Simple hospitality systems with real-world support
Back of House Solutions combines practical hospitality experience with straightforward tools for food costs, bookings, ordering and staff management. Built for busy independent venues.
Three connected solutions
Start with the pressure point that matters most. Each solution is practical on its own and stronger as part of one joined-up approach.
Costs, margins and ordering
Control food costs, menu GP, supplier pricing, ordering, compliance and practical kitchen systems through ongoing monthly support.
Bookings and table control
A simpler, lower-cost booking system with table management, online bookings and BOHS setup support included.
People, rotas and records
Keep rotas, clocking, holidays, staff records, team messages and payroll checks together in one mobile-friendly place.
Use one or connect all three
BOH, Front of House and Staff Hub work independently. As the venue grows, BOHS can connect more of the operation without forcing you into one large system from day one.
Start simplyChoose BOH support, bookings or staff admin first.
Add when usefulBring in another solution when the need is clear.
Combined offerBOH customers taking FOH Pub Plus receive Staff Hub free for their first three months.
Where BOHS improves control
Start with the pressure point causing the most frustration, then add support or software only where it creates a clear benefit.
See where margin is being lost and which dishes need attention.
Track price movement and replace memory-led ordering with a repeatable system.
Give staff a clearer diary, floor plan and view of each service.
Bring everyday team admin and manager actions into one working place.
Keep specifications, allergen information and due diligence easier to maintain.
Get the system configured properly and have someone available when questions arise.
Built by a hospitality operator
Jonny Broughton Founder, Back of House SolutionsJonny Broughton has more than 20 years of hospitality operating experience, including over 15 years running his own pub and restaurant businesses and working as a Head Chef and Catering Manager.
Why BOHS is differentThe Stamford Arms
For an independent Leicestershire pub, BOHS brought product pricing, supplier data, menu GP and ordering information together for review.
Read the case studyPotential savings identified through the review, not guaranteed or fully recovered savings. Client name withheld.
Send Jonny a quick WhatsApp message. Start with what is causing the most frustration and BOHS will recommend the most useful next step.