An expeditor, also known as a food expeditor or just “expo” for short, is
responsible for project management within the various departments of
a restaurant, from expediting food service, to supply management, to the flow of communication.
What is Expo short for in a restaurant?
Expo is the shortened term for
expeditor
, or the person in charge of organizing and traying up food before it's taken out to the dining room. An expo makes sure each dish is correct and then hands off orders to the food runner or server.
How much do Expos get paid?
| Annual Salary Monthly Pay | Top Earners $36,866 $3,072 | 75th Percentile $29,493 $2,457 | Average $23,750 $1,979 | 25th Percentile $20,645 $1,720 |
|---|
What makes a good expo?
9) The
expo must be clean, organized and calm under pressure
. The restaurant expo position is for someone with an almost-obsessive personality. Someone whose work area is spotless, likes things to follow a system, can keep control and never loses their cool.
What is an expo runner?
While dining out you have probably heard the terms “Expo” and “Runner,” but have you ever wondered what those words mean in a restaurant setting? Essentially, the food runners (a.k.a Runner) and Expediter (a.k.a Expo)
make sure that all your food comes out at the same time and in a reasonable manner
.
Do Expeditors make tips?
The Complaint alleges, however, that the
expeditors do not regularly and customarily receive tips as part of their job
and are not otherwise entitled to share the tips of a restaurant's food service workers or service employees.
What does an expo person do?
Who is the expo job? … This job is
responsible for setting the pace and flow in the kitchen
. The expo receives the order tickets from the servers or printer in the kitchen and communicates which menu items need to be prepared to the wheel cook. This position requires excellent reading and communication skills.
What does an expo mean?
An expo is
a large event where goods, especially industrial goods, are displayed
.
What does 86 mean in a kitchen?
What Does 86 Mean in a Restaurant? In a restaurant, 86 means
to no longer make or serve a given item
. This is often done for a few reasons: Supply issues. Many small restaurants or bars may run into issues with their inventory.
What is a 9 top in cooking?
When you run out of a certain ingredient, drink, or menu item, it's
86ed
. Usually, the manager or kitchen will alert servers when a menu item is 86ed. In a sentence: “We just sold our last oyster dish, so 86 oysters for the rest of the night.”
How do you attract a crowd to your stand?
- Choose the right exhibition for your business.
- Promote your presence at the event.
- Set up a stand that demands attention.
- Connect with visitors.
- Follow up with your exhibition stand visitors.
What happens in a trade show?
A trade show is an event held
to bring together members of a particular industry to display, demonstrate, and discuss their latest products and services
. Major trade shows usually take place in convention centers in larger cities and last several days.
What makes a good exhibition space?
Exhibit in an area and
choose a space that is relevant for your both your budget & audience
, then maximise it. Use graphics that rise above other stands to grab attention, lighting to enhance product displays and (perhaps most importantly) don't overcrowd the stand with your own employees!
What is a food runner job?
The Food Runner is
primarily responsible for delivering food orders from the kitchen to customers' tables rapidly and accurately
. It is this person who will maintain the cleanliness of the expo line, organization of order tickets, and communicate effectively with BOH team.
What does a Busser do?
A busser (also known as a “busboy” or “busgirl”) is an
entry-level position in the restaurant industry
. Bussers work with kitchen and waitstaff to keep the tables clean and ready for the next customers. Other busser responsibilities include: Clearing plates, glasses, napkins and used silverware from tables.
What does expedite mean in restaurants?
A restaurant expeditor or expediter is
responsible for delivering food from the kitchen to the customer
. It is your job to deliver the dish to the right table in a prompt manner. This process improves efficiency by allowing waitstaff to concentrate on customer service.
