Introduction
There's more to running a restaurant than merely providing wonderful meals. It all comes down to giving your clients a flawless experience, which calls for efficient front and back of house administration. We'll examine the distinctions between these two domains in this tutorial and offer helpful advice for handling them both successfully.
Front of house vs back of house positions
In a restaurant, the front of house (FOH) and back of house (BOH) are two distinct areas that work together to provide a seamless dining experience.
The FOH includes positions like hosts/hostesses, servers, bartenders, bussers, and food runners. These employees interact directly with guests, taking orders, serving food and beverages, and ensuring customer satisfaction. They are the face of the restaurant and play a crucial role in creating a positive impression.
On the other hand, the BOH consists of positions such as chefs, sous chefs, line cooks, prep cooks, expeditors, and dishwashers. These employees work behind the scenes, focusing on food preparation, cooking, and kitchen management. They are responsible for maintaining the quality and consistency of the food served.
While the FOH focuses on customer service and creating a welcoming atmosphere, the BOH focuses on culinary skills, food safety, and kitchen operations. Both areas are essential for the overall success of a restaurant, and effective communication and teamwork between the FOH and BOH are key to providing an exceptional dining experience.
Best practices for managing the back of house
Several best practices are involved in managing the back of house (BOH) at a restaurant to guarantee efficient operations and high-quality food production.
Training BOH employees on a regular basis is an important activity. This covers instruction in safety precautions, kitchen etiquette, and culinary skills. Frequent training enhances efficiency in the kitchen by increasing speed, consistency, and overall performance.
The use of a Kitchen Display System (KDS) is an additional recommended method for controlling the BOH. By giving real-time order information, increasing food preparation accuracy, and fostering better worker communication, a KDS facilitates more efficient kitchen operations.
Efficient BOH management also requires streamlining inventory management. Restaurants can properly forecast their ingredient demands, prevent running out of necessary supplies, and cut waste by tracking and automating inventory management.
Sustaining a positive work environment at the BOH requires fostering a healthy workplace culture. Enhancing teamwork, giving frequent feedback, and planning routine cooking equipment maintenance can all help boost productivity and morale in the BOH.
Conduct regular training
Holding frequent training sessions for back-of-house (BOH) personnel is vital in upholding elevated benchmarks of quality, productivity, and security within a restaurant kitchen. Cooking methods, food safety procedures, how to use kitchen appliances, and kitchen etiquette should all be covered in training sessions.
All BOH employees benefit from regular training, which keeps them informed about current industry trends and best practices. Additionally, it offers a chance to review crucial abilities and information, like correct food handling methods and hygiene standards.
Frequent training can also enhance BOH employees' communication and teamwork. You can promote a sense of camaraderie and teamwork among the team members by getting them together for training sessions. This can result in a more unified and effective kitchen environment.
Use a KDS
A restaurant's cooking operations can be made much more accurate and efficient by using a cooking Display System (KDS). The kitchen staff can track and manage orders more easily with a KDS since it substitutes traditional paper tickets with digital screens that show orders in real-time.
Orders can be sent straight from the point of sale (POS) system to the kitchen using a KDS, which lowers the possibility of mistakes and delays. Because orders can be updated and changed in real-time, it also facilitates improved communication between front-of-house and back-of-house personnel.
Streamline inventory management
Utilizing methods and technologies to effectively track and manage inventory levels is necessary to streamline inventory management in restaurants. This involves putting in place mechanisms to keep an eye on inventory levels, automate reordering procedures, and cut down on waste.
Restaurants may minimize the risk of overstocking or running out of essential commodities while simultaneously ensuring they have the correct quantity of ingredients on hand to satisfy demand by optimizing their inventory management system.
In addition to lowering expenses and increasing productivity, efficient inventory management makes sure that the kitchen is constantly stocked and ready to satisfy client demand.
Cultivate a healthy workplace culture
The back of house (BOH) needs to foster a healthy work culture in order to continue being a happy and efficient kitchen. This entails fostering an environment of support where workers feel appreciated, respected, and inspired to give their all.
Restaurant managers can foster a positive work environment by encouraging cooperation, honest communication, and respect between BOH employees. Providing chances for professional growth and acknowledgment can also contribute to increased job satisfaction and morale.
Restaurant managers may establish a productive work environment that promotes innovation, teamwork, and excellence in the BOH by cultivating a healthy workplace culture.
