The A to Z Guide to Restaurant Lingo in 2024

Going through an A-Z restaurant lingo guide is essential if you are interested in opening your restaurant or want to familiarize yourself with terms often used in the restaurant business. Then, this comprehensive A-Z restaurant lingo terms guide is for you. 

Whether you are a newbie or seasoned in the restaurant industry, you are looking to expand your business and want to get more involved in the process. These restaurant terms are used all the time in most restaurants. 

Knowing them helps you understand what’s happening in the kitchen and avoid sounding like a newbie! Using these restaurant terms also prevents you from being fooled in front of your staff and customers with incorrect restaurant slang. Without wasting your time, let me share 50+ of the most common restaurant terms. Read on to learn more!

A to Z Restaurant Lingo

We have collected almost all the terms related to each alphabet so you can easily add new words to your vocabulary related to the restaurant industry. Understanding these terms will help you communicate better with your coworkers and do your job more effectively.

A

Adam and Eve on a Raft

A colloquial term used in the United States to refer to two poached or scrambled eggs on toast.

A La Carte

This term means that menu items are ordered individually rather than as part of a set meal.

B

Black of House (BOH)

This term refers to a restaurant’s non-customer-facing areas, including the kitchen, dishwashing units, and prep areas.

Brigade System

A kitchen organizational system that assigns specific tasks to each staff member to ensure efficient workflow.

Bev Nap

Bev Naps are small paper napkins that are used instead of coasters for drinks.

C

Commissary Kitchens

Commercial kitchens are kitchens that are rented out to multiple food businesses. They are equipped with all the necessary culinary tools and appliances.

Comp

Comp is basically giving away something for free to appease a customer with a poor experience.

COGS (Cost of Goods Sold)

COGS is the term used for the cost of ingredients needed to prepare a specific menu item.

D

Double

When a staff member works two consecutive shifts.

Dupe

The information passed from the front-of-house to the kitchen detailed what the customers had ordered.

Drop

A signal to start cooking an accessory item, e.g., “Drop the fries.”

E

Early Bird Special

To attract customers during slower hours, a discounted menu is offered at specific times, usually early in the morning or late afternoon.

Expeditor

An expeditor is a person responsible for organizing and sending out food orders from the kitchen to the dining area.

F

FIFO (First In, First Out)

A food storage system ensures the oldest inventory is used first to minimize waste, or the items that have first arrived will be used first.

Flash

Flash means quickly cooking or reheating an undercooked dish.

Fire

The head chef gives an order to start preparing a specific dish.

G

Garde Manger

The area in the kitchen where cold dishes such as salads and appetizers are prepared.

Ghost Kitchen

A kitchen optimized for delivery-only food services without a traditional storefront.

H

HACCP

Hazard Analysis Critical Control Point, a systemic preventive approach to food safety.

Hull

Hull means to remove the leaves and stems from fruits like strawberries.

Hockey Puck

It is slang for a well-done hamburger.

I

In the Weeds

A term used when the kitchen or waitstaff is overwhelmed with orders or customers.

Inventory

The detailed list of ingredients and suppliers a restaurant has on hand.

J

Julienne

A knife technique that is used to cut vegetables into thin, long strips.

Jumpin

It is a term that describes a busy and popular restaurant.

K

Kill It

To cook something until it is well done.

Kitchen Layout Optimization

Designing the kitchen to maximize efficiency and workflow.

L

Leaven

Leaven is a substance or agent like yeast or baking powder to causes the dough to rise.

Line Cook

A cook is responsible for preparing menu items on the line during service.

M

Mis en Place

A French term meaning “everything in its place,” referring to gathering and prepping all ingredients before cooking.

Monkey Dish

A small dish used for side items like sauces or nuts.

N

Nutritional Information

Details about the nutrition content of menu items.

No-Show

A reservation that fails to arrive without prior notice.

O

Off-Premise

Refers to food consumed outside the restaurant, such as delivery or takeout.

Overhead

The ongoing expenses of operating a business include rent, utilities, and labor costs.

P

Point of Sale (POS)

A software system is used to process customer transactions and track sales.

Poach

Poach is the gentle cooking method where food is simmered(cooked in an almost boiling liquid).

Pump it Out

Pump it out is a phrase that means to prepare food quickly to meet high demand.

