86: an item is out of stock or is no longer available to be served to guests

Allergen: a substance that causes an allergic reaction

All team: weekly meeting for all department leads at each Common House

Banquets: private events held on-site with a food/beverage component

Bartender: a person who mixes and serves drinks at a bar

Banquet Event Order (BEO)/ Event Details: the document that holds all the information pertaining to an event. It is created and edited in TripleSeat by the Director of Events only. It is used to communicate with and confirm event details with the host and front of house/back of house teams at Common House.

Cellar dinners: a custom (5, 7 or 10) course meal with wine pairings served in a small private room. These are booked through private events and executed with the Chef and Sommelier.

Chef de Cuisine: a head chef that leads and manages the kitchen and chefs of a restaurant.

COGS: cost of goods sold is the carrying value of goods sold during a particular period. Costs are associated with particular goods using one of several formulas, including specific identification, first-in first-out, or average cost.

Concierge: front desk team that checks-in members, handles reservations, tours, general questions, etc.

Craftable: platform used to connect purchasing, recipes, inventory, and sales with accounting

Cross contamination: the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect

Daily log: an email sent at the close of each business day by the manager on duty detailing dining covers, member check-ins, events and any pros/cons of the day. Logs will also include daily revenue totals.

Dolce: system used to manage schedules and labor cost/overtime.

Dish pit: a place in which you clean dishes, glasses, pots and pans

Dry storage: where stocks of cereals, flour, rice, dried pasta, fruit and vegetables, tinned products and packaged foods are kept that do not require temperature control

Expensify: internal system used to allocate expenses to the appropriate expense account (purchasing, personal reimbursements, etc.)

Grab and go: premade/prepackaged meals and snacks offered as an alternative way of dining

Hood vent: a device containing a mechanical fan that hangs above the stove or cooktop in the kitchen. It removes airborne grease, combustion products, fumes, smoke, heat, and steam from the air by evacuation of the air and filtration

Host: member of FOH staff whose main responsibilities are seating guests and managing reservations

House Manager: a staff member responsible for all FOH hourly employees and is knowledgeable of all CH procedures, members, coworking, events, etc.

Labor cost: the total of all employee wages plus the cost of benefits and payroll taxes paid by an employer

Line Cook: chef in charge of a particular area of production in a restaurant

Line: the area behind the kitchen window where chefs do most of the cooking during service. A typical line includes a walkway where the chefs stand, a grouping of cooking equipment behind them, and a work space in front of them where they plate dishes

Low boy: a fridge that's below the counter, usually used to store prepped ingredients.

Mise en place: a French culinary phrase meaning "putting in place". It refers to the setup required before cooking and is often used in professional kitchens to refer to organizing and arranging the ingredients (i.e. cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.

Month in review: monthly meeting with the full team at each house discussing the prior months revenue, positives + negatives.

Mosaic

OpCo: the operating company at Common House consists of the overarching department heads for all locations

Overtime: time worked beyond one's scheduled working hours

Pastry Chef: skilled in the making of pastries, desserts, breads and other baked goods

Prep list: a list of food items and needed quantities that must be prepared for each cook's station for that particular day of the week

POS: point of sale system

Programming: various events created by the programming team for Common House members and guests ranging from wellness, music, and trivia to book club and house parties

Server: a front-of-house restaurant employee who takes care of guests during the length of their visit, mainly by recording and fulfilling their food and drink orders

Server Assistant: assist servers in delivering food to patrons and responding to their requests. They clear, clean, and reset tables, refill beverages, and polish silverware

Splash: an online event management service used primarily by programming, concierge and the comms teams. The service allows users to plan, promote, execute, and measure the success of their events, with a focus on streamlining event marketing execution.

Sommelier: a knowledgeable wine professional with formal training to be able to specialize in all aspects of wine service, wine and food pairings, and wine storage

Sourcing: typically denotes the sourcing, purchasing or procurement of food, ingredients and other consumable products from within a specific radius from where they will be used

Sous Chef: the second in command in a kitchen; the person ranking next after the head chef. The sous-chef holds much responsibility in the kitchen.

Square: A POS system designed to help sell in-store and online seamlessly, with built-in tools for advanced inventory management, sales, and staffing.

Supplier: vendors that sell products directly to restaurants, whether wholesale purveyors or local farms. The critical function of a restaurant supplier is to allow a restaurant to purchase products at lower prices to increase their profit margins.

TripleSeat: event software used at Common House that tracks all leads, prospects, proposals, definite/booked events, etc. The software also houses all signed contracts and all event payments are collected through this system.

Walk-in: enclosed freezer storage space refrigerated to temperatures, respectively, above, and at or below 32 degrees Fahrenheit that can be walked into.