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The common issues between the front and back of the house
Some of the common issues between the front and back of the house include: kitchen staff are not informed about a rush and are not ready for the onslaught of tickets, and a customer’s food is prepared, but the front of the house is not aware.
When there is a conflict between the front and back of the house, the customers’ dining experience’s quality will be affected. If the dispute is not solved on time, the restaurant will lose more customers due to its low quality. More resources are misused when there is poor communication between the two areas. The kitchen staff will prepare a dish, but the front house complains that it is the wrong dish. The back house will defend themselves by saying they prepared the meal according to the ticket. The meal will be a waste since it is not what the customer requested.
Assigning servers in the kitchen makes them more invested in the cooking process and makes the kitchen staff free and focus more on prep work. It enables the servers and cooks to interact more.
Employing an expeditor aids in getting rid of communication breakdown between the front of the house and back of the house. The expeditor receives requests or order changes from the serves and passes the information to the kitchen staff. In case of any issue concerning an order, the expeditor acts as a middleman. The strategy helps to reduce disagreements and ensure that all requests are heard and understood.