Restaurant Kitchen Meeting Template

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"The Pre-Service Line-Up" & Weekly Deep Dive

Meeting Type: Weekly Team Meeting

Duration: 15-20 Minutes

Location: Pass or Hot Line

Format: Standing, High-Energy

Frequency: Weekly (with daily abbreviated versions)

Meeting Information

Date: [Insert Date]

Shift: [Morning / Lunch / Dinner]

Chef/Meeting Lead: [Chef Name]

Attendees: [List relevant staff for shift]

I. Opening & Team Focus (2-3 Minutes)

Purpose: Set professional tone and ensure team readiness

Chef's Opening Script:

"Team, gather for line-up. Let's have a great service."

"Phones away, eyes here. We have [number] covers on the books for [shift]. Let's make it count."

"Remember: calm spreads through the kitchen. Stay sharp and positive."

Team Mantra:

"Consistency, communication, cleanliness—our three foundations."

II. Service Intelligence & Menu Updates (4-6 Minutes)

Purpose: Prepare team with essential service information

Cover Count & Timing:

Total Covers: [Number] reservations
Peak Rush: Expected around [time]
Special Events: [Private parties, large groups, etc.]

VIP Tables & Dietary Restrictions:

Table [#]: [Dietary restrictions and special requirements]
VIP Guests: [Names and special attention needed]

86'd Items & Substitutions:

Currently 86'd: [List unavailable items]
Backup Options: [Alternative dishes and preparations]

Today's Features:

Featured Dish: [Dish name and description]

Components: [List all elements]
Call: [Kitchen terminology]
Station Responsibilities:

Tasting Notes: [Pass sample plate] "[Flavor profile and key points to remember]"

Upcoming Events:

[Day]: [Event description]
[Day]: [Training or special service]
[Deadline]: [Task completion requirements]

III. Quality Standards & Performance Review (3-5 Minutes)

Purpose: Maintain consistency and address improvement areas

Recent Successes:

"[Specific positive feedback and recognition]"

Areas for Improvement:

[Station/Area]: [Specific feedback and expectations]
General Reminder: [Important standards to reinforce]

Standard Reinforcement:

"[Key quality standards and non-negotiables]"

Family Meal Recognition:

"Thanks to [staff member] for [description of family meal]."

IV. Kitchen Operations & Safety (3-4 Minutes)

Purpose: Ensure safe, clean, efficient workspace

Equipment Status:

[Equipment]: [Current status and any issues]
[Equipment]: [Maintenance schedule or repairs needed]
Alternatives: [Backup procedures if equipment is down]

Safety Protocols:

Labeling: [Current issues and expectations]
Sanitation: [Specific areas needing attention]

Cleanliness Standards:

"[Specific cleanliness issues and expectations for improvement]"

Inventory Notes:

[Ingredient]: [Location and availability]
[Item]: [Stock levels and usage notes]

V. Professional Development & Training (2-4 Minutes)

Purpose: Build skills and knowledge

This Week's Focus:

Technique: [Skill or method being taught]

Demo: [Day and time] at [location]

Beverage Knowledge:

New [Wine/Spirit/Beverage]: [Name and description]

Characteristics: [Tasting notes]
Perfect pairing: [Food match]
Sales opportunity: [Upselling suggestions]

Development Goals:

[Project Name]: [Description and timeline]

Deadline: [When and what is expected]
Focus: [Key objectives]

VI. Communication & Problem Solving (2-3 Minutes)

Purpose: Address concerns and clarify expectations

Open Questions:

"Questions on specials, substitutions, prep requirements, or backup procedures?"

Communication Reminder:

"Speak up early. Problems are easier to solve before service gets busy."

VII. Service Launch & Team Rally (1-2 Minutes)

Purpose: Build energy and transition to service

Final Checklist:

Verify mise en place completion
Confirm backup ingredients are accessible
Test equipment functionality

Closing Rally:

"Clean service. Sharp execution. Clear communication."

"Check your station. Trust your training. Support your teammates."

Team Huddle: "Hands in center. On three..."

Count: "1... 2... 3..."

ALL TOGETHER: "SERVICE!"

Meeting Management Guidelines

Best Practices:

Timing: Start and end punctually
Energy: Maintain standing, active format
Leadership: Rotate weekly leadership among sous chefs
Visual Aids: Use sample plates, 86 board, cover whiteboard

Communication Standards:

Recognition: Public praise for excellent work
Feedback: Constructive and specific guidance
Questions: Encourage open dialogue
Follow-up: Address concerns immediately

Meeting Variations:

Daily Line-up: Sections I, II, III, VI, VII (10-12 minutes)
Weekly Deep Dive: Full template with training focus
Emergency Updates: Immediate briefings for critical changes

Success Metrics

Engagement Indicators:

All staff actively participating
Team can repeat key information
Questions asked and answered clearly

Service Performance:

Smooth execution with minimal errors
Reduced customer complaints
Positive team energy throughout service

Monthly Enhancement Modules

Cost Control Focus:

Food waste reduction strategies
Portion control standards
Inventory optimization techniques

Guest Experience:

Service timing improvements
Presentation standards review
Customer feedback integration

Team Development:

Cross-training opportunities
Skill assessments and goals
Recognition and advancement planning

Emergency Protocols

Critical Situations:

Equipment failure procedures
Staff shortage contingencies
Health inspection readiness
Customer complaint resolution

Meeting Documentation

Date: ___________Shift: ___________Meeting Lead: ___________

Key Decisions:

Action Items:

Next Meeting Focus:

Meeting Lead Signature: ___________________Date Completed: ___________________