What is expo in restaurant

Are there days when your kitchen feels like it just can't keep up even though you have enough cooks on the line? Have you ever found yourself as a front-of-house manager or owner jumping in the expo window trying to help, but only making matters worse? If either these scenarios sounds familiar to you, I want to show you how you can avoid them all together and why the restaurant expo is critical to your kitchen. Click below to watch or keep scrolling to read the 11 traits of a great restaurant expo and how they affect your restaurant.

A great kitchen expo, whether a front-of-house or back-of-house employee can make or break busy shifts. What type your restaurant is ultimately dictates which department your expo comes from. For example, a sports bar could easily use a front-of-house team member because most everything, every item you cook is an 8–10 minute ticket time. They all come up virtually the same time, whereas a fine dining restaurant is best served by a back-of-house team member because they can override those fire holds. It takes culinary knowledge and not every front-of-house person has that.

No matter what department they come from or what kind of restaurant you have, here are 11 things a great expo does on a busy shift.

Number one, the expo only communicates with the wheel. They cut all communication so there are no front-of-house people yelling back to the kitchen that they need this or that and they need it now. Nope, the expo handles it.

Number two, the expo knows fire times and line processes, which means they are familiar with your menu and know the steps it takes to prepare every item. They need to know that if a well-done burger is going to take a little bit more time, that they're communicating with the team on the line and guide them. They know what’s happening and how to make it all flow.

Number three, they follow the pace of the meal. They need to understand when they look at a ticket, especially if there's a fire hold, to time the apps to go out first, what the ticket time is, how long it might take the guest to finish that and when you should be delivering that way. That way the guest doesn’t get overwhelmed with one part of the meal arriving on top of another part of the meal.

Number four, the expo must be quick and deliberate because by doing so, they build trust with the servers and the cooks. The must be on their toes. They know what's going on everywhere in the business, in each position, what the servers need, what tables are coming up, how many tickets there are, whether the timing is falling behind and so on.

Number five, they can anticipate orders. They need to be able to notify food runners and servers when to run things and when each table is coming out. The communication with the front-of-house is extremely important.

Number six, expos have to be confident because they must be able to refuse an item that's not to specification. If that plate is dirty, if that portion is too large, too small, if it wasn't cooked properly, they have to be able to kick it back to the kitchen.

Number seven, your expo is the eyes and ears of the kitchen and the voice of the service staff. They are literally that go between, the wall between front and back of house. The expo communicates and keeps it so that your front-of-house people aren't screaming and yelling, that your back-of-house people are paying attention to the wheel. This gives you a nice, calm and quiet kitchen. It's not chaotic.

Number eight, your expo must be clean, organized and calm under pressure. These people don't get rattled. They keep everyone calm around them. You’ve been there, when things fall down, when you're exposed, the kitchen's falling down and there's utter chaos. It takes a Herculean effort to get yourself back to a calm place (calm for a restaurant anyway).

Number nine, an expo must know table numbers, position numbers and server sections. With this knowledge they can direct people, or if they need to jump off the line to run the food. The expo is that quarterback making sure the food gets out to the guest properly.

Number 10, your expo must be a proactive person and a problem solver. Things happen all the time in the kitchen. When things go wrong, they need to be able to think on their feet and fix it with that kitchen/wheel person.

Number 11, the expo pushes your team to move faster to get the things done that are necessary. This is the quarterback again to your restaurant, ensuring the process is working between the kitchen and front of house.

Find the person whose personality fits that position, train them and test them under fire. Some people may or may not work in that position, but those that rise drive a smooth running kitchen and happy guests and happy team members. This is why your expo is critical to your kitchen.

If you would like to learn how to own a restaurant that doesn't depend on you to be successful, watch this free video course that teaches you three key principles to running a successful restaurant. If you're ready right now to make some serious changes in your restaurant, you can also book a 60-minute call with me where we talk about your challenges and figure out exactly what is holding you back from having a restaurant that doesn’t depend on you being in it to be successful. 

Be sure to visit my YouTube channel for more helpful restaurant management video tips.

Last Updated on July 31, 2022 by Lauren Beck

In the restaurant business, “Expo” is shorthand for “Expediter.” The Expediter is responsible for making sure that all of the food orders are prepared correctly and in a timely manner. He or she works with the kitchen staff to ensure that everything is running smoothly and that the food is coming out hot and delicious.

