How do I: better understand the language of the Foodservice
sector?
Recent research has shown that new, or recent, entrants to the foodservice market sometimes have
difficulty in getting up to speed with the language of the sector.
This 'jargon buster' is designed to identify terminology commonly used by people in the foodservice sector
and explain what it means.
JARGON
À la carte
DEFINITION
Refers to a menu of items priced and ordered separately rather than
selected from a list of preset multi-course meals at set prices.
Ambient
Room temperature, as opposed to chilled (+4oC) or frozen (-18 oC)
Amuse bouche
This is a tiny bite-sized morsel served before the first course at formal
dinner parties or restaurants.
Bain marie
A vessel holding hot water in which other vessels are placed. Can be
used for protecting dishes requiring gentle heat or, more commonly,
to hold products such as soups & stews hot on a servery.
Barista
In its most basic form, a barista by definition is one who prepares
espresso coffee beverages. However, its meaning is expanding to
include what might be called a coffee sommelier, who is highly skilled
in espresso preparation, with a comprehensive understanding of
coffee, coffee blends, quality, coffee varieties, roast degree, espresso
equipment, maintenance, and performance, latte art, etc.
Brigade de cuisine
Is the term used to describe the hierarchy of the apprentice system in
a professional kitchen.
Contract Distribution
Logistics only service, as opposed to a Delivered Wholesaler who takes
title to the goods and sells on to the customer
Composite Distribution
Centre (CDC)
A multi-temperature warehouse with ambient, chilled and frozen areas
Commis Chef
A cook who has just completed his apprenticeship or has an
equivalent qualification
Composite Distribution
Vehicle
A multi-temperature vehicle
Contract caterer
e.g. Compass, Sodexho, Aramark - company that undertakes the
catering function on behalf of the client
Cost sector
Meals provided out of necessity, or outwith a purely profit motive.
Typical operations would be public sector facilities such as hospitals or
schools. Staff canteens where meals are subsidised are also included
in this sector.
Cover(s)
A term used to describe the number of customers served in a
restaurant during a defined period
Cross docking
Deliveries received into depots then processed into orders for
immediate dispatch, as opposed to being stored in depot
Cuisine
Generic term to describe a particular style of cooking
Delivered wholesaler
Wholesalers (e.g. 3663, Brakes, Woodwards) who deliver to the
customers' premises
Direct delivery
Suppliers or distributors deliver direct to individual outlets, rather than
to a central depot
Discretionary spend market
Non-essential markets which include some elements of foodservice,
other examples are holidays, movies etc.
Fast food
Food eaten quickly at the time of purchase
Foodservice
Generic term describing the sale of food and drink prepared outside
the home.
Grab & Go
Fast service takeaway food
Grazing
The practice of eating takeaway food 'on the move'
Hors d'oeuvres
Appetiser(s) served before main meal
Held Hot
Food that is prepared then held on a hotplate or heated display
cabinet before sale. Storage is usually at a temperature between
63oC to 64oC.
Hospitality Industry
A generic term for foodservice outlets providing an environment for
consumers to enjoy their food
Indulgent eating
A term usually used to describe eating food which is not necessarily
perceived as healthy
Mise en place
Literally translated from French, means "setting in place." When
cooking, the term is used to describe preparation done before starting
the actual cooking process.
Operators
Frequently used description for any kind of foodservice site providing
direct service to consumers
Over the Bank (OTB)
Products ordered day one for day two delivery. Products are cross
docked. Typical for fresh produce distribution.
Petit Four(s)
Small cake(s) generally eaten at the end of a meal
Plate cost
A term used either for the quoted price per cover at a function - i.e.
100 quotes at £x plate or cover cost OR the budget given to a chef
per serving.
Portion control
The control of consistency of size for the components of a meal being
served
Profit sector
Meals provided in response to consumer demand. For a more detailed
breakdown see the market report page of the How do I: understand
what is foodservice guide.
Provenance
The origins, or core values, of a brand or establishment
Public sector
Publicly funded institutions (schools, hospitals, prisons, etc.)
Regional Distribution Centre
(RDC)
Warehouse which is part of a group of warehouses spread across the
UK, offering local stocking for the distribution system
QSR
Quick service restaurant
Slow Food Movement
Founded in Italy in 1986 the Slow Food Movement opposes the
standardisation of taste and promotes the cultural identities and
gastronomic traditions of food. The Slow Food Movement has 87,000
members worldwide and is represented in Great Britain.
Snacking
The practice of eating light meals, often determined by hunger rather
than time of day
Soft services
Ancillary services often provided by contract caterers e.g. retail,
cleaning and waste management
Sommelier
A trained and knowledgeable wine professional, commonly seen as
specialised staff working in the finest restaurants, who specialises in
wine across the spectrum
Sous Chef
Directly in charge of production
Specifier
A person within a business, usually a technician who defines the
specification of a menu item and the conditions which prevail in its
preparation and supply.
Suppliers
Either manufacturers or intermediaries supplying foodservice outlets
Table d'hôte
Is a French phrase which literally means host's table but is used to
indicate a menu where multi-course meals with limited choices are
charged at a fixed rate.
Wheels
Commonly used term to describe contractors, wholesalers or
distributors delivering to foodservice outlets
OTHER USEFUL SOURCES OF INFORMATION:
Visit www.scotlandfoodanddrink.org
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INSIGHTS: access relevant data sources available on markets, sectors, exports and
more.
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There are many other How Do I? Guides which can help you grow your business
www.scotlandfoodanddrink.org - The information service tailored to the food and drink industry.
Contact the Scotland Food & Drink Helpline on 0845 601 3752.