Glossary

Terms used across the user wiki. Plain-English first; technical equivalents in italics where useful.

Abandoned ticket

A ticket opened at the till — by tapping Quick service or seating a table — that never had anything rung onto it. If one sits empty for more than six hours, the system cancels it automatically (and frees its table), so blank tickets don’t clutter your open orders. The moment you ring one item, the ticket is safe.

→ See Empty tickets get cleared automatically.

À-la-minute recipe

A recipe that’s cooked one portion at a time when an order comes in — the opposite of batched. Linguine with clams, a steak, an espresso. Stock for the ingredients (pasta, clams, garlic) is deducted at the moment of sale, not before.

→ See Structured recipes vs freeform notes for why à-la-minute recipes don’t go on the prep checklist.

Tucking a POS menu item away so it disappears from the cashier screen and the everyday menu list, without deleting it. Its sales history and pantry links stay intact, and you can restore it in one click. Used for seasonal dishes and short-run specials — the things you stop selling but don’t want to erase.

→ See Archiving POS menu items.

Batch / batched recipe

A recipe that’s cooked in a large quantity ahead of service and held as stock — pizza dough, tomato sauce, stock, tiramisu. Each cooking session is a batch. The kitchen produces a batch, logs it to stock, and then individual sales draw from that stock.

Technical: productionBatches table; FIFO drawn down per output item.

Competitor menus

The Menu & pricing tab on a competitor’s page — reads their published menu (every dish + price + category) and lays it out for you to compare against your own. Three sources: their website, a menu photo customers uploaded to Google, or a file you upload. Refreshing replaces the prior reading; historical price snapshots are coming.

→ See Competitor menus — read what they sell and what they charge.

Competitor TikTok

Tracking a competitor’s TikTok account — and your own. We pull their recent videos every week with the one number Instagram and Facebook hide: views. The TikTok read shows their posting cadence, video formats, the sounds they reuse, what’s reaching the most people, and where you can compete; it also folds into the same per-competitor combined read and the venue-wide strategy. Add your own venue’s TikTok @username under Settings → Venue profile to see your own numbers on Growth → Analytics.

→ See TikTok — competitors and your own account.

Comparison line

The second line under each KPI tile in a competitor deep-dive showing your own venue’s equivalent number — for example, You: 4,300 · −63% under the competitor’s follower count. The delta is coloured from your point of view: emerald when you’re winning, rose when they’re ahead, amber when you don’t track that metric yet, neutral grey when the two sides are roughly tied. The format adapts to the metric: percentages for counts (followers, likes), percentage points for rates (response rate), bare currency for prices. The AI decides per-tile whether a comparison is meaningful and omits the line when no comparable number exists on your side.

→ See AI deep dive → “Side-by-side with your venue”.

Combining identical items

On the order terminal, the same dish ordered more than once stacks onto one line with a quantity — three plain Beetroot Salads read as one × 3 line, adjusted with the − N + stepper, not three separate rows. A dish prepared differently keeps its own line: edit a × 3 stack and add “well cooked” and one unit peels off into a × 1 · well cooked line. The kitchen display groups the same way, so cooks see × 3 Margherita and a separate × 1 Margherita · well cooked instead of a long column of repeats. Lines only combine when they are truly the same — same dish, size, modifiers, and note.

→ See Order terminal → “Building the order”, and Kitchen display.

Technical: [[pos-combine-items]] — addItem merge + setPendingItemQuantity + groupKitchenItems.

Cost freeze (COGS snapshot)

When a batch is logged to stock, the system records the cost of that batch at the moment of production and never changes it, even if ingredient prices move later. This keeps the cost-of-goods-sold number stable for accounting.

Customer Display

The second screen at the counter that faces the customer. It mirrors the cart the cashier is building (line items, running total) in real time, and at payment it shows the total due plus a fresh PromptPay QR built for that order — the amount is already encoded inside, so the customer scans, confirms, and pays without typing. Set up by the owner once — pick featured items, open /admin/cfd on the tablet, then add to home screen. The QR comes from your PromptPay setup under Settings → POS Terminal.

→ See Customer Display for the full walk-through.

FIFO (First In, First Out)

A way of choosing which stock to use first: the oldest one. When the system needs 2 kg of flour and you have three sacks (one opened last week, one yesterday, one this morning), it draws from the oldest first.

In this app, FIFO is used when a prep batch is logged: ingredient stock is deducted from the production batches with the closest expiry date first. In the user interface, this is described as “oldest first” or “in order of expiry” rather than the FIFO acronym, so kitchen staff don’t need to know the term.

