Restaurant Business: Open Kitchen or Not - Article Example

Introduction A kitchen is a room used for food preparation. This definition generally applies both for residential and commercial establishments alike. Although the main function of a kitchen is cooking, it can be the center of other activities as well, especially within homes, depending on its size, furnishing, and equipment. In restaurants, kitchens are regarded as private places accessible only to the restaurant staff. However, this norm is being challenged today. (Snodgrass, 2004) Come to think of it, one can now observe two types of kitchen in commercial establishments: the open and the closed one. The former is where all the kitchen activities and the myriad of objects usually in the kitchen is open for viewing of the general public - the consumer/s which comprised of families, couples, friends and just plain hungry people. Intuitively, we may think of the closed kitchen as a kitchen where the customers do not see the food and utensil preparation process. They have no idea of what is happening in the room separated from all other parts of the dining area of the restaurant because of the boundaries such as cement, wood or opaque glass. The question now that concerns us is whether to choose an open kitchen or not. As we will see later in this paper, both scenarios have their advantages and disadvantages for the labor side (chef and assistant cooks) and even for the consumer side (customers). However, we argue that one is more appropriate than the other. Such a claim needs backing and this is what the paper is precisely what this paper aims for - to offer points that can help the kitchen designer in deciding which is more effective, appealing, efficient and attractive for those waiting at the dining table. Commercial Kitchen in the Past In the early days, cooking was mainly a public affair especially for the Greek and Roman soldiers who had their rations cooked in a large containers place over burning wood. (Harrison, 1972). However, with the amount of smoke generated and having slaves as their cooks, ensuing generations of food establishments, mostly bars and inns, progressively placed cooking in a separate room. Thus, the open kitchen now transformed to the close type. Describing Closed Kitchens Closed kitchens are spaces not open to the view of the customer. In this setting, cooks and their assistants conduct food preparations such as chopping, slicing and dicing. Stoves and ovens (which nowadays are combined in a single equipment) can be located at the sides or placed at the middle aisle which makes it more accessible to both sides thereby facilitating the cooking process and maximizing space. However, the latter configuration presents some danger especially during rush hours where accidents can occur. Refrigerators are placed at the sides as well as sinks and preparation tables. Some closed kitchens have the dishwashing area incorporated in the room while others have another connected extra room. Exhaust systems are usually placed above stoves to take out heat and smoke as fast as possible. Remember that several stoves and oven besides from blending and other equipments are emitting heat and this should be taken out as fast as possible so as not to further irritate the already stressed cook. (Kitchens.It, 2007) The settings in closed kitchen can get very busy and very chaotic. Nevertheless, the trained cook is expected to be able to deal with such situations. What is important to note, however, is that closed kitchens tend to get messy, noisy and smelly and the environment can sometimes get very tense. Figure 1 (a) and (b) presents two usual closed kitchen layouts. (a) (b) Figure 1: Closed kitchens where (a) food preparation is at the middle and (b) stoves occupy the middle setting Source: Google Open Kitchen Images (2007) Open Kitchen Layouts Since the kitchen is open to the public, designers make sure that there is not much dangling cooking utensils. Instead, these are arranged in the preparation table or are sometimes placed in drawers incorporated in the preparation table. The raw materials are prepared in advance with the expected amount of order already placed at a counter for ease of access. Bottles and other condiments are arranged in a single area so that the performing cook does not accidentally hit and break the bottles. The 'kitchen' or the 'main performing area' has varied designs which make it resemble more like a stage and not a kitchen at all. Exhaust systems are usually placed above stoves and are in full capacity. The following pictures illustrate the design of open kitchens. (c) (d) Figure 2: Open kitchens where (a) the aim is to show customers the way their food is being cooked and (b) where cooks also serve as entertainers Source: Google Open Kitchen Images (2007) Changing Perceptions in the Contemporary Setting Starting in the 1980s, the perfection of the extractor hood allowed an open kitchen again having been integrated with the restaurants without causing the whole place to smell. The extractor hood made it possible to build open kitchens in settings where high ceilings and