To keep food service running smoothly and efficiently, what i do with my team is to ensure every station is fully stocked and organized before service starts, minimizing downtime during peak hours. If you also implement a Cross-Training Staff, will give your team the flexibility to jump between stations, preventing bottlenecks and ensuring seamless service. Finally, I love to use tech that helps prioritize orders and maintain a well-organized workflow!

Your food supplier should be above and beyond for starters. Building you team with quality staff. And these days that can be hard to do. Trust and leadership among ex chef and staff. Communication is huge as well. From the dishwasher to to ex chef and gen manager. And in your heart you have to have passion for culinary. If you don't it is a job for those who don't have it and for those who do, like myself it is a career filled with appreciation.

Mise en place! These are words to live by. Everything in its place is so important. either you prepare or you prepare to fail.

Smooth service starts with a well-oiled kitchen machine. ⚙️ Prep checklists, clear communication, and strategic scheduling are all essential ingredients. I've found that cross-training staff also helps immensely. When everyone can pitch in where needed, it keeps things moving even when the unexpected happens. What are your go-to strategies for keeping the food flowing smoothly? Let's swap tips and tricks! 👇