Restaurant operations glossary

Catalog sync: Keeping one master menu — prices, items, availability — automatically mirrored to your POS, digital menu and every connected marketplace, so a change made once appears everywhere.
Channel: A place an order can come from: dine-in, takeaway, your own web ordering, or a delivery marketplace. dojofood treats every channel as a source feeding one unified order queue.
Commission (take rate): The percentage a delivery marketplace keeps from each order it sends you. Also called the take rate. It is the single biggest variable cost on a marketplace order and the reason per-channel margin differs from your menu price.
Day-part: A segment of the trading day — breakfast, lunch, afternoon, dinner, late-night — with its own demand pattern and menu. Reading performance by day-part is how operators spot where a channel is worth switching on or off.
GMV (Gross Merchandise Value): The total value of orders processed before commissions, refunds and discounts are deducted. Useful for volume, but never mistake it for what actually lands in the bank — that's net of take rate and cost-share.
KDS (Kitchen Display System): A screen in the kitchen that replaces paper tickets. Orders from every channel land on it in one stream, routed to the right station, so the line cooks one queue instead of juggling printers per marketplace.
Marketplace surcharge: An extra fee — often for marketing, service or payment processing — that a marketplace adds on top of base commission. Reading your invoice line by line is the only way to know your true take rate.
Order aggregation: Pulling orders from all channels into a single queue instead of one tablet per marketplace. It removes the 'tablet wall' and the re-typing of orders that causes kitchen errors at peak.
POS (Point of Sale): The system where an order is taken and paid for — at the counter, table or handheld. In dojofood the POS is one view of the same order queue that also holds takeaway and marketplace orders.
Prep time: How long an item or order takes to make. Accurate prep times let dojofood promise realistic ready times to guests and couriers and stop the kitchen from being buried by simultaneous marketplace pickups.
Promo cost-share: The portion of a marketplace discount or 'free delivery' offer that the restaurant pays, on top of commission. Often overlooked, it can quietly turn a headline-profitable order into a loss.
Reconciliation: Matching every order to the money actually received for it — card settlements, cash, and marketplace payouts net of fees — so the books tie out. Automating it is often the first hour dojofood gives an operator back each week.
SKU / modifier: A SKU is a uniquely identified sellable item; a modifier is a choice attached to it (extra shot, no onions, large). Clean SKUs and modifiers are what make catalog sync, reporting and marketplace mapping actually work.
Station routing: Automatically sending each part of an order to the kitchen station that makes it — grill, cold, fryer, bar — so a single ticket fires to the right people at the right time instead of one printer for everything.
Void / comp: A void removes an item before it's paid; a comp gives it away deliberately (a manager's apology, a staff meal). Tracking both is essential — untracked comps are a common, invisible leak in food cost.