Apicbase Glossary

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food and beverage industry glossary


Back of house (BOH)

The back of house is the area of a business which remains hidden from guests and customers. This includes all the areas behind-the-scenes, such as kitchens, staff lounges, business offices, storage rooms, laundry facilities and other employee spaces. These vital parts of any successful business are intricate components that enable efficient operations by providing resources, support, and various services to employees. Moreover, the back of house also serves as a secure space for storing valuable business documents and records, as well as other items necessary for daily operations. Ultimately, it is these components that make up the backbone of any successful business and provide a safe haven for employees to work in.

Back of house is essential to food and beverage establishments. It acts as the engine behind all operations, enabling efficient production processes and providing a secure workspace for staff. Furthermore, BOH can keep costs down by allowing businesses to store perishable items in refrigerators or freezers, rather than purchasing them every day from suppliers. This not only eliminates waste but also helps a business become more profitable. Additionally, the back of house ensures that an establishment remains compliant with safety and food regulations by providing adequate sanitation methods such as coolers, stainless-steel surfaces, and hands-free sinks. Finally, back of house can create a seamless guest experience by enabling staff to access products quickly and efficiently. This is why a good amount of time should be used to keep the BOH running as efficiently as possible.

F&B establishments can benefit greatly from optimizing their BOH . One way is to streamline processes, such as inventory management and tracking. Utilizing automated systems such as POS (point of sale) systems and barcode scanners can help keep track of inventory levels more efficiently. Additionally, implementing food safety measures and proper storage techniques can help reduce waste and optimize food quality. Another method would be, regularly training staff on proper techniques related to food service and preparation can help minimize errors in portioning, cooking times, etc., thus further improving efficiency. Restaurant owners should also consider setting up a daily or weekly pre-shift meeting to discuss any changes that need to be made or updates that need to be communicated. By taking these simple steps, restaurant owners can optimize their back of house operations for greater efficiency and profitability.

Another way to optimize the BOH is to reduce overhead costs. This includes cutting down on labor costs by delegating tasks more efficiently or by automating certain processes. It also involves minimizing waste by implementing best practices in food storage and preparation. Lastly, restaurant owners should consider experimenting with menu items that use low-cost ingredients, while still maintaining high-quality standards.

By taking a proactive approach to optimizing the BOH, restaurant owners can create a more efficient and profitable operation. Doing so will translate to happier customers, increased revenue, and ultimately greater success for the business. With the right tools in place, restaurants can achieve greater efficiency while still providing high-quality dining experiences. Optimizing the BOH is essential to running a successful restaurant business.

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