Glossary
Restaurant glossary
67 definitions · page 2 of 2.
- TRIPLE-NET LEASE
- A lease in which the leasee pays expenses such as property taxes, insurance, and maintenance.
- Utensil
- tableware and kitchenware used in the storage, preparation, conveying or serving of food.
- VAIABLE COSTS
- Costs that do vary in response to sales - as sales go up, so do your costs.
- VIP PARTY
- A private party often held the night before a restaurant opening. You invite community leaders, business associates, neighborhood business employees, family (yours and the employees), friends (yours and the employees), the mayor, and the local media to your…
- WASTE FACTOR
- A percentage added to food cost percentages to account for small amount's of necessary waste. Some products exceed hold time need to be thrown away, and a small amount of spoilage and mistakes always occur.
- Yield
- To yield means to surrender, or give up, or to relinquish. Alternatively, in business matters, an increase in the value of an investment is said to be its yield.
- YIELD
- The amount of usable product a given item delivers. For example, a 16-ounce cut of meat may produce only 13 ounces of usable product after the fat has been trimmed.