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)? Even the diversity of your workforce is an FOH variable.

The "Essentials" training for Front of House employees

Core Hospitality

Here is an outline of primary job descriptions of your front of house staff. In some sort of wording, these accountability outlines should be located in the front of your training documents as “Overall Objectives” or something thereof… Host The position of hosts are “The Door” and “The Floor” the door is the greeter… Welcoming and warm, their attitude will dictate guests expectations.

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Extreme Front of the House Makeover: Less Downtime and Expense

Modern Restaurant Management

According to a 2017 Restaurant Owners survey, fitting out a 1,000-square-foot bar and commercial kitchen, including equipment like burners and espresso machines, carries an average cost of about $75,000, or $80 per square foot, which can vary by market. Best of all, your installation may be done in a day or two, making your time lost to remodeling a fraction of the weeks it might otherwise take.

Good Business: How The Salad House is Making a Difference During the Pandemic

Modern Restaurant Management

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back.

Back to the Future: a Revolution in Back-of-House Technology

Transact

A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. . Back-of-house pressures are precisely the problems that automation was designed to address.

Feed the Front Line, Small Brand, Big Heart and Seafood for Heroes

Modern Restaurant Management

This edition of MRM News Bites features ezCater, S?mrus, Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. Mr. Pankaj K. (“PK”) Garg, CEO and founder of S?mrus,

Third-party or in-house food delivery: pros and cons

Deliverect

In an era of convenience, online ordering systems, self-service kiosks and mobile platforms have become key to give the customers what they crave the most: a fast, personalized and convenient food experience through delivery and/or takeaway. In-house delivery pros and cons.

The Benefits of Recipe Management Software

Xtra Chef

To fully grasp the benefits of recipe management software, we first need to explore what recipe management is, how it can help your restaurant, and why restaurants have struggled to do it in the past. Here are four of the biggest reasons restaurants may struggle to manage their recipes: 1.

Illinois Dining Establishments Get Creative During Pandemic

Modern Restaurant Management

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. On weekends, families come in to pick out a cone or one of the shop's special sundaes.

MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

Despite the timing for reopening being uncertain, one thing is clear: restaurants need to be prepared for a new standard of cleanliness. So how can restaurant owners and managers establish a culture that reinforces the role of cleanliness?

Upcoming Restaurant Tech Trends of the Post-COVID-19 World

Goliath Consulting

With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak. And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.

The Importance of Flexibility in Restaurant Hiring

Modern Restaurant Management

With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. We all know our country has been through a lot over the last few months in terms of the COVID-19 pandemic.

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Great Service in an Era of Labour Costs and Technology

Future Food

Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” It’s a place of joy.”

How the Tech Industry is Shaping the Future of Dining

Lavu

There’s a reason there are millions of food photos on Instagram and just a few thousand of point of sale systems (POS). Think of them as the real-life version of those house robots from ’80s movies. They are also built for ease of use across devices.

The Future of Ghost Kitchens

KaTom

The landscape of the restaurant industry is constantly changing, but increased customer demand for delivery has ushered in operational changes and new business models. The availability of food delivery has grown to meet customers’ search for convenience and become an expected service, whether it is provided by employees on staff or outsourced to third-party companies (often at a hefty fee). Having a dedicated parking lot may also enable you to pursue other avenues of profit.

The Uncertain Future of Pop-Up Restaurants

EATER

Leigh-Ann Martin chats with guests at one of her pop-up dinners. The dinner, featuring such dishes called Notes From a Black Pantry and Cart of Yams, was one of Tate’s Honeysuckle pop-ups, which explore and pay homage to the black experience through food and art.

Broaden Your Palate & Shape Your Future at SOMMCON San Diego

iSant

Join the beverage industry's best and brightest for a three-day educational conference on the business of wine, beer, and spirits. SommCon® is a leading conference and exposition for sommelier-level education and training of wine professionals and serious enthusiasts.

Why Outsource Management of Your Restaurant?

Goliath Consulting

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. With over twenty-five years of industry experience, Britt is skilled in problem-solving and uniquely tailoring back of house solutions to each kitchen. Management companies provide restaurants with a franchise like operating system without having a franchise agreement.

Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Alex Canter of Ordermark.

The 3 Golden Rules of Bar Management

Cheetah

Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.

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The 3 Golden Rules of Bar Management

Cheetah

Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.

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When Restaurants Become the First Line of Support

EATER

These restaurants set up food stations and medic tents to support protesters over the weekend This weekend, a protester holding a sign that read “All Lives Can’t Matter Until Black Lives Matter” paused to rehydrate outside of Luv2eat, a Thai restaurant on Sunset Boulevard.

How to Run a Restaurant and Reap the Benefits of Recycling

Cheetah

Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. How to Run a Restaurant and Reap the Benefits of Recycling . How many ingredients do you throw out at the end of each day?

What's the true cost of employee turnover to the restaurant industry?

7 Shifts

It’s a miracle that restaurants remain a significant part of the economy despite this major staffing problem. We’re examining the true cost of employee turnover to the restaurant industry so that you can understand its impact holistically. Hasty hiring is at the root of the problem.

