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. It is a busy place with hot surfaces, chaotic movements, staff shouts, and cutlery noise. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house.
A restaurant can improve the BOH operations to increase efficiency and overall performance. For example, you can streamline kitchen processes, optimize inventory management, provide staff training, and implement scheduling systems by focusing on your BOH. It can also help reduce labor costs and increase the speed of food preparation. Behind every successful restaurant is a well-organized and efficient back-of-house (BOH) team working tirelessly to deliver top-notch service. By improving BOH operations, you can streamline kitchen processes, optimize inventory management, provide practical staff training, and implement innovative scheduling systems. These efforts increase efficiency and performance, reduce labor costs, and speed up food preparation, directly impacting your bottom line.
In this blog, we’ll explore the function of back-of-house operations (BOH), its key roles, and actionable tips to help you effectively manage and enhance your BOH operations.
Why is Back of House Important?
The back-of-house team keeps everything running smoothly behind the scenes, often unnoticed by guests. They hardly ever interact with guests because they work in offices away from the guest areas or rooms when they aren’t there.
The back-of-house area is typically a staff-only zone. However, tours may occasionally be given to the general public. It is where food is prepared and stored, and it frequently has additional staff spaces, such as a break room and a changing area.
Staff members such as cooks, dishwashers, and callers work in the back of the house, where they are usually unnoticed by the general public. Additionally, most kitchens have a rigid hierarchy in this area, with each employee performing a particular duty.
The Back of House Lingo
The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. And, well, every world needs its lingo. Okay, it is not a complete language per se, but some code words that make communication easier. Some of the terms are:
Behind: Staff shouts ‘behind’ at each other when navigating the kitchen, so the person knows someone behind them, probably carrying a dish. The aim is to avoid a collision.
86: a dish is 86’d from the menu when its ingredients are unavailable.
Window: Windows are where the food disappears to go to the front of the house once it is plated.
In the weeds: The kitchen staff is in the weeds when the demand is too high, and they struggle to keep up.
On the fly: A last-minute dish is on the fly fish dish — it wasn’t planned previously, but now it is needed to appease the guests.
Functions of Back-of-House
The primary responsibility of a restaurant’s BOH is to prepare delicious food for customers in the kitchen. The back-of-house serves as the backbone of the restaurant, driving operational efficiency and supporting the front-of-house to deliver exceptional dining experience:
Purchase Raw Materials: The first step in any successful kitchen operation is ensuring a steady supply of high-quality raw materials. The BOH team is responsible for sourcing ingredients, negotiating with vendors, and maintaining supplier relationships. Effective procurement ensures the kitchen has everything it needs while controlling costs. The BOH balances quality and cost-efficiency by carefully managing purchases and staying updated on market trends.
Food Production: Food preparation is the heart of BOH operations. This includes everything from prepping ingredients and following standardized recipes to plating dishes precisely. The goal is to deliver consistent, high-quality meals that meet customer expectations. A well-organized BOH ensures smooth coordination among chefs, cooks, and kitchen staff, minimizing delays and errors while maximizing efficiency.
Storage and Maintenance: Proper storage and maintenance are crucial to preserving food quality and ensuring safety. The BOH oversees the storage of ingredients in appropriate conditions, such as refrigeration or dry storage, and tracks inventory levels to prevent overstocking or shortages. Regular maintenance of kitchen equipment and adherence to food safety protocols ensure smooth operations and compliance with health regulations.
Sales and Marketing Support: While sales and marketing may seem like FOH functions, the BOH is vital in supporting these efforts. By providing insights into food costs, seasonal availability, and production capabilities, the BOH helps create appealing and profitable menus. Collaboration between BOH and FOH ensures that marketing campaigns align with the kitchen’s capabilities, preventing overpromising and under-delivering.
Recruitment and Training: Hiring the right people and training them effectively are essential for a successful BOH. The BOH team is responsible for recruiting skilled kitchen staff and providing comprehensive training to ensure food preparation and service consistency. Continuous development programs help staff improve their skills and adapt to new techniques, keeping the kitchen innovative and efficient.
Accounting and Payroll: The BOH also contributes to the restaurant’s financial health by managing accounting and payroll for kitchen staff. Monitoring food costs, controlling waste, and keeping labor expenses in check are critical aspects of financial management handled by the BOH. Accurate payroll management ensures staff are compensated fairly and on time, fostering a positive work environment.
Security: Another key responsibility of the BOH is maintaining the kitchen’s and its assets’ security. This includes securing inventory to prevent theft, ensuring compliance with safety standards, and safeguarding expensive kitchen equipment. A well-secured BOH protects the restaurant’s assets and provides a safe environment for employees to work in.
Positions in Back-of-House
There are various types of restaurants, each with kitchen staff and employee requirements. However, here are some of the top positions in the back-of-house that you’ll need to recruit for:
Kitchen Manager: Ensures other BOH staff carry out their responsibilities and follow protocols.
BOH Manager: The BOH manager is in charge of recruiting, training, and supervising staff, so they must be familiar with the standards for each position.
