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Culinary Glossary › The Professional Kitchen › Kitchen Management & Costing

Kitchen Management & Costing

Running a profitable kitchen: food cost, yield, recipe costing, menu engineering, purchasing, inventory, labour and the P&L.

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139 terms in this subject
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A.P. Weight
Actual Food Cost
AP Cost (As Purchased)
Average Cheque
Benchmarking
Bid Comparison
Book Inventory
Break-Even Point
Breakage
Budget Variance
Capacity Planning
Carbon Footprint
Cash Flow
Cash Flow Forecast
Cash Handling Policy
Centralized Purchasing
Certification Tracking
Complaint Resolution
Composting Program
Contingency Inventory
Continuous Improvement
Contribution Margin
Controllable Cost
Cost of Goods Sold (COGS)
Cost Plus Pricing
Cross-Training
Cross-Utilization
Culinary Yield
Dead Stock
Decoy Pricing
Delegation
Demand Forecasting Model
Depletion Rate
Direct Cost
Dog Item
Edible Portion (EP)
Energy Efficiency
Environmental Compliance
EP Cost (Edible Portion)
Financial Controls
Fixed Cost
Food Cost
Food Cost Control
Food Cost Percentage
Food Cost Variance
Food Waste Diversion
Forecasting
Gross Profit
Gross Profit Margin
Ideal Food Cost
Incident Report
Inventory Management Software
Inventory Shrinkage
Inventory Turnover
Inventory Valuation
Invoice Reconciliation
Key Performance Indicator (KPI)
Labor Forecasting
Labor Percentage
Labor Productivity
Labour Cost Benchmark
Lead Time
Margin
Menu Engineering
Menu Item Cannibalization
Menu Item Profitability
Menu Matrix
Menu Mix Percentage
Menu Placement Strategy
Menu Price Elasticity
Minimum Order Quantity (MOQ)
Multi-Unit Operation
Near Miss
Net Profit
Non-Controllable Cost
Onboarding Program
Operating Margin
Operational Discipline
Overproduction
Par Level
Performance Review
Perpetual Inventory
Physical Inventory Count
Plate Cost
Plowhorse
Point of Sale (POS) System
Portion Control
Portion Cost
Preventive Maintenance
Price Point
Prime Cost
Prime Cost Ratio
Procurement Strategy
Production Batch Size
Production Log
Production Schedule
Production Sheet
Profit and Loss Statement (P&L)
Psychological Pricing
Purchase Order (PO)
Purchasing Specification
Puzzle
Quality Assurance (QA)
Quality Assurance Check
Quality Control Check
Recipe Costing
Recipe Management System
Reconciliation
Recycling Stream
Reorder Point
Responsible Sourcing
Restaurant Business Plan
Return on Investment (ROI)
RevPASH
Sales Analytics
Sales Forecast Accuracy
Sales Mix
Source Reduction
SPLH (Sales per Labour Hour)
Standard Operating Procedure (SOP)
Standard Recipe
Star Item
Stock Rotation
Supply Chain Disruption
Sustainability Program
Table Turn
Theoretical Food Cost
Throughput
Training Matrix
Underproduction
Upcycling
Variable Cost
Waste Audit
Waste Log
Water Stewardship
Working Capital
Yield
Yield Percentage
Yield Test
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