Interactive Kitchens
Hotel Business Review|September-October 2020
Up until the mid 90s the expectations from a restaurant were limited to good food, ambience and at the most a live musician for entertainment.

Eating out, particularly in star hotels and expensive restaurants, was an occasional affair treated with much fanfare by the average middle and upper-middle-class consumers in urban India.

Kitchen Only as Utility

Even for those spending on a company account or accustomed to a more lavish lifestyle, the reasons for going to a restaurant in a hotel were usually restricted to celebrations or business meetings with a focus on interactions with the rest of the dining party and consumption of quality food and beverage. Succinctly, then restaurants were treated as the venue of, and not necessarily the source of, an evening of entertainment.

Consequently, restaurant operators did not need to focus on the aesthetics of the kitchens. The restaurant kitchens were designed to be purely utilitarian and were expected to provide the tools to complete the sole function of food production.

Of course, at premium restaurants adequate care was taken to ensure cleanliness and hygiene standards acceptable at the time were being maintained, while in others this depended on the level of supervision and inherent qualities of the line staff. Guests did not see the restaurant’s kitchen or displayed any care to know what was happening within. Their concern was with the taste, presentation and appeal of the food set before them. If at all the guests desired, the Head Chef would be called to come to their table and interact with them.

The Interactive Edge

Fast forward twenty years and the entire eating out concept in urban India has been spun on its head. With greater disposable incomes, the emergence of a ‘flat’ world with global exposure available to those on the move, and at the click of a button online to those who are not, along with a faster-paced lifestyle with little room for cooking elaborate meals at homes, the desire to eat out in urban India, particularly in metropolitan India, and particularly among the upper middle class and above segments, has in many a case become a need.

And when eating out of home is a routine activity then the demands and expectations from a restaurant are bound to increase from mere eating out establishments.

As is often the case, it is the more affluent segment of customers and service providers who are leading the trend. In this case it is the star hotel’s restaurants who are offering a greater experience to their patrons, who in turn have become ever more demanding and discerning and have become exposed to a wider variety of cuisines and other F&B experiences than they had before.

Of course, this process of transformation in consumer tastes is turning the food & beverage business in urban India literally inside out, with the restaurant kitchens becoming an integral part of the dining room itself.

The Evolution

In the early days of this transformation, guests were offered a view into the food preparation area by means of a display kitchen, which is typically a small section of the kitchen segregated from the main kitchen by solid partition and with limited function.

Examples of such display kitchen can be a kebab or bread counter, with activities limited to finishing of a pre-prepared product in the line of vision of guests; behind a glass window and in a controlled environment.

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM HOTEL BUSINESS REVIEWView All

Revving up the Revenue

The corona virus outbreak has not only impacted travel in affected regions it has also caused the cancellation of some of the world’s biggest exhibitions, which has adversely affected the hotel industry globally. Though the lockdown for India’s hospitality sector was lifted from June 8 by the central government several states have continued with curbs on usual operations. This has affected the industry on several fronts. Ashok Malkani reviews the upshot of the pandemic on different aspects of the industry and the steps taken by it to tackle this situation effectively.

10+ mins read
Hotel Business Review
November - December 2020

Coping Up The Impact of Pandemic Challenges

As with other industries, the food and beverage sector is making endeavours to bounce back in business.

10 mins read
Hotel Business Review
November - December 2020

The Growing Role of Contactless Dining

Contactless dining has become a buzzword for India’s food service industry in these trying times. It can be helpful in preventing the menace of Covid-19 from invading the guests and staff.

8 mins read
Hotel Business Review
November - December 2020

Serviced to Hospitality

Despite the temporary slump in India’s hospitality industry due to Covid-19, one can say with confidence that in the near future, business travel in India would pick up its original momentum. In fact, not only business travel in India is expected to pick up its original momentum soon but it is expected to grow appreciably say five years down the line.

5 mins read
Hotel Business Review
November - December 2020

Hyatt Announces ‘Hyatt Loves Local' Initiative

Driven by Hyatt’s purpose to care for people so they can be their best, Hyatt Hotels Corporation announces the ‘Hyatt Loves Local’ initiative, a global effort by Hyatt hotels to uplift and collaborate with small businesses that have been impacted by the COVID-19 pandemic.

