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Guide › Appendices

Glossary

This glossary explains, in alphabetical order, the words you meet on Sofrito's screens and in this guide. Words in bold are the ones the app shows.

0–9

86: kitchen slang for sold out; a dish marked Sold out cannot be ordered until someone puts it back on sale.

A

ADD-ON: the banner on a kitchen ticket for dishes added to a table the kitchen is already cooking for.

All day: the panel on the kitchen display that counts how many of each dish are still to cook.

Allergens: the 14 EU allergens you mark on each dish, which Sofrito shows on the till, on kitchen tickets and on the kitchen display.

Allergies: what a guest can't eat, kept on their guest profile; Sofrito shows them in red on the check and on every kitchen ticket for their order.

API key: a key that lets your own software read data from Sofrito or send it orders and menu changes, created in Settings › API access.

Approval: a manager typing their PIN on someone else's device (Manager approval) to allow an action that person's role does not allow.

Area: a part of the floor plan, such as Dining room, Terrace or Bar, shown as a tab on Floor.

AT validation code: in Portugal, the code the tax authority (AT) gives each document series once you communicate the series; you add it in Taxes & fiscal › Series & integrity.

ATCUD: in Portugal, the code printed on every document, made of the series' AT validation code and the document number.

Audit log: the back-office record of who did what, when, and on which device, including who approved it.

B

Back office: the part of Sofrito where managers and owners set up the menu, team, devices, taxes and settings and read the reports, in a browser or from More › Back office.

Backup printer: a printer that takes over another printer's jobs while that printer is offline, until it prints again.

Bar tab: an order type for drinks at the bar, kept open under the guest's name until they pay.

Bartender: the role for staff who serve drinks and run tabs, with the same permissions as a server.

Booking: a reservation for a party at a date and time, managed in Bookings.

Break: time off during a shift, started from the time clock under More: an Unpaid break comes off the hours worked, a Paid break doesn't.

Bump: to clear a ticket from the kitchen display once its food has gone out.

Bump bar: a small keypad next to the kitchen display, where keys 1 to 9 bump tickets and R recalls the last one.

Business day: the trading day Sofrito counts sales in, which ends at 04:00 by default so that late service counts for the evening it started.

C

Card terminal: the separate machine that takes card payments; Sofrito records the payment when you tap Approved.

Cash drawer: the till's cash box, opened with a starting float and counted when it is closed.

Cash drop: taking cash from the drawer to a safe during a shift, recorded with Cash drop, without a reason.

Cash rounding: rounding cash payments to the smallest coin in use, such as 5 cents, while card payments are never rounded.

Cash tips: tips guests leave in cash outside a payment, which staff keep and declare when they clock out, under Cash tips for this shift.

Cashier: the role for staff who take payments and look after the cash drawer.

Category: a group of dishes, such as Starters or Drinks, shown as a tab on the till, whose dishes take its colour, course, stations and tax.

Certified add-on: a certified device, provider or certificate that some countries require and that Sofrito does not include.

Check: the guest's bill for a table or order, which Print check prints before payment.

Clock in / out: recording the start and end of your shift with your PIN, on the lock screen or under More.

Cloud sync: the link that copies a Sofrito Hub's data to Sofrito Cloud and brings back changes made there.

Comp: giving a dish on the house; it shows as On the house on the check and still counts in the reports.

Compliance: the tab in Taxes & fiscal that shows what the law asks of your restaurant and what is still missing.

Consulta de mesa: in Portugal, the signed table check (CM) that Sofrito issues when you print a bill before payment.

Consumidor final: the words Sofrito prints in Portugal, Angola and Mozambique on a document with no buyer.

Counter: an order type for orders taken and paid at the counter.

Country pack: everything Sofrito sets up for your country: currency, taxes, documents, payment methods and fiscal rules.

Course: a stage of the meal, such as Drinks, Starters, Mains or Desserts, so dishes reach the kitchen at the right time.

Credit note: the document that cancels all or part of a sale, such as a refund, and refers to the original document.

Customer display: a screen facing the guest that shows the order open on the till it faces and the total, then "Thank you!" once they have paid.

DAF authorisation: in Mozambique, the authorisation from your Direcção de Área Fiscal to issue invoices by computer, whose reference Sofrito prints on every document once you enter it in Settings › Invoicing.

Dashboard: the first page of the back office, with today's sales, orders, guests, payments and top dishes.

Day close: closing the business day with the Z report, which locks the day's totals; checks still open can move to the next business day.

Delivery: an order type for food delivered to the guest.

Demo restaurant: Mesa Viva, a sample restaurant with three weeks of service history that you can open to try Sofrito.

Desktop app: the Sofrito app for Windows, Mac and Linux, which can also run Sofrito Hub on the same computer.

Device: any till, handheld, kitchen display, customer display or pickup board paired with your restaurant.

Dine in: an order type for guests eating at a table.

