Back of House BOH Kitchen Safety Seating 
Apicbase
MARCH 28, 2024
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. What Is Back of House in a Restaurant?
Modern Restaurant Management
MARCH 10, 2021
From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
JUNE 29, 2020
For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Most of the same applies to the health of BOH as well. Over and above these suggestions, if you have the size to spread out your kitchen you should do so. They are for your own safety too.
7 Shifts
JULY 28, 2021
There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction. At times, it's a civil war between your front-of-house and back-of-house teams. Recommended Reading: Data-Backed Ways to Engage Employees and Reduce Restaurant Turnover.
Modern Restaurant Management
MARCH 25, 2021
From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. Despite the difficulties we faced in 2020, new restaurants continue to open and existing restaurants have eyed coming back after facing bankruptcy.
EATER
JUNE 26, 2020
And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic. And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic. Hopefully, we get them back.”.
EATER
SEPTEMBER 3, 2020
No matter how diligent I was about pulling up my mask when the waiter came, or how carefully we we repositioned our chairs so our backs were to other diners, all at least 10 feet away, or how well we tipped, we were still eating out during a pandemic. PhaiApirom /Shutterstock. These days, that’s a shamable offense.
Expert insights. Personalized for you.
52 
Let's personalize your content