Mise en place is everything
Great service starts before the first order. Standardise prep and mise en place so every station is stocked and ready, and every cook makes each dish the same way. Consistency here removes most of the friction during a rush.
Set up stations to flow
- Define clear stations and what each owns.
- Route tickets to the right station with a kitchen display so cooks see only their work, in order.
- Pace courses so dishes land together and nothing sits under the lamp.
Control inventory and waste
Track stock against sales so you prep to demand and spot waste, theft, or over-portioning early. Low-stock alerts mean you reorder in time instead of 86-ing a best-seller mid-service.
Communication keeps it calm
Clear expediting and a shared view of tickets keep front and back of house in sync. When everyone sees the same information, service stays calm even when it's full.