Discount: a reduction on one dish or the whole order, chosen from the restaurant's list or typed in.

E

ESC/POS: the command language that almost every thermal receipt and kitchen printer understands, and that Sofrito prints in.

Exceptions: the report of voids, comps, discounts, price changes, refunds, voided payments, reopened orders, pay-outs and drawer openings, with who did them and who approved them.

Expected: the cash that should be in the drawer, which Sofrito works out from the float, cash sales and recorded movements.

Expo: the person at the pass who checks dishes before they go out; in Sofrito, a kitchen display that shows All stations can do this job.

F

Fire: sending a course that was held back to the kitchen, with the Fire button and the course name, for example Fire Mains.

Fiscal document: a legal sales document, such as a receipt, invoice or credit note, which can never be changed or deleted.

Fixed IP address: an address set in the router that never changes, so devices can always find the hub and the printers.

Float: the cash in the drawer at the start of a shift, typed as Starting cash.

Food ready: a table whose food is on the pass, waiting to be taken out.

G

Gift card: a prepaid card your restaurant sells or tops up on the till under More › Gift cards, and accepts as a payment method; selling one is not a sale, so tax is charged on the order it pays for.

Grand total: the running total of what the receipts charged since the first day close, carried on every Z report.

Guest: a person with a profile in Guests & loyalty, whose orders, visits and loyalty points Sofrito keeps.

H

Hand over: giving an open order to another member of staff with Hand over to….

Handheld: a phone or small device that servers carry to take orders and payments at the table.

Hold: saving dishes on an order without sending them to the kitchen yet, with the hourglass Hold button; they show Held until someone taps Fire.

Host: the role for staff who greet guests and look after bookings and the waitlist.

House account: a guest's account that you charge now and they pay later, up to a credit limit; payments towards it are taken in the back office.

Hub: short for Sofrito Hub.

I

Inventory: the back-office pages for stock, recipes, suppliers and purchase orders.

Invoice: a sales document with the buyer's name and tax number, which you ask for with Invoice with and your country's tax-number name (for example Invoice with NIF).

Invoice-receipt: an invoice that also proves payment (Fatura-recibo or Factura/Recibo), the usual sales document in Angola and Mozambique, and in Portugal above €100 before VAT.

Invoicing: the section of Settings with the documents Sofrito issues, what your tax authority gave you, the lines printed on every document, and training mode.

K

Kitchen: the role for cooks, who use the kitchen display and can mark dishes sold out.

Kitchen display: a screen in the kitchen that shows the tickets for its stations, where cooks start, ready and bump them.

Kitchen ticket: the dishes one station must prepare for an order, printed or shown on the kitchen display.

L

Labels: a printer role that prints a sticky label for each item of a takeaway or delivery order.

Late: a kitchen ticket older than the late time (20 minutes by default), shown in red.

Location: one restaurant in your Sofrito account; a group can have several.

Lock screen: the screen where staff clock in and sign in with their PIN, which the till returns to when you tap Lock or leave it untouched.

Loyalty points: points that guests with a profile earn on paid orders and spend as a discount later.

M

Manager: the role that runs the shift, approves voids, comps and discounts, closes the day and uses the back office.

Merge checks: joining two open checks into one.

Mobile money: a payment by phone, such as M-Pesa, MB WAY or Pix, for which staff type the transaction reference.

Modifiers: the options added to a dish, such as how it is cooked or "NO onion", some of which change the price.

Monthly and yearly closes: in France, the seals Sofrito puts on each month and year of day closes; the first day close of a month seals the month before.

N

NIF: the tax number in Portugal, Spain, Angola and Cape Verde, printed on documents and checked by Sofrito in Portugal.

No sale: opening the cash drawer without a payment, for example to give change for a note.

No-show: a booking whose guests never came.

NUIT: the tax number in Mozambique.

O

On the pass: food that is ready and waiting to be taken to the table.

Open price: a dish whose price staff type each time they sell it.

Order: everything one table, tab or counter guest asks for, from the first dish to the payment.

Order number: the number Sofrito gives each order, called out at the counter and printed on tickets, which starts again every business day by default.

Order type: what kind of order it is: Dine in, Takeaway, Delivery, Bar tab or Counter.

Over / short: the difference between the cash you counted and the cash expected when you close a drawer.

Owner: the role that holds every permission, including changing what each role can do.

P

Pairing code: a 6-character code from the back office that connects a new device to your restaurant, once, within 15 minutes.

Partner: a company that sells, installs or supports Sofrito for restaurants.

Pass: the counter between the kitchen and the dining room where finished dishes wait to be taken out.

Pay in: putting extra cash into the drawer outside a sale, for example more change.

Pay out: taking cash out of the drawer outside a sale, for example to pay a supplier.

Payment method: a way to pay, such as cash, card, mobile money or a voucher, shown as a button on the payment screen.

Permission: one thing a role allows, such as "Apply discounts".

Pickup board: a screen guests can see, with the order numbers being prepared and ready to collect.