Daily sales snapshot

A quick, read-only view of how one outlet’s day is going, opened from a Daily sales button in the till’s top bar. Shows that day’s sales, receipts, voids, covers and averages, plus a sales-by-hour chart. Defaults to today; you can step back to any past day. One outlet at a time, one day at a time — no monthly totals.

→ See Daily sales for the full walk-through.

Delivery fee

What the customer is charged for getting the food across town. Set in Venue Settings → Pickup and delivery as either a flat amount per delivery, or a rate per kilometre with optional minimum, maximum, round-up, and free-above-subtotal threshold. The fee that ends up on the receipt is calculated at submit and locked onto that order — editing the rate next month doesn’t rewrite yesterday’s orders.

→ See Delivery fee for the full walk-through.

Delivery history

The look-back tab in the Receiving Hub. Lists every delivery you’ve already received, newest first, and tags anything that didn’t match the order — Short (fewer arrived), Over (more arrived), Price (charged a different price), Extra (an item that wasn’t ordered). Tick Only show problems to see just those. Tap a row for the line-by-line detail and any delivery-note photos. A place to look, not to edit.

→ See Delivery history for the full walk-through.

Event booking

A sold private event — a wedding, a banquet, a corporate dinner, a catering job — that the venue plans, prices, and (in a later phase) invoices through the Event bookings page in the Customers sidebar section.

→ See Event bookings.

Freeform task

A task on the daily checklist that’s just a checkbox — “rinse mussels”, “polish silverware”, “check fridge temperatures”. No recipe, no quantity, no stock movement. The kitchen ticks it when done.

→ See Structured recipes vs freeform notes.

Import from group (group-to-venue materialization)

When you add a venue to a group — either a brand-new venue or by lifting an existing one — the system copies the group’s shared library into that venue: menu items, prices, recipes, cashier-grid buttons, modifiers, supplier identity and contacts, every dish photo. The new venue gets its own copies (its own photos, its own database rows), so editing one venue doesn’t ripple across siblings. Photos are duplicated server-side under the venue’s own folder, which keeps deletions independent.

→ See Adding a venue to a group.

A small dropdown on every AI insight panel and competitor deep dive — visible as Translate ▾ in the panel header next to Refresh. Click it to choose from 12 supported languages (English, Italiano, ภาษาไทย, Español, Français, Deutsch, Português, 日本語, 中文, العربية, Tiếng Việt, မြန်မာ) — each row shows the two-letter code and the native name side by side. Pick one and the entire analysis swaps to that language instantly; the button turns purple and reads Show original (IT) with the code you picked. Click it again and you flip back to the original at zero cost. Translations live in a shared cache, so anything translated once anywhere in the app returns for free the next time anyone asks for the same string in the same language.

→ See AI deep dive → “Reading the analysis in your language”.

Live batch / live card

A prep batch currently in flight — visible on the Work in Progress board as a card. It moves through three columns: In progress → Resting → Ready, then it’s logged to stock and disappears from the live view.

Log to stock

The action that ends a prep batch and finally moves inventory. Tapping it consumes the recipe’s ingredients oldest-first, freezes the cost, and adds the produced quantity to the output item’s stock.

→ See Log to stock.

Output item

The thing a recipe produces. Pizza dough is the output of the Pizza Dough recipe; tomato sauce is the output of the Tomato Sauce recipe. The output is the inventory row whose stock goes up when the batch is logged.

Open item

A line the cashier types at the till — name and price — for something not on the menu: a special, a corkage, a bottle off the shelf. Classed as food, beverage or retail; turned on by the owner under Settings → POS terminal → Open items, with a maximum price as the typo guard. Open items pay and refund like normal lines but don’t touch inventory and aren’t saved to the menu. Custom modifiers are the same idea on any item: typed text with an optional price (“extra truffle +120”).

→ See Open items and custom modifiers.

Open till (cashier handover)

A register style for venues without fixed cashier shifts, switched on under Settings → POS terminal → Cashier handover. One shared till session for the whole day: any staff member with POS access can take over after a short “make sure the cash is in the drawer” notice — no blocking. The float is still counted at open and the drawer at day close; every order still records who rang it. Trade-off: a cash difference points at everyone who used the till that day.

→ See Cashier dashboard for the full walk-through.

