Restaurant Glossary

Back of House (BOH)

Definition

Back of House (BOH) refers to the area of a restaurant that is not visible to customers, where the essential operations and preparation work take place.

This area typically includes the kitchen, storage areas, staff rooms, and offices.

The BOH is where chefs, line cooks, dishwashers, and other kitchen staff perform tasks such as food preparation, cooking, cleaning, inventory management, and administrative work.

Efficient management of the BOH is crucial for the smooth operation of the restaurant and ensuring that high-quality food is delivered to customers.

Why It Matters

Operational Efficiency:
The BOH is the heart of the restaurant’s operations.

A well-organized and efficiently run BOH ensures that food is prepared and delivered in a timely manner, contributing to a positive customer experience in the Front of House (FOH).
Food Safety:
The BOH is where food is stored, prepared, and cooked, making it critical to uphold proper food safety and hygiene standards.

Proper management of the BOH helps prevent contamination and foodborne illnesses.

It also ensures compliance with health regulations.
Cost Management:
Effective BOH management plays a key role in controlling food and labor costs.

By optimizing processes, minimizing waste, and maintaining accurate inventory records, restaurants can protect their profit margins.
Staff Coordination:
The BOH team must coordinate closely to ensure that orders are prepared correctly and efficiently.

Clear communication and strong teamwork in the BOH are essential for meeting customer expectations and handling high-volume service periods.

Key Roles in BOH

Executive Chef
Sous Chef
Kitchen Manager
Kitchen Management
Cashier
Line Cook
Dishwasher

Prep Cook
Pastry Chef
Chef de partie
Head Chef
General Manager
Runner
Expeditor
Sommelier

Bartender
Busser
Host
Server
Inventory Management
Maintenance

Example in Action

During a busy dinner service, the BOH staff at a high-end restaurant work seamlessly together.

The line cooks follow the executive chef’s lead, preparing each dish according to precise recipes.

Meanwhile, the dishwashing team ensures that clean plates and utensils are always available.

Thanks to the well-coordinated BOH operations, the restaurant maintains a smooth flow of service, delivering high-quality meals to customers without delay.

Additional Resources & Related Terms

Front of House (FOH):
The area of the restaurant that is visible to customers, including the dining room, bar, and reception area, where customer interaction takes place.
Upselling:
A technique used by FOH staff to suggest higher-priced items or add-ons to increase the overall check value and enhance the customer experience.

Conclusion

The Back of House (BOH) is a critical component of restaurant operations. It is where food is prepared, and essential tasks are performed to support the Front of House.

Effective BOH management ensures that the restaurant runs smoothly, maintains high food safety standards, and delivers an excellent dining experience to customers.