{"id":7832,"date":"2024-12-23T08:34:25","date_gmt":"2024-12-23T08:34:25","guid":{"rendered":"https:\/\/www.restroworks.com\/blog\/?p=7832"},"modified":"2025-08-04T13:18:59","modified_gmt":"2025-08-04T13:18:59","slug":"boh-restaurant","status":"publish","type":"post","link":"https:\/\/dev.restroworks.com\/blog\/boh-restaurant\/","title":{"rendered":"What is Back-of-House at a Restaurant \u2013 Everything You Need To Know"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"7832\" class=\"elementor elementor-7832\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-28ed6ce e-flex e-con-boxed e-con e-parent\" data-id=\"28ed6ce\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6e6c876 elementor-widget elementor-widget-text-editor\" data-id=\"6e6c876\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant \u2014 it works like an engine and keeps the restaurant going. It is a busy place with hot surfaces, chaotic movements, staff shouts, and cutlery noise. While it is not visible to the customers, the restaurant\u2019s services get hampered without back-of-house.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">A restaurant can improve the BOH operations to increase efficiency and overall performance. For example, you can streamline kitchen processes, optimize inventory management, provide staff training, and implement scheduling systems by focusing on your BOH. It can also help reduce labor costs and increase the speed of food preparation. <\/span><\/p><p><span style=\"font-weight: 400;\">Behind every successful restaurant is a well-organized and efficient back-of-house (BOH) team working tirelessly to deliver top-notch service. By improving BOH operations, you can streamline kitchen processes, optimize inventory management, provide practical staff training, and implement innovative scheduling systems. These efforts increase efficiency and performance, reduce labor costs, and speed up food preparation, directly impacting your bottom line.<\/span><\/p><p><span style=\"font-weight: 400;\">In this blog, we\u2019ll explore the function of back-of-house operations (BOH), its key roles, and actionable tips to help you effectively manage and enhance your BOH operations.\u00a0<\/span><\/p><h2><span style=\"font-weight: 400;\"><strong>Why is Back of House<\/strong> <strong>Important?\u00a0<\/strong><\/span><\/h2><p><span style=\"font-weight: 400;\">The back-of-house team keeps everything running smoothly behind the scenes, often unnoticed by guests. They hardly ever interact with guests because they work in offices away from the guest areas or rooms when they aren\u2019t there.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">The back-of-house area is typically a staff-only zone. However, tours may occasionally be given to the general public. It is where food is prepared and stored, and it frequently has additional staff spaces, such as a break room and a changing area.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Staff members such as cooks, dishwashers, and callers work in the back of the house, where they are usually unnoticed by the general public. Additionally, most kitchens have a rigid hierarchy in this area, with each employee performing a particular duty.<\/span><\/p><h2><strong>The Back of House Lingo<\/strong><\/h2><p><span style=\"font-weight: 400;\">The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. And, well, every world needs its lingo. Okay, it is not a complete language per se, but some code words that make communication easier. Some of the terms are:\u00a0<\/span><\/p><ul><li><strong>Behind:<\/strong> <span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Staff shouts \u2018behind\u2019 at each other when navigating the kitchen, so the person knows someone behind them, probably carrying a dish. The aim is to avoid a collision.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>86:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> a dish is 86\u2019d from the menu when its ingredients are unavailable.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Window:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> Windows are where the food disappears to go to the front of the house once it is plated.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>In the weeds:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> The kitchen staff is in the weeds when the demand is too high, and they struggle to keep up.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>On the fly:<\/strong><span style=\"font-weight: 400;\"> A last-minute dish is on the fly fish dish \u2014 it wasn\u2019t planned previously, but now it is needed to appease the guests.