Other (non-food stock)

The inventory tab for things you buy and store but don’t sell — takeaway boxes, napkins, washing-up liquid, sanitiser, cheap smallwares. They get a supplier, a price, par levels and stock counts exactly like an ingredient, with one deliberate difference: Other stock never counts toward your food-cost percentage, because a case of detergent has no dish margin. New venues start with Packaging & Disposables, Cleaning & Chemicals and Smallwares & Equipment ready to use. See Inventory categories.

Retail (shop stock)

The inventory tab for things you sell through the shop rather than serve at the table — a take-home loaf you bake, a bottle off the shelf, a jar of your own sauce. You run it like any other stock (a supplier or your own recipe, a cost, par levels, counts), but it follows the retail money rules — most importantly no service charge — and it reports as its own margin segment, kept apart from kitchen food cost. New venues start with Retail · Food, Retail · Alcohol and Retail · Bread ready to use. See Inventory categories.

Supplier product categories

The category list you choose from when adding a product to a supplier’s price list — Wines, Meat & Charcuterie, Seafood, and so on. It is a separate list from your inventory categories: this one organises what your suppliers sell, the other organises what you stock. Adding a category to one list does not add it to the other, which is why a category you already have in inventory may be missing from the supplier Add Product dropdown until you add it here too. Managed at Settings → Supplier product categories. See Supplier product categories.

Featured photo

The single starred image in an item’s photo gallery. It becomes the row’s thumbnail across the inventory list, the item header, the hover previews — every surface that needs an image for that item. Multiple photos are fine; exactly one is featured at a time. Re-star a different photo and the change propagates the next time each surface reads. → See Adding photos to inventory items.

Margins dashboard

The food-cost review surface. Two sibling pages — Beverage Margins and Food Margins — that list every POS item of that kind with its cost, sell price, and margin per tier. Worst margins surface first. Used on the monthly cost pass to spot leaks and underwater dishes. → See Beverage Margins and Food Margins.

A way of reading your menu by sorting every dish into four kinds — Stars (sell a lot, earn well), Plowhorses (sell a lot, earn thinly), Puzzles (sell little, earn well), and Dogs (sell little, earn poorly). The Menu dashboard draws this automatically as a bubble chart, with food and drink kept on separate charts so like is compared with like. Today the “earns well” axis uses menu price as a stand-in for true profit. → See The Menu dashboard.

External POS sync

A way to keep the till you already run — Cirrus today — and still get BiteTheMenu’s intelligence on top of it. You export your sales from your own till as a spreadsheet and upload it under Settings → External POS sync; the system matches every sold dish — food and drink — to the menu you already built here, shows you a preview to confirm before anything saves, and feeds the numbers into the Menu dashboard, forecasting, popularity ranking, and competitor benchmarks — no need to switch tills. Each connector runs in one of two modes: Migration (a one-time bulk import of your history; six months is the sweet spot) or Source (your till stays the system of record and you upload a fresh export, usually weekly). The most recent upload always wins, so fixing a mistake is just a re-upload. Square, Toast, Loyverse, StoreHub, Foodics and Lightspeed are planned.

→ See Cirrus — keep your till, gain the intelligence.

Marketing alert

A calm amber card on the Intelligence page that flags a missed marketing moment — a high-relevance holiday or cultural moment coming up with no scheduled post planned. Has two buttons: Plan a post (jump to composer with the alert’s note pre-filled) and Dismiss (slide it off and don’t fire again that week).

Nearby event

A concert, festival, market, or other happening in your city that shows up in the Coming up list on the Intelligence page, marked with a 📍 pin. Refreshed weekly from your venue’s city (set in venue settings), scored for restaurant relevance, with a ready-made angle and an Event page link. Mute and Customise angle work like they do for holidays.

Marketing Intelligence

The Growth section’s outside-the-venue signal feed. Surfaces local holidays, cultural moments, and news around your venue, plus a daily AI brief that turns it all into a narrative + ranked opportunities, with one-click drafting into the composer. Lives at Growth → Intelligence. → See Intelligence.

Today’s brief

The AI-written morning read at the top of Intelligence. Two or three sentences in your venue’s voice about what’s worth thinking about this week, followed by two to five ranked opportunities you can turn into drafts with one click. Refreshes automatically once a morning per venue; you can also hit Regenerate for an on-demand new read.

Muted event

A market event you’ve explicitly hidden from your venue’s Intelligence feed. Halloween for a venue that doesn’t celebrate it, Ferragosto for one that closes that week. Mute from the event’s detail panel; un-mute from the same place if you change your mind.

