The restaurant business is an essential part of the hospitality industry, which includes hotels, resorts, and other types of accommodation. Restaurants are establishments that serve food and beverages to customers. The restaurant business is significant for the Canadian industry as it is a major contributor to the country's economy. According to Statistics Canada, the food and beverage sector, which includes restaurants, contributed $93.4 billion to Canada's GDP in 2018, accounting for 4.6% of the country's total GDP. Additionally, the restaurant industry provides employment opportunities to over 1.2 million Canadians.
The front of house (FOH) of a food and beverage (F&B) outlet consists of areas where customers interact with the staff, such as the dining area, bar, and reception. The back of house (BOH) comprises areas where food is prepared and cooked, such as the kitchen and storage areas. Good coordination and teamwork between the FOH and BOH are crucial to ensure efficient service delivery and customer satisfaction.
The FOH team's primary role is to provide excellent customer service, including taking orders and serving food and drinks, ensuring that customers are comfortable, and addressing their needs and concerns. The FOH staff must be knowledgeable about the menu and able to make recommendations to customers. They must also maintain a clean and well-organized dining area and ensure that customers are seated promptly.
The BOH team's primary role is to prepare and cook food to meet customers' orders and expectations. The BOH staff must be skilled in food preparation techniques, follow food safety and hygiene practices, and ensure that the food meets the restaurant's quality standards. The BOH team must also work closely with the FOH team to ensure that food is served promptly and correctly.
Effective communication, collaboration, and coordination between the FOH and BOH teams are critical to ensure that food is prepared and served correctly and promptly. For example, the FOH staff must communicate customers' orders accurately and promptly to the BOH staff. The BOH staff must ensure that food is prepared correctly and promptly and communicate any delays or issues to the FOH staff.
In conclusion, the restaurant business is a vital part of the Canadian industry, providing employment opportunities and contributing to the country's economy. The coordination and teamwork between the FOH and BOH teams are crucial to ensure customer satisfaction and efficient service delivery. Effective communication, collaboration, and coordination between these two teams are essential for the success of any F&B outlet.