In my experience, when my kitchen and front-of-house teams aren’t communicating well, I know bridging the gap starts with creating a shared understanding. I’d bring everyone together for open discussions, encouraging them to share their challenges and ideas. By setting clear expectations, fostering mutual respect, and implementing tools like pre-shift meetings or shared checklists, I can help them work as one team. When both sides feel heard and supported, collaboration naturally improves, and so does the guest experience.

The most effective tool i have found in bridging this gap is to Cross Train and depute across the departments. Working in each other's roles creates a much better understanding of the need to clearly communicate. Additionally, regular meetings of team members for a shift end debrief is an important way to highlight problems or issues that cropped during the shift.