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Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations 

Apicbase

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. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

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Taking Care of the Back of the House

EATER

He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level. He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level. Who was taking care of back of house?”

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Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference?

Sling

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. What Is Back Of House (BOH)?

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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Their business grows by word of mouth—one of the best marketing tools in the book. Restaurant owners and operators wear a lot of hats. Table of Contents. Download now.

Seating 221
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How to Improve Team Communication with Restaurant Staff and Management

7 Shifts

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. While you do want to be in the driver seat for these meetings, you don't want to do all the talking. Table of Contents. Field questions.

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Become the Best Manager You Can for Your Staff and Restaurant

Modern Restaurant Management

Remember just saying thank you or giving a pat on the back isn’t enough. For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. Don’t just give them a thanks or a high five.

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THE DE-SOCIALIZATION OF URBAN AMERICA

Culinary Cues

It was strange at first, but then we gradually dressed up a room in our house, set up our computers, turned on the Keurig Coffee Maker and spent our days flipping from one virtual meeting to another. This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. So why not?