Custom angle

The per-venue rewrite of the editorial angle attached to a market event. The catalog ships a default angle (“Buddhist holy day — quiet, reflective tone…”); customising it overrides for this venue only, and the next year’s occurrence of the same event reuses your custom angle as the starting point.

Prep / preparation

Anything cooked or assembled before service starts so it’s ready when orders come in. Doughs proofing, sauces simmering, mise-en-place. Distinct from à-la-minute cooking which fires per order.

Prep item

The inventory record for something the kitchen produces itself — pizza dough, tomato sauce, stock, beurre blanc. Sits at level L2 (used as ingredient in other recipes) or L3 (sold directly, like tiramisu). Different from raw ingredients (L1) because it’s produced, not bought, and its cost rolls up from a recipe.

→ See Prep items.

Technical: inventoryItems table with level: "L2" | "L3" and a recipeId pointer.

Prep kitchen

A physical prep area in your venue — Kitchen, Bakery, Bar, Pastry. The head chef defines them; the live preparation board uses them as filter tabs so people only see tasks for their area. Each kitchen has a color used on the live batch cards.

→ See Prep kitchens.

Technical: prepKitchens table; kitchenId field on prepTasks / prepBatches / prepTaskTemplates; defaultPrepKitchenId on recipes.

Recipe task

A task on the daily checklist linked to a specific batched recipe and quantity — “5 kg pizza dough”, “3 L tomato sauce”. Tapping ▶ Start on a recipe task spawns a real prep batch on the live preparation board.

→ See Structured recipes vs freeform notes.

Resting

A passive stage of prep where the active work is done and the kitchen is just waiting — dough proofing, marinades penetrating, stocks cooling. The middle column of the live preparation board.

Separation

When you split a “whole” ingredient into the parts the recipes actually use — cracking eggs into yolks and whites, butchering a chicken into breast / thighs / carcass, filleting a fish. Each part goes into stock as its own item with its own cost.

Technical: a row in decompositionEvents, fired from a decompositionRule on the parent.

→ See Separations.

Shortfall (force log)

When the system tries to deduct ingredients but there isn’t enough in stock. By default, the log refuses (“not enough flour, can’t log”). With Force log turned on, the log proceeds and the short ingredient’s stock goes negative — surfacing the gap on the inventory page so someone can restock.

→ See Log to stock.

Sample (product sample)

A free or paid product a supplier (or a sales rep from a brand you don’t yet buy from) drops off for the kitchen to evaluate. Samples are kept in their own list — they don’t count as stock and don’t affect food cost. Each sample carries a shelf life and a tasting verdict, and can be promoted into a real catalogue entry once the kitchen decides to keep it.

→ See Product samples.

Template (checklist template)

A saved list of tasks that can be applied to any day with one tap. “Apertura mattina”, “Cena sabato”, “Pre-stage domenica”. Optionally set up to apply automatically on a recurring schedule.

→ See Checklist templates and Auto-apply schedule.

Modifier / modifier group

A choice attached to a menu item — e.g. Cottura: media on a steak, Extra mozzarella on a pizza, No onion on a salad. Modifiers live in groups; each group decides whether the diner picks one (single-select), several up to a cap (multi-select), and whether picking is required.

A modifier can carry a price impact (+€2, -€1) and a stock link (subtracts or adds to a specific ingredient when the dish is sold). The same modifiers staff use at the cashier till are now also offered to diners ordering online — see Modifier options on online orders.

Live preparation board (sometimes called WIP for “Work in Progress”)

The kitchen’s live board of prep that’s currently being made. Each card shows what’s being made, who started it, when, and how close it is to ready. Lives at /admin/prep-wip (URL contains the legacy abbreviation; the on-screen label is Work in Progress in plain English).

→ See Work in Progress board.

Roster terms

Shift

A planned block of work — one staff member, one date, a start time and an end time, plus one or more departments. The unit of the roster.

→ See Weekly schedule.

Recurring shift (sometimes called shift template)

A weekly pattern that the system applies to every future occurrence — “Marco does Kitchen, Mon–Fri 6 PM to 11 PM, every week”. Set once, fills the planning grid automatically.

→ See Recurring shifts.

Department

A work area at the venue — Kitchen, Dining Room, Bar, Dishwashing — used to tag every shift. Each department has a colour. A staff member can be tagged with multiple departments in the same shift if they cover several roles.

→ See Departments.

Coverage

How many staff members are scheduled (or actually working) in each department at a given time. The Coverage view answers “how many people are in the kitchen at 11 PM tonight?” at a glance.

