This question I feel is as old as kitchens and restaurants and one I have encountered many times, and always boils down to the same thing, when relationships are not built, nurtured, an allowed to evolve, conflict always takes place. I have managed operations with long time associates have had horrible communication practices after many years together, some have worked either side of a hot plate longer than most stay married, and yet there is an inability to get along or even understand the others point of view. It is times like this you discover that these folks never really knew each other, their responsibilities, pressures, and so like marriage counselling it is all about education, communicate and realizing we are all in this together

To balance back and front of house priorities, specifically when dealing with vegan customers or customers with allergies, preparation is essential. Ensure kitchen staff is trained on vegan needs and ingredients to prevent errors. Use prep stations to separate vegan and non-vegan items, and collaborate with servers to accurately communicate guest preferences. You can hire a vegan hospitality consultant to train both front and back of house if you do not have an in house vegan specialist.

Balancing the front and back-of-house in food prep is all about clear communication and streamlined processes. The front needs to prioritise customer satisfaction, while the back ensures food quality and efficiency. The key is harmony, not perfection—focusing on collaboration where both teams respect each other's pressures. Technology can also bridge gaps, offering real-time updates on orders and stock levels. It’s not just about managing chaos but finding rhythm in it. When both teams align, the kitchen flows, service improves, and the overall experience elevates. Harmony is possible when chaos is understood, not feared.

In my experience, the synergy between front and back-of-house hinges on three critical elements: systems, communication, and a positive team culture. The kitchen needs systems to accurately estimate prep needs based on historical menu mix. Timely communication is crucial - the kitchen should inform front-of-house about low inventory, allowing staff to manage guest expectations. Fostering mutual respect between teams is vital. When both sides understand each other's roles, problems become opportunities for collaboration, supporting each other and prioritizing guest satisfaction. It's about creating a framework where both teams navigate effectively together, turning potential conflicts into opportunities to improve operations.

Maintaining a harmonious balance between the front and back-of-house is essential for a seamless dining experience. Clear communication channels, cross-training, and adaptive prep schedules are all excellent strategies for ensuring both efficiency and quality. I'd also add that fostering a culture of mutual respect and understanding between both teams is crucial. When everyone recognizes the importance of each other's role and contributes to a shared goal of exceptional service, it creates a positive and productive environment that ultimately benefits the entire operation.