Front of House FOH vs Back of House BOH: Whats the Difference?

Table Of Content

• Which is more difficult: BOH or FOH?
• ‘I’m a Grown Man Running Against a 6-Year-Old’: Biden Lets Trump Jokes Fly at Annual Roast
• Improve FOH (Front Of House)/BOH (Back Of House) With Scheduling
• Tensions high at Columbia University after protesters defy 2pm deadline to leave
• Executive Chef/Head Chef
• Staff Spotlight: Front of House Positions

Continue reading to understand the back-of-house of a restaurant, how it functions, the different back-of-house positions, and tips on how to manage back-of-house operations. This system enables restaurateurs to optimize their operations and manage orders, payments, and menus more efficiently. Provide a valuable service and ensure that food is served swiftly and hot. Know what's on the menu and be prepared to meet any special requests, such as extra ranch, cutlery, napkins or drink refills. The bartender is the person your customers trust to offer them the ideal drink for any occasion. Before the shift, they must also serve food and prepare bar garnishes such as lemon and lime slices.

Which is more difficult: BOH or FOH?

Jody is a Senior Content Specialist at Lightspeed, a leading POS for retailers, restaurateurs and eCommerce merchants. With 10 years of combined experience in publishing & hospitality, Jody has a knack for making complex subjects more accessible and digestible. When not writing, you can find her petting dogs, starting a new project, or watching cartoons. Encourage staff to provide feedback and suggestions for improvement so you can handle potential issues proactively before they escalate into conflicts.

‘I’m a Grown Man Running Against a 6-Year-Old’: Biden Lets Trump Jokes Fly at Annual Roast

For example, you can streamline kitchen processes, optimize inventory management, provide staff training, and implement scheduling systems by focusing on your BOH. It can also help reduce labor costs and increase the speed of food preparation. The “Back of the House” in a restaurant encompasses the unseen operational areas, including the kitchen and administrative sections. Here, tasks like food preparation, inventory management, and administrative work contribute to seamless dining experiences. On the other hand, the back-of-house involves behind-the-scenes operations that include food preparation, inventory management, and administrative work.

Improve FOH (Front Of House)/BOH (Back Of House) With Scheduling

TouchBistro Debuts Highly Anticipated Suite of Back-of-House Solutions - Total Food Service

TouchBistro Debuts Highly Anticipated Suite of Back-of-House Solutions.

Posted: Tue, 12 Sep 2023 07:00:00 GMT [source]

Square also integrates with several ingredient tracking partners like Bevspot, Marketman & Yellowdog. Inventory management is a key skill for any BOH worker who deals with the process to take inventory. Employees who have done inventory–and worked with inventory turnover–in any industry will be able to adapt to hotel inventory practices.

Back of house employee scheduling

Once the long-awaited makeover is done, the sisters give Lucy advice on what to do and what not to do in order to get Rocky's attention. As Lucy runs out of the room, Lincoln arrives upstairs, and asks his sisters who just ran past him. When they tell him it's Lucy, they want him to bring Rocky back to the Loud House. When Lincoln says he doesn't need to, now that his project is complete, Lynn deliberately destroys it, thus giving Lincoln a reason to bring him back. When Lincoln asks Lucy what she's been doing, Lucy explains that she's trying to talk to Rocky, but he's too scared to talk to her. After Lincoln questions what Lucy was trying to talk to Rocky about, Lucy explains that she was trying to talk to him about her interests (such as blood, bruises, and embalming kits).

Tensions high at Columbia University after protesters defy 2pm deadline to leave

The BOH includes the kitchen, offices, storage rooms and any other areas hidden from guests. Break rooms and employee bathrooms give employees somewhere to place their belongings, take breaks while on shifts, and look over work schedules and notes from managers. Providing a space for your staff to take their shift meal prevents them from sitting and eating in the dining room, which can be unsightly for your guests. Their job is to ensure that everything passing through the food window is up to your restaurant’s high standards. They’re also there as a conduit of communication between servers and chefs.

Executive Chef/Head Chef

Make sure to place your hostess podium in a location with a good view of the waiting area and entry. Whether it’s the end of a busy service or an individual job well-done, it’s key to the FOH/BOH relationship that you celebrate those successes. Similarly, don’t let difficult employees spoil the relationship between your FOH and BOH staff. If a team member is infecting the unity of your team, take the necessary steps to prevent their behavior from spreading to other employees. Another great way to build teamwork between the FOH and the BOH is to have new employees switch jobs for a shift.

Staff members use this space to prepare orders for delivery or pickup, ensuring that all necessary items are included and properly packaged. They may also keep track of inventory levels and update stock records as items are received or distributed. Managers should have a small area in which they can do administrative work that is away from the hustle and bustle of the kitchen or dining room.

Staff Spotlight: Front of House Positions

And it’ll even remind employees when they have an upcoming shift so you can avoid no-shows, confusion, and excuses. Conflicts are inevitable in restaurant kitchens, so you shouldn’t wait for them to arise before you or your restaurant manager figures out how to resolve them. But in a small, casual bistro or cafe, you’d probably only need a head chef and a few line cooks to manage your smaller volume of diners. There are also a few hybrid staff members like food runners, bussers, and barbacks (or bar bussers) who work as go-betweens for the BOH and FOH staff. From the hotel's perspective, both departments are vital to the overall success of the hotel.

The department is vast, and while there is a hotel back of house director, there are smaller departments within BOH. Recipe management and menu engineering is also complex without the use of software, as they require an in-depth analysis of dish popularity, profitability, and cost-effectiveness. Keeping track of fluctuating food prices, calculating portion costs, and pricing menu items require constant attention and calculation.

When Lincoln discovers that Rocky has a container filled with fake blood, he says that he remembered Lucy making it and thought it was cool, so he decided to give it a try. He intentionally damages the project, and tells Rusty that they have to go back to his house to fix it. As Lincoln and Rusty fix their damaged project, Lucy arrives and tries to woo Rocky under the girls' guidance. Suddenly, Lori and Bobby arrive, complaining that they need two other people to go with them to mini-golf (which is staged, taking note on how unprepared Bobby is). At the next hole, Rocky screws up his shot, but Lucy applauds him and shoves him into the water. As the cemetery-themed hole, Lucy, intrigued with one of the coffins at the hole, attempts to climb into it, but Lori won't allow it.

When you harness the power of the Sling app, coordinating FOH/BOH activities takes little time at all and gives you the opportunity to focus on growing your restaurant and ensuring its success. The Sling suite of scheduling and workforce management tools makes this possible, easy, and enjoyable. The expeditor acts as a liaison or an intermediary between the kitchen and the dining room and makes sure that the food window runs as smoothly as possible. Cooks ask questions about an order or pass on information about your restaurant’s fare through the food window. During busy shifts, emotions run high and problems arise where the FOH and the BOH meet.