Despite this, Norden went on to reveal that gourmet buffet dining is in fact an emerging trend in Asia, particularly in Hong Kong and key Chinese cities such as Shanghai and Beijing. “If you go to Asia, where I think a lot of food trends are coming from, buffet restaurants are really hip, people love going to them, and it is really high quality of food.”
“We actually designed one not so long ago in a hotel in China. People love it. It is completely booked out all the time. It is really high quality, and I think that this idea will start to trickle through a little bit to Europe,”
Norden continued.
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For Gazder, one emerging trend (or rather a development) in kitchen design in the region is the increased interest in energy-saving design.
“Energy is the second highest expense in any establishment after payroll. We have observed a heavy emphasis from clients towards their architects, lead consultants and MEP consultants mandating sustainability criteria and green building standards,”
Gazder began.
“A combination of such practices can help in reducing utility consumption, increasing recycling of waste, recycling of water, using more energy efficient lighting and HVAC sub-systems. An example is demand control ventilation systems and variable flow dampers in kitchens.
"When deployed in an optimal configuration this can contribute to making the F&B unit more profitable. Just a simple one-time investment in the ventilation system can reduce more than 80% of wastage of conditioned air leading to savings of millions for a typical hotel,” he continued.
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