F&B Glossary

Industry term meaning an item is out of stock or no longer available.

Documented procedures ensuring staff can identify and communicate allergens.

As Purchased vs Edible Portion — the cost difference between what you buy and what you use.

A cross-reference grid showing which allergens are present in each menu item.

The display shelving behind the bar holding premium and call spirits.

Verified proof that a bartender knows specific recipes and standards.

Total beverage cost divided by total beverage revenue.

The complete strategy behind a venue's drink offerings.

The specific sequence in which ingredients are added when constructing a cocktail.

The minimum quantity of each product that should be in stock at the start of each shift.

A cocktail pre-mixed in large quantities for high-volume service.

The systematic capture, standardization, costing, training, and certification of an F&B program.

A complimentary item given to a guest at no charge.

A drink made with a specific brand of spirit requested by the guest.

When a price change on one ingredient automatically updates every recipe using it.

Recording complimentary items given to guests for accurate variance reporting.

A real-time view showing which staff are certified on which specs.

An exportable document showing team certification status, ready for audits.

The difference between pouring by feel and pouring by jigger.

The difference between intended and actual pour amounts without a measuring tool.

Syrups, infusions, and mixes made in-house rather than purchased.

A recipe unique to a specific venue — the head bartender's original creation.

Analyzing menu item profitability and popularity to optimize the menu.

Everything in its place — the prep and setup before service begins.

Publishing the same specs, standards, and quizzes across multiple venues simultaneously.

The percentage of revenue spent on drink ingredients.

A drink made with top-shelf spirits at a higher menu price.

The percentage of a raw ingredient that remains usable after preparation.

Calculating the true cost of every ingredient in a dish or drink.

Ensuring every team member makes every recipe the same way.

Tracking changes to recipes over time — what changed, when, and by whom.

The difference between theoretical and actual inventory — lost to waste, theft, or overpouring.

A standardized document detailing how to make a specific recipe.

The well of most-used spirits within arm's reach of the bartender.

A documented expectation for how a drink or dish should be prepared and presented.

The row of most-used spirits positioned for fastest access during service.

Using documented recipe specifications to generate accurate purchasing orders.

A cocktail made with the bar's default, lowest-cost spirits.

Measuring usable product after prep loss and waste.

A measuring tool used for precise liquid measurement in cocktail preparation.

Inventory items that sit unused for extended periods, tying up capital.

The specific garnish requirements for a drink documented in the spec sheet.

A role architecture where Editors create content while Learners consume, practice, and certify.

Documented recipes and certifications that protect against staff turnover.

Total cost of spirits and liqueurs divided by total beverage revenue.

Identifying which team members haven't been certified on specific specs.

A certification record with exact date, time, score, and spec for audit trails.

How quickly a new hire reaches full certification on all required specs.

Converting a spoken recipe into a structured specification document using AI.

Analytics from quiz data showing which specs are failed most often and where gaps exist.