skylights were not possible. (Lupton and Miller, 1996) The following figure shows an extractor hood: Figure 3: Example of a Contemporary Automated Extractor Hood Source: Google Extractor Hood Images (2007) Cooking underwent a change of perception at it was increasingly seen as a creative and sometimes social act instead of work. The enhanced status of cooking also made the kitchen a prestige object for showing off one's cooking professionalism. Some architects have capitalized on this "object" aspect of the kitchen by designing freestanding "kitchen objects". (Snodgrass, 2004) Another reason for the trend back to open kitchens (and a foundation of the "kitchen object" philosophy) is changes in how food is prepared. Whereas in the 1950s most cooking started out with raw ingredients and a meal had to be prepared from scratch, the advent of refrigeration and pre-prepared convenience food changed the raw nature of the meal that was being prepared. The problem was customers tended to be dismayed by the sight of the raw meat and smell of the fish used to prepare their meal. (Lupton and Milller, 1996) Fashion Factor Comes In When it comes to kitchen design, the open or exhibition kitchen has become the hottest trend around. In hotels all across the world, stories abound how showcasing the talents of the chef to the customers almost always creates the "wow" factor as they are mesmerized not only by the skills of handling equipment but also of the knowledge gained of how to cook the food if ever they want to prepare it at home. (Asia Africa Intelligence Wire, 2003) Many open kitchen restaurants have incorporated creative designs that do not resemble a kitchen at all. In these settings, the restaurant presents the kitchen affairs in a lighter, more entertaining tone. With cooks skilled in entertaining as well, open kitchens has become fashionable. However, Restaurant Design Guru Bob Puccini of the Puccini Group in San Francisco (which operates a well established chain of restaurants), relates that the concept is relatively rare. Nonetheless, the trend is expected to grow. Why In addition to the excitement the exhibition kitchen creates, "in an age where freshness and quality of ingredients is important, people see what is being cooked and the focus is on authentic and fresh food," Puccini says. The biggest challenge to designing an open kitchen, Puccini cautions, is proper ventilation. "Although it is great to see the action of the kitchen, you do not want to leave the restaurant smelling like the food you just ate." (in Viladas, 2003) Examples of open kitchens can be found all over in the world. Here are some of them (Hotel Smag Online, 2006): WATERFRONT TERRACE & BAR at the Goa Marriott Resort features live cooking counters along with collapsible French windows and open-air seating. Designed by well-known interior designer Rajiv Saini, the colored tile work accentuates the different food counters to give the restaurant a vibrant look. CORNERSTONE at the Park Hyatt Seoul is the signature open-kitchen restaurant at this new Park Hyatt property. The centerpiece of the design is the dramatic oak wood-burning ovens. There is also a walk-in cellar featuring 3,000 bottles of French and Italian wines and two private dining rooms. DINE opened in December at the Crown Plaza Chicago Metro Hotel. The retro, 1940s atmosphere is complete with a martini bar. The exhibition-style design adds drama and creates a warm and inviting atmosphere. SCUSA, an Italian and Mediterranean restaurant at Jakarta's Intercontinental MidPlaza has its kitchen at right near the entrance. Designed with futuristic interior and a good combination of metal and warm terracotta colors, SCUSA looks just like other modern restaurants that provide a cozy atmosphere for dining. Although there are no available statistics regarding the number of open kitchens in the world, Pillar Viladas (2003), design editor of the New York Times points out that 3 out 5 restaurants that she have visited in the US and abroad had open restaurants. But she adds, there is a bias here since most of the restaurants belong to the upper class service. Nonetheless, she points out that these restaurants are the ones which are very successful. What the Cooks Have to Say Let us not forget one of the key players in the kitchen. Cooks are the main performers in the kitchen show so to speak. I was able to speak to cooks from local restaurants (both large-scale and small-scale). Let me share some of their views. One short order cook relates that he prefers the open kitchen concept because it allows him to better suit dishes to customers. For example, some customers do not want the vineragrette with their salad and before he adds it, they can see it and request accordingly. Customer interaction is good in a short order because the cooking is fairly simple and you've got time to chat with customers especially the regulars. Generally, most of those I interviewed agreed that in larger restaurants, Closed Kitchen is more preferable. The reason behind this is that in these types of establishments, cooking comes in large amount generating smoke and heat