Glossary of Terms and Acronyms
These are common vocabulary terms used across the Decision Logic website and in communication with/about our customers.
You can search for a specific term by using the CTRL + F function on your keyboard and entering a keyword in the search box for Windows system.
Acronym | Term | Definition |
|---|---|---|
The Accounting Platform provides a comprehensive view of restaurant transactions and performance with an actionable Profit and Loss statement and robust restaurant data. Export data into your accounting package of choice with a third-party integration to reduce overhead expenses and remove the double entry. Accounting features include: | ||
AP | Accounts Payable | Money owed by a company to its creditors, distributor, and vendors |
AR | Accounts Receivable | Money owed to a company by its debtors and customers |
New stores can be added at any time to an existing customer website and will use any of the existing configurations and data sets. Follow the steps below for onboarding a new store. | ||
Algorithm | A set of well-defined rules for the solution to a problem in a finite number of steps. Generally implemented as a logical or mathematical test or calculation. See Business rules. | |
Anomaly | Another word for a "bug." Anything observed in the operation of the software that deviates from expectations based on design documentation or user references. | |
Application | One or more software executables are designed to fulfill a specific set of business functions individually or in cooperation with other applications. More commonly referred to as a feature. | |
AD | Area Director | A person from a group of managers who leads and supervises a particular area of a company and often has several roles and functions within the business |
Attribute | A piece of information describing part of a particular entity. | |
BOH | Back of House | The area of the restaurant or foodservice operation that customers typically do not access, such as the manager’s office, the kitchen area, the storage areas, and the employee break room. |
Bid | Bid file | A file provided by distributors that are formatted for upload via the FTP site, which includes required information such as ingredient name, price, pack size, catch weight flags, and split case flags for each item they want to be added to their order guide. Bid files are later mapped to ingredients and added to order guides. Bid files can also be archived to remove them from order guides. Prices provided in the bid file are reflected in COGS reporting. The term originates from a "bid sheet" that a distributor would provide for purchasing. |
IMX and RMX | IMX is the Inventory Multiplier (Inv Mx). It is a number used to convert between the way you inventory an Ingredient and the way that you order an Ingredient. If you inventory an item by the pound and order it by the case, the Inventory Multiplier is the number of pounds in a case. The Inventory Multiplier is set as you map the Ingredient to the Bid File Item. RMX is the Recipe Multiplier (Rec Mx). It is a number used to convert between an Ingredient’s Recipe Measure and its Inventory Measure. In a sense, how many recipe units exist in 1 inventory unit. For example, if an item is used in recipes by the ounce, and inventoried by the pound, the Recipe Multiplier would be the number of ounces in 1 pound. This would be 16. If an item is used in Recipes by the Cup and inventoried by the Bag, it would be the number of Cups in 1 Bag. | |
Budget Report | The Budget is an estimate of income and expenditure for a set period of time. A budget report is an internal report used by management to compare the estimated, budgeted projections with the actual performance number achieved during a period. | |
The active Budget Control, or Declining Budget, allows you to design multiple customized budgets that automatically update as a result of the daily procedures performed for each store. Features options include:
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Build-to amount | The amount of a certain product the restaurant should always have on hand. When ordering, managers essentially need to build their up inventory to the appropriate build-to amount. This is another term for PAR level. | |
This function in Menu Maintenance imports Menu Items to a Menu Set. | ||
Cash Accountability | * Gross Sales = All System Sales * Net Sales = Gross – Voids * Net-Net Sales = Net – Comps and Discounts * Net-Net Sales + Taxes + Gifts (Gift Card Sales + Service Charges + Order Charges) + Paid Ins - Paid Outs = Total Amount of Billable Product * Total amt of billable product – Gift Card Payments – Non Cash/ Non-Check Payments = Cash Accountability * Deposit - Cash Accountability = Cash Over and Short | |
Cash flow | The movement of money within a restaurant business specifically relates to income versus expenses. Cash flow represents the financial activity or AP and AR, and how the money is managed. The results of cash flow are the available funds at a specific date or time period. | |
O/S | Cash Over Short | Reporting of expense accounting of financial overages and shortages used to record the difference between the expected cash balance and the actual cash balance. To get your cash Over short to balance with POS reporting you have to account for all POS transactions including comps and discounts, paid ins and paid-outs, as well as entering accurate deposit amounts |
After the inventory is posted managers are able to submit change requests through the Change Request form. These requests must be approved before the new values are applied to their inventory. To accept changes move to Operations > Inventory > Change Approval | ||
Our system allows multiple companies, regions, and groups to report at an Enterprise level. You can create a company hierarchy for reports under Maintenance > Company > Hierarchy Maintenance. There you can assign stores to an Area, Region, add new stores, Edit existing stores, and perform Franchiser maintenance | ||