<\/span><\/li><\/ul><h2><strong>Functions of Back-of-House<\/strong><\/h2><p><span style=\"font-weight: 400;\">The primary responsibility of a restaurant\u2019s BOH is to prepare delicious food for customers in the kitchen. The back-of-house serves as the backbone of the restaurant, driving operational efficiency and supporting the front-of-house to deliver exceptional dining experience:\u00a0<\/span><\/p><h3><b>1. Purchase Raw Materials<\/b><\/h3><p><span style=\"font-weight: 400;\">The first step in any successful kitchen operation is ensuring a steady supply of high-quality raw materials. The BOH team is responsible for sourcing ingredients, negotiating with vendors, and maintaining supplier relationships. Effective procurement ensures the kitchen has everything it needs while controlling costs. The BOH balances quality and cost-efficiency by carefully managing purchases and staying updated on market trends.<\/span><\/p><h3><b>2. Food Production<\/b><\/h3><p><span style=\"font-weight: 400;\">Food preparation is the heart of BOH operations. This includes everything from prepping ingredients and following <a href=\"https:\/\/www.restroworks.com\/restaurant-recipe-management-software\/\" target=\"_blank\" rel=\"noopener\">standardized recipes<\/a> to plating dishes precisely. The goal is to deliver consistent, high-quality meals that meet customer expectations. A well-organized BOH ensures smooth coordination among chefs, cooks, and kitchen staff, minimizing delays and errors while maximizing efficiency.<\/span><\/p><h3><b>3. Storage and Maintenance<\/b><\/h3><p><span style=\"font-weight: 400;\">Proper storage and maintenance are crucial to preserving food quality and ensuring safety. The BOH oversees the storage of ingredients in appropriate conditions, such as refrigeration or dry storage, and tracks inventory levels to prevent overstocking or shortages. Regular maintenance of kitchen equipment and adherence to food safety protocols ensure smooth operations and compliance with health regulations.<\/span><\/p><h3><b>4. Sales and Marketing Support<\/b><\/h3><p><span style=\"font-weight: 400;\">While sales and marketing may seem like FOH functions, the BOH is vital in supporting these efforts. By providing insights into food costs, seasonal availability, and production capabilities, the BOH helps create appealing and profitable menus. <\/span><\/p><p><span style=\"font-weight: 400;\">Collaboration between BOH and FOH ensures that marketing campaigns align with the kitchen&#8217;s capabilities, preventing overpromising and under-delivering.<\/span><\/p><h3><b>5. Recruitment and Training<\/b><\/h3><p><span style=\"font-weight: 400;\">Hiring the right people and training them effectively are essential for a successful BOH. The BOH team is responsible for recruiting skilled kitchen staff and providing comprehensive training to ensure food preparation and service consistency.<\/span><\/p><p><span style=\"font-weight: 400;\"> Continuous development programs help staff improve their skills and adapt to new techniques, keeping the kitchen innovative and efficient.<\/span><\/p><h3><b>6. Accounting and Payroll<\/b><\/h3><p><span style=\"font-weight: 400;\">The BOH also contributes to the restaurant&#8217;s financial health by managing accounting and payroll for kitchen staff. Monitoring food costs, controlling waste, and keeping labor expenses in check are critical aspects of financial management handled by the BOH. Accurate payroll management ensures staff are compensated fairly and on time, fostering a positive work environment.<\/span><\/p><h3><b>7. Security<\/b><\/h3><p><span style=\"font-weight: 400;\">Another key responsibility of the BOH is maintaining the kitchen&#8217;s and its assets&#8217; security. This includes securing inventory to prevent theft, ensuring compliance with safety standards, and safeguarding expensive kitchen equipment. A well-secured BOH protects the restaurant\u2019s assets and provides a safe environment for employees to work in.<\/span><\/p><h2><strong>Positions in Back-of-House<\/strong><\/h2><p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-7838 size-full\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/boh-position-.webp\" alt=\"back of house positions\" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/boh-position-.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/boh-position--300x197.webp 300w\" sizes=\"(max-width: 741px) 100vw, 741px\" \/><\/p><p><span style=\"font-weight: 400;\">There are various types of restaurants, each with kitchen staff and employee requirements. However, here are some of the top positions in the back-of-house that you\u2019ll need to recruit for:<\/span><\/p><ul><li><strong>Kitchen Manager:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> Ensures other BOH staff carry out their responsibilities and follow protocols.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>BOH Manager:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> The BOH manager is in charge of recruiting, training, and supervising staff, so they must be familiar with the standards for each position.