Restaurateur's glossary

Foodservice terms in plain language

12 terms

  • Фуд-кост

    Share of food cost in a dish's price, %.

  • Техкарта

    Dish recipe card with norms.

  • HACCP

    Hazard analysis food-safety system.

  • CCP

    Critical control point in HACCP.

  • Темна кухня

    Delivery-only kitchen, no dining room.

  • Агрегатор

    Delivery platform (Glovo, Bolt, etc.).

  • РРО/ПРРО

    Fiscal cash register (classic/software).

  • Брейк-івен

    A venue's break-even point.

  • Тейбл-терн

    Table turnover per day.

  • Депозит стола

    Prepayment for a reservation.

  • Контрибуція

    A dish's contribution margin: price − cost.

  • АПК/середній чек

    Average check per guest.