Comprehensive Glossary of Restaurant Industry Terms in English
The restaurant industry encompasses a vast array of terminology that spans from the front of the house to the back, including culinary techniques, customer service practices, and business management concepts. Below is a comprehensive glossary of common terms used in the restaurant industry:
Front of House (FOH) Terms:
1.
Host/Hostess
: Staff member responsible for greeting and seating guests.
2.
Server
: Waitstaff responsible for taking orders and serving food and beverages to guests.
3.
Busser
: Employee responsible for clearing tables and resetting them for the next guests.
4.
Bartender
: Staff member who prepares and serves alcoholic beverages.
5.
Maître d'
: Senior staff member responsible for managing the dining room and coordinating reservations.
6.
Sommelier
: Wine expert responsible for curating the wine list and assisting guests with wine selection.
7.
Menu
: List of food and beverage items available for purchase.
8.
Tableside
: Food preparation or service done at the guest's table.
9.
Corkage
: Fee charged for guests who bring their own bottle of wine.
10.
Turnover
: The rate at which tables are vacated and reseated.
11.
Upselling
: Encouraging customers to purchase additional or higherpriced items.
12.
Gratuity
: Tip given to the server or staff for service provided.
13.
Check
: Bill presented to the guest for payment.
Back of House (BOH) Terms:
1.
Chef
: Head of the kitchen responsible for menu creation and overall kitchen management.
2.
Line Cook
: Cook responsible for preparing specific items or working on a specific station.
3.
Sous Chef
: Assistant to the head chef responsible for kitchen operations.
4.
Expeditor
: Staff member who coordinates orders between the kitchen and the front of house.
5.
Prep Cook
: Cook responsible for preparing ingredients and doing preliminary cooking tasks.
6.
Dishwasher
: Employee responsible for cleaning dishes, utensils, and kitchen equipment.
7.
Inventory
: Stock of ingredients and supplies on hand.
8.
Food Cost
: The percentage of total revenue spent on food products.
9.
Waste Management
: Procedures for minimizing food waste and maximizing efficiency.
10.
Health Inspection
: Evaluation of the kitchen's cleanliness and adherence to health codes.
11.
Ticket
: Order slip sent from the server to the kitchen.
12.
Expediting
: The process of ensuring that orders are prepared and delivered in a timely manner.
13.
Shift Meal
: Meal provided to employees during their shift.
Culinary Terms:
1.
Sauté
: Cooking method that involves quickly cooking food in a small amount of oil or fat over high heat.
2.
Braise
: Cooking method that involves browning food in fat and then simmering it in liquid over low heat.
3.
Julienne
: Cutting technique that results in long, thin strips of food.
4.
Deglaze
: Adding liquid to a pan to loosen browned bits of food.
5.
Emulsify
: Mixing two liquids that do not naturally combine, such as oil and vinegar.
6.
Mise en Place
: French term for "everything in its place," referring to the preparation and organization of ingredients before cooking.
7.
Blanch
: Briefly cooking food in boiling water and then plunging it into ice water to stop the cooking process.
8.
Sear
: Browning the surface of food quickly over high heat to seal in juices.
Business and Management Terms:
1.
P&L (Profit and Loss)
: Financial statement that summarizes revenue, costs, and expenses.
2.
ROI (Return on Investment)
: Measurement of the profitability of an investment.
3.
Breakeven Point
: The level of sales at which total revenue equals total costs.
4.
Menu Engineering
: Strategic placement and pricing of menu items to maximize profitability.
5.
Inventory Turnover
: The rate at which inventory is sold and replaced within a given time period.
6.
Labor Cost Percentage
: The percentage of total revenue spent on labor expenses.
7.
Marketing Mix
: The combination of product, price, promotion, and place (distribution) strategies used to market a restaurant.
8.
SWOT Analysis (Strengths, Weaknesses, Opportunities, Threats)
: Evaluation of internal and external factors that may affect the success of a restaurant.
Customer Service Terms:
1.
Hospitality
: The quality of service provided to guests, including friendliness and attentiveness.
2.
Table Turnover Rate
: The rate at which tables are vacated and reseated.
3.
Customer Satisfaction
: Measurement of how satisfied guests are with their dining experience.
4.
Feedback Loop
: System for collecting and responding to customer feedback.
5.
Service Recovery
: Process for resolving customer complaints and ensuring customer satisfaction.
6.
Personalization
: Customizing the dining experience to meet the preferences of individual guests.
7.
Anticipatory Service
: Proactively addressing the needs of guests before they are expressed.
Conclusion:
Understanding these terms is essential for success in the restaurant industry, whether you're a seasoned professional or just starting out. By familiarizing yourself with this comprehensive glossary, you'll be better equipped to navigate the complexities of restaurant operations, deliver exceptional customer service, and achieve financial success. Whether you're working in the front of house, back of house, or management, these terms will serve as a valuable resource in your journey in the vibrant world of hospitality.
Stay Curious, Stay Informed!
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