# What is FOH (front of house) in a restaurant? Definition and roles > Source: https://restaurantbookingsystem.com/academy/glossary/foh-front-of-house/ The customer-facing areas of a restaurant including the dining room, bar, and host stand. **FOH (Front of House) refers to the customer-facing areas of a restaurant and the staff who work there.** For restaurants, FOH is where hospitality happens, where first and last impressions form, and where service execution determines whether guests return. A restaurant with excellent food but poor FOH service will struggle; great FOH can elevate even average cuisine. ## Key facts - **Definition:** Customer-facing areas and staff in a restaurant - **Key areas:** Dining room, bar, host stand, waiting area, patio - **Key roles:** Hosts, servers, bussers, bartenders, food runners, managers - **Why it matters:** FOH execution determines guest experience, reviews, and repeat visits ## The quick definition FOH stands for Front of House. It encompasses all areas of a restaurant where guests are present and all staff who interact with guests. The term originated from theater, where "front of house" meant the audience area versus backstage. In restaurants, FOH includes: | Area | Purpose | |------|---------| | Dining room | Where guests eat | | Bar | Beverage service | | Host stand | Guest greeting and seating | | Waiting area | Where guests wait for tables | | Patio/outdoor | Exterior dining spaces | | Private rooms | Event and group spaces | | Restrooms | Guest facilities | ## Why FOH matters ### Guest experience ownership FOH staff create the memorable moments: - The warm greeting at arrival - The knowledgeable menu recommendation - The attentive but unobtrusive service - The fond farewell and invitation to return Food quality matters, but FOH execution determines the overall experience. ### Revenue impact Skilled FOH staff directly influence revenue: | Revenue Driver | FOH Impact | |----------------|------------| | Check average | Upselling and recommendations | | Table turnover | Efficient service pacing | | Tips | Guest satisfaction | | Reviews | Service experience descriptions | | Repeat visits | Memorable interactions | ### Brand representation FOH staff are your brand ambassadors. Their appearance, demeanor, knowledge, and attitude shape how guests perceive your restaurant. ## FOH positions and roles ### Host or hostess The first point of contact: - Greets arriving guests - Manages reservations and seating - Coordinates waitlist and walk-ins - Sets the tone for the entire experience ### Servers Primary guest relationship: - Takes orders and delivers food - Provides menu guidance - Handles payment processing - Manages table timing and flow ### Bussers Support efficiency: - Clears and resets tables - Refills water and bread - Supports server productivity - Critical for table turnover ### Food runners Bridge BOH and FOH: - Delivers food from kitchen to tables - Ensures correct orders reach correct guests - Maintains food quality and temperature - Communicates timing with servers ### Bartenders Beverage expertise: - Mixes and serves drinks - Manages bar guests directly - Supports server drink orders - Often highest-skilled beverage staff ### FOH manager Operations oversight: - Supervises front of house operations - Handles guest issues and escalations - Coordinates with BOH - Manages FOH scheduling and training ## FOH versus BOH comparison | Aspect | FOH | BOH | |--------|-----|-----| | Visibility | Guest-facing | Behind the scenes | | Focus | Hospitality and service | Food production | | Skills | People, communication | Culinary, technical | | Environment | Dining atmosphere | Kitchen intensity | | Guest contact | Direct, constant | Minimal to none | | Metrics | Tips, reviews, turnover | Food cost, ticket times | ## How to improve your FOH performance ### 1. Hire for hospitality Technical skills can be taught. Genuine warmth and desire to serve cannot. - Prioritize attitude and personality - Look for natural communicators - Value previous hospitality experience - Check for reliability and consistency ### 2. Train continuously Ongoing training improves performance: | Training Area | Impact | |---------------|--------| | Product knowledge | Better recommendations, fewer errors | | Service standards | Consistent guest experience | | Problem resolution | Faster recovery from issues | | Upselling techniques | Higher check averages | ### 3. Communicate with BOH The FOH-BOH relationship is critical: - Share timing expectations - Communicate guest needs and allergies - Respect kitchen challenges - Celebrate successes together ### 4. Empower problem-solving Give FOH staff authority to resolve issues: - Comp a dish when appropriate - Offer a dessert or drink for delays - Handle complaints without manager escalation - Trust reduces friction and improves recovery ### 5. Use technology effectively Modern FOH tools improve efficiency: | Tool | Benefit | |------|---------| | Reservation systems | Manage bookings and guest history | | POS systems | Streamline ordering and payment | | Table management | Optimize seating and turns | | Waitlist apps | Manage walk-ins and queues | Good technology supports FOH but never replaces genuine hospitality. ## Common FOH mistakes ### Inconsistent greeting Every guest should receive the same warm welcome, regardless of appearance or party size. ### Over-familiarity Professional friendliness differs from excessive casualness. Match your concept. ### Ignoring non-verbal cues Guests signal needs without speaking. Train staff to read body language. ### Poor communication with BOH Tension between FOH and BOH hurts everyone. Build bridges, not walls. ### Understaffing during peaks Saving labor cost during busy periods damages guest experience and reduces revenue. ## Related terms - [BOH (Back of House)](/academy/glossary/boh-back-of-house/) - Kitchen and non-guest-facing areas that support FOH - [Cover](/academy/glossary/cover/) - Individual guest served, the unit FOH manages - [Table turnover rate](/academy/glossary/table-turnover-rate/) - Efficiency metric FOH directly influences - [POS (Point of Sale)](/academy/glossary/pos-point-of-sale/) - Technology FOH uses for ordering and payment **Related:** [Table turnover rate](/academy/table-turnover-rate/) | [Waitlist management](/academy/waitlist-management/) ## Frequently Asked Questions ### What does FOH stand for in restaurants? FOH stands for Front of House. It refers to all customer-facing areas of a restaurant and the staff who work in those areas, including servers, hosts, bartenders, and managers. ### What is the difference between FOH and BOH? FOH (Front of House) encompasses guest-facing areas and staff such as the dining room, bar, and host stand. BOH (Back of House) includes the kitchen and support areas not visible to guests, including prep areas, dish room, and storage. ### What positions are considered FOH? Common FOH positions include host or hostess, servers, bussers, food runners, bartenders, barbacks, FOH managers, and sommeliers. Anyone who interacts directly with guests is typically FOH. ### Why is FOH important for restaurant success? FOH staff create the guest experience that determines whether people return. Food quality matters, but service execution often drives reviews, tips, and repeat visits. FOH is where hospitality happens. ### How many FOH staff do I need? A common ratio is one server per 15-20 seats during peak service. Add hosts, bussers, and food runners based on volume. Fine dining needs more staff per guest than casual concepts. --- Read this article in your browser: https://restaurantbookingsystem.com/academy/glossary/foh-front-of-house/ This page is part of [Restaurant Booking System](https://restaurantbookingsystem.com/) — independent comparisons of restaurant booking software, written and maintained by the Resos editorial team.