Nevada Restaurant Terms And Definitions

Waste Factor A percentage added to food cost percentages to account for small amount's of necessary waste. 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. Cost Of Goods The weekly total dollar usage of all inventoried items in the restaurant. Market Penetration Opening a new restaurant in an area where your restaurant concept and name have little to no recognition. 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. BOGO Buy one, get one free. . Front Of The House The area of a restaurant that the customer visits, including the customer service area, bar and dining room. Cash-In Sheet A cash-in is a counting procedure used to account for all money during an employee's shift. Curb Sign A sign placed outside your business, allowing you to place specials, menus or artwork.