F & B : KITCHEN DESIGN
ON THE
HORIZON
Here is a sampling of predictions from top designers and consultants about what the next big trends will be in hotel kitchens :
“ HOTELS ARE STARTING TO THINK BEYOND JUST THE OPEN KITCHEN and taking it to the next level for an even more interactive dining experience . They are starting to design more free-fl owing restaurants where the kitchen nearly becomes part of the dining room . You will see a lot of counter seating and stations scattered throughout the dining room creating more of a vibrant and casual atmosphere .”
– KIWON STANDEN , THE HOSPITALITY HOUSE , NEW YORK CITY
“ DUE TO HIGH TURNOVER AND RISING MANPOWER COSTS , we ’ ll see more compact kitchen modules , which are simple to clean and easy to maintain .”
– DENNIS TAN , BLUEPLATE STUDIOS , NEW YORK CITY AND SINGAPORE
“ KITCHENS WILL CONTINUE GETTING SMALLER . There also will be more use of vacuum cooking technology .”
– TONY CLEVENGER , CLEVENGER FRABLE LAVALLEE , WHITE PLAINS , NEW YORK
“ AS THE PUBLIC AREAS EXPAND , THE BACK-OF-HOUSE AREAS WILL CONTINUE TO DECREASE , and so a focus on effi cient space planning in kitchens and equipment selection will be important . My bold prediction is that you ’ ll see more open display kitchens that can function for several different cuisines , but do not need conventional hoods due to the new cooking technologies . This will allow them to be placed almost anywhere in a hotel .”
– SCOTT ROSENBERG , JONATHAN NEHMER + ASSOCIATES , ROCKVILLE , MARYLAND