Our Singapore food & beverage design team headed to OLA Cocina Del Mar for a behind-the-scenes look at this new contemporary Spanish restaurant and bar by Chef Daniel Chavez.
- Functionality and flow is key. Your staff has to be able to move quickly and efficiently across their work stations as well as across the restaurant floor.
- It works best when you have max 1000-1100 mm between counters. Otherwise, it requires two steps to get from counter-to-counter, which negatively impacts efficiency.
- Induction cooking helps keep things shiny! When you cook over an open fire it blackens pots and pans, which gives the perception they are dirty.
- In show kitchens, nobody wants a sweaty cook! Use cold air curtains just outside the exhaust hood to keep your chefs from overheating.
- At the food pass station, the hot plate storage needs to be accessible from both sides, so they can re-stock plates during service without disturbing the chef.
- Guests want to see, feel, hear, taste and smell the chef’s personality. This is where great design comes into play. Great design, which blends form and function, is undoubtedly a revenue generator.
Be sure to check out our Food & Beverage portfolio to see the restaurants and bars we’ve designed over the years.