Front of House vs. Back of House Restaurant Functions
Seamless communication and collaboration between a restaurant's front and back of house will enhance customer experiences and enable operations to flourish.
The roles of a restaurant's front of house and back of house can greatly differ based on the business and its niche. Therefore, effective communication is necessary for all processes to flow smoothly.
By understanding the different operational aspects within an eatery, restaurateurs can increase efficiency and create a positive experience for their diners.
Back of House
The back of house (BOH) refers to areas and employees that customers do not generally see when they visit a restaurant. While the back of house team does not interact with diners, they work behind-the-scenes to ensure guests are satisfied with their meals.
Roles of the BOH
The back of house staff performs key functions to make sure that food is properly handled and cooked before it is served to restaurant guests. Some key roles include-
- Kitchen Manager
- Executive Chef
- Sous Chef
- Line Cook
- Prep Cook
Common Locations in the BOH
A restaurant's back of house comprises of different areas, such as the-
- Employee Area
Front of House
The front of house (FOH) is where customers will interact with employees, make orders, and dine. The front of house staff is an integral part of the guest experience since they serve as a liaison between customers and kitchen staff.
Roles of the FOH
Common front of house employees that guests will generally interact with are-
- General Manager
- Front of House Manager
Common Locations in the FOH
Some of the most common front of house locations that customers will experience includes-
- Waiting Area
- Hostess Station
- Dining Room
- Outdoor Seating
4 Ways to Improve Collaboration with Your FOH and BOH
A restaurant's front and back of house consist of many roles and locations. Therefore, improved communication between all employees will prevent misunderstandings and enhance guest satisfaction.
To provide the best service for customers, restaurant owners should implement practices that promote teamwork between the FOH and BOH, such as-
1. Have Servers Contribute to the Kitchen
Requiring servers to complete minor kitchen tasks, such as preparing bar garnishes, will encourage them to interact with cooks. They will also learn more about the cooking process and can help kitchen staff focus on more important food preparation.
2. Provide Staff Meals
Staff meals can bring the FOH and BOH together, as the kitchen team prepares the food and the servers set the table. This allows all restaurant staff to bond over food and learn about the menu options at their restaurant.
3. Employ an Expeditor
An expeditor manages customer orders, ensuring that everyone at a table is served at the same time. They can also enhance communication between servers and kitchen staff by guaranteeing that both parties are informed of any order changes or requests.
Acting as a liaison, an expeditor will minimize misunderstanding by making sure that servers and kitchen employees are on the same page.
4. Hold Group Training Sessions
Conducting group training will allow staff from the FOH and BOH to understand the different responsibilities they each have. It can also help employees from both sides to see how their counterparts impact guests' dining experience.
By promoting communication and collaboration between the front and back of house, the restaurant business will be able to provide full service and run smoothly and efficiently.
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