Back of House (BOH)

Back of house (BOH) refers to the operational areas of a restaurant, hotel or other foodservice business that are not normally accessible to guests. These areas support food production, storage, sanitation, receiving, administration and the day-to-day operation of the business.

Typical back-of-house areas

• Kitchen: hot line, garde-manger, pastry, prep and finishing stations.
• Storage: walk-in coolers and freezers, dry storage and beverage storage.
• Stewarding: dishwashing, pot washing, waste handling and sanitation areas.
• Receiving: delivery access, inspection and storage of incoming goods.
• Support spaces: staff areas, offices and equipment or chemical storage.

Back of house versus front of house

Front of house (FOH) includes guest-facing spaces and service roles such as the dining room, host stand and bar. BOH and FOH teams must communicate continuously about reservations, pacing, menu availability, allergies, modifications and guest feedback.

Why BOH organization matters

A well-organized BOH supports food safety, efficient workflow, accurate inventory, consistent production and controlled labour costs. Clear station responsibilities and handovers reduce delays and prevent tasks from being missed.

Chef’s tip: Design the BOH around product flow: receiving, storage, preparation, cooking, service and cleaning. Keep clean and dirty workflows separated and ensure staff can access the equipment and ingredients they need without crossing unsafe paths.