What measures would you take to get the appropriate cooks in to .work as soon as possible?

Sally is the general manager of one of the best restaurants in town, known as The Pub. As usual, at 6:00 P.M. on a Friday night, there is a 45-minute wait. The kitchen is overloaded,,Pn they are running behind in check times, that is, the time that elapses between the kitchen getting the order and the guest receiving his or her meal. This is critical, especially if a corn . As she gets off the phone, the hostess tells Sally that a party of 50 is scheduled to arrive at 7:30 P.M. Sally is concerned, knowing that they are currently running a six-person line with only four cooks. The productivity is very high, but they are running extremely long check times. How can Sally handle the situation? Discussion Questions

1. How would you handle the short-staffing issue?

2. What measures would you take to get the appropriate cooks in to .work as soon as possible?

3. What would you do to ensure a smooth, successful transition for the party of 50?

4. HOw would you manipulate your floor plan to provide great service for the party of 50?

5. HOw would you immediately make an impact on the long check times? 6. What should you do to ensure that all the guests in the restaurant are happy?