Restaurant operations glossary

AOV (Average Order Value): The average amount a guest spends per order. Order-and-pay QR flows tend to lift it, because guests browse the full menu and add sides without waiting for a server. That is why 'scan to order' earns where 'scan to view' does not.
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.
Chargeback: A forced reversal of a card payment initiated by the cardholder's bank, usually for a disputed or fraudulent charge. Restaurants carry the cost plus a fee, so clean receipts and reconciliation, knowing exactly which order a payment belongs to, are the best defence.
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.
e-Adisyon (digital tab): The electronic version of the paper tab that table-service restaurants in Türkiye must keep per table. Opened digitally when the order starts and closed with an e-invoice or fiscal receipt carrying its ID. As of August 2026 it is voluntary, but GİB can make it mandatory with at least 3 months' notice.
Effective take rate: The all-in share of an order a marketplace actually keeps once base commission, payment processing, marketing surcharges and promo cost-share are added, not the headline commission. It is usually several points higher than the number operators quote from memory.
EFT-POS type ÖKC: A new-generation fiscal register with a bank card terminal built into the same body: one device that takes the payment and prints the fiscal receipt. It is the only legal way to take card payments at the table or the door, since standalone mobile bank terminals are banned for ÖKC-liable businesses.
Fiscal memory: The protected memory inside a fiscal cash register that permanently records total sales and tax figures and stops the device if tampered with. It is the register's fiscal identity: when a device is scrapped the memory is removed and kept by the business owner, not the service.
Ghost kitchen: A delivery-only kitchen with no dining room, sometimes running several brands from one line. Its economics live or die on marketplace take rate and order aggregation, since every order comes through an app rather than the front door.
GMÖEBYS (secure mobile payment system): The system defined by Tax Procedure Law communiqué No. 507 that lets a business take payments and issue e-documents from a phone or tablet through GİB-approved providers, instead of a physical fiscal register. Joining it is optional; participants are exempt from the cash register obligation.
GMP-3: GİB's communication protocol between a fiscal cash register and external hardware or software. Any restaurant POS software, order terminal or external bank terminal must talk to the register over GMP-3, so every sale ends in a fiscal receipt. It has been mandatory since 1 October 2018.
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 is 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.
Menu drift: When prices, availability and items fall out of sync across branches and channels because each was edited by hand. The classic multi-location leak: an item 86'd at one branch is still live on another's marketplace, or the same dish sells for two prices.
Money collected from percentages: The pool of service money and tips gathered under the employer's control, as defined in art. 51 of Türkiye's Labour Code No. 4857. The employer must pay it in full to every worker at the workplace and must be able to document that it did.
New-generation ÖKC (YN ÖKC): The internet-connected fiscal cash register that reports sales data to Türkiye's Revenue Administration (GİB) through secure service centers. Since 1 July 2024 it is the only legal type: older offline registers had to be scrapped even if their fiscal memory was not full.
Offline mode: A POS's ability to keep taking orders and printing tickets when the internet drops, then reconcile automatically when the connection returns. Without it, a cloud POS stops the line at peak: the difference between a hiccup and a lost Friday night.
ÖKC (fiscal cash register): Türkiye's legally required fiscal cash register. Retail businesses, restaurants included, must record retail sales on one and issue its fiscal receipt, which stands in for an invoice below the yearly invoice threshold. The obligation dates to Law 3100 of 1984.
ÖKC TSM (trusted service center): The GİB-authorized service layer that activates, monitors, transfers and retires new-generation fiscal registers and forwards their daily fiscal data to the tax authority. Registration, transfer and scrapping all happen as TSM records now; the old tax-office paperwork steps were abolished.
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.
PCI DSS: The Payment Card Industry Data Security Standard: the security rules for handling card data. Orchestrating payment through certified terminals (rather than touching raw card data yourself) keeps your PCI scope small, which is simpler and safer for an operator.
Points schedule (tip distribution): The official table annexed to Türkiye's regulation of 28.02.2004, grouping hospitality roles into five bands with a lower and upper point bound. A worker's share of the tip pool is their points multiplied by the days they actually worked.
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.
Service charge (percentage system): A percentage added to the guest's bill under the heading of service. Turkish VAT law names it explicitly in art. 24/c of Law No. 3065, so it forms part of the service consideration and carries VAT. Legally it is not a tip, whatever it is called on the bill.
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.
Tip (bahşiş): An amount a guest leaves voluntarily, over and above the price of the meal. In Türkiye, a tip collected separately from that price is outside the VAT base; one added to the bill is inside it. On payout to staff a tip is wage income in either case, subject to income tax withholding.
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.
Z report: The end-of-day fiscal summary a cash register produces. On new-generation devices it is stored electronically and reported to GİB automatically, so printing and filing paper Z reports is no longer required. No sales on a given day means no Z report is due for that day.