that cannot be readily taken away by the ventilation system. It also tend to be very noisy and closed to scrutiny -at least when it is not requested. Smelly kitchens are undesirable especially for some customers who are quite sensitive about the smell of cooking. Noise becomes irritating as orders are being read out and the exhaust hood is at its maximum. Some situations also call for less acceptable food handling standards such as handling food with bare hands. Another reason is that certain acts which can't be helped such as cursing and lambasting an assistant does not go well with customers but is necessary for cooks to lower their blood pressure and work more effectively. (Our Home Today Online, 2007; Financial Times Limited, 2003) So what is it then - Open or Closed As we have seen, open kitchens can generally be used for more relaxed and common setting such as in homes where the repercussions of the smoke and heat does not entail with it bankruptcy. In cases where food preparation is a business and where the customers are quite of the elegant type, closed kitchens are more preferable according to chefs interviewed. Nonetheless, we also see of the appeal to customers of letting them see how their food is being cooked. It is a form of entertainment where the customers can relate to other people. It can also be a marketing strategy to generate interest in trying the place. The main arguments for choosing a closed kitchen in large scale establishments is that of the smoke, heat, smell and noise generated. Then comes the problem associated with the handling of food and the looks of the raw material. Smoke and heat can be mitigated by installing technologically efficient extractors which are available in the market today. Noise can be lessened by vibration damping materials or systems. Less noisy extractors are available in the market. Smell can actually work for customers who savor the smell of sizzling spices and meat. With regards to the handling of food, it is expected anyway that cooks observed proper practices as they are trained to do so. Knowing that their food is handled safely provides more confidence in the part of the customers. For the unsightly raw material, it is just a matter of preparing them in advance in a more aesthetically pleasing way. With all the fears and issues resolved, we now come to a conclusion that an open kitchen is more desirable, appealing, attractive, business friendly, results to maximum socialization and very entertaining for the cook and the customer. Some Considerations when Opening up a Kitchen There are some things which need to be considered when opening up the kitchen besides from making sure that the customer is comfortable and entertained. Here is a list of what should be considered: Kitchen equipments must be arranged in a manner pleasing to the eye of the customer and easily accessible to the cook The myriad of exposed objects, hanging, sitting around everywhere must be arranged so as to give a well loved kitchen. Obviously, the presumption here is that the objects of daily use are also nice to look at. There should be good background music, suitable interior design, quality furniture and tableware. All of this should be in harmony of the sound of cooking. Check the building code applicable to the place where you are planning to set up an open kitchen. Some building codes forbid through-the-wall exhaust ducts, and while range hoods are good at venting cooking heat, they don't do as well at venting smells. References: Financial Times Ltd (2003). Open Kitchen: A new concept at major restaurants. In The Jakarta Post. Viladas, Pillar (2003). The Question: Open Or Closed. New York Times: November 2, 2003 Snodgrass, M. E. (2004) Encyclopedia of Kitchen History; Fitzroy Dearborn Publishers: New York Google (2007). Images of Extractor Hood, Open and Closed Kicthens. Retrieved April 24, 2007 from www.google.com Harrison, M. (1972). The Kitchen in History. Osprey Publishing: New York Lupton, E. and Miller, J. A. (1996): The Bathroom, the Kitchen, and the Aesthetics of Waste. Princeton Architectural Press: Princeton University Kitchens.it (2007). 'Open' or 'Closed' Kitchen. Accessed April 21, 2007 from http://en.kitchens.it/articolo.aspart=2139 OurHomeToday Online (2007). The Open Kitchen versus the Closed Kitchen. Accessed April 21, 2007 from http://www.ourhometoday.com/Sections/Kitchen.htm Wikipedia Online (2007). Kitchen. Accessed April 21, 2007 from http://en.wikipedia.org/wiki/Kitchen Asia Africa Intelligence Wire (2003). Open Kitchen: A new concept at major restaurants. Accessed April 21, 2007 from http://www.accessmylibrary.com/comsite5/bin/pdinventory.plpdlanding=1&refe rid=2930&purchase_type=ITM&item_id=0286-19800586 Hotel Smag Online (2006). Popularity Rising For Open Kitchen Design. . Accessed April 21, 2007 from ww.hotelsmag.com/archives/2006/02/fb2/ Victoria's Past (2004). The Kitchen. Accessed April 21, 2007 http://www.victoriaspast.com/TheKitchen/The%20kitchen.htm Architecture Online (2007). History of the Kitchen. Accessed April 21, 2007 from http://architecture.arqhys.com/construction/history-kitchen.html Read More