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The pros and cons of an open concept kitchen
By Glen Peloso
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When asked for my thoughts on open concept kitchens inrestaurants, I like to make it clear that while an interesting idea – the dr ama and excitement of the kitchen in plain view and adding to the ambiance of the space – there are a number of pitfalls that one has to be careful of. Simply, kitchens can often provide the wrong entertainment.
That said, I don’t advise that the whole space be open. Keep in mind that a restaurant creates its dishes out of food that arrives in numerous boxes and crates from various suppliers and then needs to be cleaned. This, I suspect, is something the customers don’t want to see. Does a customer really need to see the first two layers of a head of lettuce discarded to give them a greater appreciation for their salad? I think not. Without a private area where the food can be prepared, at least to the point where the line can make use of it, the chef ’s magic is diminished.
It is equally important to allow the staff a place to retreat from the eyes of the customers. We all know that like the temperature, tempers can rise in the kitchen. The yelling, screaming and occasional “blue language” that accompanies such heated moments, really isn’t something that we want to share with our customer base.
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Another thing to keep in mind is that in an open environment, the kitchen becomes part of the decor. This means that the kitchen must be spotless at all times. Kitchens on a busy night tend to get a bit dishevelled, littered with a mess of dirty pots and pans, so extra attention must be paid to keep things clean, which isn’t easy in a hectic, working kitchen. If you are going to have an open concept kitchen, it is important to implement processes that ensure this happens. With an open concept kitchen you will also have to budget for an alternative form of lighting, as fluorescent tubes at full levels can overwhelm the romantic lighting levels in the dining room, resulting in a series of overwhelmingly bright tables that become difficult to seat. As the kitchen is a serious food preparation work shop, where sharp knives and open flames are used, finding the right lighting levels is imperative for workplace safety.
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Track lights, I have found, can be directional enough to provide good light where it is needed, without too much
unwanted light spill.
Often the open concept kitchenincludes plans for a chef ’s table, a brilliant feature that gives customers a very personalized experience, putting the chef centre stage as host for the evening. In saying that, you need to make sure you have a chef that is capable of playing such a role. Massimo Capra and Lynn Crawford are naturals
at this sort of thing, but experiences can become oddly uncomfortable with those less gregarious. Having an open concept kitchen with a chef ’s table can be a great addition to a space, provided there is hidden preparation space, solace for staff, procedures for keeping things spotless, proper lighting and, of course, the right people in place. Bon appetit!
About the author:
Glen Peloso, Principal Designer of Glen Peloso Interiors, Inc., has been designing spaces for a diverse range of commercial, corporate and residential clients for almost 15 years and hosts such television design shows as Restaurant Makeover on the Food Network. For more information, visit www.glenpelosointeriors.com.
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