Why should you have an expo job in your restaurant? I want you to reflect on your restaurant for a moment. Think about times when your restaurant is operating at its best and when it’s not. Do you know what made the difference in those times? If you did, you’d fix it, wouldn’t you?
I’m willing to guess that no matter what you had in place the difference was a person: the expeditor (expo).
In our FULL SERVICE Restaurant Position Manuals and Employee Training Templates product, included in all of our membership levels, we define the expo job and station responsibilities as follows:
The expo sets the pace and flow of your kitchen! The expo is critical to your shift running smoothly and making sure neither your front of house (FOH) nor back of house (BOH) falls down.
Learn more about adding an expo position in your restaurant or training your current expo to do the job right in this blog post.
If you would like to learn more about the importance of training restaurant employees and the benefit to your restaurant, read our free special report, Breaking Away from the Insanity: How to easily take control of your restaurant and make more money. Download it here. Be sure to visit our YouTube channel for more helpful restaurant business management video tips.
A food expeditor, also called “expo” for short, is a food service professional who is responsible for coordinating food orders and making sure they are delivered promptly and prepared accurately. Expeditors also play a vital role in keeping the kitchen organized and running smoothly.
Number eight, your expo must be clean, organized and calm under pressure. These people dont get rattled. They keep everyone calm around them. You’ve been there, when things fall down, when youre exposed, the kitchens falling down and theres utter chaos. It takes a Herculean effort to get yourself back to a calm place (calm for a restaurant anyway).
Number four, the expo must be quick and deliberate because by doing so, they build trust with the servers and the cooks. The must be on their toes. They know whats going on everywhere in the business, in each position, what the servers need, what tables are coming up, how many tickets there are, whether the timing is falling behind and so on.
Number five, they can anticipate orders. They need to be able to notify food runners and servers when to run things and when each table is coming out. The communication with the front-of-house is extremely important.
Number 11, the expo pushes your team to move faster to get the things done that are necessary. This is the quarterback again to your restaurant, ensuring the process is working between the kitchen and front of house.
Are there days when your kitchen feels like it just cant keep up even though you have enough cooks on the line? Have you ever found yourself as a front-of-house manager or owner jumping in the expo window trying to help, but only making matters worse? If either these scenarios sounds familiar to you, I want to show you how you can avoid them all together and why the restaurant expo is critical to your kitchen. Click below to watch or keep scrolling to read the 11 traits of a great restaurant expo and how they affect your restaurant.
In our FULL SERVICE Restaurant Position Manuals and Employee Training Templates product, included in all of our membership levels, we define the expo job and station responsibilities as follows:
The expo sets the pace and flow of your kitchen! The expo is critical to your shift running smoothly and making sure neither your front of house (FOH) nor back of house (BOH) falls down.
I’m willing to guess that no matter what you had in place the difference was a person: the expeditor (expo).
Learn more about adding an expo position in your restaurant or training your current expo to do the job right in this blog post.
Why should you have an expo job in your restaurant? I want you to reflect on your restaurant for a moment. Think about times when your restaurant is operating at its best and when it’s not. Do you know what made the difference in those times? If you did, you’d fix it, wouldn’t you?
Working the Window: Expo Station with Christian
FAQ
What does Expo mean at a restaurant?
What is a food expo job description?
What is an Expo shift?
What is the job description of an Expo server?
What is a restaurant Expo position?
The expo position is a significant role, given that customer satisfaction depends heavily on how good he is at his job. This is a position that requires the individual to be both an independent decision-maker and a team player simultaneously. There are several responsibilities to fulfill as a restaurant expo.
Why should a restaurant have an expo?
A well-trained expo can identify any discrepancies and rectify them promptly, avoiding any potential customer dissatisfaction. The expo role also helps in maintaining speed and rhythm in the restaurant’s service. By coordinating with the kitchen staff and the serving team, the expo ensures that dishes are prepared and served in a timely manner.
What is a kitchen Expo?
The term ‘expo’ stands for ‘expeditor’ and is the person in charge of ensuring that orders leaving the kitchen are correct, complete, and of high quality. Typically, an expo works in tandem with the chef in a fast-paced kitchen environment, ensuring that every order leaving the kitchen meets the customer’s expectations.
What is the Expo job?
The expo’s job is to load the food on trays and send it out to the proper tables. In addition, some very busy units use a garnish expo to help the main expo garnish and make salads.” Expo’s responsibilities include: Why is the expo job so important? The expo sets the pace and flow of your kitchen!