If you’ve ever been to a busy restaurant and wondered how they manage to get all of the food out so quickly, it’s thanks to the Expo. This important member of the team makes sure that everything is running like a well-oiled machine, and that customers are happy with their food.

Kitchen slang you hear in a restaurant 

There is a lot of unique slang that you’ll hear in a restaurant kitchen. If you’ve ever wondered what some of it means, here’s a quick guide:

BOH: Back of house. This refers to the kitchen and prep areas where the food is prepared.

FOH: Front of house. This is the dining room and bar area where customers eat and drink.

Expo: Expediter. This is the person responsible for making sure that food orders are prepared correctly and in a timely manner.

Line cook: A cook who specializes in preparing food orders.

Prep cook: A cook who prepares food ahead of time so that it can be quickly assembled when an order comes in.

Server: A person who delivers food and drinks to customers.

Busser: A person who clears and reset tables.

Host/hostess: The person responsible for seating guests and managing the dining room.

Manager: The person in charge of the entire restaurant.

How much do Expos make?

The average Expo earns $9 per hour. Expos may earn more or less depending on their employer, experience, and location. Some restaurants offer incentives or bonuses to Expos who perform well, which can increase their earnings.

Does Expo get tips?

Tips are not typically given to Expos, but some restaurants may allow customers to leave a gratuity for Expos at their discretion. If a restaurant does allow tips for Expos, the Expo may keep all of the tip or may be required to share it with other employees such as bussers or runners.

What does Runner mean in a restaurant?

A Runner is a restaurant employee who helps the waitstaff by delivering food to customers’ tables. Runners usually work in fast-paced restaurants where they are responsible for ensuring that food is delivered quickly and accurately.

Do Bussers make good money?

Bussers typically earn minimum wage, but they may also receive tips from customers. In some cases, bussers may be required to share their tips with other restaurant employees such as waitstaff or runners.

What are the different positions at a restaurant?

The different positions at a restaurant include the manager, chef, server, host/hostess, dishwasher, and busser. Each position has different responsibilities, but all play an important role in providing excellent customer service and keeping the restaurant running smoothly.

Manager: The manager is responsible for the overall operation of the restaurant. This includes supervising staff, handling customer complaints, and ensuring that the restaurant is running efficiently.

Chef: The chef is responsible for creating the menu and preparing the food. They also oversee the kitchen staff and make sure that all food is prepared correctly and served in a timely manner.

Server: The server is responsible for taking orders from customers and delivering the food to their table. They must also be knowledgeable about the menu and able to answer any questions that customers may have.

Host/Hostess: The host or hostess is responsible for greeting customers as they arrive and seating them at their table. They also answer the phone and take reservations.

Dishwasher: The dishwasher is responsible for cleaning all of the dishes used by the customers and staff. They must be able to work quickly and effectively to keep the kitchen running smoothly.

Busser: The busser is responsible for clearing tables and resetting them for the next customer. They also help to keep the dining room clean and tidy.

What does TOP mean in restaurants?

TOP means “turnover of table.” It is a measure of how quickly a restaurant can seat and serve customers. A high TOP indicates that the restaurant is efficient and able to handle a large volume of business.

What is the hardest job at a restaurant?

The hardest job at a restaurant is usually the chef. The chef has to be able to work quickly and efficiently to prepare food that meets the high standards of the restaurant. They must also be able to handle the stress of working in a fast-paced environment.

What is the top chef called?

The top chef is usually called the Executive Chef. They are responsible for the overall operation of the kitchen and have final say on all menu choices and preparation methods.

What is food Expo short for?

Food Expo is short for “food exhibition.” It is an event where restaurants and food-related businesses can showcase their products and services. Expos are usually held in large convention centers or hotels, and they attract a wide variety of businesses and consumers.

Restaurants, food manufacturers, food distributors, and other food-related businesses typically participate in Expo [1]. These businesses use Expo as an opportunity to network with other businesses, promote new products, and attract new customers.

How often is Expo held?

Expo is usually held once a year, but some Expos are held more frequently. The frequency of Expo varies depending on the location and the type of businesses that are participating.

How do you run a restaurant expo?

The first step in running a restaurant Expo is to secure a venue that is large enough to accommodate the businesses that you are inviting. Once you have found a suitable location, you will need to promote the Expo to potential participants. This can be done through email marketing, social media, or traditional advertising channels.

Reference:

1. https://www.vfairs.com/what-is-a-virtual-food-exhibition-and-who-should-participate/