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Last updated on 2024年7月19日

You're facing tension over food order misunderstandings. How can you bridge the gap between the two teams?

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In the bustling environment of food and beverage operations, misunderstandings between the front-of-house (FOH) team, which includes servers and hosts, and the back-of-house (BOH) team, comprising chefs and kitchen staff, can lead to tension and disrupt service. Communication is key in bridging the gap between these two critical areas. By implementing clear strategies, you can ensure orders are accurately relayed, prepared, and served, maintaining harmony and efficiency in your establishment.

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MD Shahnawaz

Restaurant Supervisor at Gastronomica ME

1 Clear Protocols

Establishing clear communication protocols is crucial in preventing food order misunderstandings. Ensure that both teams understand the importance of using precise language and confirmations when relaying orders. Whether it's through verbal confirmation or a point-of-sale (POS) system, having a standardized process minimizes errors. Regularly review these protocols with your teams to keep everyone on the same page and make necessary adjustments based on feedback.

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MD Shahnawaz

Restaurant Supervisor at Gastronomica ME
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Food order misunderstanding - - Misunderstanding in food orders is a very common activity that generally occurs in Food and Beverage operation however if it's not dealt well it may end up in compromising service quality to the Guests which further deteriorate the whole dining experience of the Guests. - One should establish and practice proper and effective communication protocol whether it be verbal or through POS to communicate the special request, comments or any dietary restrictions if any of the Guests avoiding any wrong punch or misunderstanding. - Staff training plays a crucial and pivotal role here to minimise the risk of misunderstanding of the orders. Staff should be given proper training in terms of the food knowledge.

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Maverick A. Young, D.
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Crystal clear communication is the key to a well-oiled kitchen machine, and that includes preventing food order mishaps. Love the emphasis on both precise language and confirmation methods. Whether it's a verbal double-check or a foolproof POS system, a standardized process minimizes errors and keeps everyone on the same page. Regular reviews and incorporating team feedback are also crucial for continuous improvement. After all, open communication is a two-way street!

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Evangeline A.

Freelancer
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Communication is the best solution to avoid misunderstandings. We can inform the kitchen directly or write it down on the order slip, so they know exactly what the guest wants. We also need appropriate training, not only in service but for the menu itself. Every employee, whether working in the service or kitchen, needs to be completely knowledgeable about the food and beverages that they are serving. Particularly any allergies that might endanger our guests.

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2 Regular Training

Consistent training sessions for both FOH and BOH teams can significantly reduce misunderstandings. These sessions should focus on menu knowledge , special order procedures , and effective communication techniques. By empowering your staff with comprehensive training, they'll be better equipped to handle complex orders and special requests, leading to fewer mistakes and a more cohesive operation.

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3 Feedback Loop

Creating a feedback loop between the FOH and BOH teams allows for continuous improvement. Encourage open dialogue where staff can discuss what's working and what's not without fear of retribution. This can lead to identifying common issues and collaboratively developing solutions. Remember, a problem-solving attitude is more productive than placing blame.

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4 Tech Integration

Technology can play a pivotal role in reducing food order misunderstandings. Utilize a POS system that is intuitive and allows for clear communication of orders to the kitchen. Additionally, integrating kitchen display systems (KDS) can help chefs see orders in real-time, reducing the chance of errors. Keep your technology updated and provide training to ensure all team members are proficient in using these tools.

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5 Team Building

Fostering a team-oriented culture within your food and beverage operation can help bridge the gap between FOH and BOH. Organize team-building activities that encourage collaboration and mutual respect. When staff members view each other as part of a cohesive unit rather than separate entities, they are more likely to communicate effectively and work together to resolve issues.

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6 Empowerment Strategy

Empower your staff to take ownership of their roles and to communicate proactively. When team members feel responsible for the success of the operation, they are more likely to go the extra mile to prevent misunderstandings. Encourage them to ask questions, clarify doubts, and take initiative in resolving minor issues before they escalate.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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You're facing tension over food order misunderstandings. How can you bridge the gap between the two teams?

1

2

3

4

5

6

7

1 Clear Protocols

2 Regular Training

3 Feedback Loop

4 Tech Integration

5 Team Building

6 Empowerment Strategy

7 Here’s what else to consider

Food & Beverage Operations

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You're facing tension over food order misunderstandings. How can you bridge the gap between the two teams?

1

2

3

4

5

6

7

1 Clear Protocols

2 Regular Training

3 Feedback Loop

4 Tech Integration

5 Team Building

6 Empowerment Strategy

7 Here’s what else to consider

Food & Beverage Operations

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感谢您的反馈

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