Q

Quick Service Restaurant (QSR)

A fast-food restaurant where speed and convenience are emphasized.

Quality Control

The process of ensuring food meets certain standards before it is served.

R

Roux

Roux is a mixture of fat (usually butter) and flour that is used to thicken sauces and soups.

Runner

A staff member who is responsible for delivering food from the kitchen to the customers’ tables.

Rollup

Rollup means dining utensils wrapped in napkins.

S

Saucier

The chef is responsible for preparing sauces and sautéed items.

Sidework

Additional tasks are performed by the front-of-house staff, such as refilling condiments and polishing silverware.

Sommelier

A wine expert who makes recommendations to customers.

T

Table Turns

The number of items on a table that are occupied and vacated during a service period.

Tempering

Gradually raise the temperature of an ingredient to prevent it from curdling or seizing.

Top

The number of customers in a party, e.g., “a seven top” means a group of seven.

U

Ultra-pasteurization

A process that heats milk to a high temperature for a short time to kill bacteria and extend shelf life.

Unleavened

Bread or other baked goods made without leavening agents like yeast or baking powder.

V

Vegan Options

Vegan menu items that do not contain any animal products.

Ventilation

Systems are used in the kitchen to remove smoke, heat, and odors.

W

Waste Reduction

Practice aimed at minimizing food waste in the restaurant.

Well Drinks

It is a cocktail made with the bar’s standard (less expensive) liquors.

X

Xantham Gum

A food additive used as a thickener in recipes like salad dressings.

Xylitol

Xylitol is a sugar substitute commonly used in sugar-free products.

Y

Yield

The amount of food produced after processing.

Yolk

The yellow part of an egg is often used in cooking and baking.

Z

Zero Waste

A philosophy and practice aimed at eliminating all waste through reusing and recycling.

Zest

The outer peel of citrus fruits is used to add flavor to dishes.

Why Knowing Restaurant Lingo is Important in 2024?

Now that you have learned about restaurant terms, have you ever thought about the importance of restaurant lingo 2024? Let’s check it out!

• Efficient Communication

Using standardized terms speeds up communication. It ensures all staff members understand each other quickly and clearly.

• Order Accuracy

Precise language reduces errors and helps accurately relay customer orders from the front of the house to the kitchen.

• Team Cohesion

Shared terminology fosters a sense of unity. It helps new employees integrate more smoothly into the term.

• Time Management

Quick and clear commands save time. This efficiency is crucial during peak hours when speed is essential.

• Customer Satisfaction

Proper use of lingo can enhance service quality. It leads to faster, more accurate service, improving the dining experience.

• Professionalism

Knowledge of industry terms reflects well on staff. It demonstrates competence and professionalism to both colleagues and customers.

• Crisis Management

In high-pressure situations, clear lingo can prevent chaos. It allows staff to manage and resolve issues swiftly. Besides, a lingo will not create panic among the customers if they are unversed in the restaurant lingo, making it easy for professionals to handle the crisis.

Standardized languages simplify training processes. New hires can learn their roles faster with consistent terminology. Besides, reducing miscommunication helps minimize waste. Accurate orders and efficient operations lead to better cost management.

Wrapping Up

Consequently, mastering restaurant lingo is crucial for anyone working in the industry. With this comprehensive A to Z guide, you’ll be well-equipped to understand and use common restaurant terms confidently. You’ll soon be speaking with employees and staff like a professional if you are struggling to connect with your team.

So, what are you waiting for? Learn the restaurant lingo today and see the difference that following this restaurant lingo guide makes in improving your operational efficiency and productivity.

Frequently Asked Questions (FAQs)

How can I quickly learn restaurant lingo?

Immerse yourself in the restaurant environment and pay attention to how your colleagues communicate. Ask questions when you hear unfamiliar terms. Practice using common phrases in context, and consider keeping a small notebook of new terms you learn.

Why do restaurants use specific terms instead of plain language?

Restaurants use specific terms to communicate efficiently and precisely. These terms often convey complex ideas quickly, which is crucial in a fast-paced environment. They also help maintain professionalism and industry standards.

What is the difference between FOH and BOH?

FOH (Front of House) refers to the customer-facing areas, like the dining room, where servers and hosts work. BOH (Back of House) includes the kitchen and prep areas where chefs and dishwashers operate.