The hospitality industry requires rapid communication and immediate action to ensure a quality guest experience. For food runners, understanding specialized back-of-house terminology is crucial for efficiency. The phrase “on the fly” is industry shorthand signaling an immediate, urgent call to action. New personnel must quickly grasp this concept to navigate the demanding professional kitchen environment effectively.
The Operational Meaning of “On the Fly”
The term “on the fly” defines an unplanned, urgent request for a food item or action that must be executed immediately, outside of the standard kitchen workflow. This request bypasses the typical process of being printed on a ticket and placed in the queue. It signifies that the standard production sequence must be interrupted to produce the item now.
When an item is called “on the fly,” kitchen staff must prioritize its creation above all others. This measure is reserved for situations where a delay would negatively impact the guest experience or disrupt the timing of a table’s meal service.
The food runner serves as the primary messenger, delivering this urgent directive to the appropriate chef or station. They also monitor the item’s progress, ensuring the request is understood and ready for immediate delivery once plated.
Scenarios That Require “On the Fly” Execution
Multiple common situations necessitate the “on the fly” request:
- Service Floor Errors: A server might forget to add a side dish, modification, or drink to the initial order ticket after the main entrees have been fired. The missing component must be created quickly to avoid a fragmented delivery.
- Kitchen Errors: A plate may be assembled incorrectly, or a component might be missing entirely. If a runner spots the wrong protein or temperature, the correct item must be produced immediately to replace the faulty dish.
- Timing Disparities: If one main course is running late due to a complication, the late dish must be expedited “on the fly” to catch up with the rest of the table.
These circumstances all require an immediate, disruptive intervention in the kitchen’s established rhythm to maintain service standards.
Step-by-Step Guide for Handling “On the Fly” Orders
Handling an “on the fly” order requires a precise sequence of actions:
- Communicate Clearly: Immediately address the appropriate expeditor or chef, stating the item, urgency, and table number. Use a precise phrase such as, “I need a side of mashed potatoes, on the fly, for table 21.”
- Identify the Station: Move directly to the specific kitchen station (grill, sauté, or pantry) to ensure the chef acknowledges the request and begins preparation. Avoid shouting the request across the entire line.
- Monitor Progress: Follow up politely but firmly to monitor the item’s progress. Check back with the station every few minutes without hovering, ensuring the item is not forgotten amidst the standard volume of tickets.
- Perform Quality Control: Once the item is on the expo line, quickly verify that the dish is correct, properly garnished, and meets presentation standards before taking possession. Delivering an incorrect item causes a second, more severe delay.
- Deliver and Close the Loop: Swiftly and safely deliver the item to the guest. Simultaneously, discreetly update the server or manager who made the original request on the status to confirm the problem has been solved.
Key Skills for Successful “On the Fly” Management
Mastering the “on the fly” response requires a food runner to develop several refined personal attributes.
Prioritization
Prioritization is a key skill, demanding the ability to quickly assess which urgent request is the most time-sensitive and which disruption will cause the least damage. A runner must be able to mentally rank a missing side dish differently than a completely wrong entree.
Composure Under Stress
Maintaining composure under stress is essential for an effective runner. While urgent requests can cause panic, successful management requires a calm, focused demeanor that minimizes friction with the kitchen staff. Approaching the kitchen with a level head ensures a cooperative and faster response.
Spatial Awareness
Spatial awareness is a necessary skill during high-speed movements. Runners must be able to move quickly and safely through the constrained, hazardous environment of the kitchen without bumping into staff or equipment. This ability ensures the safety of both the food and the personnel.
These abilities transform a basic messenger into an indispensable part of the service team. A runner who executes these high-pressure tasks efficiently actively manages the flow of service.