Comp | Compensate | To offer an item for free, often in the event of a mishap or guest complaint. For instance, a server may comp a dessert if the customer was dissatisfied with the entrée. |
Configuration | A process that effectively controls the coordination and implementation of changes to software components. | |
Constraint | A restriction, limitation, or regulation that limits a given course of action | |
Conversion | The process of changing from an old system to a new system. | |
COGS | Cost of Goods Sold | The costs associated with producing items or preparing food and selling it off the menu |
CSV | CSV file | Comma Separated Value |
CR | Custom Reports puts the information you need at your fingertips. Create custom back-office reports for sales and operations to help you grow profits by drilling down into every aspect of your restaurant business. There are multiple methods for representing data over a date range in Custom Reports. You can export your report to.CSV from the Preview mode or from the main Custom Reports view page. Features include all metrics that are also found on your DSR:
When comparing Custom Reports to other Decision Logic Reports, you will want to keep in mind that the term "Sales" is reporting the Net Sales while on other reports, "Sales" may refer to a Net-Net Sales value. For example, in some cases, the COGS Report returns a Net Sales value while the Current Sales and History Report returns a Net-Net Sales value. | |
CR | Custom Request | A custom development request from a client tracked in Jira project abbreviation CR. |
CS | Client Services | Client Services Team refers to the client-facing staff at Decision Logic. Consists of DLS Decision Logic Service. AM Account Managers. SAM strategic account management and IMP Implementations |
CX | Client Experience | Client Experience, the name of the development team typically working larger scale roadmap items that are client-facing |
CT | Core Team | Core team, e.g. things that are more backend and infrastructure |
We offer two different ways of selecting dates in Custom Reports. The first is based on your fiscal calendar. Year (Fiscal), Period (Fiscal), and Week (Fiscal) dimensions are all based on the accounting periods you have set up for your site. | ||
DSR | Daily Sales Report | Daily Sales Report DSR is a summary of weekly sales and labor information. Located under Operations > End of Day > DSR |
Data | Streams of raw facts representing events before they have been organized and arranged into a form that people can understand and use. | |
DBMS | DataBase Management System | Software is used to create and maintain a database and enable individual business applications to extract the data they need without having to create separate files or data definitions for their own use. |
DB | Database | A structured set of data held in a computer, especially one that is accessible in various ways |
Database | A set of related data tables and other database objects, such as a data dictionary, are organized as a group. A collection of data is organized to serve many applications at the same time. | |
DL Admin | Decision Logic Administrator | Person(s) responsible for the administrative functions of databases, such as system security, user access, performance and capacity management, and backup and restoration functions. |
There are multiple other reports that contain sales information including the DSR, EOD Process, Menu Mix Reporting, Current Sales and History, Day Part Sales, Rollup Reporting, and Dashboards. | ||
| Default | An initial value is assigned to a field by the application when a new database record is created. Used to facilitate data entry by pre-entering common values for the user. |
| Deliverable | A specific work product, such as requirements or design documentation, is produced during a task or activity to validate the successful completion of the task or activity. |
Developer Resources | The availability of developers and other resources with appropriate skills is a significant factor in project success. When developers and resources are readily available, the likelihood of project success is very high. Most development firms manage multiple projects, allowing some contention between projects for developers and other resources. This project risk factor is considered high when one or more developers with specific skill sets, or resources with specific capabilities, need to be acquired before the project can continue. | |
DC | Distributor center | Sysco, RFS, US Foods distributors have multiple warehouses or DC's (distributor centers). |
DM | District Managers | People in charge of entire regions where multiple stores operate. Whatever branches of their company operate within their district is their responsibility. District managers often create and maintain budgets, coordinate with and report to senior management in the company, and have administrative permission access that is higher than a General Manager or Assistant Manager. |
CKB | Documentation | The process of systematically managing and leveraging the stores of knowledge in an organization. Information made available to 1) assist end-users in the operation of a software application, generally in the form of online help, or 2) assist developers in locating the correct root procedure or method for a specific software function, generally in the form of an implementation map. Note that printed manuals are rarely delivered with software anymore; online documentation is more consistently available from within the application and is easier to use. |
Documents Library gives users the ability to create folders, add, remove, archive, and organize, download important documents straight to the Decision Logic platform. | ||
Drip cut | A dressing container that usually holds sauces and reduces dripping. It is ccommon for something like the sweet & sour sauce at a Chinese restaurant. | |
