Open kitchens are currently all the rage in modern restaurant design. They’re attention-grabbing and engaging, where customers can experience the sights and smells of cooking. Being able to witness the cooking process also increases transparency, which is something that is appreciated by customers. However, there are some things that you need to consider if you want to successfully run an open kitchen.
1. How to Get Started
The first thing you need to do is to decide how “open” to make your open kitchen. How much of the cooking process will be shown to customers? Will you only show the visually exciting parts, like the flames and grilling? Just plating and the finishing touches? Or a fully open kitchen where the entire process can be seen? This needs to be determined early on since it will affect many aspects of design, such as windows, half walls, layout, and more.
2. Equipment
In open kitchens, everything is very visible, so consistent maintenance and inspections are needed. Furthermore, ventilation should be improved to reduce the impact of smoke and odors on your customers’ dining experience. HMAK can be trusted with heating, ventilation, and air conditioning design and recommendations. Since space is typically more constrained in open kitchens, you should consider investing in multifunctional equipment. A popular example is a combi oven, which can do convection, steam, and combination cooking, eliminating the need for additional equipment.
3. Design
Although the attention-grabbing aspect is one of the main appeals for open kitchens, there needs to be a good balance in the kitchen between functionality for your chefs and attractiveness for diners. For example, your restaurant might currently have dimmer lights, but chefs need good lighting when working in the kitchen. Additionally, some decorations might be more visually appealing but considered to be clutter from a chef’s perspective. The kitchen itself isn’t the only design aspect of an open kitchen project. Something else that needs to be considered is how your seating will utilize the open kitchen design. Will you add a bar close to the open kitchen? Design booths that face it? There are plenty of options that can be implemented based on what your goals are.
4. Staff Training
After the open kitchen is set up, your staff will need some additional training in order to maximize the benefits of the new kitchen design. Chefs will have to act differently in open kitchens than they would in traditional kitchens. Customer engagement should be encouraged, and can include actions like talking to customers and offering them samples. Since chefs will be visible to customers, appearances will matter more. Cleanliness should be prioritized, and having strict policies on uniforms and cell phone usage can help with maintaining a professional image.
If you’re going to run an open kitchen, there are a lot of considerations to keep in mind. The reward for your customers can be great, but there is a lot of detailed planning required in order to be successful. Consult with experts at HMAK for foodservice equipment recommendations, design, layout, and installation!