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Back of House (BOH)
Ever wondered what’s happening behind those swinging doors at your favorite restaurant? That’s the Back of House (BOH) – the hidden engine that powers your dining experience.
What exactly is the Back of House?
The Back of House refers to all areas of a restaurant that customers typically don’t see. Think of it as the backstage of a theater production. This includes:
- The kitchen (where culinary magic happens)
- Dish stations (where the cleanup crew works tirelessly)
- Storage areas (for food, beverages, and supplies)
- Staff break rooms
- Administrative offices
- Food prep areas
Why is the BOH so important?
The BOH is where your meal’s journey begins. While you might only interact with servers and hosts (Front of House staff), it’s the BOH team that transforms raw ingredients into the delicious dish on your table.
Let’s look at an example: When you order a steak dinner, a well-organized BOH ensures that:
- The meat has been properly stored and prepped earlier that day
- The grill cook has a clean, organized station to prepare your steak
- The expediter coordinates timing so your sides and main arrive together
- The dishwashers keep clean plates flowing to the line
Also read: How Vibhanshu Mishra Scaled to 200+ Outlets (And How You Can Too!)
Who works in the Back of House?
The BOH team includes:
- Executive Chef: The commander-in-chief who designs the menu
- Sous Chef: The second-in-command who often manages daily operations
- Line Cooks: Specialists who handle specific cooking stations (grill, sauté, etc.)
- Prep Cooks: The team that handles ingredient preparation before service
- Dishwashers: The unsung heroes keeping everything clean
- Kitchen Managers: Staff who handle inventory, ordering, and BOH logistics
A restaurant with a smooth-running BOH delivers consistent food quality, maintains proper food safety, manages costs effectively, and can handle high-volume periods without breaking
