THE latest trend in kitchen design, the open-kitchen, is bridging the gap between consumers and chefs by effectively making the traditional back-of-house area an integral part of the front-of-house design.
THE latest trend in kitchen design, the open-kitchen, is bridging the gap between consumers and chefs by effectively making the traditional back-of-house area an integral part of the front-of-house design.
According to Mike Booth, director of kitchen design company Bremick, consumer demand has driven the growing trend towards open-kitchen design.
“People want an honest view of the kitchen and they do not want to see their food come from that old cafeteria style hole in the wall,” Mr Booth says.
“Restaurateurs were a little scared of it at first but you only have to see the TV chefs promote themselves and their food to understand the theatre of it. People want theatre with their food, they want to see the hustle and bustle.
“People are looking to be educated and entertained. Going out to dine is a sensory experience.”
QCC Hospitality Solutions sales manager Adam Pereria agrees that more restaurant owners are asking for an open-kitchen design.
“People want to add more theatre and ambience to their restaurants,” Mr Pereria says.
QCC Hospitality Solutions senior sales, commercial equipment, Al Harris says the design of kitchens has progressed over the years to deliver better presentation.
“Design has gone from being off-hand sketches to a design with artistic views and creative presentations. Presentation have become much more important,” he says.
While the design will cost you more than the normal behind-door fit-out, many restaurateurs are incorporating the design in their new ventures.
Bremick won a 2002 Kitchen Design Association Designer of the Year award for its innovative design of Seafood on Charles, which opened about two months ago.
Seafood on Charles owner Scott Frankel says his new fish and chips concept needed to have a creative design that included an open style kitchen.
“I own the Fish and Chicks outlets, which are a different concept to what this is. I have street frontage and the approach is for gourmet fish and chips. I like the open design and customers appreciate it. They like the theatre,” he says.
“There are tall pillars that close of parts of the kitchen but allow customers to see movement and sections of the kitchen.”
Subiaco’s Zen Sea owner Jaime Steven says there are three reasons to incorporate the open-kitchen plan to his gourmet fish retail-cum-restaurant outlet.
“The shop itself isn’t that huge so I wanted to give the impression of maximum space,” he says.
“Secondly, I’m a firm believer in people having confidence that food is prepared fresh. You can’t see the food handling part, I don’t think people want to see that, but having it open reassures them.
“Thirdly, it adds a little life and theatre to the operations.”
Jaime says those wanting to incorporate an open-kitchen design should be cautious of its implementation.
“You can take it too far. In London this one place had the kitchen in the middle of the restaurant with glass walls, like a fish bowl,” he says.
“I really didn’t think that was a very good look at all.”
According to Mike Booth, director of kitchen design company Bremick, consumer demand has driven the growing trend towards open-kitchen design.
“People want an honest view of the kitchen and they do not want to see their food come from that old cafeteria style hole in the wall,” Mr Booth says.
“Restaurateurs were a little scared of it at first but you only have to see the TV chefs promote themselves and their food to understand the theatre of it. People want theatre with their food, they want to see the hustle and bustle.
“People are looking to be educated and entertained. Going out to dine is a sensory experience.”
QCC Hospitality Solutions sales manager Adam Pereria agrees that more restaurant owners are asking for an open-kitchen design.
“People want to add more theatre and ambience to their restaurants,” Mr Pereria says.
QCC Hospitality Solutions senior sales, commercial equipment, Al Harris says the design of kitchens has progressed over the years to deliver better presentation.
“Design has gone from being off-hand sketches to a design with artistic views and creative presentations. Presentation have become much more important,” he says.
While the design will cost you more than the normal behind-door fit-out, many restaurateurs are incorporating the design in their new ventures.
Bremick won a 2002 Kitchen Design Association Designer of the Year award for its innovative design of Seafood on Charles, which opened about two months ago.
Seafood on Charles owner Scott Frankel says his new fish and chips concept needed to have a creative design that included an open style kitchen.
“I own the Fish and Chicks outlets, which are a different concept to what this is. I have street frontage and the approach is for gourmet fish and chips. I like the open design and customers appreciate it. They like the theatre,” he says.
“There are tall pillars that close of parts of the kitchen but allow customers to see movement and sections of the kitchen.”
Subiaco’s Zen Sea owner Jaime Steven says there are three reasons to incorporate the open-kitchen plan to his gourmet fish retail-cum-restaurant outlet.
“The shop itself isn’t that huge so I wanted to give the impression of maximum space,” he says.
“Secondly, I’m a firm believer in people having confidence that food is prepared fresh. You can’t see the food handling part, I don’t think people want to see that, but having it open reassures them.
“Thirdly, it adds a little life and theatre to the operations.”
Jaime says those wanting to incorporate an open-kitchen design should be cautious of its implementation.
“You can take it too far. In London this one place had the kitchen in the middle of the restaurant with glass walls, like a fish bowl,” he says.
“I really didn’t think that was a very good look at all.”
