Restaurant Acronyms, Terms, Titles
Restaurant acronyms, terms, abbreviations often heard
in the restaurant business with a few of my own to spice it up a bit.
| Acronym-Term | Meaning |
| A | Architecture & Engineering |
| AGM | Area General Manager |
| ADA | Americans with Disabilities Act |
| ALL DAY | The Total amount |
| AM | Assistant Manager |
| AFH | Accident Free Hours |
| AOP | Annual Operating Plan |
| ARMS | Automated Restaurant Management System |
| AUV | Average Unit Volume |
| BBQ | Barbecue |
| BDP | Best Demonstrated Practices |
| BER | Business Expense Report |
| BI | Business Intelligence |
| BOH | Back of House |
|
BPE |
Business Process Engineering |
| BPM | Business Performance Management |
| BPM |
Business Process Engineering |
| Bubble Dancer | Dishwasher (staff) |
| Buried | Way behind |
|
C-STORES |
Convenience Stores |
|
CAGR |
Compound Annual Growth Rate |
|
Cambro |
Large plastic pan used for storage |
|
Campers |
Customers who hang out at a table all night long |
|
CAPEX |
Capital Expenditure |
|
CBT |
Computer Based Training |
|
CDR |
Casual Dining Restaurant |
|
CE |
Construction Engineer |
|
CEO |
Chief Executive Officer |
|
CFO |
Chief Financial Officer |
|
CIO |
Chief Information Officer |
|
CLI |
Customer Loyalty Index |
|
CMS |
Convenient Meal Solutions |
|
COGS |
Cost of Goods Sold |
| COL | Cost of Labor |
| COLA | Cost of Living Adjustment |
|
Comp |
Give something away free |
|
COO |
Chief Operating Officer |
|
COP |
Controllable Operating Profit |
|
COS |
Cost of Sales |
|
CMC |
Customer Mania Center |
|
COV |
Company Owned Vehicle |
|
CPI |
Consumer Price Index |
|
CPM |
Corporate Performance Management |
|
CRAP |
Contrast Repetition Alignment Proximity (For design) |
|
Cryovaced |
A process used to remove any excess oxygen from a bag |
|
Cremate it |
To almost burn something |
|
CREST |
Consumer Reports on Eating Skew Trends |
|
CRI |
Crew Readiness Inventory |
| CRM | Customer Relationship Management |
| DBA | Doing Business As |
|
DBMS |
Database Management System |
|
DC |
Distribution Center |
|
Dead Plate |
Food that is nearly or totally unservable |
|
DELCO |
Delivery Carryout Restaurant |
|
Deuce |
A table with only two seating spaces |
|
DMA |
Designated Marketing Area |
|
Double |
Two shifts in a row |
|
Drop |
Start cooking the accompanied item |
|
DSC |
Delivery Service Challenge |
| Dupe | The ticket/information that gets submitted to the kitchen |
| EAI | Enterprise Application Integration |
| Early Bird | Elderly people or tourists who want discounts (i.e. buffet) |
| Early Bird Special | A meal that is available for a limited amount of time for a discount |
| EDRM | Electronic Document & Records Management System |
| EEO |
Equal Employment Opportunity |
| EFR |
Efficient Food Service Response |
| EXPERT |
Staff Training program |
| EOD | End of Day |
| EPM | Enterprise Performance Management |
| ERP | Enterprise Resource Planning |
| F&B | Food and Beverage |
| FAT | Faith And Trust |
| FDI | Food Distributors International |
| FT | Full Time |
| FM | Financial Manager |
| FMS |
Field Management System |
| FOH |
Front of House |
| Food Cost |
What a menu item costs to prepare |
| FRS |
Field Reporting System |
| FSM | Foodservice Management Companies |
| FSMA | Foodservice Sales & Marketing Association |
| FSR | Full Service Restaurants |
| FTE | Full Time Equivalent |
| G&A |
General and Administrative |
| GCP |
Guest Coupon Program |
| GFC |
Gross Field Contribution |
| GM | General Manager |
| GMA |
Grocery Manufacturers Association |
| GPO |
Group Purchasing Organization |
| GSGS |
Guest Service Guest Supervisor |
| GSR |
General Service Requisition |
