What are the latest trends in kitchen design?

RASHID BAHAR: More and more customers are now asking for open kitchens. Independent restaurant operators want the wow factor and to demonstrate that their food is being prepared professionally and under hygienic conditions. In addition, more are asking for cooking equipment using solid fuel. This is good news for suppliers like Mibrasa, which manufactures charcoal ovens in Spain and are a big competitor to Josper.

MARC-OLIVER SCHNEIDER: Robustness, solidity, reliability are few attributes professionals always look for. High quality of technical kitchen equipment ensures consistent cooking results. Obligations with regard to hygiene and HACCP are growing and the appliances have to comply with these requirements.

EDI SNAIDERO: One of the key themes is the idea that you can convert a space into a personal experience. This is in line with the way kitchen design has been evolving over the years with the help of smart technology integration to ensure the kitchen experience is efficient and time saving.

Story continues below
Advertisement

CHRISTIAN MERIEAU: Under the influence of some renowned Asian designers such as Super Potato, Spin Design Studio and Silver Fox Studio, the kitchen space in restaurants has become a key element of the design and, as such, is now more sophisticated and exposed.There is no doubt that our most successful kitchens are the ones playing a central role in the animation of a restaurant.

What is your opinion on the growing trend of ‘show kitchens’?

CHRISTIAN: In many high-end projects, we find that show kitchens are increasingly understated in order to offer a more luxurious à la carte experience to the customers. Elements supporting the FOH kitchen such as buffet counters or refrigerated showcases are integrated within the interior design in order to be less intrusive. The staff is also less exposed and the food delivery flow is becoming more discreet. However, most of our casual dining restaurants and our mid-market hotel outlets tend, on the contrary, to favour fully open kitchens.

RASHID: It’s a great idea because you can attract more customers. It builds trust because customers want to know how their food is being prepared.

MARC-OLIVER: Show kitchens raise fresh ideas and inspiration. A real kitchen with continuous production has to comply with different requirements. The main focus lies on sophisticated technology, reliability, simple operation and optimal work flow.