3 mins read
Hotel Business Review
November - December 2020

A Passionate Hotelier - Wajeed Bagwan, General Manager, Oakwood Premier Prestige Bangalore

Wajeed Bagwan, General Manager, Oakwood Premier Prestige Bangalore has over 27 years of experience in hospitality in India and the Middle East, specializing in setting up and launching new star properties. Having worked with world-renowned groups including the Taj Group of Hotels, Oberoi Hotels & Resorts, The Leela Group and Radisson Hotels & Resorts. As a specialist in pre-opening and operations, Mr. Bagwan has an excellent record of accomplishment of efficiency, which includes functioning and capacity building style of management. In an exclusive interview with Sharmila Chand, he talks about his working mantra and more…

3 mins read
Hotel Business Review
November - December 2020

Effect of COVID-19 on Hospitality Industry

The economic damage caused by COVID-19 novel corona virus pandemic is difficult to predict. However, there is widespread agreement among economists that it will have severe negative impacts on global economy. The hospitality and leisure clients were the first ones that experienced bad weather conditions but they are moving quickly and remain focused to understand and quantify the operational and financial impact for their business. The hospitality industry showing maturity, by working together, is showing true hospitality commitments by helping the society, where it can. With the Mission Begin again and the subsequent unlocks, the hotels were allowed to open, with SOPs. Ashok Malkani tries to gauge the impact of the lockdown on the hotel industry and how it is meeting the challenge of keeping the properties’ environment safe for the clients.

10+ mins read
Hotel Business Review
September-October 2020

Hospitality Resumes with Added Safety

With hospitality properties being allowed to resume operations across India, it seems that the pitch dark period for India’s hospitality industry which began in the end March of this year, is showing signs of erasing to a new dawn.

7 mins read
Hotel Business Review
September-October 2020

Facilitating a Hygienic Kitchen

Hygiene doesn’t come on a platter, especially in the commercial kitchens

7 mins read
Hotel Business Review
September-October 2020

Incorporating Greenery in Hotels

Landscaping is an important component of hotel design and plays a crucial role in enhancing the property’s value.

4 mins read
Hotel Business Review
September-October 2020
RELATED STORIES

A Garden Oasis in The Heart of Pittsburgh

This custom-installed outdoor A/V system sets the mood for parties, sports, or just chilling out and enjoying a City of Bridges sunset

5 mins read
Sound & Vision
June - July 2021

SUJATA MASSEY

Sometimes, an idea needs time to incubate until it’s ready to grow. That was the case with Sujata Massey’s series about Perveen Mistry, a woman attorney practicing in India during the 1920s.

10+ mins read
Mystery Scene
Summer #168 2021

A Mighty Mini

Mankind has steadily sought to produce more and deeper bass from smaller and smaller enclosures ever since the first Neolithic audiophile blew through a conch shell and thought, “Damn, I wish this thing went lower, louder!”

9 mins read
Sound & Vision
April - May 2021

Bluesound Pulse Sub+ Subwoofer

Out of Sight Sound What’s the one thing lacking in even the best soundbar? If you said “deep, realistic, room-filling, floor-pounding bass,” then you are absolutely correct.

4 mins read
Sound & Vision
April - May 2021

SHOWSTOPPING

THIRTEEN FASCINATING 4X4S from the2020 Fall 4-Wheel Jamboree Nationals

9 mins read
Four Wheeler
July 2021

4X4 PARTY!

Recap of the 39th Annual O’Reilly Auto Parts Fall 4-Wheel Jamboree Nationals

5 mins read
Four Wheeler
July 2021

Klara Landrat & Her Journey with Endometriosis

Klara Landrat is an American-Israeli actress of Polish origin, producer, a writer known for her talent worldwide. She is starring in the Irish TV series – “Gods & Fighting Men” due for release in 2021.

6 mins read
Women Fitness
March 2021

HER MAJESTY PEDDLING HOMEMADE HOOCH!

QUEEN ELIZABETH looks like a dowdy, straitlaced granny, but she’s turned into a heck of a bartender — serving up her own brands of homemade hooch!

1 min read
Globe
May 24, 2021

The Winter of Discontent

Even though america is preparing for a summer reopening, the Coronavirus will still be around to dog us when the temperatures fall.

10+ mins read
Newsweek
May 21 - 28, 2021 (Double Issue)

India thought it had the virus beat. The virus had other ideas

Governments around the world keep repeating the same mistakes. In a country of 1.4 billion, the consequences are on a whole new scale

10+ mins read
Bloomberg Businessweek
May 17, 2021