Menu Mix
The percentage of sales volume each item in your restaurant represents in a given week.

Front Of The House
The area of a restaurant that the customer visits, including the customer service area, bar and dining room.

High-Impression Area
A place in your restaurant that customers frequently see. In these areas, your customers get their impression about your restaurant's cleanliness.

Utensil
tableware and kitchenware used in the storage, preparation, conveying or serving of food.

Break-Even Point
A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs before making a profit.

Casual Dining
A restaurant providing table service, relaxing environment, and a meal costing from $6.00 to $15.00.

Drink Cost
Weekly total dollar usage of all items inventoried in your restaurant.

Tableware
eating, drinking and serving utensils for the table.

Fixed Costs
Costs that do not vary with sales, instead they are necessary expenditures.

Image Advertising
Highlighting the good aspects of your restaurant. An example would be "Great Food at a Great Price.