What is the greatest difference between FOH and BOH?

Posted by Damian Roberti on

What is the greatest difference between FOH and BOH?







What is the greatest difference between FOH and BOH

 Front vs. back of the house
For a restaurant to be successful and give customers a good time, there are many things that must work together. If you know the difference between front-of-house and back-of-house tasks, your restaurant will run better and more smoothly.

When working in the hospitality industry, it's important to know the different parts of a restaurant, how they are split between the front and back of the house, and what each employee's job is
Use the links below to jump straight to the topics you want to learn more about:
What Is the Front of the House?
"Front of the house," or "FOH," refers to everything that a customer will see and do in a restaurant, such as the lobby and the dining room. The best place to use decor to set the tone of your restaurant is in the front of the house. The people who work at the front desk should always be clean and have a friendly, professional demeanor.





What is the greatest difference between FOH and BOH
Common places for the front of the house
At these front-of-house locations, you will talk to all of your guests. It's very important to keep these places in good shape. Any employee who goes to the front of the house should act professionally because they are representing your business.





Entry, What is the greatest difference between FOH and BOH
As soon as your customers walk through the door, they will have an idea of what your business is like. For it to work, it needs to lead to other parts of the restaurant in a natural way and fit with the restaurant's theme and vibe. Don't forget about how it looks on the outside either! Keep the entrance area clean and swept.
The waiting area of the FOH Waiting Room
People might crowd into your waiting room during the busiest times of the day. They might not like it if they have to wait too long to be seen or have to go outside because there isn't enough room inside.




What is the greatest difference between FOH and BOH

To help with this, waiting rooms should be as comfortable as possible. Adding chairs and benches will give your guests a place to sit and wait in comfort. Putting extra stacks of menus near them keeps them busy and helps them choose from the menu faster. If your customers know what they want to order before they sit down, your turnover rate will go up.





What is the greatest difference between FOH and BOH

Place of Service
Your guests should be able to see the hostess station as soon as they walk into the waiting room. As soon as a customer comes in, they should be acknowledged and made to feel welcome. A host or hostess should always be on duty to make sure that no one has to wait. Set up your hostess pedestal so that she can see the front door and the waiting area.

Restrooms It's important to pay attention to this small area because most people will use the bathroom at some point during their meal, especially if they have kids with them. How your customers feel can depend a lot on how clean your bathrooms are. Modern fixtures and tile can make the space look better, but it's more important to keep the space clean and well-stocked. By sending someone to check on the bathrooms every so often during the shift, you can make sure that there is always paper and soap and that any messes are cleaned up right away. At the end of the shift, there can be a lot of cleaning to do.





What is the greatest difference between FOH and BOH

Front of House Bar
If you plan to serve alcohol in your restaurant, make sure the bar is just as inviting as the main dining room. It should have a cozy feel and give people another place to eat. Customers stay longer and buy more drinks when they can watch TV on a big screen. Customers can see your liquor bottles and cocktail ingredients, so keep them clean and use pourers to keep fruit flies away. Set up the space behind the bar as a whole to make it easy to serve customers.





dining area
The dining room is the center of what goes on in the front of the house. It's where most of your guests will spend most of their time, and it's also where most of your front-desk staff will spend their shifts. Dining rooms can be set up and laid out in different ways to fit your restaurant's theme, but there should be a smooth flow from one to the next. Customers should be able to get to their seats easily and comfortably, and servers should be able to move around without much trouble.
Seating outside in front of the house
With outside seats, your restaurant will be able to serve more people and make more money from people eating out. What is the greatest difference between FOH and BOH   Outside dining is more popular in the summer, when many people look for restaurants with decks or patios. You can take advantage of this by making your outdoor eating space as nice as your dining room. Give your guests umbrellas or canopies, outdoor lighting, and furniture so they can stay out of the hot sun. With patio heaters, you may be able to eat outside all year long.





