"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 the 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, an 86 board, and cover the 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
The 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: ___________________