DLL | Dynamic Link Library | A DLL (.dll) file contains a library of functions and other information that can be accessed by a Windows program. ... If a dynamic link is created, the .dll files will only be used when needed. |
EBR | Exception Based Receiving | A method of receiving purchase orders from a Distributor's E-Invoice |
EDI | Electronic Distribution Integration File | An electronic file provided by distributors and vendors that is formatted for upload via the FTP site sends any of the following: Electronic orders and Electronic invoices, and bid files. Managers use EDIs for electronic orders, price updates, and invoices. Can order by distributor number and description. |
EEIF | Electronic Employee Information Form | EEIF records are required to use the payroll module and offer the following reporting options
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EEIF | Electronic Employee Information Forms | All the emp info we need to process employees into DL for payroll purposes. Goes thru DL>Home Office>Providers as export in client-specific determined format. 3 types of Emps 1.)unknown emps: no eeif has emp # w/ hours 2.) unknown job code: has eeif but job code has no pay rate entered by manager 3.) valid employees |
E-invoice | Electronic Invoice | Electronic invoices can include information needed for Accounts Payable. This can include, but is not limited to, the purchase order # (PO), invoice #, date of invoice, the total amount due, the billing summary by account, products that are included in billing, quantities of each item ordered, credit memos, and billing adjustments to reflect substitutions and backorders. These are a statement sent electronically thru FTP (as defined in Chester). |
E Order | Electronic Order | Electronic orders can include information needed for a distributor to fulfill an order request. This can include but is not limited to, the order #, date of the order, the estimated amount due based on order, the order summary separated by account, products ordered, quantities of each item ordered, or additional service information. |
Using the Employee Central app, your staff can request availability changes on the go. This page is for when availability needs to be edited on your desktop website. By default, a new employee has open availability for every day. This is located under Operations > Labor Scheduling > Employee Availability | ||
Employees should be entered into Decision Logic prior to their first clock in on the POS. Navigate to Employee Roster > Select New or Search and Select an existing record to make edits. An accurate Effective Date should always be used when saving your update. | ||
Employees report time clock information in Decision Logic for each store they work in using the Employee Roster. Set up employees to work at multiple locations by editing their EEIF records. Select the Store to add from the drop-down list of stores. Enter the POS ID that the employee will use at the additional location(s). The primary store should be defined as the employee's home store. | ||
Ensure employees responsible for hiring have permission to do so by giving them access, Navigate to Maintenance > Employee Info > Employee Transaction Permissions. Select a user. Select the permissions the user will need to make changes to the Roster. Select save for permissions to be applied. | ||
Encryption | The coding and scrambling of messages to prevent unauthorized access to or understanding of the data being stored or transmitted. | |
EOD | End of Day | EOD Process is where a manager can enter deposits, paid-ins, paid-outs, and any notes regarding operations. Once this information is entered, the DSR cash accountability should balance with your POS daily sales report. |
The steps to enter your Inventory using Inventory Home> enter Inventory Tab> select date to begin | ||
Use the Inventory Home to do the following actions:
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FTP site | File Transfer Protocol | An example is a program used such as File Zilla. Using Chester login info to access DC FTP sites that contain client data (invoices, bids) Another example is the Sysco communication site with DL for integration of information. |
FIFO | First in First Out | FIFO is the recommended method vs. the Market method. "FIFO" stands for first-in, first-out, meaning that the oldest inventory items are recorded as sold first but do not necessarily mean that the exact oldest physical object has been tracked and sold. In other words, the cost associated with the inventory that was purchased first is the cost expensed first. Cost of goods sold can be computed by using either the periodic inventory formula method or the earliest cost method. b. Earliest cost method: Under the earliest cost method, we would find the total number of units sold during the period and then we would calculate the cost of these units using the earliest costs. |
FZ | Franchisee | “Franchisors” offer and sell franchise opportunities to prospective “franchisees”. A Franchisor, pursuant to an FDD, offers and sells franchises whereby a franchisee is granted the right and obligation to establish a franchised location using the franchisor’s systems, know-how, and licensed marks. A Franchisee, through a franchise agreement, is granted the right and obligation to establish and operate a franchised location. Franchisees typically pay franchisors a one-time upfront franchise fee and ongoing royalty fees.” https://www.franchiselawsolutions.com/franchising/franchisor-franchisee-differences/ |
Waste | Food & supplies that are discarded/ wasted | The food or supplies that are spilled, burned, incorrectly prepared, or otherwise misused or expired and thrown away. High waste will negatively affect food costs. |
Food Cost Percentage | Beginning Inventory + Purchases - Ending Inventory = Cost of Goods Cost of Goods / Sales = Cost of Goods % | |
Franchiser maintenance can be used by request for companies needing to modify PPC account or labor IDs by the franchise for export purposes. Contact an Account Manager for details. | ||
FAQ | Frequently asked questions | Questions that are common among many users. |
