The words Nantli uses and exactly what they mean.
Nantli's words, with the precise meaning they carry inside the product. Where a kitchen word and a
system word don't quite line up, it's spelled out here.
Your business in Nantli
| Term | Meaning |
|---|
| Property | One place: a restaurant, a location. Each has its own menu, team, currency and time zone. |
| Organization | The owner of one or more properties. Billing with Nantli belongs to the organization, not the property. |
| Product | A tool bought separately: point of sale, inventory, reservations… |
| Module | A product that lives inside another. Kitchen and Delivery are modules of point of sale. |
| Entitlement | Permission to use a product: on trial, active, comped or cancelled. |
| Role | Defines which Nantli pages someone can open. Separate from the POS role. |
Point of sale
| Term | Meaning |
|---|
| Order | A check: a table's lines until it's paid. |
| Line | One row on the order: a product with its quantity and modifiers. |
| Ticket | What's sent to the kitchen. One order can generate several across a service. |
| Quick order | A check with no table: takeout, bar, counter. |
| Folio | An order's consecutive number for the day. |
| Ticket code | The code printed on the receipt that a guest uses to request an invoice. |
| Shift | A cash-out, from open to close. |
| Opening float | The cash the drawer starts with. |
| Modifier | An option on a product: doneness, extras, "no onion". |
| Combo | A product containing others, where the guest chooses. |
| Promotion | A scheduled discount that applies itself. |
| Discount | A reduction someone applies by hand. |
| Service charge | An amount added to the check. |
| Void | Removing a line already sent to the kitchen. It's recorded. |
| Cancel | Voiding the whole order. The check stays visible, marked Cancelled. |
| Refund | The record of returning an order's payments. The money moves outside Nantli. |
Table service
| Term | Meaning |
|---|
| Course | When a line goes to the kitchen. Now and C1 fire immediately; C2 onward wait. |
| Held | A line on a later course the kitchen can't see yet. It already counts on the check's total. |
| Fire | Sending a held course to the kitchen. |
| Seat | A note of which place at the table ordered each line. It doesn't affect money. |
| Split check | Dividing one order into several, each with its own folio and payment. |
| Section | A group of tables: Dining room, Terrace, Bar. |
Inventory
| Term | Meaning |
|---|
| Item | Each thing you buy: tomatoes, tortillas, beer. |
| Ledger | An item's movement history. |
| Entry | Goods coming into stock. |
| Exit | Product leaving without having been sold. |
| Adjustment | Correcting stock when the physical count doesn't match. |
| Waste | Product lost: expired, damaged, spilled, over-prepped. |
| Recipe | A preparation with a yield in servings and its ingredient list. |
| Sub-recipe | A recipe used inside another. |
| Yield | How many servings a full recipe makes. |
| Purchase order | What you ask a supplier for. On receipt, stock enters by itself. |
Reports
| Term | Meaning |
|---|
| Average ticket | Sales divided by number of orders. |
| Daypart | A part of the day: Breakfast 07–12, Lunch 12–18, Dinner 18–24, Late night 00–07. |
| Sales per hour | Sales divided by scheduled team hours. |
| Labor / sales | Estimated labor cost as a percentage of sales. |
| Inventory value | What your stock is worth at current cost. Items with no cost aren't valued. |
| Pool | Tips gathered together to be shared across the team. |
Public
| Term | Meaning |
|---|
| Digital menu | The public copy of your menu, seen from a QR code. |
| Publish | Freezing a copy of the menu or the site. That copy is what the world sees. |
| Channel | Where an order came from: table, QR, online, kiosk, or a delivery app. |
| CFDI | The Mexican electronic invoice. |
| Stamp | Issuing the CFDI to the tax authority through a PAC. |
| PAC | The authorised provider that stamps your invoices. |