t
All kitchens must be practical for the cooks , Susan notes , but to operate cooking classes in the kitchens , a range of safety features must be in place . Two of the four restaurants at Kihavah Villas have show kitchens designed for cooking classes — Salt , an Asian-inspired dinner restaurant , and t t
t
for good reason : stocked with everything from juice drinks to ice cream and cakes , it is a large source for takeout income . The restaurant was aptly renamed Elements when it opened in April 2011 .
In Rosso , an existing antipasto display station got an overhaul to make it more interactive . “ We added a slicer and charcuterie , and prepare the dishes as well as serve them there now ,” King says . The back-of-house kitchen was remodeled with equipment upgrades and opened up to the restaurant rather than moved . The white-tablecloth demeanor also became more stylish and casual . “ The new décor was inspired by Roman fashion ,” King notes .
Rosso opened at press time , but for the almost year-old Elements , success is in the numbers . “ They ’ re getting 450 covers a day — those are Las Vegas numbers ,” King says .
“ Revenues are up 70 % on a perperiod basis , and the company is making this a pilot project for other properties because it has exceeded expectations ,” Buitenkamp adds .
Variations on a trend
PROPERTY :
Anantara Kihavah Villas
LOCATION : Huruvalhi Island ,
Baa Atoll , Maldives
TYPE OF KITCHENS :
Display
PROJECT DESIGNER :
Poole Associates , Singapore , and Anantara Hotels , Resorts & Spas ’ in-house project development department
DISTINCTIVE FEATURE :
Island-centric design
Display kitchens must be both attractive and efficient . Since making them so requires substantial capital , it makes sense to put them to good use during off hours — a strategy Anantara has implemented since its inception in 2001 . “ We realized we could enhance our mission — to give guests exceptional and unique indigenous destination experiences — with cooking classes ,” says spokeswoman Natasha Rhymes . They also are a source of earned income , costing about US $ 120 per person , plus a 10 % service charge and tax .
It ’ s an easy concept for Anantara to put in practice given that its luxury properties are in exotic locales throughout Asia and the Middle East and most are new construction , so kitchen designs can be tweaked to meet specific needs . “ We build our kitchens with the cooking classes in mind ,” explains Maurizio Susan , executive chef at the 1-year-old Anantara Kihavah Villas .
All kitchens must be practical for the cooks , Susan notes , but to operate cooking classes in the kitchens , a range of safety features must be in place . Two of the four restaurants at Kihavah Villas have show kitchens designed for cooking classes — Salt , an Asian-inspired dinner restaurant , and t t
Induction · food warmers · plate & cup warmers carving stations · heating bridges · hot plates
Buffet heat-lamp Carving station
Hold-Line
Buffet heat lamp with 250 W infrared lamp with glass-ceramic field ( s ) + heat lamp ( s )
Perfect food presentation heat retention technology
M A D E
B Y
… s t a y i n g a h e a d !
Multi-Line 65
Induction – Maximum flexibility Energy-saving up to 50 %
24000 Buffet heat lamp TP 90050 / 90080 Hold-Line BH / HO / IN 450 – 1800
For more information visit us at www . scholl-gastro . de
Precise temperature control of dishes
Multi-Line SH / ESF 3500-ML
SCHOLL Apparatebau GmbH & Co . KG Zinhainer Weg 4 · D-56470 Bad Marienberg Telephone : + 49 ( 0 ) 26 61 / 98 68-0 e-mail : info @ scholl-gastro . de www . scholl-gastro . de
… excellent quality always