An expo in a restaurant, short for expeditor, is a key role that serves as the bridge between the kitchen (back of house) and the dining area (front of house). The expo acts like a conductor, synchronizing the timing between what the kitchen is cooking and when servers deliver the food to guests. They work at the "expo station"—typically positioned between the kitchen and dining area—where they manage the flow of dishes. The main responsibilities of an expo include:
- Checking each plate to ensure orders are prepared correctly and plated according to standards, including garnishes and portion sizes.
- Verifying that food is the right temperature and meets quality standards before it leaves the kitchen.
- Coordinating timing so that all dishes for a table are ready simultaneously, even if some dishes take longer to cook.
- Communicating between kitchen staff and servers, relaying information such as order modifications, dietary restrictions, or delays.
- Managing the prioritization of orders, especially during busy periods, to keep service smooth.
- Sometimes adding finishing touches or garnishes to dishes before they go out.
- Calling out orders to kitchen staff and controlling the ticket system to keep the kitchen organized.
The expo prevents mistakes from reaching customers, helps maintain quality control, manages the timing of food delivery, and facilitates communication in a fast-paced environment. They are essential for turning kitchen chaos into well-timed service and are sometimes seen as a stepping stone to restaurant management roles. In summary, the expo is the coordinator and quality controller who ensures every dish is perfect and delivered on time, keeping both the kitchen and dining room running smoothly. This role is vital to a restaurant's smooth operation and customer satisfaction.