What is the greatest difference between FOH and BOH
Postings in the front office
The main goal of front-of-house staff is to get customers to come back by giving them a great dining experience. They have a lot of different jobs to do and are the guests' main point of contact with the kitchen.




en though the general manager (GM) spends a lot of time in the dining room, they are in charge of managing the entire restaurant staff, both in front of and behind the scenes. The owner of the restaurant depends on the general manager to keep an eye on everything and make sure everything is going as planned.


What is the greatest difference between FOH and BOH
Front-of-House Manager (FOH Manager): The FOH manager is in charge of all front-of-house employees and reports to the GM. They are in charge of making schedules, dealing with customer complaints, and finding and hiring new workers. At the end of the shift, they count the money in the drawer and write down how much they made.
Headwaiter/Captain: The headwaiter is in charge of the wait staff, the host staff, and the bussers to make sure that customers are happy. They are in charge of other servers and also take care of their own tables. They report to the manager of the front of the house.





What is the greatest difference between FOH and BOH

Sommelier: A sommelier is a wine expert who knows a lot about all kinds of wine. They are often found in high-end restaurants. They help pair foods with wines, help choose wines, and teach the wait staff so that they can serve customers better.
Front-of-the-house bartender
The bartender is in charge of filling all drink orders, whether they come from waiters or from customers themselves. They serve beer, wine, and mixed drinks, as well as soft drinks and other drinks. They might also have to make things like lemon slices for the bar before the shift starts or serve food to customers at the bar.





Because they interact with guests the most, servers should be friendly and helpful. They take orders from customers, answer questions, and make suggestions based on what they know about the menu. They talk to the people who work in the kitchen, write the checks, and take the money.
Host or hostess: The host or hostess greets guests as they enter and leave the business from a spot near the front door. They also give menus to visitors and take reservations. They also answer the phone and show people where to sit.
Food runners are very important because they make sure that guests get hot food right away. As they wait by the kitchen window, they take orders under the supervision of the expeditor. Customers will ask for things like extra silverware, napkins, or drinks, so they should be able to find their way around the menu and be willing to help.





What is the greatest difference between FOH and BOH
Bar-Back: A bar-main back's job is to keep the ice buckets full while also helping the bartender. They make sure there are always clean glasses, napkins, and garnishes, and if needed, they might even make drinks.
Busser: Bussers clean the tops of tables and take away dirty plates to get them ready for new guests. Since they spend a lot of time in the dining room, they should

What is the greatest difference between FOH and BOH

dress professionally and wear clean aprons. They often help servers by refilling water glasses, passing out bread, or answering small questions.
Back to the Top
What is the back of the house?
The "back of the house," or BOH, is made up of all the parts that customers can't see. Since this is where the food is cooked, prepared, and served before it is brought to the customer's table, it is the restaurant's main command center. Everyone who works in the back of the house should wear a clean uniform and apron to work. The back of the house is where managers and staff can do office work.

Places People Go Often in the Back of the House
Most of the food contact takes place in these back kitchens. Every worker who works in these areas needs to have been trained on how to keep food safe and clean.




The kitchen, which is usually the biggest room in the back of the house, can be divided into smaller parts, such as areas for preparing food, holding rooms, cooking lines, and places to wash dishes and clean up. The way your kitchen is set up has a big effect on how well your staff does their jobs. Make sure you choose a layout that helps you reach your kitchen goals and flows well.
What is the greatest difference between FOH and BOH
Personnel Area
In break rooms and staff restrooms, employees can leave their belongings, take breaks, and check their work schedules and manager's notes. If you give your staff a place to eat their shift lunch, they won't have to eat in the dining room, which could be rude to your guests.

Managers of an office should have a small space away from the kitchen and dining room where they can do administrative work.

Back of the house has posts.
Each person who works in the back of the house often has a specific job to do and a chain of command to follow.





