Restaurant management glossary
Clear definitions of the reservations, floor, POS and kitchen terms we use across Antylogic.
- Reservation
- A request for a table on a specific date, time and party size. In Antylogic reservations can arrive through the public online booking channel or be created manually from the floor.
- No-show
- A reservation whose guest neither shows up nor cancels. Tracking no-shows is key to protecting capacity; Antylogic helps measure them and manage reminders.
- Overbooking
- Accepting more reservations than a service can seat, anticipating cancellations or no-shows. It requires real-time capacity control to avoid overwhelming the dining room.
- Waitlist
- A queue of guests waiting for a table when there is no immediate availability. When a slot frees up, it is offered to the next party on the list.
- Walk-in
- A guest who arrives without a prior reservation. Floor management blends walk-ins with reservations to optimize table occupancy.
- Floor plan
- A visual layout of the restaurant's tables and zones. In Antylogic the floor plan lets you assign reservations to tables and see the state of the service at a glance.
- Capacity
- The maximum number of guests a restaurant can seat at once. Capacity determines reservation availability per service.
- Service (shift)
- An operating window such as lunch or dinner. Each service has its own capacity, hours and reservation availability.
- POS (Point of Sale)
- The system where orders are recorded and checks are paid. Antylogic's POS (TPV) shares data with reservations, floor and kitchen in one platform.
- Order ticket
- A table's order sent to the kitchen and bar. From the POS the ticket reaches the kitchen display (KDS) for preparation.
- KDS (kitchen display)
- Kitchen Display System: a screen that shows order tickets in the kitchen instead of paper, with preparation states and timing.
- Cover
- Each individual guest served. Covers per service are a basic indicator of a restaurant's activity and occupancy.
- Average check
- The average spend per check or per cover. It is calculated by dividing revenue by the number of tickets or guests.
- Menu / Catalog
- The set of products, categories and prices available for sale. In Antylogic the catalog feeds both the POS and public booking.
- Booking mode
- The rule that defines how a service accepts reservations (for example automatic confirmation, waitlist, or on request).
- Table turnover
- How many times a table is seated during a service. Higher turnover, without hurting the experience, increases revenue per table.
- Time slot
- A specific interval available for booking (for example, 9:00 PM). Each slot's availability depends on capacity and booking mode.