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Head Chef:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> The head or executive chef oversees every member of the kitchen staff and every morsel of food prepared there. They supervise other chefs, create menus, and handle food order costs.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Sous Chef:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> They are second to the head chef, assisting them in preparing dishes. They might occasionally take over when the head chef is absent.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Line Cook:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> Depending on the position and dishes of the restaurant, there are different types of line cooks, such as pastry chefs or fry cooks.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Kitchen Caller:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> A kitchen caller announces incoming orders to chefs and instructs them on what to prepare and in how much time. During peak hours, the head chef might also act as a caller.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Dishwasher:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> As the name suggests, dishwashers clean dishes, utensils, and glasses as soon as they arrive. They are generally responsible for ensuring the cleanliness of all cooking utensils.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Expeditor:<\/strong><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> They coordinate food orders and ensure they are adequately prepared and delivered to the customer on time.<\/span><\/span><p>\u00a0<\/p><\/li><li><strong>Delivery Driver:<\/strong><span style=\"font-weight: 400;\"> They deliver packages and food parcels to different locations within a specified period.<\/span><\/li><\/ul><h2><strong>How to Manage Back of House<\/strong><\/h2><p><img decoding=\"async\" class=\"alignnone wp-image-7839 size-full\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/manage-foh.webp\" alt=\"Back of house management\" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/manage-foh.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/manage-foh-300x197.webp 300w\" sizes=\"(max-width: 741px) 100vw, 741px\" loading=\"lazy\" \/><\/p><p><span style=\"font-weight: 400;\">As the manager of your restaurant, you should effectively manage the back-of-house to improve customer satisfaction and boost revenue. <\/span><\/p><p><span style=\"font-weight: 400;\">Here are some tips to help you manage your restaurant\u2019s back-of-house operations:<\/span><\/p><h3><b>1. Invest in Inventory Management<\/b><\/h3><p><span style=\"font-weight: 400;\">The first step in ensuring kitchen staff access to ingredients is implementing an inventory management system. Efficient inventory management is the cornerstone of a well-functioning BOH. <\/span><\/p><p><span style=\"font-weight: 400;\">A robust inventory management system ensures that kitchen staff always have access to the necessary ingredients, reducing the risk of shortages or excess stock. This streamlines operations and minimizes food waste, a significant cost factor for any restaurant. <\/span><\/p><p><span style=\"font-weight: 400;\">By providing real-time insights into stock levels, usage trends, and purchase requirements, inventory systems enable more intelligent purchasing decisions, helping to control costs while maintaining quality.<\/span><\/p><h3><b>2. Efficiently Prepare the Kitchen<\/b><\/h3><p><span style=\"font-weight: 400;\">The BOH team should also ensure that the kitchen is organized for efficiency and accessibility. The BOH team should create a layout that prevents cross-contamination and promotes accessibility. <\/span><\/p><p><span style=\"font-weight: 400;\">For example, prep stations for meats, vegetables, and other ingredients should be separated. Supplies, tools, and ingredients should be stored in designated areas within easy reach of the chefs to avoid unnecessary delays.<\/span><\/p><p><span style=\"font-weight: 400;\"> Additionally, maintaining a spotless kitchen is critical for food safety compliance and boosting staff morale and customer confidence. Regular cleaning schedules and adherence to sanitation protocols are non-negotiable in creating an efficient and safe work environment. Also, supplies should be ready and within reach of the chefs. The kitchen must also always be kept spotless.<\/span><\/p><h3><b>3. Communication Between FOH and BOH<\/b><\/h3><p><span style=\"font-weight: 400;\">To ensure orders are correct and customers receive precisely what they requested, a restaurant&#8217;s front-of-house and back-of-house staff must communicate seamlessly and effectively. For example, training them as a group can help them understand who is in charge of what roles. This will also increase the likelihood of an employee being able to multitask in unexpected situations.