Food Runner vs. Expeditor: What Are the Differences?

A food runner is responsible for transporting food from the kitchen to the dining room, while an expeditor is responsible for coordinating food orders and making sure they are delivered on time. Both positions are important in ensuring that customers have a positive dining experience. In this article, we compare and contrast the job duties of a food runner and an expeditor, and we provide information on the skills and qualifications you need to pursue these careers.

What is a Food Runner?

Food Runners are responsible for delivering food to guests in a timely and efficient manner. They work in a fast-paced environment and must be able to keep up with the pace of service. Food Runners must be able to remember specific orders and delivery instructions. They must also be able to navigate the restaurant and find guests quickly. In some cases, Food Runners may be responsible for clearing and resetting tables. They may also be responsible for stocking supplies or helping guests.

What is an Expeditor?

Expeditors are responsible for making sure that food orders are prepared correctly and in a timely manner. They work in the kitchen of a restaurant, coordinating with the chef, waitstaff and busboys to ensure that food orders are filled efficiently. Expeditors also double-check that orders are accurate and meet the specific dietary needs or requests of the customer. They may also help plate food or deliver it to the customer’s table. In some cases, Expeditors may also be responsible for preparing simple food items such as salads or appetizers.

Food Runner vs. Expeditor

Here are the main differences between a food runner and an expeditor.

Job Duties

Food runners only perform basic duties, like carrying food from the kitchen to the dining room. They may set tables and clear them once customers have finished their meals.

Expediters do more complex work for the restaurant by coordinating the preparation of orders with the kitchen staff. They may check that each table is receiving their meal on time and communicate any customer requests to the rest of the serving team. Expediters may also clean the dining area after a meal and ensure all equipment is ready for the next day.

Job Requirements

Food runners and expeditors typically do not need any formal education to enter the field. However, some restaurants may prefer candidates who have a high school diploma or equivalent. Additionally, food runners and expeditors often receive on-the-job training from their employer to learn about the specific procedures and protocols of the restaurant.

Work Environment

Food runners typically work in restaurants, bars and other food service establishments. They may also work for catering companies or event planners. The environment of a restaurant can be fast-paced and loud, but they’re often more relaxed than those of large events.

Expediters usually work in larger settings like hotels, convention centers and stadiums. These environments are often more structured and organized than smaller venues. Expediters may have to follow strict guidelines when preparing meals for customers.

Skills

Both food runners and expeditors need to have strong organizational skills. Food runners need to be able to keep track of multiple orders and make sure they are delivered to the correct table at the right time. Expeditors need to be able to coordinate the timing of food delivery from the kitchen to the servers so that everything arrives hot and fresh.

Both food runners and expeditors also need to have good communication skills. Food runners need to be able to communicate with the servers to find out what the customers’ order is and relay that information to the kitchen staff. Expeditors need to be able to communicate with the servers and the kitchen staff to ensure that the food is being prepared according to the customer’s specifications and that it will be ready when the customer wants it.

The main difference between food runners and expeditors is that food runners only deliver food, while expeditors also coordinate the preparation of the food. This means that expeditors need to have a better understanding of the menu and the kitchen staff’s capabilities. They also need to be able to think on their feet and make decisions quickly in order to keep the kitchen running smoothly.

Salary

Food runners earn an average salary of $29,922 per year, while expeditors earn an average salary of $49,233 per year. Both of these positions may see their salaries vary depending on the size of the restaurant, the location of the restaurant and the level of experience the food runner or expeditor has.