One of the retail trends that continues to hold its own in the constantly changing landscape of the food and drink sector is the open kitchen. Most commonly associated with fast food diners and other casual eating establishments, this design concept is fast becoming a stalwart in sit-down restaurants too.
The original definition in restaurant design was putting the chefs and food production process behind closed doors, so that patrons would receive their meals as if by magic in the service section of dining areas. However, with the rise of television programmes promoting new and innovative dining experiences, as well as leading industry figures revealing their cooking tips and recipes, haute cuisine has been served into the domestic sphere too.
This trend may be seen to continue when eating out as well. The open kitchen allows for guests to learn about the processes that go into creating culinary masterpieces, in addition to creating a less formal, collaborative environment in which to eat. This concept often follows on to include diverse seating arrangements too – cue circular booths, large halls and communal tables to aid the new eating rituals.
Another key element to the use of commercial kitchens in this way is the transparent nature it reinforces – for both sides of the service hatch. Customers can enjoy seeing their food prepared in front of them, and the colours, textures and flair of the food creation process. This is also especially useful for those with allergies or special dietary requirements, as you can see exactly what ingredients are being used to make the dish that you ordered. Similarly, the chefs and other restaurant staff show their belief in and openness with their production line, calming any worries people may have about hygiene and cleanliness.
Overall, the open kitchen trend in restaurants creates a more all-round experience when eating out – uniting chefs, guests and other staff towards the ultimate goal of serving and eating high-quality food in a dynamic atmosphere.