<\/span><\/p><p><span style=\"font-weight: 400;\"> Miscommunication can lead to errors, delays, and dissatisfied customers. To bridge the gap, consider joint training sessions where both teams can learn about each other\u2019s responsibilities and challenges. This builds mutual respect and understanding, making collaborating easier during peak hours or unexpected situations. <\/span><\/p><p><span style=\"font-weight: 400;\">A shared communication system, such as a kitchen display system (KDS) or integrated <a href=\"https:\/\/www.restroworks.com\/restaurant-pos-system\/\" target=\"_blank\" rel=\"noopener\">point-of-sale<\/a> (POS) system, can also streamline the flow of information between FOH and BOH, ensuring everyone stays on the same page.<\/span><\/p><h3><b>4. Motivate Staff Members<\/b><\/h3><p><span style=\"font-weight: 400;\">Your employees are your greatest asset when running a restaurant. If one performs poorly or makes a mistake, your restaurant may suffer. Therefore, you can allow them to learn about new cooking trends and how to perform their current duties better. Invest in their growth by offering training opportunities that will enable them to learn new cooking techniques, improve existing skills, or explore industry trends. <\/span><\/p><p><span style=\"font-weight: 400;\">Acknowledging and rewarding their accomplishments\u2014hitting targets, mastering new recipes, or ensuring spotless kitchen cleanliness\u2014goes a long way in boosting morale. Constructive feedback is equally important; it helps employees identify areas for improvement while showing them you\u2019re invested in their success. <\/span><\/p><p><span style=\"font-weight: 400;\">A motivated and empowered BOH team is key to creating a positive and productive work environment.\u00a0<\/span><\/p><h2><strong>Technology in Back-of-House<\/strong><\/h2><p><span style=\"font-weight: 400;\">With new and cutting-edge technology being released annually to enhance restaurant operations and dining experiences, it\u2019s no surprise that technology has become a cornerstone of the restaurant industry.\u00a0<\/span><\/p><h3><b>EXPERT OPINION<\/b><\/h3><p><b style=\"color: #707a88; font-family: Roboto, sans-serif; font-size: 16px;\">Modern Restaurant Management (MRM) magazine gathered insights from industry experts on key trends and challenges restaurant owners will face in 2025. One prominent trend highlighted is the growing investment in comprehensive back-of-house (BOH) management systems:<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f0f3f36 e-con-full e-flex e-con e-child\" data-id=\"f0f3f36\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8ff94a2 elementor-widget elementor-widget-text-editor\" data-id=\"8ff94a2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><i>&#8220;<span style=\"font-weight: 400;\">In 2025, we\u2019ll see operators increasingly adopt advanced Back-of-House solutions to gain deeper insights and more precise control over profit margins. As economic pressures and fluctuating food costs persist, these technologies will be critical for maintaining profitability and ensuring long-term sustainability<\/span><\/i><span style=\"font-weight: 400;\">.\u201d\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ca6fdf6 e-con-full e-flex e-con e-child\" data-id=\"ca6fdf6\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-38f0c8f elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"38f0c8f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Modern advancements elevate the dining experience and significantly improve back-of-house (BOH) activities, making operations smoother, more efficient, and cost-effective. Here are some examples of transformative technologies shaping BOH operations:\u00a0<\/span><\/p><h3><b>A. Supply Chain Management Software<\/b><\/h3><p><span style=\"font-weight: 400;\">Supply chain management software helps acquisition groups assess each outlet&#8217;s current stock needs, create purchase orders based on those needs, and send them to related vendors. A well-managed supply chain is critical to a restaurant&#8217;s success, ensuring that ingredients and supplies are available when needed while minimizing waste and controlling costs. <\/span><\/p><p><span style=\"font-weight: 400;\">With streamlined supply chain solutions, you can efficiently manage inventory across locations, reduce labor costs, and optimize the flow of goods within your operations.<\/span><\/p><p><span style=\"font-weight: 400;\">Accurate tracking of stock transfers helps prevent losses, reduce errors, and ensure that every item is accounted for. Robust tools for monitoring inventory movements minimize food waste. Integrating supply chain management into your operations saves time and resources and sets the foundation for consistent service and quality across your restaurant business.