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Suppose you have three orders: A steak that takes 20 minutes to cook. A salad that takes 5 minutes to prepare. A pasta dish that takes 15 minutes to cook. Step-by-Step Prioritization: Start with the Steak: Begin with the steak since it has the longest cooking time. Prepare the Salad: While the steak is cooking, start preparing the salad. Begin the Pasta: As soon as the steak reaches a point where it doesn't require constant attention, start cooking the pasta. Monitor and Adjust: Continuously monitor the progress of each dish, adjusting heat and timing as necessary. Final Assembly: Ensure that the salad is ready to be served and coordinate the plating of the steak and pasta to ensure they are served hot and fresh.

During a flood of large orders in Food and Beverage (F&B) operations, efficiency can be maintained by prioritizing tasks, optimizing workflow, and communicating effectively. Assign clear roles, streamline production processes, and utilize technology for order management. Monitor inventory closely to prevent shortages and maintain quality standards. Flexibility and teamwork are key to handling fluctuations, and ensuring timely delivery while upholding customer satisfaction.

Agree you need to know which ones orders are urgent and which ones are not, which one is the easiest one and which one is the hardest one.

Necessário estabelecer um método para priorização dos pedidos, normalmente em casos de cozinha é majoritariamente por ordem de chegada, mas para demais setores podem ser realizadas análises por valor, por urgência, por área demandante etc. Algumas ferramentas ajudam no processo como fazer 80/20. A força de trabalho deve estar direcionada corretamente para o atendimento, direcionando as pessoas com habilidades chave para cumprimento dos prazos.

I definitely agree with prioritizing the orders first, this will help the workflow and getting things out if there’s something that doesn’t need to go out right away, you can leave that on the back burner and just get the ones I have to be taken care of ASAP out first or the ones that were actually ordered first, depending on what kind of business you’re infor food and beverage then usually a walk up or a walk in to a drive-through usually when you’re working a drive-through those orders have to get out first

There's no such thing as being "overly prepared" ! Having mise en place, expo line clean, organized, kitchen equipment and utensils ready, each chef controlling their station...

High pressure kitchen environment needs a calm and collected expeditor. They are the "middle man" between FOH staff and kitchen team. Clear communication is crucial as well as minimizing the errors by double checking orders.

In my experience, having your team cross-trained is very beneficial. Offer incentives for extra training shifts, and you will have a team that loves working together and helping each other in any way they can.

Once when I was in the shift there was 38 orders in the system and we are just 6 members in the team for that time periods. It was a weekday and post lunch time and we did not expect that. But we did not panic and started packing the orders. Communicating with the customers is crucial, prioritizing orders is better when it is going to help you save the hand-off time. Sometimes natural human instinct of kindly asking the customer to wait a bit can help you gain more credit in the system.