Design

A young male chef preparing a dish in a clean, modern commercial kitchen
by David Klemt David Klemt No Comments

Top Kitchen Design Trends of 2024

Top Commercial Kitchen Design Trends of 2024

by Nathen Dubé

A young male chef preparing a dish in a clean, modern commercial kitchen

Commercial kitchen design continues to evolve, driven by advancements in technology, an emphasis on sustainability, and the need for efficiency and flexibility.

The latest trends reflect these priorities, offering solutions that enhance both functionality and aesthetics in professional kitchens.

This article explores the top commercial kitchen design trends of 2024, highlighting their benefits and offering practical implementation tips. Going further, I also include real-world examples of successful trend adoption.

1. Sustainability and Eco-friendly Practices

Sustainability is at the forefront of commercial kitchen design in 2024.

Restaurants and foodservice operators are increasingly adopting eco-friendly practices. Key reasons include reducing their environmental footprint, and meeting consumer demand for responsible business practices.

Key Trends

  • Energy-efficient appliances: The use of ENERGY STAR-rated appliances that consume less energy, and reduce operational costs.
  • Sustainable materials: Incorporating materials like recycled steel, reclaimed wood, and eco-friendly countertops.
  • Waste reduction systems: Implementation of composting and recycling systems to manage waste more effectively.

Benefits

  • Reduce operational costs through lower energy consumption.
  • Enhance brand reputation by demonstrating a commitment to sustainability.
  • Meet regulatory requirements and green certification standards.

Implementation Tips

  • Choose ENERGY STAR appliances: Invest in appliances that are certified for energy efficiency to cut down on utility costs, and reduce environmental impact.
  • Incorporate sustainable materials: Opt for materials that are durable and have a lower environmental impact, such as recycled or reclaimed materials.
  • Implement waste management systems: Set up composting and recycling systems to manage kitchen waste efficiently.

Client Story

A farm-to-table restaurant I worked with revamped their kitchen to include energy-efficient appliances, reclaimed wood decor, and a comprehensive waste management system.

These changes not only reduce their operational costs but also enhance their brand’s commitment to sustainability, attracting environmentally-conscious customers.

2. Smart Kitchens and Technology Integration

Technology is transforming commercial kitchens, making them more efficient, safer, and easier to manage.

Smart kitchens equipped with advanced technology are becoming the norm in 2024.

Key Trends

  • Smart appliances: Ovens, refrigerators, and dishwashers that can be monitored and controlled remotely.
  • Automated inventory systems: Systems that track inventory levels in real-time, reducing waste and ensuring timely reordering.
  • Kitchen management software: Software that integrates scheduling, task management, and equipment maintenance.

Benefits

  • Enhance operational efficiency, and reduces labor costs.
  • Improve food safety, and quality control.
  • Streamline inventory management, and reduces waste.

Implementation Tips

  • Invest in smart appliances: Choose appliances that offer remote monitoring and control capabilities for better efficiency and oversight.
  • Use automated inventory systems: Implement inventory management software to keep track of stock levels, and reduce food waste.
  • Adopt kitchen management software: Integrate software solutions that help manage kitchen tasks, staff schedules, and maintenance routines.

Client Story

A high-volume catering QSR company integrated smart kitchen technology, including smart ovens and automated inventory systems.

The approach allows them to monitor cooking processes remotely, optimize their inventory management, and streamline operations. The result is significant cost savings, and improvements to service quality.

3. Flexible and Modular Kitchen Designs

Flexibility and adaptability are key considerations in modern commercial kitchen design.

Modular kitchens that can be easily reconfigured to meet changing needs are becoming increasingly popular.

Key Trends

  • Modular equipment: Equipment that can be moved and reconfigured as needed.
  • Multi-functional spaces: Areas that can serve multiple purposes, such as prep stations that double as serving counters.
  • Open kitchen concepts: Designs that promote transparency and interaction with customers.

Benefits

  • Adapt to changing menu requirements and operational needs.
  • Maximize space utilization and efficiency.
  • Enhance the dining experience by promoting transparency.