<\/span><\/p><h3><b>B. Digital Thermometers<\/b><\/h3><p><span style=\"font-weight: 400;\">In terms of safety and accuracy, digital thermometers have surpassed analog thermometers. Chefs can receive automatic food alerts using mobile devices and a digital food temperature reader.\u00a0<\/span><\/p><h3><b>Inventory Management Software<\/b><\/h3><p><img decoding=\"async\" class=\"alignnone wp-image-7853 size-full\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/inventory-management-boh.webp\" alt=\"Inventory management system\" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/inventory-management-boh.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/inventory-management-boh-300x197.webp 300w\" sizes=\"(max-width: 741px) 100vw, 741px\" loading=\"lazy\" \/><\/p><p><span style=\"font-weight: 400;\"><a href=\"https:\/\/www.restroworks.com\/restaurant-inventory-management-software\/\" target=\"_blank\" rel=\"noopener\">Inventory management software<\/a> allows managers to uncover their company\u2019s hidden food costs. The software also allows managers to monitor stock levels and real-time inventory consumption across different outlets. Efficient inventory management is critical for running a successful restaurant, ensuring smooth kitchen operations, and controlling costs. Restaurant inventory management software simplifies this process by offering tools to help you stay on top of your stock. <\/span><\/p><p><span style=\"font-weight: 400;\">You can monitor ingredient levels, track stock movement, and minimize wastage with real-time inventory insights. These tools allow you to automate purchase orders when the stock reaches critical levels, ensuring you never run out of essential items. <\/span><\/p><p><span style=\"font-weight: 400;\">Detailed analytics and reporting features help you identify trends, optimize menu pricing, and reduce food costs by avoiding overstocking or understocking.<\/span><\/p><p><span style=\"font-weight: 400;\">Inventory management software streamlines these processes, saving time and improving overall efficiency. This contributes to better customer satisfaction and profitability. Whether you operate a single restaurant or manage multiple locations, inventory management software is an indispensable tool for modern kitchens.<\/span><\/p><h3><b>C. Recipe and Ingredient Control<\/b><\/h3><p><span style=\"font-weight: 400;\">Effective recipe and ingredient controls are essential for maintaining consistency, managing costs, and delivering a high-quality dining experience. With the right tools, creating and managing recipes becomes seamless. User-friendly forms allow you to easily create or edit recipes for menu items, ensuring precise ingredient details are recorded. <\/span><\/p><p><span style=\"font-weight: 400;\">This precision helps streamline kitchen operations by accurately calculating the ingredients required for each dish, enabling better inventory management and minimizing waste.<\/span><\/p><p><span style=\"font-weight: 400;\">Additionally, recipe costing tools provide detailed insights into food costs, helping you maintain profitability without compromising quality. Variance tracking further enhances efficiency by identifying discrepancies between expected and actual ingredient usage, ensuring more accurate inventory counts, and reducing losses.\u00a0<\/span><\/p><h2><strong>Checklist for BOH Employees<\/strong><\/h2><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7849 size-full\" src=\"https:\/\/www.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/chekclist-for-boh.webp\" alt=\"Employee checklist\" width=\"741\" height=\"486\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/chekclist-for-boh.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2025\/01\/chekclist-for-boh-300x197.webp 300w\" sizes=\"(max-width: 741px) 100vw, 741px\" \/><\/p><p><span style=\"font-weight: 400;\">Here\u2019s a checklist of the daily, weekly, and monthly activities of the BOH personnel:<\/span><\/p><h3><strong>Daily Checklist<\/strong><\/h3><p><span style=\"font-weight: 400;\">The daily checklist of staff looks something like this:<\/span><\/p><ul><li><span style=\"font-weight: 400;\">Ensure surfaces are disinfected<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Maintain a clean floor<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Get rid of the trash<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ensure that meat slicers, can openers, and other tools are clean<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Make sure that the kitchen equipment, such as the fryer, range, and grill, is clean<\/span><\/li><\/ul><h3><strong>Weekly Checklist<\/strong><\/h3><p><span style=\"font-weight: 400;\">The weekly checklist of BOH staff looks something like this:<\/span><\/p><ul><li><span style=\"font-weight: 400;\">Sanitize walk-in freezers and refrigerators<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bring the deep fryer to a boil<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Keep