Expediter & Food Runner: How To Be An Outstanding ..., #3

By Harrison Barr

The Definitive Expediter & Food Runner Training Manual
A MUST for: Every Restaurant Manager ( Give to New Employees )
- Anyone Wanting to Excel in These Jobs in Any Restaurant! 

This eBook Prepares You to Succeed On Your Very 1st Shift. 

 

Handle Chaos Situations With Confidence
Be Super Prepared OR You Will Be Easily Overwhelmed.

If you've ever watched Chef Gordon Ramsay on TV in one of his many shows,
in this case Hell's Kitchen comes to mind, you have seen an expediter in action.

It's an incredibly important Job.
Why? The expo is the glue that binds the front of the house and the back of the house.
Those moments when Ramsay is screaming at his cooks to get moving,
get coordinated and get the food up?

Yep, at that time he's the food expediter dressing the food and expediting it as fast as he can go.

You're about to become a food expediter, known as the "expo."
Food Expediting AND Food Running because the two go hand in hand.

An expediter has to have someone to expedite food too - in comes the food runner.

 

About The Author:

Harrison Barr - 30 Year Restaurant & Bar Industry Pro

Harrison started in the Service Industry as a busboy at the age of 15.
He spent the next 30 years in refining his craft in a variety of customer service roles.
- Bar Porter/Bar Back 
- Bartender
- Server
- Bar Manager
- Promotions Manager
- Operations Manager
- Staff Development Manager
 

He wants people of all types to develop to their full potential.

For this reason, he wrote this book with Scott Young…
Because you have to start somewhere on your way to greatness.

This is to help you have that starting point.

Good luck to you! 
Harrison Barr

 

• Language: English
• Publisher: Digital.NBRTraining.Com
• Release date: Jun 22, 2022
• ISBN: 9798201159238

Harrison Barr

Harrison started in the Service Industry as a busboy at the age of 15. He spent the next 30 years in refining his craft in a variety of customer service roles. - Bar Porter/Bar Back  - Bartender - Server - Bar Manager - Promotions Manager - Operations Manager - Staff Development Manager Always seeking to learn and improve, he’s a strong believer in gaining knowledge through experience. He wants people of all types to develop to their full potential. For this reason, he wrote this book with Scott… Because you have to start somewhere on your way to greatness. This is to help you have that starting point. Good luck to you!  Harrison Barr

Book preview

Author’s Note

Harrison Barr

Harrison started in the Service Industry as a busboy at the age of 15. He spent the next 30 years in refining his craft in a variety of customer service roles, most of which specialized in the restaurant and bar industry:

- Bar Porter/Bar Back 

- Bartender

- Server

- Bar Manager

- Promotions Manager

- Operations Manager

- Staff Development Manager

Always seeking to learn and improve, he’s a strong believer in gaining knowledge through experience.

He wants people of all types to develop to their full potential.

For this reason, he wrote this book with Scott...

Because you have to start somewhere on your way to greatness.

This is to help you have that starting point.

Good luck to you!  ☺

Harrison Barr

Excellence Is An Act Won By Training And Habituation.

We Are What We Repeatedly Do.

Excellence Then,

Is Not An Act, But A Habit.

- Aristotle

How to Be An Outstanding Expediter And Food Runner

https://farm3.staticflickr.com/2593/4149857219_9a918e7853_o_d.jpg

Here you are. You are reading this because this role is in your immediate future.

You’re about to become a food expediter, known affectionately

(or not so affectionately) as the expo. 

Now, the title of this manual refers to food expediting

AND food running because the two go hand in hand.

An expediter has to have someone to expedite food too - in comes the food runner.

Here we will start with food expediting with its demands and what it entails.

That will be the bulk of the manual, later will come food running.

When there are terminology questions you will find a glossary of common terms

on the back pages.

If you’ve ever watched Chef Gordon Ramsay on TV in one of his many shows,

in this case Hell’s Kitchen comes to mind, you have seen an expediter in action.

You know those moments when he’s screaming obscenities at his cooks to get moving,

get coordinated and get the food up?

Yep, at that time he’s the food expediter. Sure, he may be the crazy, impassioned owner but he’s still dressing the food and expediting it.

You may not like Ramsay’s approach but he’s very success at what he does and to top it all off he backs up his attitude with tremendous skill, talent, and entrepreneurship.

You may not be as ambitious as Gordon Ramsay, but maybe you are.

Either way, you need to learn your role to the best of your ability.

Why?

The expediter is the liaison

- the glue

- that binds

the front of the house

and

the back of the house.

The expo is the glue that binds the front of the house and the back of the house.

If you require and expo like that, then you are doing good business.

However, not every restaurant has an expediter.

Smaller restaurants may simply have a manager that grabs a server to take food to a table once food is up. Or the floor manager simply runs the food himself.

It all depends on the restaurant.  Either way, they’re expediting.

They may not be as concerned about the image of the food as they are with the food getting to the table hot.

Some servers are simply asked to control their own plates and run what they order.

It all depends on the restaurant system, concept and image.

The Role of Expo Changes from Restaurant to Restaurant.

Consequently, the tasks involved can change.

In its basic form here is the job description:

Ensure every dish,

be it entre, appetizer, salad or dessert

is delivered in a correct time,

with a correct appearance and correct temperature;

to the correct table and correct seat.

Sounds easy, right? Right.

You have to be driven, energetic, positive, and have great attention to detail.

It can be no easy task.

If you’ve ever been to a fine dining restaurant, or any more upscale restaurant that is concerned about a plate’s image, you have seen the results of a food expediter.

And we’ve all been to places that clearly just don’t care.

We are living in the age of social media.

People

take photos of their meals!

If you’ve ever viewed an Instagram image of someone’s meal,

whatever the appearance,

whatever the beauty (or lack of beauty)

of that image ...

It is a combined effort of the chef (if there is one),

the line cooks, (grill, sauté, etc.),

the plater and the expo.

Food Knowledge

This is why the senior staff will be selected as expos.

You really need complete menu knowledge to do it right and that comes with experience.

Do you have a plating book?

Most professional food service establishments have some kind of binder with laminated pages of the correct plating and presentation for their dishes.

If you don’t have one we recommend creating one.

Considering the fact that everyone has a camera these days it would be very easy. Collaborate with the