Does size really matter?
We in the hotel business have become somewhat spoiled when it comes to kitchen size and working conditions. Before everyone starts arguing the point, please let me explain.
The restaurant "Heimat" in Frankfurt stunned me by the size of its kitchen … especially after having tasted the quality of its food. For a place with 32 seats (packed every single night, sometimes for two seatings) and around 80 square meters (861 square feet) for the dining room, the kitchen simply measures ONE (1) square meter (11 square feet).
This most likely qualifies as one of the best revenues-to-kitchen size ratios.
With a little receiving and cleaning area in the basement, the kitchen itself produces at least two or three starters every night, three main dishes and always a choice of desserts.
The impressive wine list is long and varied and changes regularly, and on top of that, the staff delivers fantastic service. No wonder it’s packed all the time.
When you build a kitchen with your own money and tremendous constraints as Heimat did, priorities are different. The chef intelligently designs his food menu according to the kitchen space, and vice versa. Faith and passion deliver the rest! End of story.
Respect!
Culinary regards from Frankfurt.
Stéphane Bellon, founder, Studionomie, Geneva
|
|
|
|