oven racks, doors, and walls clean<\/span><\/li><\/ul><h3><strong>Monthly Kitchen Checklist<\/strong><\/h3><p><span style=\"font-weight: 400;\">The monthly checklist of staff looks something like this:<\/span><\/p><ul><li><span style=\"font-weight: 400;\">Keep the ice maker clean<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Keeping coffee makers clean<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Keep the walls clean<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Make sure grease traps are empty<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Make sure the vent hoods are clean<\/span><\/li><\/ul><h2><strong>Conclusion<\/strong><\/h2><p><span style=\"font-weight: 400;\">A restaurant\u2019s success relies on teamwork between the front of the house (FOH) and the back of the house (BOH). However, poor communication often creates challenges and disrupts operations. A real-time communication system helps bridge this gap, allowing staff to collaborate seamlessly. This ensures smoother workflows, fewer errors, and a better customer dining experience. By prioritizing precise and efficient communication, restaurants can run more smoothly and achieve more success.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">In today\u2019s fast-paced restaurant industry, where precision and efficiency are paramount, effective communication is the glue that holds operations together. By prioritizing real-time connectivity between FOH and BOH, restaurants can ensure consistency, enhance teamwork, and drive their success to new heights.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-43ed02d elementor-widget elementor-widget-heading\" data-id=\"43ed02d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Frequently Asked Questions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c395e4a e-flex e-con-boxed e-con e-parent\" data-id=\"c395e4a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4fdf5db elementor-widget elementor-widget-accordion\" data-id=\"4fdf5db\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-accordion\">\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8371\" class=\"elementor-tab-title\" data-tab=\"1\" role=\"button\" aria-controls=\"elementor-tab-content-8371\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">1. What does BOH mean in a restaurant?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8371\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"region\" aria-labelledby=\"elementor-tab-title-8371\"><p><span style=\"font-weight: 400;\">BOH stands for &#8220;Back of House,&#8221; referring to restaurant areas where kitchen operations, food preparation, and administrative tasks occur. It is not visible to customers and focuses on behind-the-scenes functions.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8372\" class=\"elementor-tab-title\" data-tab=\"2\" role=\"button\" aria-controls=\"elementor-tab-content-8372\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">2. What is the meaning of BOH?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8372\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"region\" aria-labelledby=\"elementor-tab-title-8372\"><p><span style=\"font-weight: 400;\">BOH, or &#8220;Back of House,&#8221; refers to the operational side of a restaurant, including kitchens, storage areas, and offices. It is where food is prepared, supplies are managed, and administrative work is handled.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8373\" class=\"elementor-tab-title\" data-tab=\"3\" role=\"button\" aria-controls=\"elementor-tab-content-8373\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">3. What is the difference between FOH and BOH?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8373\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"3\" role=\"region\" aria-labelledby=\"elementor-tab-title-8373\"><p><span style=\"font-weight: 400;\">FOH (Front of House) includes customer-facing areas like the dining room, bar, and reception, while BOH (Back of House) covers kitchen operations, storage, and staff areas. FOH focuses on guest interaction, and BOH ensures food quality and operational efficiency.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8374\" class=\"elementor-tab-title\" data-tab=\"4\" role=\"button\" aria-controls=\"elementor-tab-content-8374\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">4. What are the back-of-the-house activities?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8374\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"4\" role=\"region\" aria-labelledby=\"elementor-tab-title-8374\"><p><span style=\"font-weight: 400;\">Back-of-the-house activities include cooking, dishwashing, inventory restocking, food storage, and maintaining kitchen cleanliness. These tasks are essential for seamless restaurant operations.