# What is BOH (back of house) in a restaurant? Definition and roles

> Source: https://restaurantbookingsystem.com/academy/glossary/boh-back-of-house/

The kitchen and non-customer-facing areas of a restaurant including prep areas, dish room, and storage.

**BOH (Back of House) refers to the kitchen and non-guest-facing areas where food production happens.** For restaurants, BOH is the engine that powers every service. While guests never see it, BOH execution determines food quality, ticket times, and consistency. A restaurant with excellent FOH but struggling BOH will fail; great BOH enables everything else.

## Key facts

- **Definition:** Kitchen and non-guest-facing areas of a restaurant
- **Key areas:** Main kitchen, prep area, dish pit, storage, receiving
- **Key roles:** Executive chef, sous chef, line cooks, prep cooks, dishwashers
- **Why it matters:** BOH produces the food that defines your restaurant

## The quick definition

BOH stands for Back of House. It encompasses all areas of a restaurant where food production and support functions happen, away from guest view. The term comes from theater, where "back of house" meant backstage versus the audience area.

In restaurants, BOH includes:

| Area | Purpose |
|------|---------|
| Main kitchen | Where cooking happens |
| Prep area | Ingredient preparation |
| Cold station | Salads, cold apps, desserts |
| Hot line | Sauteing, grilling, frying |
| Dish pit | Dishwashing and sanitation |
| Dry storage | Shelf-stable ingredients |
| Walk-in coolers | Cold storage |
| Receiving area | Where deliveries arrive |

## Why BOH matters

### Food quality and consistency

BOH directly produces what guests eat:

- Technique determines taste
- Timing affects temperature
- Presentation shapes perception
- Consistency builds reputation

A restaurant is only as good as its kitchen.

### Cost control

BOH controls major expenses:

| Cost Area | BOH Impact |
|-----------|------------|
| Food cost | Portioning, waste management |
| Labor cost | Efficient prep and production |
| Ticket times | Kitchen organization |
| Quality consistency | Standards and training |

### FOH success

A struggling kitchen means FOH struggles too:

- Long ticket times frustrate guests
- Quality issues create complaints
- 86'd items disappoint diners
- Understaffed kitchen slows everything

## BOH positions and roles

### Executive chef

Overall kitchen leadership:

- Menu development
- Food cost management
- Staff hiring and training
- Quality standards

### Sous chef

Second in command:

- Day-to-day kitchen operations
- Supervises line cooks
- Covers for executive chef
- Often manages specific stations or shifts

### Line cooks

Work specific stations during service:

| Station | Responsibility |
|---------|----------------|
| Grill/Broiler | Proteins, char marks |
| Saute | Pan cooking, sauces |
| Fry | Deep-fried items |
| Garde Manger | Cold preparations, salads |
| Pastry | Desserts and baked goods |

### Prep cooks

Ingredient preparation before service:

- Chopping, portioning, marinating
- Mise en place (everything in its place)
- Support line cooks during service
- Critical for smooth service flow

### Dishwashers

Often overlooked but essential:

- Clean dishes, pots, pans, utensils
- Maintain sanitation standards
- Support kitchen flow
- Often the hardest-working people in the building

### Expediter

The bridge between BOH and FOH:

- Calls orders to kitchen
- Ensures plating standards
- Coordinates timing so tables get all dishes together
- Hands off to food runners

## BOH versus FOH comparison

| Aspect | BOH | FOH |
|--------|-----|-----|
| Environment | Hot, intense, loud | Climate-controlled |
| Pace | Production-driven | Guest-driven |
| Skills | Culinary technique | Hospitality, communication |
| Schedule | Often earlier, prep-focused | Service-focused |
| Visibility | Hidden from guests | Center of attention |
| Metrics | Food cost, ticket times | Tips, reviews, turnover |

## How to improve your BOH performance

### 1. Prioritize organization

Mise en place is the foundation of kitchen success:

- Prep before service begins
- Organized stations with everything needed
- Backup supplies ready
- Clean as you go

### 2. Establish communication systems

Clear communication prevents chaos:

| Call | Meaning |
|------|---------|
| "Fire" | Start cooking this order |
| "Hands" | Food is ready for pickup |
| "All day" | Total count of pending items |
| "86" | Item is sold out |
| "Heard" | I understood the message |

### 3. Maintain standards

Two non-negotiables in every kitchen:

- Food safety temperatures at all times
- Consistent ticket times across dishes

### 4. Build BOH-FOH relationship

The kitchen-dining room relationship can be tense. Best practices:

- Regular communication meetings
- Shared understanding of challenges
- Respect for each other's pressures
- Celebrate wins together

### 5. Invest in training

Consistent training improves BOH performance:

| Training Area | Impact |
|---------------|--------|
| Technique | Quality and consistency |
| Food safety | Compliance and guest safety |
| Station management | Efficiency during service |
| Cross-training | Flexibility and coverage |

## Common BOH mistakes

### Poor prep planning

Running out of prepped ingredients during service creates chaos.

### Inconsistent portioning

Variable portions affect both food cost and guest expectations.

### Communication breakdown

When tickets get lost or misread, everything suffers.

### Neglecting sanitation

Food safety shortcuts create serious risks.

### BOH-FOH conflict

Kitchen-server tension hurts everyone. Build bridges, not walls.

## BOH technology

Modern kitchens use technology to improve efficiency:

| Technology | Benefit |
|------------|---------|
| Kitchen Display Systems (KDS) | Digital ticket management |
| Temperature monitoring | Food safety compliance |
| Inventory systems | Track usage and waste |
| Recipe management | Consistency and costing |

## Related terms

- [FOH (Front of House)](/academy/glossary/foh-front-of-house/) - Guest-facing areas that BOH supports
- [86 (Eighty-Six)](/academy/glossary/86-meaning/) - Kitchen term meaning item is sold out
- [POS (Point of Sale)](/academy/glossary/pos-point-of-sale/) - Sends orders from FOH to BOH

**Related:** [Table turnover rate](/academy/table-turnover-rate/) | [Capacity planning](/academy/capacity-planning/)

## Frequently Asked Questions

### What does BOH stand for in restaurants?

BOH stands for Back of House. It refers to all areas of a restaurant not visible to guests, primarily the kitchen, and the staff who work there such as chefs, cooks, prep cooks, and dishwashers.

### What positions are considered BOH?

BOH positions include executive chef, sous chef, line cooks, prep cooks, pastry chef, dishwashers, expediters, and receiving or inventory staff. Anyone who works in non-guest-facing areas is typically BOH.

### Why is BOH called back of house?

The term comes from the physical location. Kitchen and support areas are typically at the back of the restaurant, hidden from guest view. Front of House is where guests are; Back of House is where food is produced.

### How does BOH affect guest experience?

BOH directly produces the food guests eat. Quality, consistency, timing, and presentation all depend on BOH execution. A struggling kitchen means FOH struggles too through long waits and quality issues.

### What is the relationship between BOH and FOH?

BOH and FOH depend on each other. BOH produces the food; FOH delivers it to guests. The expediter bridges both worlds, coordinating timing and quality. Healthy BOH-FOH communication creates smooth service.

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