Head Chef: The head or executive chef oversees every member of the kitchen staff and every morsel of food prepared there. They supervise other chefs, create menus, and handle food order costs.
Sous Chef: They are second to the head chef, assisting them in preparing dishes. They might occasionally take over when the head chef is absent.
Line Cook: Depending on the position and dishes of the restaurant, there are different types of line cooks, such as pastry chefs or fry cooks.
Kitchen Caller: A kitchen caller announces incoming orders to chefs and instructs them on what to prepare and in how much time. During peak hours, the head chef might also act as a caller.
Dishwasher: As the name suggests, dishwashers clean dishes, utensils, and glasses as soon as they arrive. They are generally responsible for ensuring the cleanliness of all cooking utensils.
Expeditor: They coordinate food orders and ensure they are adequately prepared and delivered to the customer on time.
Delivery Driver: They deliver packages and food parcels to different locations within a specified period.
How to Manage Back of House
As the manager of your restaurant, you should effectively manage the back-of-house to improve customer satisfaction and boost revenue. Here are some tips to help you manage your restaurant’s back-of-house operations:
Invest in Inventory Management: The first step in ensuring kitchen staff access to ingredients is implementing an inventory management system. Efficient inventory management is the cornerstone of a well-functioning BOH. A robust inventory management system ensures that kitchen staff always have access to the necessary ingredients, reducing the risk of shortages or excess stock. This streamlines operations and minimizes food waste, a significant cost factor for any restaurant. By providing real-time insights into stock levels, usage trends, and purchase requirements, inventory systems enable more intelligent purchasing decisions, helping to control costs while maintaining quality.
Efficiently Prepare the Kitchen: The BOH team should also ensure that the kitchen is organized for efficiency and accessibility. The BOH team should create a layout that prevents cross-contamination and promotes accessibility. For example, prep stations for meats, vegetables, and other ingredients should be separated. Supplies, tools, and ingredients should be stored in designated areas within easy reach of the chefs to avoid unnecessary delays. Additionally, maintaining a spotless kitchen is critical for food safety compliance and boosting staff morale and customer confidence. Regular cleaning schedules and adherence to sanitation protocols are non-negotiable in creating an efficient and safe work environment. Also, supplies should be ready and within reach of the chefs. The kitchen must also always be kept spotless.
Communication Between FOH and BOH: To ensure orders are correct and customers receive precisely what they requested, a restaurant’s front-of-house and back-of-house staff must communicate seamlessly and effectively. For example, training them as a group can help them understand who is in charge of what roles. This will also increase the likelihood of an employee being able to multitask in unexpected situations. Miscommunication can lead to errors, delays, and dissatisfied customers. To bridge the gap, consider joint training sessions where both teams can learn about each other’s responsibilities and challenges. This builds mutual respect and understanding, making collaborating easier during peak hours or unexpected situations. A shared communication system, such as a kitchen display system (KDS) or integrated point-of-sale (POS) system, can also streamline the flow of information between FOH and BOH, ensuring everyone stays on the same page.
Motivate Staff Members: Your employees are your greatest asset when running a restaurant. If one performs poorly or makes a mistake, your restaurant may suffer. Therefore, you can allow them to learn about new cooking trends and how to perform their current duties better. Invest in their growth by offering training opportunities that will enable them to learn new cooking techniques, improve existing skills, or explore industry trends. Acknowledging and rewarding their accomplishments—hitting targets, mastering new recipes, or ensuring spotless kitchen cleanliness—goes a long way in boosting morale. Constructive feedback is equally important; it helps employees identify areas for improvement while showing them you’re invested in their success. A motivated and empowered BOH team is key to creating a positive and productive work environment.
Technology in Back-of-House
With new and cutting-edge technology being released annually to enhance restaurant operations and dining experiences, it’s no surprise that technology has become a cornerstone of the restaurant industry.
Expert Opinion
Modern Restaurant Management (MRM) magazine gathered insights from industry experts on key trends and challenges restaurant owners will face in 2025. One prominent trend highlighted is the growing investment in comprehensive back-of-house (BOH) management systems:
“In 2025, we’ll see operators increasingly adopt advanced Back-of-House solutions to gain deeper insights and more precise control over profit margins. As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability.”
Modern advancements elevate the dining experience and significantly improve back-of-house (BOH) activities, making operations smoother, more efficient, and cost-effective. Here are some examples of transformative technologies shaping BOH operations:
Supply Chain Management Software
Supply chain management software helps acquisition groups assess each outlet’s current stock needs, create purchase orders based on those needs, and send them to related vendors. A well-managed supply chain is critical to a restaurant’s success, ensuring that ingredients and supplies are available when needed while minimizing waste and controlling costs. With streamlined supply chain solutions, you can efficiently manage inventory across locations, reduce labor costs, and optimize the flow of goods within your operations.
Accurate tracking of stock transfers helps prevent losses, reduce errors, and ensure that every item is accounted for. Robust tools for monitoring inventory movements minimize food waste. Integrating supply chain management into your operations saves time and resources and sets the foundation for consistent service and quality across your restaurant business.
