The term Back of House (BOH) refers to the non-public areas of an establishment, primarily used within the hospitality and restaurant industries. It represents the operational core where the service or product is conceived, prepared, and managed. The personnel and systems within the BOH are responsible for the foundational activities that make customer-facing service possible, serving as the engine for the entire business operation.
Defining Back of House (BOH)
Back of House is the physical and functional space within a business where all internal, non-customer-facing activities occur. In a restaurant, this area includes the commercial kitchen, the dishwashing station, walk-in refrigerators, dry storage rooms, and staff-only facilities. The BOH is designed for maximum functional efficiency, focusing on the seamless flow of goods from receiving to final preparation.
The primary purpose of the BOH is the creation and quality control of the product or service itself. This involves the initial receipt of raw materials, proper storage, and the systematic preparation required before service begins. An organized BOH ensures that every necessary component is readily available and meets quality standards. This internal structure governs everything from inventory levels to the final cooking and plating of a meal.
Key Roles and Functions Within BOH
The BOH is staffed by specialized personnel, each performing a distinct task within a structured hierarchy to ensure efficient production. The roles generally fall into two categories: culinary production and operational support. The successful execution of a meal service depends on the coordinated effort of every team member.
A. Culinary Production
The Executive Chef is the most senior culinary professional, responsible for menu development, recipe standardization, and overall kitchen management, including ordering and cost control. The Sous Chef acts as the direct assistant and second-in-command, managing the line cooks and stepping in for the Executive Chef when necessary. Line Cooks operate the various cooking stations (sauté, grill, or fry), executing dishes according to standardized recipes and maintaining their station’s organization. Prep Cooks handle extensive early-day tasks, such as chopping vegetables, portioning meats, and preparing sauces, which streamline the process during busy service hours.
B. Operational Support
The Dishwasher is responsible for the continuous cleaning and sanitization of all plates, utensils, and cooking equipment, a support function that directly impacts the kitchen’s ability to maintain pace. The Kitchen Manager oversees the administrative and logistical side of the BOH, focusing on scheduling, equipment maintenance, and adherence to sanitation protocols. An Expeditor manages the final plating of dishes and acts as the communication relay between the cooks and the service staff, often positioned between the kitchen and the dining room.
The Importance of BOH Operations
A well-managed BOH directly determines a business’s financial viability and its ability to maintain service consistency. Operational efficiency is achieved through streamlined workflows and careful resource management, which reduces unnecessary movement and decreases the time required to fulfill an order. This efficiency also minimizes waste through accurate inventory tracking and proper storage techniques that prevent spoilage. Consistent execution of recipes and preparation methods ensures that the quality of the final product remains the same regardless of the volume of orders.
Logistical management within the BOH involves meticulous adherence to health and safety codes, such as those mandated by Hazard Analysis and Critical Control Points (HACCP) principles. Proper temperature control for storage, cross-contamination prevention, and rigorous sanitation practices are necessary aspects of the operation. The BOH team manages the supply chain, including receiving, inspecting, and rotating stock, to ensure fresh ingredients are available and that the business complies with all regulatory standards.
Understanding the Contrast with Front of House (FOH)
The BOH exists in a symbiotic relationship with the Front of House (FOH), which encompasses the customer-facing areas like the dining room, bar, and host stand. FOH staff are primarily focused on guest interaction, ambiance, and service delivery. The fundamental difference lies in their focus: BOH is production-oriented and internal, while FOH is experience-oriented and external. Despite their distinct functions, the two departments are dependent on each other for smooth service.
Communication acts as the bridge between these two areas, often channeled through the Expeditor, who coordinates the timing of food preparation and delivery. The FOH translates customer demand into kitchen production tickets, and the BOH turns those tickets into plated meals. A disconnect in this flow, such as slow ticket times or miscommunication, immediately compromises the customer experience and highlights the need for seamless integration.
Back of House in Other Industries
The concept of a Back of House extends far beyond the restaurant world, serving as an organizational principle across diverse industries. In a retail environment, the BOH includes the stockroom, the receiving dock, and administrative offices where inventory is processed and managed. This area ensures that the sales floor remains consistently stocked and that security protocols are maintained.
Hotels also rely heavily on BOH operations, which include the laundry facilities, housekeeping storage, maintenance workshops, and the financial and human resources departments. These teams provide the support services that allow the front desk and guest services to operate. Similarly, within a large corporate office, the BOH functions are carried out by departments like Information Technology, accounting, and internal mail services.