Restaurant technology glossary
Short definitions in plain words.
- prime cost
- Prime cost is food and beverage cost plus labor cost, usually shown as a percentage of sales.
- kitchen display system
- A kitchen display system, or KDS, is a screen in the kitchen that shows order tickets instead of printing them.
- 86
- To 86 an item means to mark it sold out so it can no longer be sold.
- interchange
- Interchange is the fee set by card networks that the merchant's bank pays the card issuer on each card sale.
- MCP server
- An MCP server is a connection that lets an AI assistant use tools, such as looking up a menu, in a standard way.
- store hub
- A store hub is a small device in the restaurant that keeps key systems running locally when the internet is down.
- coursing
- Coursing is the practice of timing dishes in stages, such as starters, then mains, then dessert.
- table turn time
- Table turn time is how long a party occupies a table from seating to leaving.
- par level
- A par level is the amount of an item you want to have on hand at the start of service.
- VLAN
- A VLAN is a way to split one network into separate lanes that cannot see each other.
- Tap to Pay
- Tap to Pay lets a phone accept contactless cards without an extra reader.
- idempotent order
- An idempotent order is one that is recorded only once even if it is sent several times.
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