Ingress
The ease of entrance into a restaurant.

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

Cash-In Sheet
A cash-in is a counting procedure used to account for all money during an employee's shift.

Kitchenware
multi use utensils other than tableware.

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.

Tableware
eating, drinking and serving utensils for the table.

Egress
The ease of exit from the establishment.

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

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.