BOH Hacks: Improving Front And Back Of House Teamwork
The BOH needs to know the reality—a team effort between FOH and People like going to places where they have a personal relationship. I asked chefs to offer their advice to servers to create a more pleasant relationship between the two houses. Here is what they said. Understanding the differences between front of house and back of house Back of House Positions, Communication Between FOH and BOH.
The back of the house, also known as the BOH, encompasses all the behind-the-scenes areas that customers will not see. All back-of-house staff should wear clean uniforms and aprons while on the job. The back of house also serves as a place for employees and managers to do administrative work.
Common Locations Found in the Back of the House These back of house locations are where the most food contact occurs. Any staff member who enters these locations should be trained on food safety and sanitation.
Kitchen The kitchen is usually the largest part of any back of house and can be divided into smaller sections, such as areas for food storage, food preparation, cooking lines, holding areas, and dish washing and sanitation areas.
Your kitchen layout is a big factor in the efficiency of your staff. Make sure to choose a layout that has good flow and will help you meet your kitchen goals. Employee Area Break rooms and employee bathrooms give employees somewhere to place their belongings, take breaks while on shifts, and look over work schedules and notes from managers.
Providing a space for your staff to take their shift meal prevents them from sitting and eating in the dining room, which can be unsightly for your guests. Office Managers should have a small area in which they can do administrative work that is away from the hustle and bustle of the kitchen or dining room.
Back of House Positions Roles for employees in the back of house usually have a strict hierarchy in which each person has a specific job to fill and chain of command to follow. Kitchen Manager - The kitchen manager is responsible for managing the back of house staff which includes interviewing and hiring new employees, ensuring food safety procedures are being met, and assisting the kitchen when they are busy. They supervise the kitchen staff, create menus and specials, order food, determine cost, and take care of administrative tasks.
Sous Chef - The sous chef is second in command, reporting directly to the head chef. They are responsible for supervising the kitchen staff, creating schedules, and training. When the head chef is away, the sous chef assumes leadership. Line Cook - Line cooks work at different stations along the kitchen line and can be divided up by cooking type or food type, such as fry cook, grill cook, salad cook, or pastry chef.
Expeditor - The expeditor is in charge of organizing orders by table so everyone sitting at a particular table is served at the same time. They work on the server side of the window and should be very familiar with menu. Dishwasher - Dishwashers are responsible for operating all dishwashing equipment.
They clean dishes, flatware, and glasses in a timely manner so that the turnover rate in the dining room is maintained. They are also responsible for cleaning pots, pans, and cooking utensils for the kitchen staff.
In order to provide the best service possible for your guests, you can adopt some of these practices to encourage better communication and teamwork between your front of house and back of house teams. Assigning minor kitchen tasks to your servers frees up the kitchen staff to handle more involved prep work.
It also provides more contact opportunities between servers and cooks. Offer a Staff Meal Providing a staff meal is not only a morale-booster for your employees as a whole, it also brings both sides of the house together.
Kitchen staff can prepare the meal and the wait staff can serve the drinks. Bonding over food sets the tone for the entire shift. It also provides an opportunity for servers to taste your menu options so they can make suggestions for their guests. Use an Expeditor Sometimes the food window can become a chaotic place. Employing an expeditor helps to eliminate communication breakdown between servers and cooks. Servers come to the expeditor with requests or order changes and the expeditor passes the info to the kitchen staff.
When the cooks have questions about an order or need to let a server know that a certain item is sold out, the expeditor acts as the middleman.
Designating one person as a liaison prevents disagreements and ensures that all requests are heard and understood. Front of house is idle when food is ready to be delivered. All these common issues between the front and back of house are the results of bad and ineffective communication.
Mobile point-of-sale systems offer seamless ticket ordering between the front and back of house, eliminating most communication issues. Since restaurants are fast-paced environments, information runs the risk of not getting passed along, particularly when employees are stressed or rushing. Technological advances make sharing statuses and sending updates between the front and back of house easy and instantaneous.
With a mobile POS, serving staff can send orders without having to run tickets to the back. When a dish is ed, the POS will indicate that directly on the iPad screen.
FOH vs. BOH: 12 Tips to Ease Tension | Tundra Restaurant Supply
If the wrong order is placed, the server can immediately update the kitchen with the press of a button. Viewing orders clearly, getting proper instructions from the front of house, and staying on top of order times typically require a savvy head chef to oversee it all. With the Lavu Kitchen Display System KDSall these tasks become automated and easy to monitor, allowing your kitchen staff to focus more on the food.
I asked chefs to offer their advice to servers to create a more pleasant and respectful relationship between the two houses.
Here is what they said. Use your expediter to communicate. Your Expediter is the liaison between you and everyone in the kitchen. Problems or modifications should be discussed with the Expediter.
They will take it from there. Everyone in the kitchen has taken great pains in preparation and the creation of dishes that sit on the line waiting for anyone with time to deliver them. Thick skin is the order of the day. Hush on your tips. While you are at work you should be focusing on things that need to be done or attended to: People come out to eat to smell food, look at food and eat food.