The words behind the numbers.

Actual food cost Coût des aliments réel

What the food really cost in a period, measured from counts and invoices. In RESTOCK →

Allergen Allergène

An ingredient that can cause an allergic reaction, carried from the product through the recipe to the label and the plate. In RESTOCK →

Cost of goods sold (COGS) Coût des marchandises vendues (CMV)

What the food and drink you sold cost you: opening inventory plus purchases, minus closing inventory. In RESTOCK →

Food cost percentage Pourcentage du coût des aliments

The cost of the food used in a period divided by food sales for the same period, times 100. In RESTOCK →

Inventory count Inventaire (dénombrement)

Counting what’s on hand, room by room, to value the stock and measure what was used. In RESTOCK →

Labour cost percentage Pourcentage du coût de main-d’œuvre

Wages and related costs for a period divided by sales for the same period, times 100. In RESTOCK →

Location Succursale (établissement)

One restaurant in a group. Software for groups is usually priced and reported per location. In RESTOCK →

Par level Niveau par (stock de référence)

The quantity of a product you want on the shelf before the next delivery. Ordering tops the shelf back up to par. In RESTOCK →

Plate cost Coût de l’assiette (prix coûtant)

The recipe cost of one portion as it goes out to the table. In Québec kitchens also called the prix coûtant. In RESTOCK →

Point of sale (POS) Point de vente (PDV)

The till: the system that takes orders and payments. Connected to back-office software, its sales feed inventory and food cost. In RESTOCK →

Prime cost Coût principal (prime cost)

Food and beverage cost plus labour cost, the costs a restaurant manages day to day. In RESTOCK →

Punch clock Horodateur (pointage)

How staff record when they start and end a shift, today often on a tablet or with an NFC tag. In RESTOCK →

Purchase order Bon de commande

The order you send a supplier, listing products, quantities and agreed prices. In RESTOCK →

Recipe card (standardized recipe) Fiche technique

The reference sheet for one dish: ingredients, quantities, costs, yield, portions, allergens and method. In RESTOCK →

Recipe cost Coût de revient

What it costs to make a recipe, added up from the cost of every ingredient in it. In RESTOCK →

Sales mix Composition des ventes

What sold, item by item, over a period. Combined with recipes, it’s what turns sales into ingredients used. In RESTOCK →

Shrinkage Pertes

Stock that disappears without being sold: spoilage, spills, theft, mistakes. In RESTOCK →

Sub-recipe Sous-recette

A preparation used inside other recipes, like a sauce, a stock or a dough, costed once and carried into every dish that uses it. In RESTOCK →

Supplier invoice Facture fournisseur

What the supplier bills you for a delivery. The prices on it are what your recipes really cost. In RESTOCK →

Theoretical food cost Coût des aliments théorique

What the food should have cost, from what you sold and the recipe behind each item. In RESTOCK →

Tip sharing Partage des pourboires

Dividing tips among employees. In Québec the rules are set by the Act respecting labour standards; check the CNESST for what applies to you. In RESTOCK →

Transfer Transfert

Moving stock from one location or storage area to another, recorded so each side’s cost stays right. In RESTOCK →

Variance Écart

The gap between actual and theoretical: waste, over-portioning, theft, or a price change nobody caught. Measured in dollars and as a percentage. In RESTOCK →

Yield Rendement

The share of a product you can actually use after trimming, peeling or cooking. A lower yield raises the cost of every usable portion. In RESTOCK →

Food cost calculator · Recipe costing template