→ See Coverage view.

Headcount

The number of distinct people present at a given moment. A staff member tagged in two departments for the same shift counts twice in the per-department breakdown but only once in the venue total.

Person-hours

A way of summing up coverage across a longer span: each hour of each staff member’s shift counts as one person-hour. “Saturday lunch in the kitchen had 12 person-hours of coverage” means the sum of all chefs’ shift-hours during Saturday lunch added up to 12.

→ See Coverage view.

Late / early out / no-show

Status labels on the planned-vs-actual report. Late means the staff member clocked in more than 5 minutes after the planned shift start. Early out means they clocked out more than 5 minutes before the planned end. No-show means they had a planned shift but never clocked in. The 5-minute threshold is fixed today; configurable per venue is in the backlog.

→ See Comparing plan with reality.

Unscheduled punch

A clock-in / clock-out by a staff member who had no planned shift at that time — typically someone who picked up a last-minute cover. Shown separately on both the comparison report and the Coverage view (where it gets its own row).

Service day

The 24-hour window the Coverage Day view uses to lay out the hour columns: from 6 AM of the chosen date to 6 AM of the next day. This pivot point matches how restaurants think about a “day” — Saturday closing at 2 AM is mentally part of Saturday, not Sunday.

Swap request

A staff-initiated trade of a planned shift. The requester picks a colleague to cover, the colleague accepts or rejects, and the manager has the final approve/deny. Approval rewrites the schedule atomically — the requester is taken off the date, the target is added, and recurring patterns are preserved. See Shift swap requests.

No-show alert

An automatic flag raised when a planned shift’s start time has passed by more than the venue’s late threshold and no clock-in has been recorded for that staff member. Surfaces as an amber banner on the Roster page so the manager sees the gap during service, not after. The 5-minute cron sweep flags each shift only once per 24 hours to avoid spam.

Hero photo

The single photo on a menu item marked with the ⭐. Shown as the thumbnail on the menu grid card and as the social-share image when the item link is shared on WhatsApp / Facebook. Only one hero per item — picking a new one un-marks the old. See Photos and videos on a menu item.

AI agents per teammate

A surface on each member’s record (Settings → Members → AI agents) where the owner picks which AI assistants that teammate can talk to in the chat, and what tools each assistant has for them. By default every teammate gets every assistant; disabling one hides it from the dispatcher for that person, and customising tools narrows what the assistant can do for them. Never grants permissions a person doesn’t already have — overrides are a further filter on top of role.

AI model slots

Four configurable “AI jobs” the venue picks a model for separately: Default chat (Manager AI, till suggestions), Fast tasks (menu knowledge graph), Price list extraction (reading delivery notes / supplier invoices), Enrichment (auto-filling product custom fields). The model behind each slot is set on the platform side — your account already comes with sensible defaults tuned for cost and accuracy.

AI Enhance

A button on each photo’s edit modal that asks an AI to produce a polished version of that exact photo (same dish, better lighting / cleaner background / styled plating). The original is never replaced — the enhanced result lands as a new tile in the gallery so you can compare and pick. Image-only; videos can’t be AI-enhanced.

AI Generate

The other tab of the + Add media modal. Asks the AI to produce a brand-new image for the dish from scratch using a curated prompt template (chosen by Super Admin per category — pizza, wine, dessert …). Useful for items you haven’t photographed yet, or for stylised wine-bottle renders.

Video clip

A short autoplay video attached to a menu item. Plays muted on a loop in the rich item-detail page when the diner scrolls it into view; pauses when scrolled out. Format must be MP4 (H.264) or WebM (VP9), max 50 MB. Videos never appear on the menu grid card — only on the detail page once the diner taps through.

Receiving

The act of confirming what physically arrived from a supplier — usually at the back door when a delivery shows up. Each confirmation updates stock, stamps the cost of the goods, and flags any anomalies (under-delivery, price drift, missing or extra lines). Lives at /admin/receiving. See Receiving overview.

Purchase order (PO)

A formal order sent to a supplier, listing what you want and at what price. Goes through statuses: draft → sent → acknowledged → partially received → received (or cancelled / closed). Receiving is the step that flips a PO from “sent” to “received” by confirming what actually arrived.

