How to Set Up a Restaurant Expo Station (Pass Window Design & Workflow)
Your restaurant expo station is the final checkpoint before food reaches customers. A poorly designed pass window creates bottlenecks, cold dishes, and frustrated staff. A well-organized expeditor workflow keeps tickets moving and quality consistent during rush hours.
Essential Setup Components
Position your kitchen pass window at the intersection of hot line, cold prep, and dining room access. Install heat lamps 18-24 inches above the counter to maintain food temperature. Allocate 4-6 feet of counter space for plating checks, with ticket rail or KDS screen at eye level. Add a small shelf underneath for garnishes, napkins, and utensils runners need constantly.
Expeditor Workflow That Works
Your expo reads every ticket, calls times to stations, inspects each plate for accuracy and presentation, then releases complete orders to runners. They control the pace. Mark a clear staging zone for completed dishes and a separate area for food runner station setup with trays and condiments. This prevents servers from reaching over hot plates or blocking the pass.
Keep your expo station clutter-free. Only active orders belong on the pass. Clear finished tickets immediately to maintain restaurant kitchen efficiency during peak service.
Create a QR code menu for your restaurant in 5 minutes with DineCard.
Try Free