FOH | Front of House | The dining room and other areas of the restaurant that is literally in front of the building. This usually involves any place the guest can access, such as restrooms, dining room, bar, and lobby. |
GM | General Manager | An executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement, known as profit & loss (P&L) responsibility. |
HH | Happy Hour | A period of the day when drinks are sold at reduced prices in a bar or restaurant. |
Hardware | Physical computer equipment and peripherals are used to process, store, or transmit software applications or data. | |
Hot Item Inventory allows stores to keep track of high velocity or high-cost items between all inventory cycles and display a Hot Item Ideal vs. Actual (IvA) report. Examples of hot items could be expensive steaks or items struggling with a variance which are repeated on the Top 20 Food IvA. | ||
HTML | Hyper Text Markup Language | A programming tool that uses HyperText to establish dynamic links to other documents stored in the same or remote computers. |
IvA | Ideal - how much product they should have used based on qty of menu item sold * recipe units built-in Decision Logic Actual usage is the amount of food products and supplies that are physically used in a given time period based on Beginning Inventory + Purchases - Ending Inventory. Variance- the positive or negative difference between your Ideal and Actual | |
Implementation | A stage in the software development lifecycle during which a software product is created from the design specifications and testing is performed on the individual software units produced. See unit testing. Also referred to as the programming stage or development stage | |
This is a great tool to review bid file configurations (IMX and RMX) to research cost and variance reporting across all distribution centers, create Ingredients that can be mapped to all your distributors' bid files, edit ingredient measure types, and review recipes attached to that ingredient. Navigating to Maintenance > Product Ingredient Management. | ||
Initial Data Load | When a new database application is first brought online, certain sets of data are preloaded to support operations. In some cases, a large amount of data is transferred from one or more legacy systems that the new database application is replacing. The initial data load figure is calculated as the sum of all records in operational and support data areas on day zero of the applications production lifecycle. This figure is used as a baseline for estimating development effort, server hardware requirements, and network loads. | |
IUT | Inter-unit transfer | Way to track transfers between stores, both the inventory and the cost for the quantity of merchandise transferred. |
Iteration Process | In this process, draft deliverables are generated for formal review and comment. As participants review the draft deliverables, they are responsible for reporting errors found and concerns they may have to the PDR. During this process, the project participants work together to gather additional information and refine stage inputs into draft deliverables. Activities of this stage may include interviews, meetings, the generation of prototypes, and electronic correspondence. All of these communications are deemed informal and are not recorded as minutes, documents of record, controlled software, or official memoranda. | |
IMP | Implementations Project in Jira | Tickets related to implementations and a client. |
Change Requests allow managers to make tentative changes to their inventory that are then approved by an administrator. To submit an Inventory Request Change, navigate to Inventory Home>>Inventory History tab. | ||
Inventory History | Use the Inventory home> Inventory History Tab to do the following actions:
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Inventory Home is a centralized location merging Inventory, Hot Item Inventory entry, and history. This section consolidates all of the most commonly used inventory functions for store-level operators into a single page view. Located in Operations > Inventory > Inventory Home | ||
For users with Maintenance Access, or when staging a new site, create Inventory Locations to be used in the Inventory Guide when sorting items Sheet-to-Shelf. Here you can Sort, Rename or Delete Inventory Locations displayed on the Inventory Guide, navigate to Maintenance > Product > Inventory Locations, | ||
IM | Inventory Measure | The Inventory Measure (Inv Ms) is used to standardize the way that inventory is taken for each ingredient. This standardization ensures that inventory is taken the same way in all restaurants. The Inventory Measure is set as you create an Ingredient. Typical Inventory Measures include Pound, Each, Bag, Case, etc. |
Inventory Set is a list of products (ingredients and prepped items) that are inventoried. An item must be on the inventory set to be able to inventory it. | ||
KPI | Key Performance Indicators | A measurable value that demonstrates how effectively a company is achieving key business objectives. Organizations use KPIs at multiple levels to evaluate their success at reaching targets. |
Kickoff | The purpose of the kickoff process is to review the output of the previous stage, go over any additional inputs required by that particular stage, examine the anticipated activities and required outputs of the current stage, review the current project schedule, and review any open issues. | |
KDS | Kitchen Display System | A system/set of monitors is used for displaying things like order queue. Oracle is a supplier of KDS systems that are very expensive and have a lot of functionality. Otherwise, a KDS can be a monitor that serves up the content the restaurant needs. |
KM | Kitchen Manager | A person responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers often hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. |
