Restaurant owners should not need agency language to understand their own operation. This glossary explains the terms Restaurant Support uses when discussing FOH performance, roster, POS data, service standards, online visibility and guest experience.
- FOH performance — FOH performance means the quality and consistency of the guest-facing operation: service, staff movement, standards, recovery, booking/order paths and visibility.\n- Labour percentage — Labour percentage compares labour cost with revenue. A healthier percentage can come from better roster flow, service standards and revenue per labour hour.\n- Revenue per labour hour — Revenue per labour hour shows how much sales value each paid staff hour supports.\n- Local SEO — Local SEO means improving signals that help nearby customers find and understand your restaurant in local searches.\n- Google Business Profile — A Google Business Profile is the restaurant listing people see on Google Search and Google Maps.\n- Google Maps visibility — Google Maps visibility is how clearly and trustworthily the venue appears when customers search or browse on Maps.\n- Review replies — Review replies are public responses to customer feedback that show the restaurant is active, calm and professional.\n- Restaurant citations — Citations are mentions of the restaurant’s name, address and phone across directories, maps and local listings.\n- Backlinks — Backlinks are links from other websites to the restaurant’s website. Safe local links can support trust and discovery.\n- Meta title — A meta title is the title search engines often use for a page in search results.\n- Meta description — A meta description is a short summary that can help searchers decide whether to click a page.\n- Alt text — Alt text describes an image for accessibility and can also help search engines understand the image.\n- POS product mix — POS product mix shows how different menu items contribute to sales and can reveal what to promote, simplify or train.\n- Menu engineering — Menu engineering means using sales, margin, popularity and guest behaviour to improve how a menu performs.\n- Service sequence — A service sequence is the repeatable order of guest-facing steps staff follow during service.\n- Guest recovery — Guest recovery is the way a venue responds when something goes wrong so the guest feels heard and the situation stays controlled.\n- Section management — Section management is how tables, staff responsibilities and service flow are organised during a shift.\n- Roster optimisation — Roster optimisation means shaping the roster around service demand, skill mix, coverage and labour value.\n- Booking visibility — Booking visibility means how easy it is for customers to find, trust and use the restaurant’s booking path.\n- Direct ordering — Direct ordering means customers order through the restaurant’s own website or system instead of a third-party marketplace.\n
Talk to Restaurant Support
If this is happening in your venue, the next step is a confidential conversation.
Call Florent on +61 404 059 942 or request a consultation through Restaurant Support.
Restaurant Support does not promise guaranteed revenue, rankings, bookings or reviews. The work is designed to improve the operating system around the team: clearer standards, better routines, better visibility and stronger guest-facing execution.