Restaurant Acronyms

Restaurant acronyms, terms, abbreviations often heard in business
 with a few of my own to spice it up a bit.  

Be sure to read the Restaurant Marketing Ideas Blog >

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 Foodservice 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