Best practices for managing the FOH
Managing the front of house (FOH) effectively is essential for providing exceptional customer service and creating a positive dining experience. Here are some best practices for managing the FOH:
Implement Data-Driven Practices: Use data and insights to improve service quality and guest experience. Analyze customer feedback, sales data, and service metrics to identify areas for improvement and make informed decisions.
Be Accessible to Your FOH Staff: Stay visible and accessible to your FOH team. Be available to address any issues or concerns they may have and provide guidance and support as needed.
Equip Your Team with the Right Tools: Provide your FOH staff with the tools and resources they need to perform their jobs effectively. This includes having a user-friendly POS system, adequate training, and clear communication channels.
Promote Good Workplace Culture: Foster a positive workplace culture by encouraging teamwork, recognizing and rewarding hard work, and providing opportunities for professional growth and development.
Address conflicts between the FOH & BOH
Conflicts between the front of house (FOH) and back of house (BOH) can arise due to miscommunication, differing priorities, and misunderstandings. To address these conflicts, restaurant managers can take several steps:
Promote Teamwork: Emphasize the importance of teamwork and collaboration between the FOH and BOH. Encourage staff to work together towards a common goal of providing exceptional service.
Improve Communication: Establish clear communication channels between the FOH and BOH. Regular meetings and briefings can help ensure that both teams are informed and on the same page.
Encourage Empathy: Help staff understand each other's roles and challenges by encouraging them to swap positions for a shift or shadow each other. This can build empathy and improve understanding between the two teams.
Address Issues Promptly: When conflicts arise, address them promptly and constructively. Listen to both sides of the issue and work towards finding a mutually beneficial solution.
Provide Training: Offer training on conflict resolution and effective communication to help staff navigate conflicts more effectively.
Common sources of conflict between the front and back of house
Conflicts between the front of house (FOH) and back of house (BOH) in a restaurant can stem from various sources, including:
Communication Breakdowns: Miscommunication or lack of communication between the FOH and BOH can lead to misunderstandings and errors in order preparation and service.
Differing Priorities: The FOH is focused on providing excellent customer service and ensuring guest satisfaction, while the BOH is focused on food preparation and kitchen operations. These differing priorities can sometimes lead to conflicts.
Timing Issues: The FOH may feel pressure to serve customers quickly, while the BOH may require more time to prepare food properly. This can lead to conflicts over timing and efficiency.
Staffing Challenges: Both the FOH and BOH rely on each other to perform their roles effectively. Staff shortages or issues with scheduling can lead to frustration and conflicts between the two teams.
Perceived Blame: When things go wrong, such as incorrect orders or food delays, there may be a tendency to blame the other team. This can create tension and conflict between the FOH and BOH.
Workload Imbalance: The FOH may perceive the BOH as having a less stressful workload, while the BOH may feel that the FOH does not understand the demands of their role. This imbalance can lead to resentment and conflicts.
Lack of Understanding: Sometimes, conflicts arise simply due to a lack of understanding or appreciation for the challenges faced by the other team. Educating staff about the roles and responsibilities of both the FOH and BOH can help mitigate these conflicts.
Prevent and resolve conflicts between the FOH & BOH
Preventing and resolving conflicts between the front of house (FOH) and back of house (BOH) in a restaurant requires proactive measures and effective communication. Here are some strategies to prevent and resolve conflicts:
Focus on Teamwork During Onboarding: During the onboarding process, emphasize the importance of teamwork between the FOH and BOH. Help new hires understand the roles and responsibilities of each team and how they contribute to the overall success of the restaurant.
Swap Places for a Day: To build empathy and understanding between the FOH and BOH, consider having team members switch roles for a shift. This can help each team gain a better appreciation for the challenges faced by the other.
Spend Low-Stakes Time Together: Create opportunities for the FOH and BOH teams to spend time together outside of work. This could include staff meals or social events, which can help foster a sense of camaraderie and teamwork.
Share Tips: Implement a tip-sharing system that rewards both FOH and BOH staff for their contributions to the restaurant's success. This can help minimize the wage gap between the two teams and promote a more collaborative environment.
Centralize Information and Share Often: Ensure that both the FOH and BOH have access to important information, such as menu changes, specials, and customer feedback. Regularly update both teams to avoid misunderstandings and conflicts.
Leverage Technology: Use technology, such as a kitchen display system (KDS) or a messaging app, to facilitate communication between the FOH and BOH. This can help streamline operations and reduce the risk of errors and misunderstandings.
Eliminate Gatekeeping of Critical Information: Provide the FOH with easy access to information about menu items, ingredients, and allergens. This can help them address customer questions and concerns without having to disrupt the BOH.
