Glossary
The terms you hear from your accountant, your suppliers and AADE, each in two or three sentences — with the Greek term alongside, as it appears on a Greek invoice.
κόστος πρώτων υλών
Food cost is the cost of the ingredients consumed for a period's food sales, as a percentage of net food sales. It is calculated as (opening stock + net purchases − closing stock) ÷ net food sales × 100, with every amount excluding VAT.
In detail: Food cost guide
κόστος ποτών
Beverage cost is the drinks equivalent of food cost: cost of drinks consumed ÷ net drink sales. It is calculated separately from food cost, because drinks carry a different margin and a combined percentage hides the problems of both.
In detail: Food cost guide
κόστος αναλωθέντων
Cost of food consumed is the value of the ingredients used up in a period: opening stock + net purchases − closing stock. It is the numerator of food cost.
In detail: Food cost guide
θεωρητικό food cost
Theoretical food cost is the cost that should result if every dish had been made exactly to its recipe: recipe cost × portions sold. It is compared with actual food cost to show how much is lost to waste.
In detail: Food cost guide
πραγματικό food cost
Actual food cost is food cost as it results from a period's real numbers — stocktakes and purchase invoices. It shows what happened, not what was planned.
In detail: Food cost guide
φύρα
Waste is the loss of ingredients during storage, preparation or cooking: trimming, cooking loss, spoilage, food thrown away. It is one of the reasons actual food cost exceeds theoretical food cost.
απογραφή
A stocktake is the count of the quantities held in the store room, the kitchen and the bar on a given date, and their valuation in euros. One month's closing stocktake is the next month's opening stock.
In detail: Features
Μέση Σταθμική Τιμή, Μ.Σ.Τ.
Weighted average price is an item's average purchase price over a period, weighted by the quantities bought: total net purchase value ÷ total quantity. If you bought 10 kg at €8 and 30 kg at €9, the weighted average price is €8.75 per kg — not €8.50, which would be the simple average.
In detail: How every number is produced
τελευταία τιμή αγοράς
Last purchase price is the unit price on the most recent invoice for an item. It serves as a fallback valuation price when there are too few purchases for a weighted average, but a single promotion or increase moves it.
In detail: How every number is produced
κλείσιμο μήνα
Month-end close is the process that finalises a month's numbers: every invoice and credit note recorded, the stocktake counted and valued, and the period locked so it cannot change retroactively.
καθαρή αξία
Net value is the amount of an invoice line or an invoice excluding VAT, after discounts. It is the basis of every cost calculation, because for a business under the normal VAT regime the VAT on purchases is recovered and is not a cost.
In detail: How every number is produced
πιστωτικό τιμολόγιο
A credit note is the document a supplier issues to reduce an amount already invoiced: for returned goods, a discount after the sale, or a price correction. Its net value is deducted from the period's purchases.
δελτίο αποστολής
A delivery note is the document that accompanies goods in transit. It is not an invoice: the invoice may follow later and may cover several delivery notes. If both are counted, the same purchase is counted twice.
Τιμολόγιο - Δελτίο Αποστολής
An invoice-delivery note is a single document that is both an invoice and a delivery note: it accompanies the goods and invoices them on delivery.
«Από μεταφορά» / «Εις μεταφορά»
Carried-forward lines on multi-page invoices move one page's subtotal onto the next. They are subtotals, not purchases, and must not enter any cost total.
In detail: How every number is produced
ΑΦΜ
The VAT number (ΑΦΜ, Αριθμός Φορολογικού Μητρώου) is a Greek business's tax registration number. On purchase invoices, the supplier's VAT number together with the document's number and date identifies an invoice — the number alone is not enough, because two suppliers issue the same numbers.
In detail: How every number is produced
myDATA is AADE's electronic books platform, to which businesses transmit the data from their documents. It applies to wholesale and retail, and it is not the same thing as e-invoicing: myDATA is where the data goes, e-invoicing is how the invoice is issued.
In detail: E-invoicing & myDATA 2026
ΜΑΡΚ
MARK (ΜΑΡΚ, Μοναδικός Αριθμός Καταχώρησης) is the unique registration number myDATA assigns to every document transmitted to AADE. It is the document's identity as far as the tax authority is concerned.
In detail: E-invoicing & myDATA 2026
ηλεκτρονική τιμολόγηση
E-invoicing is issuing an invoice in a structured electronic format, through a licensed provider or AADE's applications, with automatic transmission to myDATA. In Greece it is mandatory for wholesale (B2B) from 2/3/2026 for businesses with revenue above €1m, and from 1/10/2026 for all others.
In detail: E-invoicing & myDATA 2026
πάροχος ηλεκτρονικής τιμολόγησης
An e-invoicing provider is a company licensed by AADE to issue, transmit and archive electronic documents on behalf of businesses. It is one of the two lawful routes to electronic issuance; the other is AADE's free applications.
In detail: E-invoicing & myDATA 2026
timologio and myDATAapp are AADE's free applications for issuing invoices, with automatic transmission to myDATA. They are the alternative route to a licensed e-invoicing provider.
In detail: E-invoicing & myDATA 2026
Δήλωση Έναρξης Ηλεκτρονικής Έκδοσης Στοιχείων
The Declaration of Commencement of Electronic Document Issuance is filed in myAADE and states a business's route to electronic issuance. For the 2026 e-invoicing mandate it is required by 12/10/2026 from businesses with revenue up to €1m that want the adjustment period; anyone issuing exclusively through timologio or myDATAapp does not file it (AADE, 22/9/2026).
In detail: E-invoicing & myDATA 2026
κωδικός είδους προμηθευτή
A supplier item code is the code a supplier prints for a product on its invoice. It is stable for that supplier, but every supplier has its own: one supplier's code 4471 says nothing about another's.
ενοποίηση ειδών
Item merging is matching the different names and codes under which suppliers invoice the same product to one shared code, so that their prices can be compared side by side. For example, «ΚΟΚΑ ΚΟΛΑ 1,5LT» and «Coca Cola 1500ml» are the same item.
In detail: Features
μονάδα μέτρησης και συσκευασία
The unit of measure is the unit an invoice line is charged in — kilo, litre, unit, case — and the pack size is the size of the product. Prices can only be compared in the same unit and the same pack size: €12 a case and €1.10 a unit are not an increase or a decrease, they are different things.
In detail: How every number is produced
ιστορικό τιμών
Price history is the time series of the unit prices you paid for an item, per supplier. It shows when and by how much a price changed, which no single invoice can show.
In detail: Features
κοστολόγηση συνταγής
Recipe costing is calculating the cost of a dish from the quantities of its ingredients and their prices. It is the basis of theoretical food cost and of menu pricing, and it is only as accurate as the purchase prices it uses. fnb.utilize.gr does not cost recipes; it supplies the purchase prices a recipe costing needs.
In detail: Food cost guide
In a 30-minute demo we show you net value, credit notes, units and weighted average price on 20 of your own invoices.
Or call us: 2310 436 595
