Chapter 4
Purpose of Food Quality, Order Accuracy, and Expo Training
Expo is the last checkpoint to ensure that every item meets Yumbii’s standards before reaching the guest. Focusing on food quality, order accuracy, and clear communication with BOH, FOH staff play a crucial role in delivering a consistent, high-quality experience.
This training covers essential skills for checking food quality, confirming order accuracy, and communicating effectively with BOH for any necessary corrections.
Key Components
Food Quality Assessment: Verifying each item for temperature, presentation, and portion size.
Order Accuracy: Confirming that all items are correct and customizations or modifications are applied.
Expo Communication: Using clear, polite communication with BOH to request corrections, including key Spanish phrases for smooth collaboration.
Expo Process
To maintain a smooth and efficient expo process, Yumbii uses a proactive setup system:
Tray Preparation: Place trays down in advance and set requisite sauces, silverware, napkins, etc., based on the upcoming orders. This allows for quick assembly when food arrives.
Food Placement: Once the food is ready, place items on the corresponding trays grouped by order.
Paper Check System: Use the paper check holder to track progress, moving checks down the line and stabbing them once completed.
Expo Brand Standards
Expo is the final checkpoint where each order is carefully reviewed to ensure it meets Yumbii’s high standards. Attention to detail, consistency, and clear communication make a difference at this stage, ensuring every guest receives a complete and enjoyable experience.
Order Accuracy Check
Standard: Double-check each item against the ticket to confirm accuracy, including all modifications and special requests.
Guidelines:
Review each item carefully, noting add-ons or customizations.
Mark items on the ticket as they are placed on the tray to avoid missing anything.
Purpose: Minimizes errors, ensuring guests receive exactly what they ordered.
Food Presentation Standards
Standard: Check each item for presentation quality, ensuring it aligns with Yumbii’s visual standards.
Guidelines:
Confirm that all items are garnished, neatly arranged, and meet portion size standards.
Purpose: Consistent presentation enhances the guest’s impression of their order and reinforces Yumbii’s brand quality.
Temperature Control
Standard: Confirm that hot items are served hot and cold items are served cold, requesting a remake for any item that doesn’t meet standards.
Guidelines:
If an item is not at the correct temperature, have it remade rather than reheated.
For take-out, separate hot and cold items to maintain quality.
Purpose: Temperature control preserves food quality, ensuring guests receive a satisfying meal.
Sauces and Condiments Verification
Standard: Verify that all necessary sauces, condiments, and sides are included on each tray before the food is placed.
Guidelines:
Set sauces upright and securely packaged to prevent leaks.
Confirm each item’s sauce and condiment needs based on the order ticket.
Purpose: Including the correct sauces and condiments adds convenience and enhances flavor for guests.
Communication with BOH
Standard: Use clear, respectful communication for any modifications, corrections, or special requests with BOH.
Guidelines:
Use polite attention-getting phrases like “disculpa” and specify missing items or modifications.
Remain calm and positive to reinforce a smooth workflow and teamwork.
Purpose: Effective communication fosters a positive work environment and allows corrections to be handled quickly.
Quality and Freshness Check
Standard: Confirm that each item meets Yumbii’s standards for freshness and quality before moving it down the line.
Guidelines:
Ensure produce is crisp, garnishes are fresh, and proteins meet quality standards.
Purpose: Prioritizing quality and freshness strengthens Yumbii’s reputation, ensuring guests receive the best version of each order.
Expo Station Cleanliness
Standard: Keep the expo station clean, organized, and stocked throughout service.
Guidelines:
Wipe down surfaces regularly and keep the area clutter-free.
Stock essentials like napkins, utensils, and sauces to avoid interruptions.
Purpose: A clean and organized station supports efficiency, allowing team members to work quickly and professionally.
Final Guest-Focused Check
Standard: Before passing the tray to FOH or to-go, conduct a last check to confirm all items, secure packaging, and quality.
Guidelines:
Confirm the guest’s order name or number and ensure a friendly, professional handoff.
Purpose: A final quality check reinforces control, ensuring guests receive a complete and satisfying experience.
INTERACTIVE HOSPITALITY TRAINING EXERCISE
(ROLE PLAY SCENARIO COMING SOON)