"Backdoor Deck Design: Transform Your Home's Rear Exterior"

The term "deck on back of house" is a common phrase in the restaurant and hospitality industry, but it might seem like a mystery to those outside this realm. This article aims to demystify this term, its importance, and its role in the smooth operation of a successful restaurant.

Understanding the Back of House (BOH)

The "back of house" (BOH) refers to the areas of a restaurant that are not visible to customers. This includes the kitchen, storage areas, office, and staff-only spaces. The "deck on back of house" is a specific area within the BOH, typically located near the kitchen or dining area, where food is prepared or plated before being served to customers.

Why is the Deck on Back of House Important?

The deck on back of house plays a crucial role in maintaining the efficiency and quality of service in a restaurant. Here's why:

• Food Preparation and Plating: The deck is where dishes are assembled, sauces are added, and final touches are applied. This ensures that each dish that leaves the kitchen is presented in a way that meets the restaurant's standards.
• Space Management: The deck helps to manage space in the kitchen. It provides a dedicated area for plating, freeing up counter space in the kitchen for other tasks.
• Staff Coordination: The deck is often where the kitchen brigade system comes together. It's where the sous chef or expediter calls out orders, ensuring that dishes are ready at the same time and in the correct order.

Designing an Effective Deck on Back of House

An effective deck on back of house is designed with efficiency and workflow in mind. Here are some key considerations:

• Location: The deck should be located near the pass (the area where dishes are picked up by servers) and the kitchen's main cooking areas.
• Size: The deck should be large enough to accommodate all the dishes that need to be plated at once, but not so large that it becomes cluttered or confusing.
• Layout: The layout of the deck should follow the natural flow of the kitchen, with cold dishes on one side and hot dishes on the other, for example.

Keeping the Deck on Back of House Organized

Keeping the deck organized is key to maintaining a smooth service. Here are some tips:

• Labeling: Use labels or color-coding to indicate where each dish should be placed on the deck.
• Timing: Use a ticketing system or call-outs to ensure that dishes are plated in the correct order and at the correct time.
• Cleanliness: Keep the deck clean and clear of clutter. This makes it easier to find what you need and prevents accidents.

Conclusion

The deck on back of house is a critical component of a well-run restaurant kitchen. It's where dishes are transformed from cooked ingredients into plated meals, and where the kitchen's workflow comes together. By understanding and optimizing this space, restaurants can improve their efficiency, consistency, and ultimately, their success.