| GSR |
Guest Service Representative |
|
HH |
House Holds |
| HMR |
Home Meal Replacement |
| HR |
Human Resources |
| HRL |
Human Resources Leader |
| IBA |
International Bakers Association |
| IDDBA |
International Dairy, Deli, Bakery Association |
| IDFA |
International Dairy Foods Association |
| IDP |
Individual Development Plan |
| IRR |
Internal Rate of Return |
| ISR |
In-Store Restaurant |
| IT |
Information Technology |
|
KPI |
Key Performance Indicator |
|
KSA |
Key Skill Area |
| KPI | Key Performance Indicator |
| LLC | Limited Liability Company |
| LLP | Limited Liability Partnership |
| LOB | Line of Business |
|
LSM |
Local Store Marketing |
| LSR | Limited Service Restaurants |
| LTL | Less Than Truck Load |
| MAD | Make A Decision |
| MAD | Make A Difference |
| MAKE | Michael Always Knows Everything |
|
MO |
Management Orientation |
| MOM | Managers On Mission |
| MOM |
Management Operations Manual |
| MOM | Managing Other Managers |
| MIT |
Manager in Training |
| MRD |
Made Ready Discard |
| MSR |
Mid-scale Restaurants |
| MUST |
Multi-Unit Supervisory Training |
| NAFEM |
North American Association of Food Equipment Manufacturers |
| NOPAT |
Net Operating Profit after Taxes |
| NPS |
New Price Strategy |
| NRA |
National Restaurant Association |
| NRN |
National Restaurant News |
| NSL |
New Spec Logic |
| Nuke it | To microwave |
|
OMD |
Organization & Management Development |
| OPT |
Other People's Time |
| OSHA |
Occupational Safety and Health Act |
| OT | Over Time |
| P&A |
Promo and Allowance |
| P |
Profit and Loss |
| PA |
Performance Appraisal |
| PBR | Period Business Review |
| PCA |
Product Cost Analysis |
| PL | Profit & Loss |
| PM |
Preventative Maintenance |
| PMF |
Performance Management Form |
| POP | Point of Purchase |
| POP | People Ordering Pizza |
| POS |
Point of Sale |
| POV |
Personally Owned Vehicle |
| PPP |
Personal Pan Pizza |
| PSA |
Per Store Average |
| PT | Part Time |
| PVP | Preferred Vendor Programs |
| Q-TIP | Quit Taking It Personally |
| QA | Quality Assurance |
| QAR |
Quality Assurance Review |
| QC | Quality Control |
| QCM |
Quality Control Manager |
| QSC |
Quality Service Cleanliness |
| QSR | Quick Service Restaurants |
| RACES | Really Awesome Challenges Everybody Sees |
| R&I |
Restaurants & Institutions Publication |
|
R&T |
Research & Technology |
| RBD |
Restaurant Based Delivery |
| RER |
Relocation Expense Report |
| RFSM | Restaurant and Food Service Management |
| RGM |
Restaurant General Manager |
| RMA |
Return Merchandise Authorization |
| ROI |
Return on Investment |
| ROM |
Restaurant Operations Manager |
| RRC |
Restaurant Readiness Coach |
| RTC |
Restaurant Training Coach |
| RTM | Ready to Make |
| RTU | Ready to Use |
| RSC | Restaurant Support Center |
| SaaS | Software as a Service |
| Shelf Life |
The amount of time in storage that a product can maintain quality |
| Sidework |
Work performed by front of the house staff |
| Slammed |
Busy |
| SM |
Service Mark |
|
SOA |
Service Oriented Architecture |
|
SOS |
Speed of Service |
| SRS |
Single Restaurant System |
| Stiffed | A customer has left the restaurant without tipping |
| STOP | Superb Training Overcomes Problems |
| TM | Trade |
| TNT | Today Not Tomorrow |
| TRP |
Target Rating Point |
| TRSG |
Tricon Restaurant Services Group |
| TTT |
Train the Trainer |
|
UFOC |
Uniform Franchise Offering Circular |
|
USDA |
United States Department of Agriculture |
| USP | Unique Selling Proposition |
|
VC |
Variable Cost |
| WAD | Wonder And Doubt |
| WPSA |
Weekly Per Store Average |
| WOTC |
Worker’s Occupation Tax Credit |
| YTD | Year to Date |
