquid and protect the surface the drink is placed on.
Bump bar
A bump bar is an external piece of restaurant equipment hardware that allows restaurant employees to navigate the Kitchen Display System (KDS) device without using the touchscreen.
Campers
Customers who linger at a table for a long time after finishing their drinks or meals, which delays the table from being turned over to new guests.
Chit
An order ticket or slip used in kitchens or bars to communicate food and drink orders. It can also refer to a receipt or note in a restaurant’s transaction system.
Coming in hot
A phrase used to describe food that is prepared and ready to be served immediately, or food that’s arriving at the table imminently.
Comp
Short for "complimentary." This refers to items or services that are given for free, typically as a courtesy or to remedy an issue, such as providing a complimentary meal due to a mistake made in the kitchen or by a waiter.
Curbside delivery
When a restaurant brings food to a customer's car for pickup, without the customer having to enter the restaurant.
Corkage fee
A fee charged by a restaurant for allowing customers to bring their own alcohol instead of ordering from the restaurant’s selection.
Dead plate
A plate of food that has been prepared but is no longer fresh or has been sitting out too long. It may need to be re-prepared or thrown away.
Deuce
Restaurant slang meaning a two seater table.
Dish pit
The area of the restaurant's kitchen where dirty dishes are stacked and washed.
Family meal
A meal provided for restaurant staff before or after service, often prepared by the kitchen team. It’s typically a simple, hearty meal designed to feed everyone, and fosters togetherness and team spirit.
Farm to table
A dining philosophy and concept that focuses on sourcing food directly from local farms to ensure fresh, seasonal, and sustainably grown ingredients. The goal is to reduce the distance between food production and consumption.
Fire
A term used in kitchens to instruct chefs to start cooking or to begin preparing a dish. For example, a chef might say, "Fire two steaks" to indicate it’s time to start cooking two steak dishes.
Happy hour
A designated time, typically in the late afternoon or early evening, when restaurants and bars offer discounted drinks and food to bring customers through the doors.
In the weeds
A phrase used when someone (usually a waiter or cook) is overwhelmed with tasks or orders. It’s often used to describe a stressful situation when things are busy or behind schedule.
Nuke it
A slang term for microwaving food, which is often used in the kitchen or among staff when food needs to be quickly heated up.
On the fly
In food service, this is a term that means a dish needs to be prepared and cooked straight away.
On the line
The area in the kitchen where food is prepared and plated before being sent out to customers. It’s also used to describe the chefs working in this area, especially during busy service.
On the rocks
A way to order an alcoholic drink, which means it will be served over ice.
Stretch it
A term used in kitchens or bars that means to make a product or ingredient go further or last longer, often by making smaller portions or being resourceful with available supplies.
Sub
Short for "substitute." It can refer to a customer swapping one ingredient for another in a dish or requesting a different option (e.g., a different type of dressing or side).
Ticket
An order slip or receipt that details what food and drinks have been ordered. It’s used by kitchen staff to prepare orders and by waiters to deliver them to customers.
Waxing a table
Cleaning or wiping down a table, especially after a customer has left. It’s a term used to ensure the table is ready for the next guest.
Well drinks
Drinks that are made with lower-cost, non-premium liquors and typically offered at a lower price. For example, a well whiskey could be a house-brand or generic liquor used in mixed drinks. In hospitality, well drinks can also be known as rail drinks.
68
A shorthand term used in restaurants to indicate that an item or dish which was previously taken off the menu has been restocked or returned to the menu.
86’d
A term used when an item is no longer available or has been removed from the menu, either because it’s out of stock, discontinued, or has been deemed unsuitable to serve. It can also refer to removing a customer from the restaurant for unsavoury behaviour.
Restaurant Menu Templates
Use these menu templates as a starting point for your menu design or to give your menus a refresh.
Restaurant menu terms
Artisan
In food, "artisan" typically refers to items like bread, cheese, or cured meats that are made with high-quality ingredients, using traditional techniques. These products are often made by hand, with a focus on quality, craftsmanship, and unique or small-batch production.
À la carte
A French restaurant term which translates to English as "according to the menu." It refers to ordering individual items from a menu, as opposed to a set meal or fixed menu. Each dish is priced separately.
Bib Gourmand
A distinction given by the Michelin Guide to restaurants that offer high-quality food at a reasonable price. It’s a step below the Michelin star rating and signifies great value for money in dining.
Entrée
The "entrée" means the first course or appetiser of a meal.
Mise en place
A French culinary term meaning “everything in its place.” It refers to preparing and organising ingredients and equipment before cooking, ensuring that everything is ready for use during the cooking process.
Organic
Food that is produced without synthetic pesticides, fertilisers, or genetically modified organisms (GMOs). Organic farming practices are focused around sustainability, promoting soil health, and reducing environmental impact.
Prix fixe
A French restaurant term that translates to "fixed price." Depending on the menu, diners might be given multiple options, or the dishes are pre-selected, but the price remains fixed.
That's it for now. If you’d like to brush up even more on your culinary vocabulary, read our expanded guide to popular US culinary terms here.
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