What Does 'On The Fly' Mean in a Restaurant? Essential Kitchen Slang Explained

In a restaurant, “on the fly” means an order that needs immediate attention, usually because of mistakes or urgent requests. This term captures the fast-paced nature of kitchen operations and the need for quick action. But what does “on the fly” really mean in a restaurant?

In this article, we’ll break down its meaning, why it’s used, and how it impacts kitchen efficiency, helping the team stay on track even during the busiest moments.

Key takeaways

• ‘On the fly’ means immediately preparing an order, often due to mistakes or urgent requests, ensuring quick service in busy kitchens.

• Effective management of ‘on the fly’ situations is crucial for maintaining efficiency, as they can cause stress for line cooks and disrupt kitchen organization.

• Clear communication and training are key for successfully handling ‘on the fly’ orders, helping to maintain service speed and enhance customer satisfaction.

Defining 'on the fly'

The term ‘on the fly’ refers to the immediate preparation of an order, often due to errors or urgent requests. When a dish is needed ‘on the fly,’ it signifies that it requires immediate attention, bypassing the usual preparation sequence. This can be prompted by anything from a forgotten order to a guest’s special request.

‘On the fly’ highlights the important role of speed and timing in food preparation, ensuring last-minute changes still meet high standards. Additionally, it enables chefs to adjust dishes to suit customer preferences, maintaining quality while catering to individual needs.

For us, 'on the fly' means adapting in real-time—whether it's a special request in the kitchen or handling a packed dining room. It’s about being quick, flexible, and making it work without missing a beat.

- Restaurant Owner

When and why it's used

‘"On the fly" is all about handling things in the moment. Whether it’s a forgotten order or last-minute changes in customer preferences, this term comes into play when you need to act fast. Imagine a server forgetting an order, calling for it “on the fly” ensures the meal arrives promptly.

At peak hours, staying on top of these quick shifts can make or break the flow of service. Efficiently managing these real-time adjustments is key to keeping the kitchen running smoothly and diners happy.

Impact on kitchen operations

Effectively managing ‘on the fly’ orders is important for maintaining restaurant efficiency, especially during busy service times. These urgent requests can create bottlenecks, resulting in slower service and potential inconsistencies in food quality.

This section explores how ‘on the fly’ orders impact line cooks, coordination with food runners, and the overall mise en place.

Stress on line cooks

Line cooks, the unsung heroes of busy kitchens, face significant stress from ‘on the fly’ orders. The constant need to juggle multiple tasks while maintaining high quality can be overwhelming, especially during peak service times when every second counts.

In quick-service restaurants, the head chef and restaurant managers must support and train line cooks to handle high-pressure scenarios. This is vital for both staff well-being and the overall dining experience.

Coordination with food runners

Food runners ensure dishes reach the dining room promptly. When an order is called ‘on the fly,’ the expeditor must prioritize and accurately plate it. The cook calling out tickets must work closely with a food runner to manage the pass effectively.

The chef running the pass ensures all orders are complete and correctly plated before being sent out. This coordination is vital for maintaining service flow and ensuring every dish meets the restaurant’s standards.

Effect on mise en place

Mise en place, meaning ‘putting in place,’ is the backbone of kitchen organization and efficiency. Before service, chefs prepare and organize ingredients and tools to ensure smooth operations.

‘On the fly’ orders can disrupt this meticulous planning, causing inefficiencies and potential service delays.

Communication in the kitchen

Clear communication is the lifeline of any busy kitchen. Kitchen slang like ‘on the fly’ ensures messages are conveyed swiftly amidst the hustle.

This section delves into how communication is maintained between kitchen staff and servers, and the important role of POS systems in streamlining this process.

Alerting servers

Alerting servers to ‘on the fly’ orders is important for maintaining service speed. Establishing a clear system for prioritizing these urgent requests ensures timely delivery without compromising the quality of existing orders.

Visual order tracking systems can help both kitchen and service staff prioritize ‘on the fly’ requests effectively. Informal training methods, like mentorship and job shadowing, can also improve staff preparedness for handling unexpected situations.

Using POS systems

POS systems are invaluable for managing ‘on the fly’ orders, allowing real-time updates to order status, and ensuring all relevant staff are informed immediately. This reduces errors and improves overall service efficiency.

Modern POS systems streamline communication and improve workflow in busy restaurants. By keeping everyone informed of current order status, these systems help maintain smooth and efficient service.

Pro tip: Integrating Eat App with your POS system offers several benefits:

• Streamlines guest data management, including preferences and spending habits.
• Improves reservation efficiency and customer experience.
• Reduces manual work, saving time and effort.
• Enhances revenue tracking and financial insights.
• Boosts customer retention through personalized experiences.

This integration helps restaurants operate more smoothly while offering a better overall experience to both guests and staff.

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Examples of 'on the fly' scenarios

Exploring real-life scenarios helps better understand ‘on the fly.’ Whether it’s a forgotten order, a change in customer preferences, or special requests, these examples highlight the importance of quick and efficient responses in the kitchen.

