This Guide will help train your team to:
Handle multiple tickets at once
Use hot holding and batch cooking effectively
Prioritise ticket flow and communication
Avoid cooking to one ticket at a time
KEY PRINCIPLES: THINK LIKE A BUSY KITCHEN
Not This:
Cook ticket. Finish. Start next. Repeat. (Slow, inefficient, cold food.)
Do This:
Work across tickets, spot patterns, batch cook smartly, and use hot holding zones to keep service flying.
This is how kitchens like Five Guys handle insane volume:
Grill and fry teams batch cook to demand based on ticket flow.
Build team works fast from a stocked hot line – not from scratch each time.
Team calls out the number of patties/fries needed, not just "Order for Sarah."
BOH – Kitchen Ops During Test Orders
1. Batch Cooking Rules
Use batch cooking when:
You have 3+ tickets on screen
Or you're in a known busy period (e.g. soft launch slots, 12–2pm, 5–7pm)
Cook:
8–12 patties at a time (unless directed otherwise)
2–3 baskets of fries on rotation
Pre-toast 6–8 buns to stay ahead during rush
Use your hot hold zones to manage flow:
Fries: 2-3 minute max hold
Patties: 10-minute max hold (covered & temp checked)
Toasted buns: Use within 5 minutes
Always check Leafe compliance app for hold times and logs.
2. Team Communication
Key callouts from the expo or screen watcher:
“We’ve got 4 doubles, 3 fries, 2 no cheese – let’s go batch.”
“Heat’s coming up – we need fries on NOW.”
“Build – you’ve got 3 waiting, patties are dropping.”
Use ticket number or order name. Expo controls pace and accuracy.
3. Station Coordination
Grill: Batch patties to demand. Focus on cook quality and callbacks.
Fry: Keep fries fresh, drain well, season correctly. Hot hold only what's needed.
Build: Use FIFO layout, build from the screen. Don't wait for each ticket to start.
Expo: Checks every ticket, quality checks, bags/wraps, calls FOH for collection.
FOH – Test Order Flow
1. Order Entry
Use the kiosks and EPOS – even for test orders – to mimic real service
Vary orders to test different ticket types (mods, allergies, large orders)
Use a mix of dine-in and takeaway
2. Pacing & Load Management
Stagger test orders in waves:
First wave: 2–3 tickets (warm-up)
Second wave: 4–6 tickets (batch trigger)
Final wave: 8+ tickets (simulate lunch rush)
❗ Start calling out patterns to the BOH team as they appear.
3. Delivery to Guests
FOH collects from expo when food is fully built and bagged
Call out confidently: “Order for Jamie! Let’s go!”
Check for:
Correct burger mods
Right sides/sauces
Hot fries
Take food directly to customer if dine-in — practice table running
4. Guest Interaction & Table Management
Talk to customers about their experience (especially testers)
Clear tables within 2 minutes after guests leave
Note compliments/issues in Leafe or with manager
📈 When to Hot Hold or Batch Cook – Quick Guide
Trigger | Action |
3+ open tickets | Begin batching patties and fries |
Known peak time (e.g. soft launch slot) | Pre-toast buns and rotate patties |
6+ items on screen | Expo takes over pacing, screen watching |
2+ identical burgers | Grill batches, Build works from stack |
Goals of Test Day
By the end of test service:
Team understands flow vs. chaos
Kitchen can handle 10+ orders without panic
FOH can run kiosks, communicate orders, manage customers
Everyone can call out and respond confidently
Manager has feedback to tweak setup before launch
Post-Test Review (5 Min Debrief)
After each wave, the team should:
Call out what went well
Identify any bottlenecks (expo? build? fries?)
Reset the restaurant ready for next round (see Reset Doc)
Log feedback in Leafe