When the “open kitchen” concept first appeared in foodservice a few years back, it was pretty much relegated to operations such as wood-fired pizza parlors, which were maximizing the drama provided by a large piece of cooking equipment placed “center stage,” between the front of the house and the kitchen. But today, virtually all types of foodservice operations are finding that the open kitchen idea creates excitement with their customers.
Here are just a few examples of the many different types of operations that have embraced some aspect of the open kitchen concept:
- In New York City, an upscale French restaurant has designed its open kitchen to resemble a traditional French country kitchen.
- A North Carolina assisted living facility opened up its kitchen to give its dining facility more of a restaurant look and feel.
- In Alabama, a university’s gluten-free cooking area was designed in an open kitchen style so that students could see the food being prepared.
- A five-unit chain of Asian restaurants in Ohio redesigned their kitchen area to be totally visible, even down to having the walk-in coolers visible to diners.
Why have open kitchens become so popular? First, a well-designed open kitchen involves the customer in the “drama” of seeing his or her food prepared. With the continuing popularity of such culinary-oriented TV shows as “MasterChef” and “Hell’s Kitchen,” consumer interest in what goes on in a restaurant kitchen is as high as ever. (This is, of course, despite the fact that the activities on these shows often bear little resemblance to what really transpires in the average foodservice kitchen!) Second, the open kitchen design shows customers that their food is being freshly prepared. Today’s diners demand that their food be prepared just the way they like it, with no prepackaged or premade ingredients. If they can see that food is being prepared in an open kitchen, it helps reinforce the freshly-made concept. Similarly, the open kitchen setup lets diners see that the kitchen area is clean and up-to-date with modern equipment. Finally, operators like open kitchen designs because they can be easier on the staff. Food comes right from the kitchen into the pickup window, which means fewer steps for waitstaff.
The Right Equipment for Open Kitchens
“The modern restaurant dining experience has evolved well beyond the food and immediate company at the table,” says Edward Nunn, Business Development Manager for Hatco Corporation. “Increasingly, it is about the ‘theater of the moment.’ Just like great theater, open kitchens demand great actors (cooks and chefs), great props (the equipment) and a great set (the view of the kitchen).”
In an open kitchen environment, Nunn says, “Chefs and cooks need to look professional and composed. Hatco’s Rapide Cuisine®induction ranges offer precise control over power level for high-heat searing and finishing, plus temperature control for accurate melting and tempering tasks. For repeat tasks, up to six programmable presets facilitate two-stage cooking, using combinations of power and/or temperature over time. It is like having another pair of hands in the kitchen.”
To complete the open kitchen look, Nunn suggests Hatco’s decorative lamps, which provide “enough power to keep food warm, while hiding in plain sight as part of the beautiful décor.”
See how Hatco makes open kitchens work more efficiently by visiting www.hatcocorp.com.
Content sponsored by Hatco.
