How to keep FOH and BOH on the same side
Every role in a restaurant comes with its own set of challenges. Front of house staff are fully customer focused, while back of house staff are accountable for preparing and plating dishes with total efficiency.
Because of their differences, these two sections of the restaurant can have a tough time understanding each other. But it doesn’t have to be that way! In the most successful restaurants, front of house and back of house are focused on the same goal – making the customer happy. It’s up to managers to create an inclusive and cooperative environment where these teams enjoy working together.
Kate Edwards is a hospitality consultant and educator who has worked in the restaurant industry for decades. In this lesson, she will help you prevent division between your FOH and BOH.
Learn hospitality skills for today’s world, including:
- How to prevent a hierarchy from developing between your FOH and BOH
- How to get all team members excited about the same goal
- Strategies for helping the two teams bond
Restaurant managers, take your venue to the next level with this expert coaching!
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