ABCD AWARD~An award given to employees who go above and beyond in their work to encourage them to excel in their work.
BACKORDERED~When you order a product the is not in stock and will be shipped at a later date
BOGO~Buy one, get one free.
BOUNCE BACK COUPON~A coupon given to the customer after the sale to get the customer to come back to redeem it.
BREAK-EVEN POINT~A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs. 
CASH-IN SHEET~A method used to account for all money during an employee's shift.
CASUAL DINING~A restaurant providing sit-down service in a relaxed atmosphere.
COMPANY CULTURE~Often unstated policies concerning how problems are dealt with.
COMPETITIVE ANALYSIS~Gathering information information about your competitors for the purpose of competing with them.
CORE MENU CONCEPT~The main type of menu you offer, having to do with your restaurant concept.
Corrosion-resistant material~a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.
CORPORATION~Setting up an ownership that is separate from the owners.
CORRECTIVE FEEDBACK~the process of letting employees know what the correct procedures are in you business.
COST OF GOODS~The total dollar amount of all inventoried items that have been used in the restaurant.
CROSS CONTAMINATION~The transmission of bacteria, chemicals, etc. from one product to another product. 
CURB SIGN~A sign placed outside your business, allowing you to place specials, menus or artwork.
DAY-PART~The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.
DEMOGRAPHIC SURVEY~a report on consumer habits according to age, gender, income, race, etc.
Dramshop law~any law concerning establishments serving alcoholic beverages to the public.
DRINK COST~the cost of all items pertaining to the cost of drink sales inventoried in your restaurant.
Dual-Branding~when two or more brand name operations are located in the same retail space.
FSI~an advertisement or message that are mailed to postal patrons or inserted in newspapers.
EGRESS~a term that describes how easy it is for your customers to exit your restaurant or parking lot.
FEASIBILITY STUDY~A study done to see if your concept will work.
FIFO~using products according to date of expiration or when they were received.
FIXED COSTS~The ongoing permanent costs that do not vary, such as rent, leases and loans.
FOOD CONTACT SURFACES~All surfaces that come in contact with food.
FRANCHISING~The decision to market your business idea for a fee or a per-cent of the gross sales. 
FRANCHISEE~Someone who owns a franchise.
FRONT OF THE HOUSE~The part of your restaurant where your customer goes. 
FULL SERVICE~full service restaurant is one where a wait person is there to see to the customer's every need
GOODWILL~The value of the positive reputation/feelings you have built up with your customers.
HOLD TIME~The time you are allowed to hold an item before it begins to break down.
HVAC~Heating, Ventilation and Air Conditioning
IMAGE ADVERTISING~Determining the good qualities of your product and advertising that good quality.
INGRESS~having to do with how easy it is for your customers can enter your restaurant or parking area.
Kitchenware~multi use utensils other than tableware.
LIMITED LIABILITY COMPANY~a legal form of business company in the United States offering limited liability to its owners.
LTO~used in advertising to let the customer know that the special sale, offer or product will only be offered for a limited time.
MARGIN MARKUP~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you. 
MARKET PENETRATION~your business's share of the market.
MARKET SATURATION~how much the market is already serviced by like products.
Meat Jobber~A distributor or wholesaler that sells to restaurants.
MENU MIX~how much each product receives from the gross sales in your restaurant.
MYSTERY SHOPPER~Someone who is asked to visit a restaurant and evaluate its performance
OPEN-DOOR POLICY~A policy that lets employees know you are always free to talk about their concerns.
OUTSOURCING~Paying for a job done by someone who is not under your employment.
PAID-OUT~Money taken from the register to purchase items with cash for the restaurant. 
PARTNERSHIP~When two or more people go into business together and share all liabilities, assets and profits.
PASS STATION~an area of the restaurant where food is passed from the kitchen to the wait staff.
PERCEIVED VALUE~Your customer's value that they attach to your product or service.
POINT OF DISTINCTION~The point of where your business differs from all others.
POINT OF PURCHASE~the place where your customers pay for their items.
PRESS RELEASE~a brief, concise story that is submitted to the media for possible publication. 
PRIME INTEREST RATE~an interest rate reserved for bank's most credit-worthy customers.
PRODUCTIVITY~A measure of scheduling efficiency.
REPRIMAND~A notice or action given to employees who disregard your restaurant policies. 
SAFE MATERIAL~a material that will not negatively impact a food product.
SANITIZING~A cleaning process to remove anything unclean.
SINGLE SERVICE ARTICLE~Disposable tableware, carry out utensils designed for one-time or one person use.
SOLE PROPRIETORSHIP~A business that is owned and operated by one person.
STAIR-STEPPING~Scheduling employees at different intervals to improve productivity.
TABLE TURN~How many times a table in restaurant is used to serve a new customer.
Tableware~eating, drinking and serving utensils for the table.
TARGET MARKET ANALYSIS~Determining who your customers are and designing marketing towards their profile.
TRADE AREA~The area surrounding your business, which provides your major customer base.
TRAFFIC COUNT~the survey of actual foot traffic or motor traffic passing your restaurant.
TRIPLE-NET LEASE~A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.
WASTE FACTOR~Adding a percentage to food costs to account for food waste or loss.
YIELD~The total amount that is usable in a product after unusable parts are removed.
UTENSIL~tableware and kitchenware, that is used to cook or eat food.
VARIABLE COST~The cost in your business that vary with the amount of activity in your business such as cost of goods.