Expediting

Mise en Place

• All production and mise en place is completed ahead of time
• Production is organized to leave room for a la minute prepatation when the order comes in

Setting up the Line Brigade Style

• Saute
• Grill
• Pantry (garde manger)
• Expo

Service - Order/Fire/Pickup

• Cooks who manage their own order tickets can't focus on the cooking
• Diners, fast food, chain restaurants

Expo

• High end restaurants require attention to the food
• Cooks must learn to cook orders without depending on tickets

Order

• Do something to your station so you know you have an order
• Cook each tables order together
• Do not combine orders from different tables
• The timing is determined ahead of time and monitored by Expo

Fire

• Indication that the menu item should be ready in around 2 minutes
• Provides opportunity for stations to communicate if they are behind and stop the fire until they are ready

Pickup

• All plates should be in the window within 1 minute
• Expo will sometimes apply last minute garnishes
• Expo ensures waitstaff receives the correct dishes for each table