Back of House Equipment FOH Kitchen Safety 
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? Food safety.
The Restaurant Times
MARCH 13, 2023
The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?
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7 Shifts
MAY 25, 2020
There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant.
7 Shifts
SEPTEMBER 26, 2022
It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Food Service, Kitchen, & Hospitality Tech. Table of Contents. Cross-contamination.
Modern Restaurant Management
MARCH 30, 2022
With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas. Don't Put Restrooms on the Back Burner. BOH Processes Gain Visibility in FOH Areas. Opt for paper towels.
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. less interaction with guests, they do have plenty of interaction with FOH staff. So, if someone from FOH gets sick, they too are vulnerable. They are for your own safety too.
The Restaurant Times
MARCH 14, 2022
Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1.
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