One of the most important areas to focus on is the back of the house of your restaurant. This is where your kitchen team prepares meals, you order ingredients, your inventory is managed, and your operations run smoothly. Managing the back of the house well requires planning, organization, and the right tools. In this blog, we’ll explain what the back of the house is, the tasks involved, and how a procurement management system can help you specifically with the back-of-the-house tasks.

What is the Back of the House?

The back of the house is the part of your restaurant that customers don’t see. It includes the kitchen, storage areas, staff rooms, and offices. This is where your team handles food preparation, inventory management, ingredient ordering, and other behind-the-scenes tasks. Think of it as the engine of your restaurant. Without it running well, your entire operation can stop.

‍

In Malaysia, the food and beverage industry is growing fast. According to a 2022 report by Statista, the industry is expected to grow by 8.5% every year. This means more competition and higher customer expectations. To do well, you need to make sure your back-of-house operations are smooth.

Key Tasks in the Back of the House

Let’s look at the main tasks you’ll handle in the back of the house:

1. Food Preparation and Cooking
This is the heart of your restaurant. Your kitchen team will prepare, cook, and plate dishes according to your menu. Consistency is key here. Every dish should taste the same, no matter who prepares it. To achieve this, you need clear recipes, proper training, and a well-organized kitchen.

2. Inventory Management
Managing your inventory is crucial. You need to avoid waste and make sure you always have the ingredients you need. This includes tracking stock levels, ordering supplies, and storing items properly. In Malaysia, fresh ingredients like seafood, vegetables, and herbs are very important. Managing these items well is essential.

3. Equipment Maintenance
Your kitchen equipment, like ovens, fryers, and refrigerators, needs regular maintenance. If something breaks, it can disrupt your operations and lead to losses. Make sure you schedule routine checks and repairs to keep everything working well.

4. Cleaning and Sanitization
Hygiene is very important in the food industry. Your back-of-house team must clean and sanitize the kitchen, storage areas, and equipment every day. This ensures you follow health regulations and creates a safe environment for your staff and customers.

5. Staff Management
Your back-of-house team includes chefs, cooks, dishwashers, and other staff. Managing their schedules, training, and performance is essential. Clear communication and teamwork are vital to keep things running smoothly.

How a Procurement Management System Can Help

Managing all these tasks manually can be hard. This is where a procurement management system comes in. A procurement system makes your inventory and supply chain processes easier. Here’s how it can help:

1. Automating Inventory Tracking
A procurement management system tracks your inventory in real time. You’ll know exactly what’s in stock, what’s running low, and what needs to be reordered. This reduces the risk of overstocking or running out of essential ingredients.

2. Simplifying Supplier Orders
With a procurement system, you can automate your orders from suppliers. The system can create purchase orders based on your inventory levels. This saves you time and reduces errors. In Malaysia, where you might source ingredients from multiple local suppliers, this feature is very useful.

3. Reducing Food Waste
Food waste is a big issue in the restaurant industry. According to the Solid Waste Management and Public Cleansing Corporation (SWCorp), Malaysia generates about 16,000 tonnes of food waste every day. A procurement system helps you manage your inventory better, reducing waste and saving money.

4. Improving Cost Control
By tracking your purchases and inventory, a procurement management system gives you better control over your costs. You can analyze spending patterns, negotiate better deals with suppliers, and make informed decisions about your menu pricing.

5. Enhancing Communication
A good procurement system improves communication between your back-of-house and front-of-house teams. For example, if the kitchen runs out of a particular ingredient, the system can alert the front-of-house team to update the menu or inform customers.

A procurement management system doesn’t exactly help you in managing your staff but it lets you manage the levels of access. You can set the access levels and they will only be able to access only certain parts of the system. For example, you can only allow your chefs to access your menu and make changes to it. For managing your staff’s attendance you need to sync your POS system with your procurement system. 

Frequently Asked Questions

1. What is the back of the house in a restaurant?
The back of the house is the part of your restaurant where food is prepared, inventory is managed, and other behind-the-scenes tasks are handled. It includes the kitchen, storage areas, and staff rooms.

2. How can a procurement management system help my restaurant?
A procurement management system automates inventory tracking, simplifies supplier orders, reduces food waste, improves cost control, and enhances communication between teams.

3. Why is inventory management important in the back of the house?
Inventory management ensures you always have the ingredients you need, reduces waste, and helps you control costs. It’s especially important in Malaysia, where fresh ingredients are a big part of the cuisine.

4. How does a procurement system reduce food waste?
A procurement system tracks your inventory in real time, helping you avoid overstocking and ensuring you use ingredients before they expire. This reduces food waste and saves money.

5. What are the key tasks in the back of the house?
The key tasks include food preparation, inventory management, equipment maintenance, cleaning and sanitization, and staff management.

By understanding the importance of the back of the house and using tools like a procurement management system, your restaurant can stay ahead of the competition and succeed. Focus on efficiency, consistency, and quality, and you’ll create a dining experience that keeps customers coming back for more.

‍