Priced per (kilo vs pack)

A switch on an inventory item that lets you enter a supplier price the way the invoice writes it. Most goods are priced per pack — one figure for the whole jar, box or case you pick up. But cheese, cured meat, fish and deli are usually billed per kilo even though they arrive in packs of an odd weight. Flip Priced per to kg and type the per-kilo figure straight off the invoice; the system works out what one pack costs from the net weight you entered, so you never multiply by hand and your stock still counts packs correctly. The switch only appears on items measured by weight or volume — never on things you count, like eggs. See Inventory items.

Ad-hoc delivery

A delivery the kitchen accepts without a formal purchase order — typically the chef called the supplier on the phone for a last-minute item and the order never got written up. The receiving system handles these as a special path: scan the delivery note, the AI recognises the supplier, you confirm the items, and a synthetic PO is created behind the scenes so stock and audit stay clean. See Pending Review queue.

Forwarded to invoicing

What happens to a scanned delivery when the system can’t recognise the supplier. The receipt photo is handed off to the accounting team via the bitethemenu-invoicing app — they decide what to do with it (manually enter the invoice, chase the supplier, or re-scan). Forwarded receipts don’t appear in the kitchen’s Pending Review queue; they live under the Forwarded tab.

Anomaly (delivery anomaly)

A mismatch the system flags after confirming a delivery against a PO. Five kinds: qty under (you got less than ordered), qty over (you got more), price variance (received unit price differs from the ordered one by more than 1%), missing line (a PO line that didn’t show up on the delivery), extra line (a delivery line that wasn’t on the PO). Surfaced in the receiving dialog and on the PO itself so the cost dashboard can pick them up.

Variance (price variance)

A price difference of more than 1% between what was ordered and what was actually charged on the delivery. Logged automatically every time you confirm a receipt. Used by the cost dashboard to surface suppliers whose prices are drifting up. The 1% threshold is fixed today.

Food & beverage knowledge

The library of writing the AI uses when it talks to customers or coaches waiters. Made of two parts: shared knowledge about cuisine, pairings, and how to describe food (maintained centrally — the chef doesn’t write this), and your venue’s knowledge about your house style, sourcing, and signature dishes (you write this). The AI blends both with the live menu before answering any question.

→ See How the AI uses your food & beverage knowledge.

Venue AI context

A single markdown page (in Settings → AI context) where the owner writes everything that makes the venue’s voice unique — philosophy, sourcing principles, chef bio, signature-dish stories, house style (“we say guanciale, not pancetta”). The AI reads it whenever it needs to sound like your restaurant. Held to a small size (500–2000 words) because most facts already live in their proper place (suppliers in inventory, ingredients in recipes, prices on the till).

Technical: venues.aiContext i18nText field; chunked by H2 heading + embedded for AI retrieval at query time.

Internal notes (on a dish)

A field on every menu item, next to the public description, where the chef writes things the AI can read but the customer never will — allergen cross-contamination flags, upsell rationale, seasonal substitutions, supplier caveats, service notes. The public menu strips this field; only the admin app and the AI retrieval layer see it.

Technical: menuItems.internalNotes i18nText field; excluded from all publicMenu.* queries by design.

Candidate (Recipe R&D)

A draft dish in the Recipe R&D inbox — not a real recipe yet. Created when you paste a social-media link, upload a photo, type a note, or start from scratch. Carries the AI’s first interpretation (proposed ingredients, prep steps, a vibe summary) plus everything the team has added on top: photo gallery, comments, brainstorm history, cook tests. Goes through three workflow states — Inbox (just landed), Reviewed (you’ve looked at it), Promoted (became a real recipe) — and one terminal state, Discarded. The discard isn’t a delete; the candidate stays in history so you can prove later you considered it.

→ See Recipe R&D.

Cook test

An entry in the candidate’s evolution journal — a record of one time you actually cooked the draft dish during R&D, before it became a real recipe. Captures what you changed for that attempt, how it tasted, the actual yield, and an optional one-to-five star rating. Stacks chronologically so anyone reviewing the candidate later can read its history: Test 1 was bland, Test 2 fixed the salt, Test 3 is the keeper. Cook tests do not move inventory — they’re memory aids during R&D, not the same as logging a prep batch to stock once the recipe is live.

→ See Cook tests in Recipe R&D.

Brainstorm proposal

A concrete edit the AI suggests inside the brainstorm conversation on a candidate — “Add 200 g guanciale”, “Update step 3”, “Remove the pancetta row”. Sits in its own chip under the AI’s prose answer with an Apply button. Clicking Apply commits the change to the draft recipe; clicking ↶ Undo afterwards reverses it using the snapshot taken at apply time. When the AI returns several proposals together, you can tick checkboxes and apply many at once with a single click.

