Apicbase Glossary

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food and beverage industry glossary


Front-of-house (FOH)

The front of house (FOH) refers to the customer-facing areas of a business that directly interact with guests and customers. These may include the dining room, where customers can peruse menus and order food; the customer waiting area, for comfortable seating between courses; the bar, for an after-dinner beverage or late-night snack; the restrooms, for hygiene and convenience; and the check-out counter, to settle up the bill. The reception desk is also an important part of the front of house experience, as it’s often where a guest’s journey begins and ends. A friendly smile or warm welcome can help ensure a positive dining experience that keeps customers coming back for more. It’s important to ensure that the customer-facing areas of a business are clean, inviting and well-staffed, in order to give guests the best possible experience. With the right staff and attention to detail, a successful front of house will help create lasting customer relationships.

The front of house, or FOH, is the public-facing part of a business such as a restaurant. The back of house (BOH) encompasses everything that happens behind the scenes in order to run a successful business. The FOH includes customer-facing areas such as the reception, dining room, and bar. This is where customers interact with staff and get their orders.

The BOH includes all of the areas not seen by customers such as storage rooms, kitchens, dishwashing facilities and other back-of-house operations such as scheduling or payroll. The BOH is typically managed by the restaurant manager or owner and they are responsible for making sure all of the back-of-house operations run smoothly. This includes ensuring staff have received proper training and that food is stored properly, among other duties. Both the FOH and BOH must coordinate their efforts in order to ensure customers receive a quality product and experience.

The first step to ensuring a good FOH is to provide training and support for employees. Regular training sessions help to ensure that employees are familiar with the company’s policies and procedures, as well as any relevant customer service protocols. This helps them to confidently handle interactions with guests and address their needs in a timely fashion. Additionally, managers should provide ongoing guidance and feedback to employees, so that they can continue to develop their skills.

It is also essential for F&B establishments to invest in the right equipment, such as POS systems, cash registers, and other tools that will help staff work more efficiently. This helps eliminate any potential delays or errors that could arise from manual processes. Additionally, investing in quality products and ingredients is key to providing a great customer experience. Customers can tell the difference between good and bad-quality food and drinks, so it’s important to make sure your establishment is offering the best of the best.

Finally, having strong leadership that demonstrates a commitment to excellence is essential for creating a positive FOH atmosphere. Leaders should be actively engaged with the staff, addressing issues as they arise and providing support when needed. This helps to create a culture of excellence, where employees feel valued and motivated to deliver their best performance. With proper training, equipment, quality products, and strong leadership in place, F&B establishments can ensure they have a great FOH.

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