The kitchen and production side of a restaurant — line cooks, prep, dish, and the operations the guest never sees.
Back of House (BOH)
The kitchen and production side of a restaurant — line cooks, prep, dish, and the operations the guest never sees.
Back of house (BOH) is everything behind the pass: the line, prep stations, dish pit, walk-in, and the staff who turn tickets into plated food. It is distinct from the front of house (FOH), the guest-facing side.
BOH is where food cost and kitchen labor are won or lost, so the software that touches it — kitchen display, inventory, and recipe costing — is aimed squarely here.
- Roles: executive chef, sous chef, line cooks, prep cooks, dishwashers.
- Where software lands: a kitchen display system routes orders to BOH stations; inventory tools track what the kitchen uses.
Operators watch BOH labor as a percentage of sales because kitchen hours scale with volume differently than FOH service hours.