The words NexReps uses, and what they mean here. Some are industry standard; some are ours.
Organization
Your company. Everything lives inside it: venues, users, ingredients, recipes, settings. Users belong to exactly one and can never see another. See Key concepts.
Venue
A restaurant. Its own sales, menu, inventory and hours.
Business day
The day as a restaurant lives it, not as a calendar does. Starts at 5am for a restaurant, 7am for a club, and runs to the same hour the next morning.
A Saturday trading until 2am belongs to Saturday. This is why NexReps does not match a POS report that cuts at midnight.
Business day start
The hour a venue's day begins. Follows the venue type; not something anyone sets.
Service
A block within a day — lunch, dinner, brunch. Has a name, a time range and the days it runs. A dinner can read 17:00 – 02:00 because 2am is still the same business day. Set in Venues.
Cost center
An outlet that shares a POS account with a larger property. A hotel restaurant, a rooftop bar.
Parent
The POS account itself. Holds the credentials. Not a restaurant — excluded from every count, every list, and every invoice.
Child
An outlet under a parent. Uses the parent's credentials, filtered to its own sales. Appears as a normal venue everywhere.
Net sales
After discounts, before tax. The default in NexReps.
Gross sales
Before discounts.
Live spend
Open plus closed checks — money in the room, including tables still sitting. Optional on the dashboard; see General.
Check
A bill.
Cover / Guest
A person.
Average check
Net sales divided by checks.
Comparison basis
What every delta is measured against: last week, last month, or last year. One setting for the whole organization. Weekly and Monthly are the exceptions — they have their own pickers. See Configuration.
Reference
The period being compared against, and its numbers.
Delta
The gap, in percent. Green or red.
Product mix
Everything that sold, with quantity and money. See Item Sales.
Product
Something you buy, as a supplier sells it: its name on the invoice, its SKU, its pack. Gets its price from invoices. See Ingredients.
Canonical product
What a product is, for the whole group: Olive Oil, Rice - Basmati. Every supplier's item points at one. Recipes use the canonical, so changing supplier never breaks a recipe. See Canonical products.
Active supplier
Of all the products that carry a canonical, the one a venue is buying right now. Its price is the one the venue's recipes use.
Kept in (unit of use)
The unit a product's stock is kept in — the unit your recipes use. Grams for oregano, pieces for eggs. The count is in it too.
Reception format
How an item arrives: inner pack quantity and unit, packs per case, and what the price is for. Case of 12 x 450 GR. Written once by the chef, remembered for that supplier's item. See Reception format.
Recipe unit
A unit recipes can use for a product. Units of the same dimension are automatic; crossing dimensions — pieces to grams, litres to grams — needs a conversion. See Units and conversions.
Conversion
A per-product number between two units. 1 EA = 135 g depends on what the piece is, so NexReps cannot invent it. Many come from Health Canada's nutrient file; the rest you set once.
Container
BAG, BOX, CASE, FLAT, JAR. Packaging, never a unit: it says how something is packed, not how much there is.
Net qty
What a recipe uses. What reaches the plate.
Gross qty
What leaves inventory to produce that net. Larger than net when there is trim loss.
Trim loss (Wastage %)
The planned share lost in prep — trim, peel, bone. A property of the product, not the dish.
gross = net / (1 - wastage% / 100). At 20%, 100 g net needs 125 g gross. You divide, you do not add. Not spoilage. See Trim loss.
Waste
The unplanned loss — spoiled, expired, overproduction, damaged. Declared on the product with a reason and a day, valued at that day's price, shown per count period. See Waste.
Yield
What one batch of a recipe produces. 1 Portion, 4 L. The cost divides by it. Get it wrong and everything downstream is wrong by the same factor.
Sub-recipe / Preparation
A recipe made to go inside other recipes. A base, a sauce, a dough.
Menu link
The connection between a POS item and a recipe. Without it, a dish sells with no known cost. Made by hand on the Menu page, because only you know the till's name and the kitchen's name are the same dish.
Linked
Whether a POS item has a recipe attached. The number to read first on Food Cost — everything else is only as true as it is.
Food cost %
Cost divided by revenue. Only meaningful when most items are linked.
Validate (invoice)
Approving a scanned invoice. Adds stock, updates prices, recosts every recipe touching those products, and remembers the items and formats you confirmed. Held while a line is red. See Invoices.
Unlock
Reopening a processed invoice for editing.
Revert
Undoing an invoice's stock movement and sending it back to review. Does not undo the price — you paid it.
Line status
Green: nothing to say. Blue: information. Orange: worth a look. Red: holds the invoice until someone decides. See Reviewing a line.
Gap
Printed total minus lines, charges and tax. Must be zero to validate. Usually a delivery fee or a discount the scan missed. See Discounts and charges.
Validate count
Closing an inventory count. Asks for the count day — the day it was taken — and sets each counted product to what was there at the close of that day.
Count day
The day a count was taken. Anything dated up to it was on the shelf when you counted; anything after it still acts on the stock.
Counted
How many items have a quantity typed in.
Marked validated
How many have been ticked as checked. Different from counted — one means you wrote a number, the other means you verified it.
AI Confidence
How well the forecast has done on this venue, this weekday, recently. Low does not mean wrong — it means this room is hard to predict. See AI Forecast.
Patio Day
Weather good enough that outdoor seating should help. Nudges the forecast up.
Digest
An informational alert. Service closed, here are the numbers. Nothing to do.
Action needed
An alert that wants something from you. If it is at zero, nothing is wrong.
Role
What someone can do. Owner, org admin, org manager, general manager, manager, chef, accountant. Sets the ceiling. See Roles explained.
Venue access
Which venues someone reaches. Sets the reach. Independent of role — a GM with one venue sees one venue.
Archive
Removing a venue or a user from active use while keeping their history. Always archive; never delete. History that disappears changes every total you ever reported.
Sync Day
Re-pulling a day from your POS when it archived incomplete. Last 30 days. See Data.
PWA
The app. Installed from the browser, no app store. Always current, because there is nothing to update. See Install the app.