An expo at a restaurant, short for expeditor, is the key person who acts as the vital link between the kitchen and the serving staff. Their main responsibilities include:
- Ensuring that all food orders are prepared correctly, plated nicely, and sent to the correct tables.
- Checking each dish against the order ticket to make sure everything is correct in terms of dish, portion size, garnishes, and special requests.
- Adding any final garnishes or finishing touches to dishes before they leave the kitchen.
- Coordinating the timing of dishes so that all components for a meal are ready at the same time and served in the right sequence.
- Managing communication between the kitchen and the servers, including calling out orders for cooking, tracking progress, and delivering completed orders to the serving staff or sometimes directly to tables.
- Handling any issues such as mistakes or remakes quickly to maintain smooth service.
- Keeping the pass (the area where food is placed for servers to pick up) clean and organized amid the busy kitchen environment.
- Managing high-pressure situations calmly and efficiently, prioritizing multiple orders simultaneously.
In summary, the expo ensures that food goes out accurately, on time, and to the highest quality standards, while facilitating clear communication between the kitchen and front-of-house staff to maintain a smooth dining experience for guests. They are sometimes considered the "quarterback" of the restaurant's food service flow. This role requires excellent organization, menu knowledge, communication, problem-solving skills, and the ability to work calmly under stress. Depending on the restaurant, the expo may also physically deliver food to tables and manage takeout or delivery orders. Overall, the expo is critical to the efficiency and quality of a restaurant's service. This explanation synthesizes details from multiple sources describing the expo's duties, importance, and typical activities in various types of restaurants.
