Front of House vs. Back of House – What’s the Difference?
If you’re familiar with the restaurant business, you have heard both terms “front of house” (FOH) & “back of house” (BOH) before. It’s the common distinction between guests & staff. However, do you know the exact definitions of each? More importantly, which stainless steel equipment is better suited for each area?
In this article, we will clearly define what front of house & back of house is. We’ll also offer up some products that fit into each section accordingly. Let’s break it down.
Front of House – Seeing is Believing
Front of house is defined as all guest-facing & visible areas such as the bar, dining room, or any open reception areas. This is the area where guests will spend all their time in & is crucial for making a first impression about your business. It is said that it only takes 5 minutes for a customer to judge a restaurant based on overall vibe & décor.
With that said, front of house stainless steel equipment must be flashy & beautiful for guests to gaze upon. We’ve produced a solid list of front of house equipment here, but we’ll break down the major points:
- The largest statement piece you can have are cabinets. They are big & attract attention immediately. Apart from being eye candy, they also serve a purpose by acting as a storage area for utensils, plates & other wares.
- Carts are also an attractive piece to have around & they also serve as extra storage. A dispenser can also be functional & pleasing, especially if you are running a buffet operation.
- Stainless steel modular serving systems such as cashier or condiment counters go a long way to elevate the overall look of your visible areas.
Additionally, the front-of-house equipment should also look pristine at all times. This means constant maintenance including washing & overall durability checks.
Back of House – What Lies Behind the Curtain?
Opposite the front of house, the back of house area includes all the hidden operational zones. This includes the kitchen, prep areas & dishwashing pits. Think of it as the behind-the-scenes to the overall action. This area is usually roped off from guests & contains the most amount of stainless steel equipment to get through meal services.
What kind of equipment exactly? Here’s a tiny breakdown:
- Worktables, also known as prep tables, are the spine of back of house operations. They enable you to have extra workspace (for plating, preparing foods, etc.) & function as temporary storage. This is key to surviving a successful meal service. Under the umbrella of worktables are mixer tables, slicer tables & equipment stands. All these tables have a specific function & work cohesively with one another.
- Floor troughs are also another classic example of back of house equipment as they are usually placed in front of large machines to filter out any large spills & keep the floors safe for staff.
- Utility sinks such as mop sinks & mop sink cabinets are also found in the back of house. These are not used for hand washing, rather they are used for janitorial or general cleaning activities.
To sum up, back of house products are hidden away from the public eye, so the chances are slim to none that you’ll see these types of products in action. However, they contribute to the overall health of the establishment, so they are very much needed.
So, Is There a Winner?
The result is simple. Not one is greater than the other. In fact, they are of the same level of importance.
Finding the right balance between front & back of house equipment is a key factor in success. FOH is customer experience driven while BOH is operational driven. Both must work hand in hand.
IMC/Teddy manufactures both front of house & back of house equipment. The attractive stainless steel material is designed to fit any concept or layout. For IMC, working with stainless steel is an art form, rather than construction. To learn more about how IMC can cater to your stainless steel needs, click here.