Labor Group | Job codes are assigned one of the following labor groups: BOH (back of the house) /FOH (front of the house)/ HOH (Heart of House/ Kitchen) | |
The Labor Scheduler tool allows you to build weekly schedules, print, and share, and compare scheduled labor against projected sales. | ||
Set up and manage Labor Scheduler. Maintenance >Labor >Labor Scheduling Maintenance. | ||
LTO | Limited Time Offer | A special menu item or set of menu items is available for a clearly defined short period of time. |
Line Checks can be entered via the mobile application or the desktop web page. Line Check Entry page, navigate to Menu > Operations > Line Check > Line Check Entry. When loading the Line Check Entry page, all available line checks for the current date will be visible. If the line check is complete there will be a posted time stamp on the left column. | ||
Reporting page to view a detailed history of all checks performed across the company. Reports > Line Check > Line Check History | ||
Manage the items and location names of individual line checks, including store’s assigned to a line check. | ||
To sort the Line Check from sheet to shelf move to Menu > Operations > Line Check Setup. Each store and line check can be customized to its specific locations and location names. | ||
Line Check Temperature Log will give a quick view into results of temperature checked items by the store for any given date range when checks were completed and have an export to use for Health Inspections. Reports > Line Check > Temperature Log. | ||
LBW | Liquor, Beer, Wine; | Lumping together the alcohol type sales of Liquor, Beer, and Wine. |
Maintenance | The process of supporting production software to detect and correct faults, optimize performance, and ensure appropriate availability to end-users. | |
MIT | Manager in Training | An employee that is doing on-the-job training to gain experience before moving into management positions. |
The Menu Item Grouping the system gives users the ability to better evaluate the total potential plate cost by aggregating all menu item options into a total plate cost. Users also have the ability to create custom report groups for like menu items within the Menu Item Grouping system. | ||
Menu Items are items that will be placed on menu sets to be sold to your guests. | ||
Utilize the Menu Maintenance page to create new menu items and map them to a menu set. Here you can:
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P-mix | Menu Mix | Menu Mix is the sum of each menu item sold. This reporting can be presented by category, dates, and locations. |
Menu price | The selling price for a restaurant’s goods, often obtained by taking the food cost of the menu item and dividing it by the desired food cost percentage. | |
Menu Set is a list of all menu items sold (can be store specific or for all stores). The menu set is like a translation table to link up the menu items to the POS #’s that are associated with them on your POS System. | ||
Metrics | Numeric data representing measurements of business processes or database activity. | |
MIAM | Make it a Meal | *Client-specific need. |
Open Digital Manager mobile app, select store, and Ordering. The Ordering app displays electronic distributors and the available. You will want to ensure that the tablet is connected to a Wi-Fi connection to begin the ordering process. Once the order is started the tablet may be disconnected from a WiFi signal. | ||
Mobile Supply Chain | Mobile Ordering and Inventory are available through Decision Logic Digital Manager applications for iOS® and Android®. Customize inventory locations to match your store's needs. Order products to replenish inventory. The mobile inventory guide matches the printed order guides. Enter waste. View employee schedules. | |
Op Co | Operating Company | The physical location of a Distributor's warehouse . |
Operating System | System software that manages and controls the activities of the computer. The operating system acts as the interface between applications and computer hardware. | |
OG | Order Guide | Order Guide is a list of bid file products that you want your stores to be able to order. This acts as a filter to the bid file so you can limit and control which stores can order which items. |
The process of placing a request for procurement or products from a distributor or vendor, located under Operations > Ordering. Using the Order Guide you can access the items available for procurement. | ||
Ordering Home | Ordering Home reporting and task tools for Orders to Receive, Order Detail, Order Guide Setup, Enter Order, Enter Manual Receive, IUT, and Order History. | |
Organization | A formally defined structure that takes resources from the environment and processes them to produce outputs. | |
Orphan | An occurrence that is caused by deleting data that is tied to historical reporting. An element in the chain of traceability that has lost the parent element associated with it. | |
86 | Out of Product in-house | A statement that you are out of Product. Is often used as slang for getting rid of something or someone. |
OH | Over house | Above store persona. |
OBE | Overcome by events | An error that is not fixed, however, it is no longer applicable. Sometimes these are self-corrected or corrected in a chain of events prompted by other users. |
Pack Size | Package Size | Package Size is how the distributor packages the item for ordering (the Distributor designates what this will be). For example, if a distributor sets the package size on their bid file for an item to “6-4lb bag” then anytime you order 1 of these items, you will be ordering six 4 pound bags of this item. |
Pars | Par level | The amount of a certain product the restaurant should always have on hand for the period of time between deliveries. |