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8375\" class=\"elementor-tab-title\" data-tab=\"5\" role=\"button\" aria-controls=\"elementor-tab-content-8375\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">5. What is a back-of-the-house employee?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8375\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"5\" role=\"region\" aria-labelledby=\"elementor-tab-title-8375\"><p><span style=\"font-weight: 400;\">Back-of-the-house employees, such as chefs, line cooks, dishwashers, and kitchen assistants, work in non-customer-facing roles. They focus on food preparation, cleanliness, and operational support.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8376\" class=\"elementor-tab-title\" data-tab=\"6\" role=\"button\" aria-controls=\"elementor-tab-content-8376\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">6. What is a back-of-the-house job?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8376\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"6\" role=\"region\" aria-labelledby=\"elementor-tab-title-8376\"><p><span style=\"font-weight: 400;\">A back-of-the-house job involves roles that focus on food preparation, kitchen maintenance, and inventory management. Examples include line cooks, dishwashers, and food prep staff, who work behind the scenes to support restaurant operations.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8377\" class=\"elementor-tab-title\" data-tab=\"7\" role=\"button\" aria-controls=\"elementor-tab-content-8377\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">7. What is the difference between front-of-house and back-of-house staff?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8377\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"7\" role=\"region\" aria-labelledby=\"elementor-tab-title-8377\"><p><span style=\"font-weight: 400;\">Front-of-house staff, or FOH, interact directly with customers, such as servers and hosts. Back-of-the-house staff, or BOH, work behind the scenes in roles like cooking and cleaning to ensure smooth operations.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8378\" class=\"elementor-tab-title\" data-tab=\"8\" role=\"button\" aria-controls=\"elementor-tab-content-8378\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">8. What are the functions of the back of the house?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8378\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"8\" role=\"region\" aria-labelledby=\"elementor-tab-title-8378\"><p><span style=\"font-weight: 400;\">The back of the house is responsible for food preparation, maintaining kitchen hygiene, inventory management, and supporting FOH with timely meal delivery. It ensures the restaurant operates efficiently and meets quality standards.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-accordion-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-8379\" class=\"elementor-tab-title\" data-tab=\"9\" role=\"button\" aria-controls=\"elementor-tab-content-8379\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon elementor-accordion-icon-right\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-closed\"><svg class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-accordion-icon-opened\"><svg class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-accordion-title\" tabindex=\"0\">9. What is the BOH process?<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-8379\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"9\" role=\"region\" aria-labelledby=\"elementor-tab-title-8379\"><p><span style=\"font-weight: 400;\">The BOH process involves managing kitchen workflows, from food prep to cooking, plating, and cleanup. It includes inventory management, maintaining hygiene standards, and ensuring meals are delivered promptly to the FOH.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant \u2014 it works like an engine and keeps the restaurant going. It is a busy place with hot surfaces, chaotic movements, staff shouts, and cutlery noise. While it is not visible to the customers, the restaurant\u2019s services get hampered without back-of-house.\u00a0 A [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":7833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[25],"tags":[16],"class_list":["post-7832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-marketing","tag-pick"],"_links":{"self":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts\/7832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/comments?post=7832"}],"version-history":[{"count":0,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts\/7832\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/media\/7833"}],"wp:attachment":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/media?parent=7832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/categories?post=7832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/tags?post=7832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}