Restaurant

Glossary

Term	Meaning
SKU	Stock Keeping Unit — a product's unique code.
LPO	Local Purchase Order — a pre-purchase order sent to a supplier, not yet a real purchase.
POS	Point of Sale — the fast tile-based checkout screen.
Wholesale	A sale channel using wholesale pricing for business/bulk customers.
Base Unit / Conversion Factor	How one unit relates to another (e.g. 1 Box = 12 Pcs), so stock stays accurate no matter which unit is used to buy or sell.
Local Name	An optional product name in a local/native language, shown on receipts per your Preferences setting.
Due	The unpaid balance remaining on a credit sale or purchase.
Ledger	A running record of a customer's or supplier's balance and payment history.
Stock Location	A physical store or warehouse; stock quantities are always tracked per location.
KOT	Kitchen Order Ticket — one order's worth of items sent to the kitchen, tracked on the Kitchen Display board.
Recipe / BOM	Bill of Materials — the list of ingredients (and quantities) that make up a sellable dish; selling the dish deducts the ingredients' stock.
Bill first / Bill last	The two ways to take a dine-in order — charge immediately when seated, or open a running tab and charge once at the end. See Tables.
Working days	Which days of the week your business operates, set in Settings → Company — used to spread the Cost Coverage target only across days you're actually open.
Cost Coverage	The report comparing a period's actual profit against a target derived from your recurring expenses.