How to Forge the Kitchen Brigade Dream Team

In the culinary world, the kitchen brigade system is the pillar of any successful restaurant operation. It’s an efficient system that allows restaurants to cook and prepare hundreds of meals every day without fail. But it isn’t all about the people in the kitchen. Those who manage orders and interact with customers directly are also critical to a kitchen brigade system. 

While some kitchen brigades may work, others don’t. The secret ingredient? Teamwork between the front-of-house and back-of-house staff. This article explains the responsibilities of each and how critical both are in keeping a restaurant’s doors open. 

Kitchen Brigade Difference: Front-of-House vs. Back-of-House

Restaurants have two areas: The kitchen and the dining area. The former is where staff prepare the food, and the latter is where guests can enjoy their meals. Both areas require entirely different sets of kitchen staff skills to keep the restaurant afloat. So, it’s best to understand how they differ to discover how they can collaborate. 

What is Front-of-House?

The Front-of-house (FOH) staff form the customer-facing portion of the restaurant business. This primarily consists of hosts, servers, bartenders, and managers. Their duties involve welcoming and interacting with guests to help create a memorable dining experience. That also means taking orders and delivering food and drinks. 

What is Back-of-House?

Everyone in the kitchen essentially makes up the back-of-house (BOH) operations. Besides the chefs and sous chefs, it also includes the dishwasher and prep cooks.  

The BOH team’s responsibilities encompass food preparation using cooking equipment, maintaining the highest standards of culinary excellence, and ensuring the dishes are delicious and safe to consume. Although guests may rarely see the entire BOH staff, the restaurant couldn’t exist without them.

Common Challenges of Kitchen Brigade System

Given that teams have separate focuses, they’re bound to encounter a few challenges in their workflow. If you’ve just started your restaurant business, here are the hurdles you must prepare to overcome.

Communication gaps

You cannot exaggerate the importance of effective communication in a restaurant. Miscommunication can be a significant challenge between FOH and BOH staff. 

In the rush of a busy service, misunderstandings can lead to incorrect orders, delayed service, and, most critically, customer dissatisfaction. Bridging this communication gap is essential for the seamless functioning of the kitchen brigade.

Differing priorities

A common challenge exists in the kitchen: differing priorities between FOH and BOH staff. 

FOH staff often prioritize ensuring customer satisfaction by delivering attentive service. In contrast, BOH staff concentrate on maintaining the quality and timely preparation of food. 

This divergence in priorities can lead to conflicts when the timing and importance of these priorities don’t align. Understanding each other’s roles and the need for balance is critical to addressing this challenge.

Expectation misalignments

The concept of expectation misalignment is another challenge. FOH and BOH staff may have different expectations regarding each other’s roles. For instance, FOH staff may not fully understand the intricacies of food preparation. 

On the other hand, BOH staff might not appreciate the challenges of managing customer service. These differences in expectations can result in frustration, confusion, and misunderstanding within the brigade.

Stress and pressure

Working in a restaurant is notoriously fast-paced and stressful. The working environment easily escalates emotions, which can lead to uncomfortable tension and conflict in the kitchen. 

High-stress situations can affect the overall efficiency and harmony within the kitchen brigade. Managing stress and maintaining a calm, collaborative atmosphere is vital to overcoming this challenge.

Strategies to Improve Kitchen Brigade Teamwork

To ensure a harmonious kitchen brigade experience and address the challenges mentioned above, restaurant owners, chefs, and staff can implement several strategies:

1. Regular pre-shift meetings

Conducting regular pre-shift meetings is a powerful tool for aligning FOH and BOH staff. These meetings serve as a platform for both teams to discuss the day’s menu, special requests, and any relevant information. 

It ensures that everyone is on the same page and aware of the expectations for the day’s service. Pre-shift meetings set the stage for a seamless dining experience by enhancing communication and coordination.

2. Cross-training programs

Cross-training is a strategy that can foster better understanding and empathy between FOH and BOH staff. It involves allowing employees from one department to spend time in the other department to learn about their roles and responsibilities. 

By experiencing each other’s work firsthand, staff gain valuable insights into the challenges and demands of their colleagues. This method promotes a deeper appreciation for one another’s roles and provides a contingency plan for staffing gaps.

3. Cultivating mutual respect

Everyone is on the same team in a kitchen brigade. But everyone brings something different to the table, whether it’s being able to connect with diners easily or cooking up a delicious meal. Acknowledging and respecting each other’s different strengths enhances the kitchen brigade’s working experience.

This recognition fosters a more collaborative and harmonious working environment, where staff work together as a united brigade.

4. Open channels of communication

Encouraging staff to speak up when they encounter issues or have suggestions for improvement is crucial for creating a transparent and productive work environment. Managers and owners should promote an atmosphere where feedback is welcomed and acted upon, promptly addressing potential conflicts.

5. Celebrate successes together

Acknowledging achievements, excellent service, and memorable dishes is a way to increase team morale and unity. When both FOH and BOH staff feel their contributions are valued and recognized, you foster a sense of camaraderie and teamwork that transcends individual roles.

Fostering Unity in the Kitchen Brigade

In the world of culinary excellence, a well-functioning kitchen brigade is essential for success. Front-of-house and back-of-house staff play unique, interdependent roles, and their cooperation is paramount for creating a memorable dining experience. 

By addressing the challenges, communicating effectively, and fostering mutual respect, restaurant owners, chefs, and staff can bridge the gap between these critical teams.

A cohesive kitchen brigade benefits everyone involved. When the FOH and BOH work together perfectly, they can deliver quality meals faster and satisfy guests better. It becomes like a powerful clockwork system that fuels a restaurant’s success. 

So, the next time you dine out, take a moment to think about how the restaurant works. Learn to appreciate the intricate work the staff must sustain to deliver quality meals to your table promptly every time you visit.