What is the main purpose of the back of the house (BOH) in a foodservice operation?

The main purpose of the back of the house (BOH) in a foodservice operation is food preparation and support. The BOH encompasses all the areas of a restaurant or foodservice establishment that guests do not typically see, such as the kitchen, prep areas, and food storage facilities. This is where chefs and kitchen staff are responsible for cooking, assembling dishes, and ensuring that food safety and sanitation standards are met.

The efficiency and effectiveness of the BOH significantly impact the overall quality of the dining experience for guests since well-prepared meals are a direct outcome of well-managed back-of-the-house operations. This area is crucial for maintaining stock levels, handling food inventory, and managing kitchen operations, all of which support the restaurant's success.

While guest entertainment, revenue generation, and public relations are important aspects of a foodservice operation, they primarily occur in the front of the house (FOH). The BOH's role in food preparation and support is fundamental to the operation's ability to deliver high-quality meals and maintain customer satisfaction.