Clear pacing keeps service smooth, food hot, and guests happy. Use the frameworks below to coordinate timing across FOH and BOH.

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Guest Pacing System SOP

Detailed standard operating procedures for the full pacing system:

1. Kitchen Pacing Light System — Green/Yellow/Red system for real-time kitchen status
2. Pacing Timer — Countdown timer guidelines by zone + guest-friendly wait language
3. Guest Pacing Zones — Zone thresholds and quick reference
4. Staffing-Based Guest Caps — Max guests per 15 min by staffing level
5. Large Party Protocol & Section Layouts — 9+ guest handling and server sections
6. Host Best Practices — Rotation, timing, and communication
7. Server Ticket Firing Pacing — Stagger fires, especially when double-seated
8. Toast Metrics & Tools — Compliance monitoring and next steps </aside>

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Overview

Keep flow smooth across FOH and BOH with shared timing, quotes, and throttle levers. Time: 5–7 min.

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At a Glance

• Set and adjust quotes based on kitchen load
• Keep one voice at expo and call back clearly
• Use throttle levers when stations are red
• Communicate delays early and offer options

Micro‑Timings

• Initial greet within 60 seconds
• Drinks within 3 minutes
• Adjust quotes at least every 10 minutes

Kitchen Workflow

• Fire tickets in an order that balances cook times. Long-cook items first. Short-cook items last.
• Call backs clearly. Use dish names plus table and seat numbers. Confirm with a repeat-back.
• Stage, then finish. Keep hot items hot and cold items cold until the full table is ready to run.
• Expo owns the pass. One voice at the window. Expo releases when all items are ready to land together.

Service Sequence

• Confirm seat numbers using the Seat Number Chart before firing or running. See Floor Chart.