Expediting - New Restaurant Opening

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 position: cleans dining room/ restrooms/ takes out DR. and kitchen trash, runs trays to kitchen to be washed
• Cashiers: All registers must be manned from opening to closing first two days, then adjust according to traffic flow [A]
• Dining Room Order Taker must be trained and staffed to take orders before the guest reaches the register [B]
  • Provide a pad of order taking sheets, a clipboard and a pen/pencil
  • This position is staffed for Lunch (10:00 am) through dinner (8:00 pm) or later if business warrants.

• Dedicated Guest Service Leader [C]:
  • This position manages the assembly and delivery of all dining room orders
  • There must be two expediters supporting this position [D]
  • The expediters get the food and the Service Leaders ensure the right food goes on the right tray
  • In Super high Volume scenario, each expediter is dedicated to one register: 00 or 01.
  • The trays in the delivery area are separated by the 00 and 01 registers, so the expediters know exactly where their orders need to land
  • The expediter screen is split in half showing 00 orders on the top half and 01 orders on the bottom half.
  • These configurations: registers, screens and delivery segregation makes it highly efficient to deliver service and supports order accuracy
  • The Service Leader arranges the trays in the order shown in the diagram with the first tray (ticket) placed on his/her far right and customer half of the counter.
  • Four trays supporting each registers can be staged at one time ( a total of 8 trays as shown in the diagram)
  • 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.

    

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 position: cleans dining room/ rest rooms/ takes out DR. and kitchen trash, runs trays to kitchen to be washed
  • Cashiers: All registers must be manned from opening to closing first two days, then adjust according to traffic flow [A]
  • Dining Room Order Taker must be trained and staffed to take orders before the guest reaches the register [B]
  • Provide a pad of order taking sheets, a clipboard and a pen/pencil.
  • This position is staffed for Lunch ( 10:00 am) through dinner (8:00 pm) or later if business warrants

Dedicated Guest Service Leader [C]:

• This position manages the assembly and delivery of all dining room orders
• There must be two expediters supporting this position [D]
• The expediter get the food and the Service Leaders ensure the right food goes on the right tray
• The Service Leader arranges the trays in the order shown in the diagram with the first tray (ticket) placed on his/her far right and customer half of the counter.
• Eight trays can be staged at one time.
• 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.