Forgotten orders

Forgotten orders frequently occur in busy restaurants, often leading to guest dissatisfaction. When a server realizes they’ve overlooked an order, the kitchen must respond swiftly to ensure the customer is served promptly.

Addressing forgotten orders promptly is important for maintaining service quality and customer satisfaction. Kitchen staff must be adaptable and quick on their feet.

Customer preferences

Diners often request changes to their orders after placing them, necessitating ‘on the fly’ adjustments. These changes can range from altering dish ingredients to accommodating specific dietary needs.

Pro tip: Eat App's table management system helps restaurants get to know their guests by tracking reservation history, including seating choices, party sizes, and special requests.

This data is used to personalize future interactions, based on previous visits. By having detailed guest profiles, restaurants can optimize seating, reduce wait times and increase customer satisfaction, to get repeat visits. Learn more about this here.

Special requests

Special requests often require immediate attention in the kitchen. Hot or cooked foods like grilled meats, stir-fried dishes, or sautéed vegetables are typically associated with ‘on the fly’ preparations. Adjustments accommodate dietary needs or personal preferences, ensuring customers receive exactly what they ordered. When you’re ready to begin, you can start cooking.

Managing 'on the fly' situations

Managing ‘on the fly’ situations effectively is crucial for maintaining efficiency and customer satisfaction. Strategies include training staff, maintaining calm, and prioritizing orders to handle urgent requests effectively.

Training staff

Training staff ensures that both kitchen and server teams can respond quickly and accurately to urgent requests. Effective systems and processes help manage unexpected changes efficiently, enhancing the overall dinner service and dining experience.

Cross-training staff for multiple roles improves flexibility and ability to address ‘on the fly’ situations. This is crucial for maintaining customer satisfaction in a busy restaurant environment.

• Need help training your staff to be at their top game?

Download our free training manual here. 

Maintaining calm

Maintaining calm during ‘on the fly’ situations is paramount. Proper training ensures staff handle unexpected scenarios smoothly, enhancing service quality. Practicing mindfulness techniques can help restaurant staff maintain composure during busy and high-pressure service periods, ensuring a consistent and pleasant dining experience for guests.

Prioritizing orders

Effectively prioritizing orders during ‘on the fly’ situations is key to maintaining service flow. Unexpectedly large parties and special dietary requirements often lead to more ‘on the fly’ requests needing immediate attention.

Adjustments to certain dishes are sometimes necessary to meet specific dietary needs or allergies, demonstrating the kitchen’s ability to adapt quickly to ensure customer satisfaction.

Related restaurant slang terms

Unique restaurant lingo facilitates quick communication, essential for efficient operations.

This section introduces additional slang terms used in the restaurant industry that help maintain a swift workflow and reduce the chances of miscommunication during service.

All day

‘All day’ indicates the cumulative quantity of a specific dish required at any given moment. It helps chefs and line cooks keep track of all tickets for a particular item, ensuring the kitchen operates smoothly during busy service times.

In the weeds

‘In the weeds’ signifies a situation where staff are overwhelmed with too many orders or guests. This can lead to mistakes, slower service, and increased stress among kitchen and wait staff.

Understanding this term helps the team identify when additional support is needed to avoid a service breakdown.

Dead plate

A ‘dead plate’ refers to a dish that has been left sitting too long before being served, rendering it unservable. This term underscores the importance of timing in the kitchen, as delays can compromise food quality and ultimately affect the dining experience.

Conclusion 

Understanding kitchen slang like ‘on the fly’ is crucial for appreciating the complexity and teamwork involved in a restaurant kitchen. These terms are not just jargon; they are vital tools for ensuring efficient communication and high-quality service. From managing forgotten orders to handling special requests, responding quickly and effectively is key to maintaining customer satisfaction.

As you dine out, take a moment to appreciate the intricacies that go into preparing your meal. The next time you hear a chef shout ‘on the fly,’ you’ll know that it signifies more than just a rush order—it’s a testament to the skill and adaptability of the kitchen staff working tirelessly to provide you with an exceptional dining experience.

Frequently asked questions

What does 'on the fly' mean in a restaurant?

'On the fly' means preparing an order quickly and urgently, usually because of mistakes or special requests. It emphasizes the need for immediate action in the kitchen.

When are 'on the fly' orders typically used?

'On the fly' orders are typically used for forgotten orders, last-minute changes, or special requests that require immediate attention. They help keep things running smoothly in fast-paced situations.

How do 'on the fly' orders impact kitchen operations?

'On the fly' orders can really stress out kitchen staff, causing bottlenecks and risking food quality due to the disruption of their prep process. It's important to manage these orders carefully to keep everything running smoothly.

What strategies can help manage 'on the fly' situations effectively?

To manage 'on the fly' situations effectively, train your team and keep a calm mindset with mindfulness techniques. Prioritizing urgent tasks is key to ensuring smooth service and happy customers.

What are some other common restaurant slang terms?

You'll often hear terms like 'all day' to indicate how many of a certain dish is needed, 'in the weeds' for when the staff is swamped, and 'dead plate' for food that's gone cold and can't be served. These phrases help keep the kitchen running smoothly!