80 Restaurant Terms and Definitions

Navigating the restaurant industry can be overwhelming, with a unique vocabulary all its own. Whether you’re an aspiring restaurateur, a foodie, or simply curious about the culinary world, understanding these terms can enhance your knowledge and experience of restaurant operations.

Restaurant Operations and Management

1. Back of House (BOH): Areas of the restaurant not visible to guests, including the kitchen and storage spaces.
2. Front of House (FOH): The guest-facing areas of the restaurant, including the dining room and bar.
3. Point of Sale (POS): The system used to process sales, manage orders, and handle payments.
4. Restaurateur: Owner or proprietor of a restaurant, responsible for overall operations and success.
5. Maitre d': Head of dining room; oversees service and ensures guest satisfaction.
6. Tipping Point: Critical moment leading to significant change in business dynamics or customer behavior.
7. Service Charge: A fee added to the bill, typically for large parties, as an alternative to gratuity.
8: Staff Scheduling: Organizing employee shifts to ensure adequate coverage during service hours.
9. Restaurant Layout: The design of a restaurant's physical space, including the arrangement of tables, kitchen, and bar.
10. Table Turnover: The rate at which tables are filled and cleared, critical for maximizing revenue during service.
11. Buffet: A self-service style of dining where guests serve themselves from a variety of dishes.
12. Mock Service: A practice session where staff simulate a service scenario to prepare for real dining experiences.
13. Beverage Pairing: The art of matching drinks with specific dishes to enhance flavors.
14. Check Average: The average amount spent by a customer per visit, used to gauge restaurant performance.
15. Signature Dish: A unique dish that a restaurant is known for, often associated with its brand.

Menu and Dining Concepts

16. À La Carte: A menu style where dishes are priced individually, allowing guests to select items separately.
17. Prix Fixe: A set-price menu offering a fixed number of courses for one price, often seen in upscale dining.
18: Farm-to-Table: A movement emphasizing the use of fresh, locally sourced ingredients.
19: Tasting Menu: A multi-course meal featuring small portions of various dishes to showcase the chef’s creativity.
20. Tapas: Small Spanish dishes served for sharing, often enjoyed with drinks.
21. Brunch: A meal combining breakfast and lunch, typically served late morning to early afternoon.
22. Family Style: A dining style where large platters of food are placed on the table for guests to serve themselves.
23. Gastronomy: The art and science of good eating, often reflecting local culture and culinary practices.
24. Café: A casual establishment serving coffee, light meals, and pastries.
25. Pop-Up Restaurant: A temporary dining establishment, often used to test concepts or create unique dining experiences.

Food and Beverage Preparation

26. Brigade System: A kitchen organization method assigning specific roles for efficient food preparation and service.
27. Mise en Place: A French culinary term meaning "everything in its place," referring to the preparation and organization of ingredients.
28. Searing: A cooking technique that involves browning food quickly at high heat for flavor development.
29. Sous Vide: A method of cooking food in vacuum-sealed bags in a water bath at precise temperatures.
30. Emulsion: A mixture of two liquids that usually don’t mix, such as oil and vinegar, often used in dressings.
31. Braising: A slow-cooking technique where food is cooked in a small amount of liquid.
32. Plating: The art of arranging food on a plate for presentation before serving.
33. Garnish: An edible decoration added to dishes to enhance presentation and flavor.
34. Poaching: Cooking food gently in water or broth at low temperatures.
35. Fermentation: A process that converts sugars into acids or alcohol, often used in food preservation.
36. Expeditor: The staff member responsible for coordinating orders between the kitchen and the dining room.
37. Line Cook: Prepares and cooks dishes during service, working on a specific station in the kitchen.
38. Prep Cook: Handles the preparation of ingredients, such as chopping vegetables and marinating proteins, before service.
39. Runner: Responsible for delivering food from the kitchen to the dining area, ensuring timely service to guests.
40. Sous Chef: The second-in-command in the kitchen, assisting the head chef and supervising kitchen staff during service.