Improve communication between the BOH & FOH
Establish Clear Communication Channels: Create clear channels for communication between the BOH and FOH, such as messaging apps, communication boards, or daily huddles. Ensure that all staff members know how to use these channels effectively.
Regularly Update Both Teams: Keep both the BOH and FOH informed about menu changes, specials, and other important updates. Regularly updating both teams can help prevent misunderstandings and ensure that everyone is on the same page.
Encourage Feedback: Encourage staff from both teams to provide feedback on ways to improve communication. This could include suggestions for better coordination during busy times or ways to streamline the ordering process.
Hold Regular Meetings: Schedule regular meetings between the BOH and FOH to discuss any issues or concerns. These meetings can also be used to brainstorm ideas for improving communication and collaboration between the two teams.
Cross-Training: Cross-training employees from the BOH and FOH can help improve communication by giving each team a better understanding of the other's roles and challenges. This can lead to greater empathy and cooperation between the two teams.
Use Technology: Utilize technology, such as a kitchen display system (KDS) or a POS system with order management features, to facilitate communication between the BOH and FOH. These tools can help ensure that orders are accurate and that both teams are aware of any special requests or modifications.
Provide Leadership: Strong leadership can help improve communication between the BOH and FOH. Managers should lead by example and demonstrate the importance of effective communication in delivering exceptional customer service.
FAQs
What is a BOH position?
In the restaurant industry, jobs including food preparation, cooking, and kitchen management are referred to as back of house (BOH) positions. Chefs, sous chefs, line cooks, prep cooks, expeditors, and dishwashers are typical examples of these roles. Behind the scenes, BOH employees make sure that food is cooked to precise specifications, served beautifully, and prepared in accordance with recipes. They are in charge of keeping the kitchen tidy and orderly, controlling inventory, and making sure that food safety regulations are followed. Strong culinary abilities, excellent time management, and the capacity to operate in a fast-paced workplace are prerequisites for BOH roles.
Is food runner back of house?
No, a food runner's role in a restaurant is usually classified as front of house (FOH). The food runner is in charge of carrying food from the kitchen to the dining area and making sure that each dish is accurately and swiftly placed on the appropriate table. Although they might work with BOH employees to retrieve food orders, their main responsibility is to speed up the serving process and improve the eating experience for patrons. Food runners are members of the FOH team and frequently the final point of contact between the kitchen and the client before the food is consumed, in contrast to BOH roles.
Is housekeeping back of the house?
Generally speaking, housekeeping is seen as a back of the house (BOH) position, particularly in the context of the lodging and hospitality industries. Cleaning and upkeep of a facility's interior, including hotel rooms, common areas, and back-of-house sections like employee break rooms and storage areas, is the responsibility of housekeeping staff. They put in a lot of effort behind the scenes to keep the property spotless and hospitable for visitors. Cleaning bathrooms, replacing linens, dusting, vacuuming, and replenishing amenities are common housekeeping tasks. Although housekeeping personnel may have indirect interactions with visitors by making sure their rooms are tidy and pleasant, their main responsibility is to keep the interior areas of the establishment neat and orderly.
What is a front of house job?
In a restaurant or other hospitality establishment, a front of house (FOH) job entails duties that directly engage with clients and enhance their overall dining experience. Among these roles are food runners, bartenders, servers, and hosts/hostesses. The front of house (FOH) crew is in charge of welcoming and seating customers, collecting orders for food and beverages, preparing meals, and making sure they have a pleasurable and positive dining experience. They are frequently the first point of contact between the patron and the restaurant, and as such, they are essential to establishing a friendly and inviting ambiance. Strong customer service abilities, the capacity to work in a fast-paced atmosphere, and a polite and professional manner are prerequisites for FOH positions.
What is the difference between front of the house and back of the house employees?
The main difference between front of house (FOH) and back of house (BOH) employees in a restaurant is their role and location within the establishment. FOH employees are responsible for customer-facing duties and work in areas such as the dining room, bar, and reception. They include servers, hosts/hostesses, bartenders, and food runners, among others. Their primary focus is on providing excellent customer service, ensuring that guests have a positive experience. On the other hand, BOH employees work behind the scenes in the kitchen and other areas not seen by customers. They include chefs, cooks, dishwashers, and prep cooks, among others. BOH employees are responsible for food preparation, cooking, and kitchen management. While both FOH and BOH employees are essential for the smooth operation of a restaurant, their roles and responsibilities differ based on their location within the establishment and their primary focus on customer service or kitchen operations.
