Expediting - New Restaurant Opening: Difference between revisions
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(Created page with "== Super High Volume Expediting Procedures == New restaurant openings experience extremely high volume traffic. In order to better serve our guests, the following procedures have been designed for the first week, until the business volume settles into a predictable flow. * Scheduling: It is critical to schedule 3 shifts every day for week 1. ** Staff every position ** Plan back-up staff for breaks ** Staff minimum two dining room hostesses / host ** Staff a porter posi...") |
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** The Service leaders ensure the accuracy of the order on the trays and hands it to the guest. Then he/she rotates the trays keeping them in their ascending sequence | ** The Service leaders ensure the accuracy of the order on the trays and hands it to the guest. Then he/she rotates the trays keeping them in their ascending sequence | ||
** The Service Leaders also monitors order delays and follow-up with expediter to call for food that is overdue based on the tray-numbered sequence.[[File:Super high volume service.png|thumb|751x751px]] | ** The Service Leaders also monitors order delays and follow-up with expediter to call for food that is overdue based on the tray-numbered sequence.[[File:Super high volume service.png|thumb|751x751px]] | ||