Customer Interaction and Experience

41. Customer Journey: The complete experience a customer has with a restaurant, from discovery to post-dining feedback.
42. Feedback Loop: The process of gathering, analyzing, and responding to customer feedback for continuous improvement.
43. Guest Satisfaction: A measure of how well a restaurant meets or exceeds customer expectations.
44. Reservation: A pre-arranged booking for a table at a restaurant, often made online or by phone.
45. Walk-in: A customer who arrives at the restaurant without a reservation.
46. Complimentary: Items provided free of charge, often used to enhance customer satisfaction.
47. Upselling: A sales technique where servers encourage guests to order more expensive items or add-ons.
48. Patio/Al Fresco Dining: Outdoor dining experience that allows guests to enjoy meals in a natural setting, often with scenic views.
49. No-Show: A guest who makes a reservation but fails to arrive without notifying the restaurant, potentially impacting revenue.
50. Camper: A guest who lingers at a table for an extended time after finishing their meal, often delaying turnover.
51. Tip Pooling: A practice where all tips collected by staff are combined and redistributed among employees, promoting teamwork and fairness.
52. Service Recovery: Actions taken to rectify a negative experience for a guest, vital for retaining customers.
53. Special Request: Specific dietary needs or preferences communicated by guests to the staff.
54. Follow-Up: Contacting guests after their visit to gather feedback or encourage return visits.
55. Speed of Service: The time it takes from when a customer places an order to when they receive their food, crucial for customer satisfaction.

Service and Hospitality Terms

56. Fine Dining: A high-end restaurant experience characterized by elegant service and gourmet cuisine.
57. Casual Dining: A relaxed dining atmosphere offering moderately priced meals without formal service.
58. Takeout/Delivery: A service allowing customers to order food to be picked up or delivered to their location, often from restaurants.
59. Host/Hostess: The person responsible for greeting guests and managing reservations and seating.
60. Barista: A trained coffee professional who prepares and serves coffee beverages, often specializing in espresso and latte art.
61. Mixologist: A skilled bartender who creates and crafts cocktails, focusing on unique recipes, flavors, and presentation.
62. Bussers: Staff members responsible for clearing and resetting tables, ensuring a clean and organized dining area for guests.
63. Sommelier: A wine expert who assists guests with wine selection and pairing.
64. Server: The individual who takes orders and serves food and drinks to customers.
65. Bartender: The person who prepares and serves alcoholic and non-alcoholic beverages at the bar.
66. Table Setting: The arrangement of utensils, glassware, and plates at a table before a meal.
67. Check Presenter: The holder used to present the bill to guests at the end of their meal.

Industry Practices and Terminology

68. Health Inspection: An evaluation of a restaurant's cleanliness and food safety practices by health authorities.
69. Food Safety Protocols: Guidelines for the safe handling, preparation, and storage of food.
70. Culinary Trends: Emerging styles or practices in the food industry that influence menus and dining experiences.
71. Sustainability: Practices aimed at reducing environmental impact, including sourcing local ingredients and minimizing waste.
72. Seasonality: The concept of using ingredients that are in season, affecting menu offerings and prices.
73. Cross-Contamination: The transfer of harmful bacteria from one food item to another, emphasizing the importance of food safety.
74. FIFO (First In, First Out): An inventory management method ensuring that the oldest stock is used or sold first, reducing spoilage and waste.
75. Zero-Waste: A philosophy aimed at minimizing waste by reusing, recycling, and composting materials, promoting sustainability in food practices.
76. Farm-to-Table: A movement emphasizing the direct sourcing of fresh, local ingredients from farms to restaurants, enhancing quality and sustainability.
77. 86: A term used in restaurants to indicate that a menu item is out of stock or no longer available.
78. LTO (Limited Time Offer): A promotional menu item available for a short period, often to test new dishes.
79. Charcuterie: A selection of cured meats and accompaniments, often served as an appetizer.
80. Culinary School: An educational institution that trains individuals in the culinary arts and restaurant management.