Back of House BOH In Restaurants: Your Ultimate Guide

Table Of Content

• Best practices for managing the FOH
• Other considerations for managing back of house employees
• Technology in Back-of-House
• Front of House Manager
• White House says it does not support reported ICC investigation targeting Israel
• What is the back of the house in a restaurant?
• How To Attract More Customers By Designing Your Dessert Menu Right

Without technological aid, it can be difficult to maintain efficiency and accuracy in these complex processes. A back-of-house refers to the area of a restaurant that guests do not typically see. It includes the kitchen, storage, and administrative areas, and tasks like dishwashing, inventory management, and recipe management take place over there.

Best practices for managing the FOH

A back of house member of hotel staff works to keep the hotel running smoothly behind the scenes. The specifics of this work will change depending on the department and the skills of that worker. The general gist, however, of keeping things running to help guests have a streamlined experience, remains the same.

Other considerations for managing back of house employees

The BOH is responsible for maintaining hygiene and cleanliness standards, ensuring compliance with health and safety regulations, managing inventory, and maintaining equipment. The BOH is a bustling and high-pressure environment, where coordination and communication are essential for smooth operations. All businesses can benefit from improved communication between staff members. Because the roles of front of house and back of house employees are so different, it can sometimes lead to misunderstandings that affect the quality of your guests’ dining experience.

Technology in Back-of-House

Inventory management plays a critical role in BOH operations, ensuring that the kitchen has all the necessary ingredients and supplies. Implementing systems like First-In, First-Out (FIFO) helps prevent wastage and spoilage of perishable items. Regular stocktaking and analysis can help identify trends, optimize purchasing decisions, and reduce costs. The back-of-house team keeps everything running smoothly behind the scenes, often unnoticed by guests. They hardly ever interact with the guests because they work in offices away from the guest areas or rooms when the visitors aren’t there.

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Front of House Manager

Keep reading for tips and strategies on how to manage the front and back of house. As the largest online restaurant supply store, we offer the best selection, best prices, and fast shipping to keep your business functioning at its best. Sling also contains a built-in time clock and employee work and attendance tracker. With this unique feature, you can turn any smartphone, tablet, or computer into a clock-in, clock-out tool.

Employing an expeditor helps to eliminate communication breakdown between servers and cooks. Servers come to the expeditor with requests or order changes and the expeditor passes the info to the kitchen staff. When the cooks have questions about an order or need to let a server know that a certain item is sold out, the expeditor acts as the middleman. Designating one person as a liaison prevents disagreements and ensures that all requests are heard and understood. Cross training refers to the practice of training employees in multiple roles within the establishment. By providing FOH staff with an understanding of the BOH operations and vice versa, cross training breaks down barriers and fosters a better understanding of the challenges faced by each department.

Don’t forget about your managers and supervisors—it can be hard and time consuming to collect and keep track of everything they need to know for a successful shift. When your teams are playing broken telephone, the customer experience suffers and so does your bottom line. Besides that, working the line is an intense job and the conditions aren’t great at the best of times. It’s always hot, there’s a lot of pressure, working with cuts and burns is common, and the hours are long for less money than front of house employees take home (with tips). Front of house staff may feel frustrated if they feel like the kitchen is too slow, or if they’re fielding lots of customer complaints about over or undercooked food or food being served cold. As tipped employees, these perceived “slip ups” in the back of house directly impact their earnings.

How to build a strong relationship between a restaurant's front of house and back of house

Asking potential employees how they handle ongoing tasks, and listening for an answer of continual effort, will help you find resilient team members. When you’re seeking out BOH staff, incorporate questions about these qualities and skills into your interview process. If you’re looking for work, consider your experience in relation to these qualities. Today we’ll be covering the back of house layout and needs of a hotel, the positions commonly available in the department, and hiring factors for BOH staff. Whether you’re searching for BOH hotel staff or employment, this blog post will guide you through everything you need to get started. In this system, all employees are incentivized to work towards the common goal of exceptional service, leading to a more unified and motivated team.

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How To Attract More Customers By Designing Your Dessert Menu Right

This not only breaks down barriers but also instills a deeper understanding of each role’s challenges. A server with insights into kitchen dynamics can communicate guest preferences more accurately, creating a more streamlined experience. Meanwhile, the office becomes the command center, where managers handle administrative tasks away from the hustle and bustle of the dining room. At the heart of it all is the kitchen – the epicenter of culinary creativity, where chefs and cooks turn raw ingredients into culinary masterpieces.

Also known as the FOH, the area may include hostess stations, dining rooms, counters, and patios depending on the size and scope of the restaurant. Those who work in the front of house, such as servers or bartenders, are tasked with communication, customer service, and hospitality, and are typically expected to dress, look, and act according to the restaurant's standards. It’s ultimately up to you or your restaurant’s hiring manager to decide what kinds of roles don’t require much (or any) prior experience.

Placing extra stacks of menus within reach helps to entertain them and also gives them a head start on their menu decisions. When your customers already know what they want to order before they sit down, it increases your turnover rate. The “FOH” is any action or area of your restaurant that customers will interact with during their dining experience. For that reason, your FOH should be organized, clean, calm, and as quiet and relaxing as possible for your guests. Understanding the challenges faced in BOH operations, from inventory management to recipe intricacies, is crucial.