With Restroworks, you can manage stock on the go with our mobile app & low stock alerts.
Digital Thermometers
In terms of safety and accuracy, digital thermometers have surpassed analog thermometers. Chefs can receive automatic food alerts using mobile devices and a digital food temperature reader.
Inventory Management Software
Inventory management software allows managers to uncover their company’s hidden food costs. The software also allows managers to monitor stock levels and real-time inventory consumption across different outlets. Efficient inventory management is critical for running a successful restaurant, ensuring smooth kitchen operations, and controlling costs. Restaurant inventory management software simplifies this process by offering tools to help you stay on top of your stock. You can monitor ingredient levels, track stock movement, and minimize wastage with real-time inventory insights. These tools allow you to automate purchase orders when the stock reaches critical levels, ensuring you never run out of essential items. Detailed analytics and reporting features help you identify trends, optimize menu pricing, and reduce food costs by avoiding overstocking or understocking.
Inventory management software streamlines these processes, saving time and improving overall efficiency. This contributes to better customer satisfaction and profitability. Whether you operate a single restaurant or manage multiple locations, inventory management software is an indispensable tool for modern kitchens.
Restroworks offers real-time insights, seamless automation, and powerful analytics, empowering you to make smarter decisions and confidently run your restaurant.
Recipe and Ingredient Control
Effective recipe and ingredient controls are essential for maintaining consistency, managing costs, and delivering a high-quality dining experience. With the right tools, creating and managing recipes becomes seamless. User-friendly forms allow you to easily create or edit recipes for menu items, ensuring precise ingredient details are recorded. This precision helps streamline kitchen operations by accurately calculating the ingredients required for each dish, enabling better inventory management and minimizing waste.
Additionally, recipe costing tools provide detailed insights into food costs, helping you maintain profitability without compromising quality. Variance tracking further enhances efficiency by identifying discrepancies between expected and actual ingredient usage, ensuring more accurate inventory counts, and reducing losses.
Checklist for BOH employees
Here’s a checklist of the daily, weekly, and monthly activities of the BOH personnel:
Daily Checklist
The daily checklist of staff looks something like this:
- Ensure surfaces are disinfected
- Maintain a clean floor
- Get rid of the trash
- Ensure that meat slicers, can openers, and other tools are clean
- Make sure that the kitchen equipment, such as the fryer, range, and grill, is clean
Weekly Checklist
The weekly checklist of BOH staff looks something like this:
- Sanitize walk-in freezers and refrigerators
- Bring the deep fryer to a boil
- Keep oven racks, doors, and walls clean
Monthly Kitchen Checklist
The monthly checklist of staff looks something like this:
- Keep the ice maker clean
- Keeping coffee makers clean
- Keep the walls clean
- Make sure grease traps are empty
- Make sure the vent hoods are clean
Conclusion
A restaurant’s success relies on teamwork between the front of the house (FOH) and the back of the house (BOH). However, poor communication often creates challenges and disrupts operations. A real-time communication system helps bridge this gap, allowing staff to collaborate seamlessly. This ensures smoother workflows, fewer errors, and a better customer dining experience. By prioritizing precise and efficient communication, restaurants can run more smoothly and achieve more success.
In today’s fast-paced restaurant industry, where precision and efficiency are paramount, effective communication is the glue that holds operations together. By prioritizing real-time connectivity between FOH and BOH, restaurants can ensure consistency, enhance teamwork, and drive their success to new heights.
BOH stands for “Back of House,” referring to restaurant areas where kitchen operations, food preparation, and administrative tasks occur. It is not visible to customers and focuses on behind-the-scenes functions.
BOH, or “Back of House,” refers to the operational side of a restaurant, including kitchens, storage areas, and offices. It is where food is prepared, supplies are managed, and administrative work is handled.
FOH (Front of House) includes customer-facing areas like the dining room, bar, and reception, while BOH (Back of House) covers kitchen operations, storage, and staff areas. FOH focuses on guest interaction, and BOH ensures food quality and operational efficiency.
Back-of-the-house activities include cooking, dishwashing, inventory restocking, food storage, and maintaining kitchen cleanliness. These tasks are essential for seamless restaurant operations.
Back-of-the-house employees, such as chefs, line cooks, dishwashers, and kitchen assistants, work in non-customer-facing roles. They focus on food preparation, cleanliness, and operational support.
A back-of-the-house job involves roles that focus on food preparation, kitchen maintenance, and inventory management. Examples include line cooks, dishwashers, and food prep staff, who work behind the scenes to support restaurant operations.
Front-of-house staff, or FOH, interact directly with customers, such as servers and hosts. Back-of-the-house staff, or BOH, work behind the scenes in roles like cooking and cleaning to ensure smooth operations.
The back of the house is responsible for food preparation, maintaining kitchen hygiene, inventory management, and supporting FOH with timely meal delivery. It ensures the restaurant operates efficiently and meets quality standards.
The BOH process involves managing kitchen workflows, from food prep to cooking, plating, and cleanup. It includes inventory management, maintaining hygiene standards, and ensuring meals are delivered promptly to the FOH.
