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In today ’ s hospitality world , transparency and immediate audience engagement reign supreme . It ’ s not surprising , then , that display kitchens have been the prevalent trend for almost a decade . But there are new additions to the formula devised to enhance the concept and make it more profitable , and a few new tactics to do the same for service kitchens that are out of sight , but equally important to operations . Here are four new kitchens that embrace ideas worth emulating .
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t www . hotelsmag . com April 2012 HOTELS 51
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F & B : KITCHEN DESIGN
In today ’ s hospitality world , transparency and immediate audience engagement reign supreme . It ’ s not surprising , then , that display kitchens have been the prevalent trend for almost a decade . But there are new additions to the formula devised to enhance the concept and make it more profitable , and a few new tactics to do the same for service kitchens that are out of sight , but equally important to operations . Here are four new kitchens that embrace ideas worth emulating .
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Getting interactive
PROPERTY : Andaz Wall Street
LOCATION : Lower Manhattan ,
New York City
TYPE OF KITCHENS :
Display
PROJECT DESIGNER :
Next Step Design , Annapolis , Maryland
DISTINCTIVE FEATURES :
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All Andaz properties have a challenging goal . “ We want guests to feel like they ’ re being welcomed into a friend ’ s warm , intimate , very luxurious home ,” says Andaz spokeswoman Rachel Harrison . “ So we remove all the barriers between the guests and the staff .”
That means inventive , state-of-the-art , interactive display kitchens “ that blur the line between the back- and front-of-house ,” explains Eric McConnell , vice president of Next Step Design . “ They must embrace the guests , foster their direct communication with the staff and sometimes incorporate elements of self-service .”
At the 180-room Andaz Wall Street , an adaptive re-use of a 1980s office building with interiors by the Rockwell Group and the foodservice areas by Next Step Design ,
Marble-topped islands at the Andaz hold offerings that vary by time of day .
New concepts abound to increase efficiency , output , audience and profits in some of the world ’ s newest hotel kitchens . Some even offer new ways to engage guests , too .
t www . hotelsmag . com April 2012 HOTELS 51