Glossary

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

B

BACKORDERED - When you order a product the is not in stock and will be shipped at a later date.

BACK SHELF VENTILATOR - System used for catching and/or removing heated air and stream close to the point-of-origin. It can be used instead of a canopy or hood when there is no top surface cooking being conducted.

BOGO - Buy one, get one free.

BOUNCE BACK COUPON - A coupon given to the customer after the sale with the purpose is to motivate the customer to come back to redeem it within a given period of time.

BREAK-EVEN POINT - The minimum amount of sales that a restaurant must achieve to cover all costs. The amount left over would be considered the profit.

BTU - (British Thermal Unit) Used to measure the heat output of gas cooking appliances.

BUILDING CODE - A policy or document adopted by the local authority - city or state - and is enforceable by law.

C

CANOPY - The physical exterior part of the hood. This may also be referred to as the "shell". It's purpose is to collect cooking vapors as they rise from the surface.

CASH-IN SHEET - A cash-in is used to account for all money during an employee's shift.

CFH - (Cubic Feet per Hour). Unit of measure used to measure the flow rate of natural gas to an appliance

CFM - (Cubic Feet per Minute). Unit of measure used to measure the volume of air flowing through a ventilation system

CORROSION-RESISTENT MATERIALS - surfaces that maintain their original qualities when they come in contact with cleaning solutions, foods, etc.

COST OF GOODS - The daily, weekly, monthly or yearly dollar amount of all inventoried items that have been used in the restaurant.

CROSS CONTAMINATION - Occurs when bacteria or chemicals from one product are allowed to come in contact with another product. For example: storing vegetables under a meat product in your cooler and the juices drip onto the product below.

D

DAY-PART - The time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.

DEMOGRAPHIC SURVEYS - A survey conducted to determine consumer habits according to age, gender, income, race, etc. that will help you decide if a restaurant or menu item has a viable chance of success.

DUCT / DUCTING - Attached to the top of the range hood and acts to exhaust cooking contaminants to the outside air. It should be attached to an appropriate wall louver or roof jack.

DRAMPSHOP LAWS - laws related to establishments serving alcoholic beverages to the public.

DRINK COST - Daily, weekly, monthly or yearly dollar cost total of all items related to the cost of drink sales inventoried in your restaurant.

E

EGRESS - Related to how easy it is for your customers to exit your restaurant parking lot.

F

FIFO - Inventory system that is based on rotating and using products according to date of expiration or when they were received.

FIRE SUPPRESSION SYSTEM: A system of pipes and nozzles in the exhaust hood over cooking equipment. It is automatically activated when fusible links melt when fire is detected. Most common types of Fire Suppression Systems are dry and wet chemical agents or water mist or fog.

FIXED COSTS - The ongoing permanent costs that don't vary or change, such as rent, leases and loans.

FOOD CONTACT SURFACES - -All surfaces that come in contact with food.

FSI - A Direct / Free Standing Insert is an advertisement or message that is mailed to postal patrons or inserted in newspapers.

G

H

HACCP - (Hazard Analysis and Critical Control) Helps ensure food handling errors do not occur and that safe food is served to customers.

HOLD TIME - The time you can hold an item before it begins to break down.

HOOD - Also called a ventilator. This is a metal box mounted above the oven for which the oven can vent is exhaust. This exhaust then passes through filters before moving into the duct.

HVAC - Heating, Ventilation and Air Conditioning.

I

INGRESS - How easy it is for your customers can enter your restaurant parking area.

J

K

L

LTO - (Limited Time Offer) Used in advertising to let the customer know that the special or promotion will only be offered for a limited time.

M

N

NFPA - (National Fire Protection Association). An organization who publishes NFPA Bulletin 96 and can be obtained from the local fire protection agency.

NFPA 96 - National Fire Protection Association standard for commercial kitchen ventilation.

NFPA 211 - The NFPA standard for chimneys, fireplaces, vents and solid fuel burning appliances

O

P

PASS STATION - The area of a restaurant where food is passed from the kitchen to with wait staff.

Q

R

S

SAFE MATERIALS- Materials that will not negatively impact a food product.

SANITIZING - A cleaning process to remove anything unclean or unsanitary.

SINGLE SERVICE ARTICLES - Disposable tableware or carry out utensils designed for one-time or one person use.

T

U

UL - (Underwriters Laboratories) - A nationally recognized testing agency that tests, approves and issues a seal of approval to products and appropriate standards

V

VARIABLE COSTS - The costs in your business that do not remain the same, and will vary, such as cost of goods.

W

WASTE FACTOR - Adding a percentage to your food cost to account for food waste or loss.

X

Y

YIELD - The total amount that is usable in a food product after the unusable parts are removed.

Z