Pay Changes | If Decision Logic is being used as the master EEIF record Pay changes must be entered into the roster the day the pay change is effective. Entering the pay change late with a prior effective date does not apply a new pay rate to historical time clock records. If your pay rate is done late review payroll reports in DL to confirm the pay change is applied to the correct time clock records for the employee. If not contact Decision Logic for assistance as we will need to update historical pay rates in the database for you. Please note that any pay rate changes made in your POS system do not automatically get updated in Decision Logic. You will want to also make those changes in the employee roster. | |
Decision Logic captures time clock records, employee pay rates, and job codes from the POS that can be exported and passed through to payroll processing companies. To view reports on these records the Employee Roster must be populated with employee records for each store. To review and approve weekly payroll and employee information navigate to the Store Payroll page located at Operations > Payroll > Store Payroll. | ||
Permissions | The authorities are assigned to an end-user by the database administrator or database owner to perform operations on data objects. | |
Picklist | Picklist | The info on the order that's coming into the restaurant |
Plate Item Report Groups | Report Groups are used to compare similar menu items on the Total Plate Cost report. Report Groups can be created for major ingredients like chicken, seafood, and steak or for order modes like dine-in, to-go, and catering or for menu items that may span multiple menus item categories like entrees or combos. A menu item can belong to multiple Report Groups. | |
Plate Item Sets | Plate Items Sets are groups of menu items available as options when other “primary” menu items are purchased. For example, if all burgers come with a single side item choice, the side items would be added to a Plate Item Set. | |
Plate Items | These are items that are being assigned to a Plate Item Set. Navigate to Maintenance > Menu > Menu Item Grouping > Plate Item | |
POS | Point of Sale | The computer and cash register system that cashiers and servers use to enter guests’ orders and collect cash payments. POS systems can also be used to help run financial and labor reports, record inventory counts, and track guest information for marketing purposes. |
PPC | Portable Purchase Capture | An Invoice or Bill often includes a list of goods sent or services provided. The bill is a statement of the total amount due and can include AP and AR (in the form of credits) |
Maintenance > POS Admin is where you can add or edit POS mapping for Departments, Discounts, Payments, Reductions, Gifts, Deposits, Labor, and Order Types. You will need the ID from your POS provider. | ||
Post | to publish an action such as posting your inventory | |
Predictive Ordering | This is the quantity we predict that you should order. This formula is predicted usage multiplied by the days until order, plus the floor for Mins/Maxes, minus the quantity on hand, minus the quantity in outstanding/ un-received orders, minus the quantity in outstanding received orders = quantity that needs to be ordered. Currently, this feature is not available due to product development.* | |
Prep list | Prep list | List of items that need to be prepped during that morning prep time. Generated in DL from the prediction engine, Manager looks it over, gets handed off to the prep cook |
Prep | Prepped Items are used when there are multiple stages of completion for menu items. If some product is prepared ahead of time, we create a prepped item for this product. Sauces, portioned products, and items inventory in multiple locations are examples of prepped items. Each prepped item has a recipe of ingredients used to make the prepped item. Prepped items can be added to Inventory Guides so that a weekly inventory can be taken. Commonly prepped items are set up for any item that has “transitional stages” of preparation (ex: Prime Rib, Salsa, or Pasta Sauce), or items that you want to inventory in different parts of your store (ex: FH-Milk, BH-Milk). | |
PPE | Per Person Expenditure | PPE in Decision Logic is a metric that is used to define Per Person Expenditure. Generally as Net Sales / Guest Count. |
Prime cost | Prime cost is the best indicator of profit potential and how well your costs are being managed. Equation: Food cost + beverage cost + salaries & wages + payroll taxes + benefits = Prime Cost; the goal is to keep prime cost at 60 percent of total sales or less. | |
Product Variance | Beginning Inventory Quantity + Purchases Quantity - Ending Inventory Quantity = Actual Usage Actual Usage - Ideal Usage (POS Product Mix) = Product Variance | |
Production | The time period after the new system is installed and any data conversion efforts are complete. The system is now being used for normal operations | |
Production Sheet | Predicts the quantity of prepped items to prepare on a day-to-day basis using historical menu mix data, store-specific floor values, and current on-hand inventories to suggest a quantity to prep on each day. The number of weeks of menu mix data to be used in production sheet calculations is set on a site-by-site basis. Daily menu mix data for the last X number of weeks are averaged to determine the expected amount of product a store may use before the next scheduled prep day for that prepped item, excluding amounts that are outside the normal range (deviations). | |
The Maintenance page is where Area Directors or Decision Logic Administrators can create production sheets, edit production sheets, and assign stores to production sheets. | ||
Define User Access and Permissions with Profile Maintenance. Navigate to Maintenance > Company > Profile Maintenance. | ||
P&L | Profit and loss statement | A financial statement that summarizes the revenues, costs, and expenses incurred during a specific period of time, usually a fiscal quarter or year. |
