When many fast-casual eateries hit a boom in recent years, restaurant construction saw an increase in the open kitchen design. Nowadays, it’s not just fast-casual and quick-service restaurants featuring an open-concept kitchen in their interiors. Plenty of sit-down restaurants and upscale establishments have also started renovating their kitchens to be more exposed to the dining areas. The reasons that made the open kitchen popular in restaurant construction are also the reasons why we won’t be seeing this design concept going away anytime soon. Let’s examine the open kitchen phenomenon.
Diners Want Transparency
Customers want to be able to trust the cleanliness and source of their meals. The open kitchen design in restaurant construction invites diners to take a closer look with plenty of transparency. Some fast-casual restaurants let customers order and see their meal being assembled right in front of them. Other restaurants with even semi-open kitchens give patrons a glimpse into the back-of-house operations. As a result, more restaurant-goers feel more inclined to trust the food and the establishment, since open kitchens signal that the restaurant has nothing to hide.
Efficiency in Build and Operation
Sometimes, open concept kitchens are easier to build when commercial properties are being renovated into a restaurant. While there is a separation between the kitchen and dining room, fewer barriers such as full walls need to be put up. Fewer structures can translate to lower costs for a restaurant construction or renovation project.
Further, open kitchens can boost operational efficiencies. The setup puts the food near the person ordering, or in closer reach to the waitstaff. The layout facilitates serving up food faster because of how accessible the service counter is to the dining area.
A Big Hit Design-Wise
While customers appreciate the transparency aspect of the open concept kitchen, it’s not the only reason why the design is so popular and widely used. Restaurant kitchens are a bustling setting. It can add some liveliness to the atmosphere by opening it up to the rest of the dining area. When people dine out, they like to be drawn fully into the experience. Therefore, customers can better see, hear, and smell their meal preparation.
Some people may have concerns about open kitchens now that restaurants are facing the challenges of COVID-19. Customers who order carryout or dine-in should not be overly alarmed by sanitation concerns for open-concept kitchens. Restaurant managers have embraced new regulations and guidelines to keep kitchen workstations, service stations, and overall food prep to higher safety standards.
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