PIN: your personal 4-digit code for signing in, clocking in and approving.

Price level: a second set of prices for the same dishes, for example on the terrace or during happy hour.

Print bridge: a computer in the restaurant, running the Sofrito desktop app and paired as a print bridge, that sends print jobs to network printers the server can't reach itself; Sofrito Cloud needs one for them.

Print queue: the list of recent print jobs on More › Printers, with whether each one printed; a job that failed shows why, with Reprint.

Promo code: a code staff type in the order's Discount window, under Promo code, to apply the discount that has it.

Q

QR code: the square code printed on documents so they can be checked; it carries the document's tax details, and it is required in Portugal, Spain and Saudi Arabia.

Quick sale: the bottom-bar button that starts an order without a table.

R

Reason: the explanation staff choose for a void, comp, discount, refund or cash movement.

Recall: bringing a bumped ticket back onto the kitchen display, within 30 minutes of bumping it by default.

Receipt: the document a guest gets after paying.

Refund: giving money back on a paid order, for which Sofrito issues a credit note.

Reopen: opening a paid order again to correct it, for which Sofrito cancels its document with a credit note.

Reserved: a table held for a booking, shown with the booking time.

Role: a set of permissions, such as Server or Manager, given to people on the team.

Rush: marking an order's tickets as urgent on the kitchen display.

S

SAF-T: the standard file of invoicing data that some tax authorities ask for, which Sofrito exports for Portugal, Angola and Mozambique.

Sample data: the sample dishes and team a new restaurant can start with, removed in one step with Remove sample data, or archived once something has been sold with them.

Seal: the code that ties a document or day close to the one before it, so that any later change shows.

Seat: a guest's numbered place at a table (S1, S2…), with Shared for dishes for everyone, so each dish goes to the right person.

Send: sending the dishes added to an order to the kitchen and bar.

Series: the numbered sequence of one type of document for a year, and in some countries for one till.

Served: food that has been taken to the table.

Server: the role for staff who take orders at the table, send them to the kitchen and take payment.

Server address: the address a device uses to reach Sofrito Hub or Sofrito Cloud, such as http://192.168.1.20:7420.

Service charge: an extra amount added to the bill, such as 10% for large groups, which can count as a tip.

Simplified invoice: a short invoice without the buyer's details, allowed for smaller amounts, such as the Fatura simplificada in Portugal and the Factura simplificada in Spain.

Sofrito Cloud: Sofrito running on the internet, so the restaurant needs only its devices and an internet connection.

Sofrito Hub: Sofrito running on a computer in the restaurant, so service carries on without internet.

Split check: dividing one check into several by moving dishes onto new checks.

Split evenly: dividing a payment into equal parts, with ÷2 to ÷6.

Star CloudPRNT: a way for Star printers to collect their jobs from Sofrito Cloud over the internet, without a hub.

Station: a place that prepares food or drinks, such as the kitchen or the bar, which each dish is sent to; when no kitchen display shows a station, its tickets only print.

T

Table states: what the floor plan shows for each table: Free, Seated, Cooking, Food ready, Check printed, Needs cleaning, Blocked or Reserved.

Takeaway: an order type for food the guest takes away.

Tax category: a group such as Food or Alcoholic drinks that decides which tax rate applies to a dish, sometimes with a different rate for takeaway.

Tax included / added: whether menu prices already include tax, as in most countries, or tax is added at payment, as in the United States, Canada and India.

Tax number: the business's tax identification number, called NIF, NUIT, VAT No., EIN or another name depending on the country.

Till: the main point-of-sale terminal, usually a touch screen at the counter or bar.

Timesheets: the back-office list of everyone's shifts, breaks, hours and labour cost, from their clock-in and clock-out.

Tip: money a guest adds for the staff when paying.

Tip pool: with Pool tips on in Settings › Tips, each day's tips shared by the hours each person worked, and paid out in Team & roles › Tips.

Training mode: a setting in Settings › Invoicing (Issue training documents) that puts documents in a separate series marked as not valid for tax, shown as on or off on the Compliance tab.

TSE: in Germany, the certified security module that must sign every transaction, which Sofrito cannot connect yet.

U

Unpair: disconnecting a device from the restaurant, after which it needs a new pairing code.

UPS: a battery that keeps the hub, the router and the network switch running through a short power cut.

V

VERI*FACTU: Spain's system for invoicing records; Sofrito chains the records and prints the AEAT tax QR code on every ticket, but not the VERI*FACTU mark, because it doesn't send the records to the AEAT.

Virtual printer: a printer that shows its tickets on the screen instead of printing them, for demos and training.

Void: cancelling a dish or a whole order before payment, which needs a reason and usually a manager once the kitchen has it.

VOID ticket: the red ticket the kitchen gets when a server voids a dish it already has; on a kitchen display it stays until a cook taps Got it.

Voucher: a meal voucher or paper ticket accepted as payment.

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