The Scheduled Labor Hours in Labor Scheduler. The first row shows Labor Hours as Percentage of Projected Sales. The percentage on the left is the Weekly Labor Hours as Percentage of Weekly Sales for the fiscal week selected. This is the sum of the wages represented in the schedule divided by the total projected sales for that fiscal week. Daily Calculation is the Value of Hours Scheduled for the Day / Projected Sales= Percentage Weekly Calculation is the Value of Hours Scheduled for the Week / Projected Sales for the Week = Percentage | ||
Projected Sales | The forecasted sales calculation is based on the last 6 weeks of sales. We look at each individual day of sales and remove any data points which are outside of the normal range. The remaining data points are then used to calculate the average sales for each day of the week. Projected Sales for the Day is the SUM OF (Sales for last 6 weeks of sales for that Day-of-Week) / COUNT (6 weeks) and MINUS 1 Standard Deviation (which are sales data points that are outside of the normal range). Projected Sales for the Week is the SUM OF (Projected Sales for Each Day of the Week). | |
Projected Sales is systems predicted sales for the selected fiscal week. | ||
Purchases | To acquire something by paying for it. The inventory you buy is considered a purchase. | |
Query | A statement is structured to direct the retrieval or manipulation of data in a database. | |
From the Ordering Homepage, you can receive orders that have been posted, enter the invoice #, and make any changes. | ||
Receive Order with Price Change, Catch Weights or Exceptions | This is where you can make adjustments for received quantities, adjust prices, or edit for exceptions. Price should reflect the per-case cost or per lb price for catch weight items. Extended Price will be the Quantity received multiplied by the case or per lb. price. | |
Located in Ordering Home > Orders to Receive Section you can Right Click on an Order and select Receive from the flyout menu, Enter Date, Enter Invoice Number. The invoice number should match paper and electronic invoice numbers, and Select Next to enter the inventory quantities received. | ||
Recipe Book allows stores to take control of recipes from procurement to plate. Concepts can display a consistent brand experience to their restaurants with standardized recipes and instructions. Using Recipe Book you can create recipes, build prepped items, build menu items, add recipe notes, publish recipes, deactivate recipes, add recipe Images, yield, and print recipes. | ||
RM | Recipe Measure | The Recipe Measure (Rec Ms) is used to standardize the way that an Ingredient is used in Recipes. The Recipe Measure is set when you create an Ingredient. Typical Recipe Measures include Each, OZ, Cup, Tablespoon, etc. |
Recipes | Recipes are created for each Menu Item you have. The recipe contains the quantity used of each of the ingredients used to make the Menu Item. | |
Recipes | A set of instructions for preparing a particular dish which includes a list of ingredients, the quantity of each ingredient, the utensils required, and the steps to create the recipe. | |
Release | A software application or component that has been tested and found to be in compliance with design documentation, and placed into production. | |
Requirement | A condition or capability is needed by the customer to solve a problem or achieve an objective. This condition or capability must be met or possessed by the developed software before it will be accepted by the customer. | |
Review | The examination of a deliverable for specific content by a reviewer with expertise in the domain of the deliverable. The reviewer examines the content for correctness, consistency, completeness, accuracy, readability, and testability. | |
SPLH | Sales Per Labor Hour | The projected amount of sales per labor hour. SPLH is Net Net Sales / BOH Hours. BOH hours are set in Maintenance > Labor > Labor Type Maintenance. |
Security | Policies, procedures, and technical measures are used to prevent unauthorized access, alteration, deft, or destruction of information systems or data. | |
Reporting that contains all ingredients a store inventoried for 1 week and reports the Beginning Inventory for that week. They will display with quantity converted into their case quantity determined by bid file multipliers. The cost of the inventory will extend as the cost of the product based on purchases received into the system. The download is available in a summary version which includes all items rolled up to the Cost of Goods category it belongs to, as well as a detailed version that includes all items sorted by COGS category. | ||
SID | Ship It Day | A day, typically between sprints, where the development team can work on non-roadmap items related to DL. Not a novel concept, as lots of companies, are doing it. We have seen things like Custom Reporting, major technical debt items, real-time reporting prototypes, and automated labor schedule generation come from SID. https://www.atlassian.com/company/shipit https://shipit.unbounce.com/login |
Software | Computer programs, procedures, and associated documentation pertaining to the operation of an application. The detailed instructions that control the operation of a computer system. | |
Store Level Operations Manual | An operations guide that can be used to reference user operations, questions, and training. This document comes in both PDF format and Word format. It can also be printed or emailed. | |
The Stores the maintenance landing page features stores by Customer ID, Store Name, Company, Region, Area, UDT ID, Tipped, Non-Tipped, and Status. From here, New stores can be added, information Edited and Deleted from this page along with sorting the displayed information by clicking the column in the header row to be sorted by. Order Guides, Inventory Sets, and IUT Partners are also managed from the landing page to be covered further later in the document. | ||
SME | Subject Matter Expert | A person, generally a customer staff member, who is considered to be an expert in one or more operational processes that are the focus of an automation effort. SMEs are generally the primary sources of application requirements and play very significant roles in the requirements, design, and testing stages of the software development lifecycle. |