What is the greatest difference between FOH and BOH

Kitchen Manager: The kitchen manager is in charge of the back-of-the-house staff. He or she hires new employees, makes sure food safety rules are followed, and helps the kitchen as needed.
Head Chef, Front of House
The most experienced member of the kitchen crew is the head chef, who is also called the executive chef. They run the kitchen staff, make menus and specials, place food orders, set prices, and take care of other administrative tasks.
Sous Chef: The sous chef works with the head chef and is second in charge. They hire, schedule, and train the people who work in the kitchen. When the head chef isn't there, the sous chef runs the kitchen.
Line cooks work at different stations along the kitchen line. Some of the different types of line cooks are the fry cook, grill cook, salad cook, and pastry chef.
The expeditor is in charge of organizing orders by table so that everyone at a certain table gets served at the same time. Since they work on the server side of the window, they should know the menu very well.






What is the greatest difference between FOH and BOH
Dishwashers are in charge of running all of the equipment used to clean dishes. So that the dining room doesn't get too crowded, they clean the dishes, silverware, and glasses right away. They are also in charge of washing pots, pans, and other cooking tools for the kitchen staff.
Bringing together what the BOH and FOH say
All companies would benefit from having their employees talk to each other more. Because front-of-house and back-of-house staff have very different jobs, there may be misunderstandings that make your customers' dining experience less pleasant. You can use some of these methods to help your front-of-house and back-of-house staff work better together and as a team so that your customers get the best service possible.





Add cooking to the list of jobs that servers can do on the side.
If you have your waiters chop salad bar items or bar garnishes, they will learn more about how food is made. By giving small kitchen jobs to your servers, you can free up your kitchen staff to do more extensive prep work. It also gives servers and cooks more chances to talk to each other. When you chop vegetables next to each other, you get to know each other.
Feed the workers.
By giving the staff dinner, you not only boost their overall morale, but you also make it easier for the front and back of the house to talk to each other. The wait staff can serve drinks, and the kitchen staff can cook. When people eat together, it sets the tone for the shift. It also gives the staff a chance to try out what's on the menu so they can recommend things to customers.

Use an expediter. What is the greatest difference between FOH and BOH
The food counter can sometimes get very busy. Using an expeditor helps make sure that the server and the kitchen are talking to each other. When a server goes to the expeditor with a request or a change to an order, the expeditor tells the kitchen staff about it. The expeditor is the person the cooks go to when they have questions about an order or need to tell a waiter that a certain item is out of stock. Having a single point of contact helps to avoid disagreements and makes sure that all requests are heard and understood.






Common terms used by the front of house and back of house staff in restaurants Both the front-of-house and back-of-house staff speak the same language. Making sure your employees know what these terms mean will help them work together and communicate better.
86: A dish is "86" when the kitchen is out of the ingredients needed to make it and can't serve it anymore. The kitchen staff has to let the serving team know as soon as possible about the 86 items.
In the Weeds: The kitchen staff is "in the weeds" when they are overworked and can't get everything done. Servers risk being "in the weeds" if they can't keep up with their tables.
On the Fly: Something needs to be done "on the fly" when it has to be done quickly. If the first dish wasn't good or the first order was wrong, servers might have to

What is the greatest difference between FOH and BOH

place another order "on the fly." No matter why, things that are asked for on the spot should be made right away to keep customers happy.
There are different areas in a restaurant's dining room, and a waiter is in charge of each one. The host or hostess must be very familiar with each server's section so that they don't put too many tables in one area at once. Cooks and servers will be able to take orders faster if there is more space between the tables.
Turnover is the rate at which a table is filled up during a shift. A high turnover rate is better because it means that customers don't have to wait long to be seated or served.
Upselling is when servers make suggestions to customers in order to get them to pay more for their bill. There are ways to increase profit margins, especially when it comes to alcoholic drinks.
It is polite to say "behind" when you walk past another staff member in the kitchen. This will let them know you're there and help keep things from going wrong.



What is the greatest difference between FOH and BOH
Cooks put finished dishes on a heated shelf called the "window," where waiters can pick them up and serve them to diners. It is important for cooks to get every dish out at once because food that stays in the window for too long gets dry and tastes bad.
Sidework: Servers are given specific tasks to do at the beginning or end of their shifts. This is called "sidework." Some side jobs are filling salt and pepper shakers, cleaning restrooms, and polishing and putting away silverware.


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