Drag handle (⋮⋮)

The small grip glyph on the left edge of every ingredient row and every step row in the Recipe R&D draft editor. Click and hold the handle, drag the row up or down, release — the new order saves automatically. Used to put the ingredients in shopping or BOM order, or rearrange the steps when you realise the chef does one thing before another in the actual cook. There’s no separate save button; the drag is the save.

Nutrition & Health plug-in

An optional plug-in on your account that adds nutritional information to every ingredient and every dish, and exposes filter chips on the public menu so a diner can pick “high protein” or “low calorie” and trim the menu in one tap. Off by default. Activate it from Super Admin → Entitlements when you sell to a venue where nutrition matters (hotel spa, palestra, athlete-focused, wellness resort). Pizzerias and indulgent venues can leave it off entirely. Depends on Inventory and Recipes & BOM being on too — the system needs the recipe bill of materials to roll up dish-level numbers.

→ See Nutrition & Health.

Per-portion nutrition

The calorie / protein / fat / sugar / sodium count for one serving of a dish, calculated automatically from the recipe’s ingredients (multiplied by quantity, with cooking yield applied, then divided by the recipe’s yield). The chef doesn’t type these numbers — the system rolls them up from ingredient profiles the system itself fetched from public nutrition databases (or estimated via AI when neither database had a match). Shown on the public menu when the venue has the Nutrition plug-in on; used by the filter chips to decide which dishes pass thresholds like “high protein ≥ 20 g”.

Source badge

A small coloured tag on every ingredient’s nutrition card that tells you where the numbers came from. Green OpenFoodFacts or green USDA — the values were looked up in a public nutrition database, high confidence. Amber AI estimate — neither public database had the ingredient, so the AI filled in plausible values; lower confidence, the chef should verify. Green Staff-verified — the chef has reviewed the numbers and confirmed they’re correct; future Recalculate won’t overwrite them.

Unit-to-grams factor

An override on an ingredient’s nutrition profile that tells the system how many grams equal one of the item’s recipe units. The system defaults to sensible values — kg→1000 g, ml→1 g (water density), L→1000 g, one piece → undefined — but for fats and syrups, density is different (olive oil ≈ 0.92 g/ml, simple syrup ≈ 1.3 g/ml) and for per-unit items the chef has to declare the gram weight (“one egg ≈ 50 g”). Set this on the ingredient’s Nutrition tab; the recipe rollup uses it automatically.

Voice & Brand profile

The page at Growth → Voice & Brand where you tune the social-specific habits the system uses when drafting Instagram and Facebook posts: tone adjectives, do / don’t rules, sign-off phrases, hashtag bundles, caption length, emoji habit, and pasted past captions. Sits on top of the About your venue narrative — that’s the shared voice every AI feature reads. See Voice & Brand.

Hashtag bundle

A labelled set of hashtags you like to use together — “Italian dinner”, “Drinks”, “Brunch”. The Composer rotates by least-recently-used so the same block doesn’t appear in back-to-back posts (Instagram penalises repeated hashtag blocks).

Auto-filled (voice profile)

The state the Voice & Brand page is in before you’ve saved anything for the first time. The fields are pre-populated from your venue’s archetype, name, primary language, and delivery links — sensible defaults, not the finished thing. The purple Auto-filled from your venue banner stays until your first save.

Reference image (AI Edit)

An optional photo you attach when editing an image with the AI, so the edit copies a real thing instead of a guess. In the AI Edit panel you can Use a dish (pick one of your own menu items and the system uses its photo) or Upload any image. Then a prompt like “replace the pasta with this dish” reproduces your plate, not a generic one. It costs the same as any edit, and an uploaded reference isn’t saved to your Library. See Library.

A social post the Composer has generated and you’ve saved, but not yet published. Lives on the Calendar where you can schedule it, copy it for manual posting, or come back to it later. Only drafts can be edited inline — once a draft is scheduled, you must cancel-then-edit or duplicate it.

A grouping key shared by every social draft that came from the same idea — useful when you publish the same post to Instagram and Facebook (the Composer can duplicate a draft across channels; both rows share a campaign). Analytics groups by campaign so you can see how a single idea performed across every place you posted it.

Story (post kind)

A vertical 9:16 post that lasts 24 hours on Instagram and doesn’t appear on your grid. When you pick Story mode in the Composer, the AI writes a script (HOOK + BEATS + CTA, one short line each) instead of a flowing caption — meant for text overlay on the cover image or as a teleprompter if you record a Reel by hand. Aspect ratio is locked to 9:16 automatically.