Supply Chain Maintenance | Distributors Maintenance controls stores' ability to place orders for different distributors, defines the ability to create manual receives and allow invoices from these. It is also the maintenance page for Distributor Order Scheduling, Order Prediction Methods, and Vendor Portal. | |
Supply Chain Maintenance Workflow includes instructions to ensure items are set up from procurement to plate. You will want to follow these steps:
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Supply Chain Reporting | We offer numerous avenues for Supply Chain analysis where you can dig into trends and results, track revenue at every level and from multiple perspectives, gain valuable insight into your product usage, waste, and efficiencies through detailed inventory analysis, and empower your managers with the information needed to make time-saving decisions, pinpoint gaps, and control food costs. Navigate to Reports > Cost and Variance. | |
Support | For questions or assistance Decision Logic users can submit a support ticket by visiting the Decision Logic Service Center. | |
System | A collection of hardware, software, firmware, and documentation components organized to accomplish a specific function or set of related functions. | |
TvA | Theoretical - how much product $ they should have used based on qty of menu item sold * recipe units built-in Decision Logic Actual - usage is the number of food products and supplies that are physically used in a given time period based on Beginning Inventory $ + Purchases $ - Ending Inventory $. Variance- the positive $ or the negative $ difference between your Ideal and Actual | |
Total Plate Cost report | Reports the cost you paid for the ingredients included in the recipe. These factors in the bid file price of the order received (using the FIFO method), the bid file Inventory Multiplier, the bid file recipe multiplier, the quantity of the ingredient used in the recipe, and the prep recipes included. | |
Transaction | A set of processing tasks that are treated as a single activity to perform the desired result. For example, a transaction would entail all the steps necessary to insert and or modify values in multiple tables when a new invoice is created. If any of the record management tasks fail, the entire activity is canceled or rolled back. If all of the record management activities are successful, the transaction is committed or made permanent. | |
If you navigate to the Labor Scheduler page and receive a notification saying, Failed to Retrieve Stores and session parameters, that means that schedules and roles need to be set up in the Labor Scheduling Maintenance page. | ||
UOM | Unit of Measure | A quantity defined the measure type, that is used as a standard for measurement of the same quantity. Other values of that quantity can be expressed as a simple multiple of the unit of measurement if the unit of measure needs to be converted. |
UDT | Decision Logic program that translates POS data into customized reports for clients via web service (www.mydlweb.com\clientsite) | |
Usage Efficiency | Use the new "efficiency metric" to gauge how efficiently stores are using products across a company. Product usage efficiency helps visualize actual usage compared to ideal usage. | |
User | Those individuals who use a specific software product or system. User activities can include data entry, queries and updates, the execution of batch operations, and the generation of reports. | |
Create Users under the User Tab. Create usernames and passwords for all Decision Logic users. Doing so will add accountability to functions that have timestamps by the user (orders, inventory, EOD process, invoices). Once a user is created they will need to be assigned to a specific profile on the profiles tab. | ||
User Manual | A document that describes a software application in sufficient detail to enable an end-user to obtain desired results. Typically includes a tutorial, a description of functions and data structures, options, allowable inputs, expected outputs, and possible error messages. | |
Variance | Typically known as the difference in cost between theoretical usage and actual usage. | |
Verification | The process of evaluating an application to determine whether or not the work products of a stage of a software development lifecycle fulfill the requirements established during the previous stage | |
Walk Through | The review of a functional element, design element, or implementation element by a team of subject matter experts to detect possible errors, violation of development standards, and other problems | |
Waste Sheet is an operational tool where users can record wasted items for an actionable, digital record. This digital view across stores can help managers and directors identify issues and see historical waste for any store at any time. Full functionality is available on the go via mobile and in the back office via the desktop site. Managers can enter items as ingredients, prepped items, or menu items. | ||
Waste Sheet is accessible via the Digital Manager Mobile Application which can be found on Google Play "Decision Logic" or at the Apple Store. | ||
The Waste Sheet Reasons Report allows you to dig into trends around waste in the restaurant. Look for recurring waste problems, high dollar values, and other trends. | ||
Workforce | Workforce allows managers to engage their workforce while improving the efficiency of their operations by utilizing Workforce. The Workforce platform provides a single point of entry for sensitive employee information to ensure accuracy and security. It allows stores to optimize labor costs by scheduling to meet demand through the predictive labor scheduling platform. |
References
http://possector.com/management/restaurant-management
http://www.foodservicewarehouse.com/blog/restaurant-management-operations-glossary/
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