New rules of open kitchen etiquette

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down. 

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie Izard strives to keep cooks clean so guests won’t find them—and the food they prepare—off-putting. And Petulla keeps extra aprons and stain-masking black T-shirts on hand for staff to change into at her Knead & Co. concept.

Organize for display

At Knead & Co., neatly labeled Mason jars are functional as well as attractive storage for spices. But be aware, Petulla says: With her all-glass walk-in cooler, “One day I came in to find deli containers labeled ‘Pigs’ Blood’ at eye level.”

Don’t show it all

Dai Due in Austin, Texas, located its butchering station away from the open kitchen. But there isn’t always a separate space to clean fish or cut meat. Knead & Co. created a schedule before- and after-hours for butchering.