We design service-mode workflows that run smoothly from prep to pass. Each model gets its own standards—timing, stations, mise en place, plating/packaging, and communication—so your team serves faster, more consistently, and with less waste.
Covers:
- Service mapping per mode (banquets, fine dining, takeaway, à la carte)
- Station/line setup, par levels & mise en place plans
- Firing, pacing, and pass/expedite procedures
- Plating standards (fine dining) and packaging/dispatch (takeaway)
- Batch prep, hot/cold holding, and run-of-show for functions
- Order flow (POS/KOT), pick-up points, and delivery handoff
Deliverables:
Service flow charts, station maps, prep & par sheets, plating guides, dispatch checklists, service timelines, staffing rosters, and line-check logs.
Benefits:
Shorter ticket times, higher order accuracy, consistent plates, reduced waste, smoother peak service, and happier guests