What action should a manager consider if food production is not keeping up with guest orders?

The ideal action for a manager to take when food production is not keeping up with guest orders is to ensure that all stations are set up correctly. Proper setup of workstations is crucial for maximizing efficiency in food preparation and serving. This includes having all necessary tools, ingredients, and equipment ready and accessible, which allows staff to work more quickly and effectively.

When stations are not set up correctly, it can lead to delays as employees search for items or face operational inefficiencies. By addressing the setup, a manager can streamline processes, reduce wait times for guests, and ultimately improve the overall service experience. This proactive approach can help maintain high food quality and customer satisfaction without compromising the menu variety or imposing limitations on guest orders.

In contrast, reducing the number of menu items could limit customer choices and may not address the root cause of the inefficiency. Increasing cooking times would likely exacerbate the issue by delaying service further. Limiting guest orders could lead to dissatisfaction and impact the restaurant’s reputation, as it restricts customer experience rather than improving operational flow.