Grown ups take field trips too!

Grown ups take field trips too!

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.

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Located in Tower 3 of Marina Bay Financial Centre, OLA is an open kitchen concept, where the kitchen is the soul and showcase of the space.  Chef Daniel, who is not just a chef, but also a businessman, walked our team through his show kitchen, highlighting in his opinion the most important elements of show kitchen design:

  1. 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.
  2. 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.
  3. 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.
  4. In show kitchens, nobody wants a sweaty cook! Use cold air curtains just outside the exhaust hood to keep your chefs from overheating.
  5. 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.

And finally…

  1. 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.

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