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Twelve-table restaurant · sample business

Restaurants: the whole day

Marco, head chef at The Olive Table, a 12-table restaurant (sample business).

  • 09:00 to 23:00
  • 6 tours
  • 24 steps
  • Head chef, Front of house, Owner on the floor, Owner

The day, hour by hour

  1. At 09:00

    Head chefStart of the day

    Lunch is in three hours: is anything about to run out?

    Before prep: what the kitchen needs. Kitchen stock puts what is almost out and what is running low at the top, against the level the kitchen keeps.

    Take the tour · 5 steps

  2. At 10:30

    Front of house

    Who is coming, which tables are held, and who still has to confirm?

    Today's bookings, before the doors open. Bookings sorts the day by what each one needs: confirm it, seat the guests when they arrive, mark it finished.

    Take the tour · 4 steps

  3. At 11:30

    Head chef

    The supplier is short on sea bass, and lunch starts in thirty minutes.

    The fish did not come: off the menu for today. One tap takes a dish off for today, the menu counts it, and the till stops offering it.

    Take the tour · 3 steps

  4. At 12:05

    Front of house

    Twelve tables at once: orders from phones, a busy kitchen and bills split every way.

    Lunch service in a restaurant. Tables, orders from the table, the kitchen screen and a split bill with a tip, in one lunch.

    Take the tour · 4 steps

  5. At 19:30

    Owner on the floor

    A full room: which food is up, and who has waited too long?

    Saturday night: nothing left on the pass. Orders puts food that is ready first, then what is still cooking, oldest first, with how long each has waited.

    Take the tour · 4 steps

  6. At 23:00

    Owner

    The last table has gone: was it a good day, and what sold?

    After service: how the day went. Reports for today: takings, the average order, the busy hours, the best sellers and cash against card.

    Take the tour · 4 steps