Feed post (post kind)

The standard, evergreen post that sits on your Instagram or Facebook grid forever. Caption is a single flowing block. Aspect ratio is your choice (Square, Portrait, Story-shape). Default when you open the Composer.

Reach / Impressions

Invoicing app access — the single per-person permission that lets a team member sign in to the separate invoicing app (invoice.bitethemenu.com) with their usual Google account. Granted from Settings → Members; never part of a role preset.

Reach is the number of unique people who saw a post. Impressions is the total view count — if the same person sees your post three times, that’s 1 reach and 3 impressions. Reach is usually the headline number for “how many people did this touch?”.

Saves (Instagram)

When someone taps the bookmark icon on your Instagram post to come back to it later. Saves are the strongest signal that a post is doing pass-along work — high saves means people want to keep it, often higher value than likes. Especially common on recipe-style posts where someone is thinking “I want to try this”.

Business Discovery (Instagram)

The official Instagram API mechanism that lets one Business / Creator account read public data about another. Used by the Competitors page to pull follower counts, recent posts, likes and comments on other venues’ accounts. Won’t work on private accounts or personal accounts — Meta gates it to Business / Creator only.

Snapshot (competitor)

The latest pull of public data for one competitor handle — their follower count, post count, biography, and the 20 most recent posts. Overwritten on each refresh; we don’t keep historical snapshots today.

Auto-publish

When a scheduled social post lands on Instagram or Facebook by itself at the scheduled time, without anyone copy-pasting it. Requires the venue to have connected their own Instagram and Facebook accounts on the Growth → Connections page first. Posts scheduled without a connection sit in the calendar with a yellow warning and can be marked published manually.

A venue has connected its Meta (Instagram + Facebook) account on the Growth → Connections page. The system stores a per-venue token that lets it publish on the venue’s behalf. Each venue logs in with their own credentials — there is no master account.

Publish now

A button in the Calendar’s detail panel for scheduled posts. Pushes the post to Instagram or Facebook immediately, before the scheduled time. Useful when you’ve drafted the post in advance but want to push it out right after a service rush ends. Only available when the venue’s account is connected.

Instagram Business / Creator account

Instagram’s two account types that can be auto-published to via API (Personal accounts can’t). Both are free to switch to from the Instagram app’s settings. Required for the auto-publish feature; without it, Instagram refuses any API-initiated post.

PromptPay

Thailand’s national QR payment rail, run by the Bank of Thailand. Each customer’s banking app can scan a QR and send baht directly to the registered bank account behind the QR’s proxy — usually a phone number. For a restaurant, this means accepting digital payment without a card terminal: show the QR, customer scans, money lands in the venue’s own account. The setup screen lives at Settings → POS terminal.

→ See PromptPay at the till for the setup and cashier flow.

Proxy (PromptPay)

The identifier that maps a PromptPay QR to a bank account. Most often a Thai mobile number (10 digits starting with 0); also supports tax ID or e-wallet ID. The venue’s bank sets this up when the bank account is opened; the same number then has to be typed into Settings → POS terminal so the system knows where to send the money.

Bank slip (PromptPay)

The receipt a customer’s banking app produces after a PromptPay transfer — a screen with the amount, the receiver, a transaction reference, and the issuing bank’s signature. The cashier uploads this image after the customer pays; the system reads it, confirms it’s a real slip, and matches the amount and receiver against the order.

Pending payment (PromptPay)

A QR was generated and the order shows a payment row, but the customer hasn’t uploaded a slip yet (or the slip check is still running). Pending payments don’t count toward the order being “paid” — the kitchen still treats it as outstanding — and don’t appear in shift-close totals. They turn into confirmed payments once a matching slip is verified, or get cancelled if the cashier hits Cancel on the QR screen.

Auto-check uploaded slips

A toggle in the PromptPay settings card. When on, the cashier uploads the slip image and the system handles verification end-to-end. When off, the cashier is responsible for confirming the slip by eye against the order amount. Default: on. Turning it off is only sensible if the slip-check service is unreachable.

Delivery channel

A delivery platform you sell through, like GRAB or LINE MAN. You set each one up once with a markup — how much it raises your menu prices on that platform to cover the commission the app takes. At the till it becomes a delivery order type and a one-tap payment button named after the platform. Set up under Settings → Payment methods → Delivery channels.