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Simple definitions of terms used in this guide and in the restaurant software. Area - A section of the restaurant floor (for example, Main Hall or Terrace). Tables are assigned to areas. Billed - Order status when the bill is generated but payment is not yet completed. Branch - A separate location of your restaurant. Each branch can have its own data. Category - A group of menu items (for example, Appetizers, Mains, Drinks). Customer Site - The customer-facing web page for browsing menu and placing orders/bookings. Daily Closing Report - End-of-day summary of sales, payments, and expenses. Delivery Executive - Staff member responsible for delivery orders. Due Payment - Remaining unpaid amount on an order. Expense - Money spent by the restaurant (for example, utilities, supplies). Expense Category - A grouping for expenses (for example, Rent, Utilities, Supplies). Item Modifier - An option attached to a menu item (for example, Extra cheese, Large). Item Category - Same concept as Category: a grouping of menu items. KOT - Kitchen Order Ticket; the kitchen production ticket for ordered items. Menu - A named menu container (for example, Breakfast or Dinner) that holds menu items. Menu Item - A single sellable dish or drink. Modifier Group - A set of options applied to menu items. Order - Customer request for food/drinks with lifecycle statuses. Order Type - Fulfillment type (Dine-in, Delivery, Pickup, or custom type if configured). Paid - Order status when payment is completed. POS - Point of Sale interface used to create and manage orders. Promotion - Item-level discount rule (fixed or percentage) with validity dates. QR Code - Scannable code that opens branch/table ordering link. Receipt - Printed or digital payment/order summary. Reservation - Future booking for a table/time slot. Shift - Operational work period with open/close cash handling. Staff - User account that can log into the system. Table - Physical restaurant table with code, area, and status. Tax - Configured tax percentage/rule applied to orders or items. User Permissions - Access controls defining what each user can view or do. Waiter Request - Service call raised from a table for staff attention. Inventory Item - Ingredient/supply tracked in inventory. Recipe - Mapping of menu items to inventory ingredients and quantities. Stock In / Stock Out - Inventory increase/decrease movements. Purchase Order (PO) - Supplier restocking document and workflow. Kitchen Place - Kitchen station used for item routing and KOT handling. Batch Recipe - Bulk production recipe tracked as batch inventory.
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