F & B : DINING ROOM DESIGN
president – food and beverage at New World Hospitality , Hong Kong , which recently debuted an interactive marketstyle eatery — Nong Café — at New World Shanghai . “ Guests are starting to appreciate how chefs work and prepare raw ingredients and serve dishes
CASUAL APPROACH
In response to the growing prevalence of snacking and casual dining as well as guests ’ demand for different experiences throughout the day , Hilton Worldwide will soon debut three new casual dining concepts with a unique approach to design .
Herb n ’ Kitchen , created for Hilton Hotels & Resorts , employs a selfservice model in addition to an open kitchen and emphasizes flexibility , with hotels having the option to include live-action stations or a coffee bar .
Made Market , created for DoubleTree by Hilton , promises to marry a market-style atmosphere with that of a gastropub , while Brickstones Grill , exclusive to Embassy Suites by Hilton , will feature an open display kitchen , comfortable booths and organic surfaces with quarried stone and reclaimed wood .
“ Casual doesn ’ t have to mean uninteresting ,” notes Beth Scott , vice president , F & B strategy and innovation – full service and luxury brands , for Hilton Worldwide . Scott highlights , for example , the farmer ’ s market feel of Herb n ’ Kitchen , designed by Seattle-based Callison :
presented as an art form . Moreover , customers like to see and understand the cooking process , so interaction between chefs and diners is important .”
Engaging experiences New World Shanghai worked with
Herb n ’ Kitchen , set to debut at the Hilton New York in March , aims to deliver the ambience of a farmer ’ s market via various self-service options for guests .
“ We were keen to showcase ‘ transparency ,’ so guests can not only see the raw products but also experience how the food is being prepared .”
Flexibility was key for all three concepts , Scott says , with spaces needing to transition from day to night and weekday to weekend , not to mention serving single business travelers and leisure groups .
“ We also really focused on the design areas that matter to the guest ,” Scott adds . “ We focused on great seating and lighting , for example , instead of expensive flooring and other areas that don ’ t necessarily have high guest impact .”
Australia-based Diana Simpson Design on Nong Café , which offers a variety of open kitchen stations guests can visit . Suardi says the self-service approach introduces an element of drama to the dining room , encourages guests to “ graze ” on a number of dishes and promotes transparency , as diners can watch each step of their food being prepared . “ Diners want to enjoy themselves and engage in the dining experience ,” Suardi adds . “ The days of stiff , cold and formal service are in the past .”
Hyatt Escala Lodge in Park City , Utah , followed a similar philosophy for its new Escala Provisions Company restaurant . El Segundo , Californiabased Design Group Carl Ross Inc . showcased a number of interactive features including a show kitchen with a wood-stone hearth oven , integrated buffet and communal table in the all-day-dining space , which is also designed to accommodate varying group and event sizes .
“ Hyatt has long championed the concept of cooking and bartending as entertainment ,” notes Carl Ross , president of Design Group Carl Ross . “ This restaurant and bar were specifically designed to provide a variety of vignettes guests can orient to — inside views to the activity within the space and outside views toward the adjacent ski slope .
“ The ability to provide the guest with the excitement of the kitchen activity conveys a regional authenticity and a sense of quality and elevates the overall guest experience ,” Ross adds . “ These spaces create an ambience people are drawn towards .”
The concept is evident even in the most high-end destinations . When Hotel Le Toiny in St . Barts , for instance , renovated its Restaurant Le Gaiac , the design incorporated a picture window into the kitchen . “ Our chef liked the idea of guests to feel as if they were part of the lunch or dinner preparation , which creates a sense of familiarity and warmth ,” explains Hotel Le Toiny General Manager Dagmar Lombard . “ Another idea was that people who do not have the ocean view , as they face the inside of the restaurant , could have another
44 HOTELS January / February 2013 www . hotelsmag . com