What Does "All Day" Mean in a Kitchen? Essential Restaurant Lingo Explained

Behind the gleaming plates and perfectly timed service, professional kitchens operate with their own distinct language. At the heart of this communication system lies a crucial phrase: "all day."

If you've ever peeked behind the scenes of a professional kitchen or binged episodes of "The Bear," you've probably heard this term being shouted across the line during service. But what exactly does it mean, and why is it so crucial to keeping a busy kitchen running smoothly?

In the fast-paced world of food service, clear communication can mean the difference between a perfectly timed dining experience and a disappointed guest. It's where traditional French terms like "mise en place" meet modern kitchen slang, creating a unique language that every restaurant industry professional needs to master.

Let's dive into the world of kitchen communication and decode one of its most essential terms.

What does "all day" mean?

In restaurant kitchens, "all day" means the total number of a specific menu item needed across all current order tickets. When an expo shouts "eight chicken all day," that means they need eight chicken dishes total – not just for one ticket, but for all pending orders combined.

Think of it as a running scoreboard. Instead of calling out "two chicken for table 5, three for table 8, and three for the bar," the expeditor simply announces "eight chicken all day!" It's efficient, clear, and keeps everyone moving in sync.

Real-world example in action

Picture this scenario in a busy kitchen during a Friday night service:

• Ticket 1: 2 chicken, 1 steak

• Ticket 2: 1 chicken, 2 fish

• Ticket 3: 3 chicken, 1 fish

The expeditor would call out: "Six chicken all day, three fish all day, one steak all day" – giving line cooks a clear total count of each item they need to prepare.

Origins and evolution

Like many restaurant terms, "all day" has its roots in French kitchen traditions, similar to terms like "mise en place" and "à la minute" (meaning made to order). While the exact origin is debated among restaurant industry veterans, its practical value in professional kitchen communication is undisputed.

How "all day" works in modern kitchens

Command center: the expo station

The expeditor (or expo) serves as the crucial link between front of house and back of house operations. They:

• Track all food orders

• Call out totals all day

• Coordinate timing between appetizers and main courses

• Ensure food runners and wait staff receive completed dishes

• Manage "on the fly" orders during busy nights

Kitchen communication flow

In a commercial kitchen, the process typically works like this:

1. Order tickets (chits) come in from the dining room

2. The expediter organizes tickets and calculates totals

3. They call out: "All day on appetizers (apps): eight caesar, five soup!"

4. Line cooks acknowledge with a "heard"

5. The same process repeats for entrees and other menu items

Impact on kitchen operations

Prep work and planning

Understanding "all day" totals helps:

• Executive chef plan prep work

• Staff manage inventory

• Line cooks organize their stations

• Kitchen staff maintain proper mise en place

Service execution

During service, "all day" counts affect:

• Timing between courses

• Usage of the walk-in and reach-in refrigerators

• Coordination between bartenders and kitchen staff

• Overall dining experience quality

Managing high volume

During busy kitchen periods, accurate "all day" counts are essential to prevent a cascade of problems: wasted food from dead plates sitting in the window, timing miscalculations that throw off dish synchronization, delays that frustrate both servers and guests, and general confusion among kitchen staff trying to coordinate multiple orders simultaneously.

Modern kitchen technology

While shows like "The Bear" dramatically portray traditional kitchen communications, modern restaurant managers often use technology to track "all day" counts:

• Digital kitchen display systems

• Automated ordering systems

• Real-time inventory tracking

Kitchen communication mastered

Understanding what "all day" means in a restaurant kitchen is crucial for anyone working in or interested in the restaurant industry. It's more than just kitchen slang – it's a fundamental system for maintaining order and efficiency in professional kitchens. Whether you're part of the back of house team, front of house staff, or restaurant management, mastering this essential piece of kitchen communication helps ensure successful service and satisfied guests.

This simple yet powerful phrase represents the systematic approach that makes modern restaurant kitchens function efficiently, enabling teams to handle hundreds of covers while maintaining quality and timing throughout service.