BOH / FOH
BOH (back of house) is kitchen and dish. FOH (front of house) is service, host, bar. Both teams see MobiTaste orders on their own screens, with different columns and different bumps.
What it means in operation
Back-of-house staff read the KDS on the line. They see the dish, the modifiers, the table, the time since fire. They bump the card when the food leaves the pass. Front-of-house staff read a separate view on the staff app: which tables are seated, which have orders in flight, which need attention, which are waiting on a check. The two views share the same underlying order but show different fields. A waiter does not need to see the cook timer. A cook does not need to see the table’s pay status. On MobiTaste the views are role-driven: assign staff to BOH or FOH and they see the right screen by default.
Why it matters
The teams have different jobs and different attention budgets. A unified “order list” screen forces both sides to scan past fields that do not matter to them, which costs seconds per order and adds error. Splitting the views matches how good kitchens already work with paper KOTs: the line cook sees the ticket, the floor sees a different board. Digital tools should keep the separation, not collapse it. Software that puts the same screen in front of both teams is software designed for retail, not hospitality.
Related terms
- KDS: the BOH screen.
- KOT: the paper version BOH used to read.
- Kanban order board: the column layout both teams share.