How to Meet The Needs of Today’s Coffee Shop Customer

Perfect Daily Grind

The world has too, and this will impact the behaviour and preferences of 2020’s coffee shop consumer. According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs.

12 Restaurant Lunch Specials: Make Lunch the Most Important Meal of the Day ???

7 Shifts

It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. January is fast-approaching, and hot lunch spots will soon be back on the mind of every highschool and college student in your area.

MRM Franchise Feed: Kitchen of the Future, Restaurant Sherpas and Dunkin’ Hirin’

Modern Restaurant Management

To shine the spotlight on the immediate opportunities that exist for all Americans to find employment at franchised restaurants of an iconic brand that holds a unique place in people’s daily lives, Dunkin’ is launching its first-ever national advertising campaign aimed at recruitment.

What Can I Do to Help My Restaurants and Community Battle the Effects of COVID-19?

Modern Restaurant Management

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Q: What can I do to help my restaurants and community battle the effects of COVID-19? Set up a clear line of communication for your customers to order grocery items.

How to Show the Sparkling Cleanliness of Your Business to Reassure Anxious Customers

Ken Burgin

News about the spread of Coronavirus is not good, and people are starting to panic – we need to stand as islands of calm and true hospitality, while taking important precautions. Front of House: Have hand sanitiser available for customers at the entrance.

Key Features of Restaurant Management Software You Must Have in 2020

Restaurant365

Check out our list of the top 16 features of restaurant management software that are must-haves in 2020. In the past, restaurant management systems operated off of local servers, like office desktop computers. Automated tracking of sales and taxes.

Everything to Know about Restaurant Point of Sale Software

Focus POS

Restaurant Point of Sale Software. What is restaurant point of sale (POS) software? It’s a system that takes the place of a traditional cash register and provides much more than basic transaction functionality. Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Benefits of Restaurant Point of Sale Software. How to Choose a Restaurant Point of Sale System.

How to be a barista - tips for beginners

Typsy

Being a barista is one of the trickiest jobs in the restaurant industry. The barista is a hybrid role between the front of house and back of house that requires mastery of both customer service and coffee making skills.

IHOP Flip’d and 12 Days of Giftmas

Modern Restaurant Management

This edition of MRM News Bites features NLRB, IHOP, Fourth, Ordermark, Chica’s Tacos, Thanx, Chowly and EZCater, Corner Bakery, Fountainhead Taproom and PourMyBeer and Epson America. On behalf of the board, we look forward to working closely with Clinton as Chief Executive Officer.”

How to Develop a Restaurant Management Plan

The Restaurant Expert

In developing your plan for improving your restaurant operation, remember these helpful tips: Study every aspect of what you want to implement – does it fit with your management style and goals. Benefits of a restaurant management plan. Knowledge of achieved success.

TransAct Furthers Momentum for Acceptance of BOHA! Software and Hardware Ecosystem Through Agreement With Local Convenience Store Operator

Transact

The deployment of BOHA! Shuldman, Chairman and CEO of TransAct Technologies, said, “We introduced the BOHA! ecosystem earlier this year as an innovative, flexible solution than can easily support the needs of restaurant and foodservice operators of all sizes. This latest win, following on the early success of BOHA! solution combines cloud-based SaaS applications with hardware and accessories to deliver superior results for critical back-of-house operations.

Want To Invest In A Restaurant? Place Your Bets On Cloud Kitchens.

The Restaurant Times

Despite the recent chain of events, where dine-in segments have been badly hit, reports state that cloud kitchens remain the least affected. A report states that the projected market size of cloud kitchens is expected to reach $1.05 Stable Dynamics Of Cloud Kitchens.

A New Season

The Wine Knitter

Most of us have barely noticed that a new season has begun, but spring brings with it a time of renewal, rebirth and hope. Although many of us are sequestered right now, Mother Nature is not. Drink as an aperitif or pair with a myriad of cuisines.

Efficient Kitchen Management Tips for Restaurants

Dot It

One small mistake by the back-of-house staff can have huge ramifications for the whole restaurant. The same is true for front-of-house. Efficient kitchen management is a complicated and nuanced goal.

7 Must-Have Bar POS and Nightclub POS Features

Restaurant Technology Guys

Bar POS and nightclub POS features are both tremendously important in ensuring the profitability of these types of outlets; not only by providing management with excellent up-to-the-minute data but also by permitting front of house staff to devote the maximum amount of time to providing excellent customer service.

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Restaurant Owners: How to Improve the FOH BOH Relationship

Benchmarque

According to performance management company Gallup , managers account for up to 70% of the variance in employee engagement. Do your part to improve how the front of house and back of house work together.

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Back to the ?Grind? ? Restaurant Reopening Guidelines and PPP Update

Modern Restaurant Management

The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Maintaining a distinct separation between front-of-house and back-of-house.

How to Conduct a Hospitality Skills Assessment

Benchmarque

It also offers an opportunity to standardise your operation from the front of house through to the back.

10 Inspirational Hospitality Industry Stories During COVID-19

Social Hospitality

Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. Hotel Trundle Shares Stories of Happiness. They use this hashtag to share stories of happiness on Instagram. Four Seasons New York: Housing Healthcare Pros.