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Simple definitions of terms used in this guide and in the restaurant software. Area – A section of the restaurant floor (e.g., Main Hall, Terrace). Tables are assigned to areas. Billed – Order status when the bill is ready but not yet paid. Branch – A separate location of your restaurant. Each branch can have its own menu, tables, and data. Category – A group of menu items (e.g., Appetizers, Mains, Drinks). Used to organize the menu. Customer Site – The web page where customers browse the menu and place orders (or book tables). Daily Closing Report – A summary of sales, payments, and expenses for a specific day. Used at end of day. Delivery Executive – Staff member who delivers orders to customers. Due Payment – An order that is not fully paid. The remaining amount is “due.” Expense – Money spent by the restaurant (e.g., supplies, utilities). Recorded in Expenses. Expense Category – A group for expenses (e.g., Food, Rent, Labor). Used to organize expenses. Item Modifier – An option for a menu item (e.g., “Large,” “Extra cheese”). May add extra cost. Item Category – Same as Category. A group of menu items. KOT – Kitchen Order Ticket. The ticket sent to the kitchen when items need to be prepared. Menu – (1) The full list of items. (2) A named set of categories/items (e.g., Breakfast, Lunch) that can be shown at specific times. Menu Item – A single dish or drink that customers can order (e.g., Margherita Pizza, Coca-Cola). Modifier Group – A set of options (e.g., “Size” with Small, Medium, Large). Assigned to menu items. Order – A customer’s request for food and drinks. Has a status (draft, KOT, billed, paid, etc.). Order Type – How the order is fulfilled: Dine-in, Delivery, Pickup. Paid – Order status when full payment has been received. POS – Point of Sale. The screen used to take orders, add items, and process payments. Promotion – A discount or offer (e.g., 20% off, buy one get one) applied to orders or items. QR Code – A code customers scan to open the ordering page for a specific table. Receipt – The printed or digital summary of an order and payment given to the customer. Reservation – A booked table for a future date and time. Shift – A work period (e.g., lunch shift, dinner shift). Has opening and closing cash. Staff – A user who works in the restaurant and can log in to the system. Table – A physical table in the restaurant. Has a code, area, and status (available, occupied, reserved). Tax – A charge added to orders based on a percentage or rate. Configured in Settings. User Permissions – What each user can see and do in the system (e.g., create orders, view reports). Waiter Request – A call from a customer at a table (e.g., bill, water) that staff need to respond to. Inventory Item – An ingredient or supply you track in stock (e.g., tomatoes, flour). Different from Menu Item (a dish you sell). Recipe – Links a menu item to inventory items. Defines how much of each ingredient is used per serving. Stock is deducted when orders are placed. Stock In / Stock Out – Stock In adds to inventory (e.g., delivery). Stock Out subtracts (e.g., waste, giveaway). Purchase Order (PO) – An order you send to a supplier to restock ingredients. Track status: Draft, Sent, Received, Paid. Kitchen Place – A kitchen station (e.g., Grill, Cold Prep). Each has its own KOT view and printer. Menu items are assigned to kitchens. Batch Recipe – A recipe made in bulk (e.g., sauce, dough). You produce a batch and the output is tracked as batch inventory.
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