Implementation Tips

  • Choose modular equipment: Invest in equipment that can be moved and reconfigured easily to suit different needs.
  • Design multi-functional spaces: Create areas that can serve multiple purposes to maximize space efficiency.
  • Consider open kitchen designs: Implement open kitchen concepts to enhance customer interaction and experience.

Client Story

A fast-casual restaurant redesigned their kitchen to incorporate modular equipment and multi-functional spaces. This flexibility allows the operator and their team to adapt to menu changes easily.

In addition, the change increases functional space, and streamlines their operations, leading increases in efficiency and customer satisfaction.

4. Enhanced Food Safety and Sanitation

Food safety and sanitation are paramount in commercial kitchens.

In 2024, new design trends are focusing on creating hygienic environments that minimize contamination risks.

Key Trends

  • Touchless technology: Faucets, dispensers, and doors that operate without physical contact.
  • Sanitization stations: Dedicated areas for handwashing, and sanitizing equipment.
  • Antimicrobial surfaces: Use of materials that resist bacteria, and are easy to clean.

Benefits

  • Reduce the risk of foodborne illnesses.
  • Meet health and safety regulations.
  • Enhance the overall cleanliness of the kitchen.

Implementation Tips

  • Install touchless technology: Implement touchless faucets, dispensers, and entry systems to reduce contamination risks.
  • Create sanitization stations: Designate areas specifically for handwashing, and sanitizing tools and equipment.
  • Use antimicrobial surfaces: Choose materials that are resistant to bacteria, and easy to clean for work surfaces and high-touch areas.

5. Ergonomic and Worker-friendly Designs

Ergonomic designs that prioritize the well-being and efficiency of kitchen staff are gaining traction.

These designs focus on reducing physical strain, and improving workflow.

Key Trends

  • Ergonomic workstations: Adjustable workstations that reduce strain and fatigue.
  • Improved ventilation systems: Systems that provide better air quality, and reduce heat stress.
  • Ample lighting: Sufficient and well-placed lighting to reduce eye strain and enhance visibility.

Benefits

  • Increase staff productivity, and job satisfaction.
  • Reduce the risk of workplace injuries.
  • Enhance the overall efficiency of kitchen operations.

Implementation Tips

  • Design ergonomic workstations: Invest in adjustable workstations that can be tailored to individual needs.
  • Improve ventilation: Ensure your kitchen has effective ventilation to maintain air quality, and reduce heat.
  • Enhance lighting: Use ample and strategically placed lighting to improve visibility, and reduce strain.

Client Story

A large-scale restaurant redesigned their kitchen to include ergonomic workstations and improved ventilation.

These changes have resulted in a more comfortable and efficient working environment, leading to higher staff morale and productivity.

Address Your Kitchen’s Design

The commercial kitchen design trends of 2024 reflect a focus on sustainability, technology integration, flexibility, food safety, and ergonomics.

These trends not only enhance the functionality and efficiency of commercial kitchens but also address the growing demands for environmentally responsible and worker-friendly environments.

Are you ready to transform your commercial kitchen with these cutting-edge trends? Contact us today to learn how we can help you implement these designs and create a kitchen that meets the demands of modern culinary operations.

Image: Rene Terp via Pexels

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The interior of Virtù bar in Tokyo, Japan
by David Klemt David Klemt No Comments

Asia’s 50 Best Bars 2024 Reveals #1

Asia’s 50 Best Bars 2024 Reveals 1 to 50

by David Klemt

The interior of Virtù bar in Tokyo, Japan

Virtù in Tokyo, Japan. Number 11 on the Asia’s 50 Best Bars 2024 list, and the winner of the Michter’s Art of Hospitality Award.

Cheers to the Best Bar in Asia, which also happens to be the Best Bar in Hong Kong, and the winner of the 2024 Disaronno Highest New Entry Award.

Connecting the dots, that means the bar that has earned the number one spot has achieved something stunning. Looking back at the previous eight editions of Asia’s 50 Best Bars, no other bar has taken the top spot on its first appearance on this list.

The top bar in Asia is taking home three awards, plus a record.

Now, let’s look back at last week’s list. In revealing the expanded ranking—bars number 51 to 100—I identified three cities that appeared to be on the rise. These are Ho Chi Minh City, Vietnam; Nara, Japan; and Tainan City, Taiwan.

I was curious as to whether any (or all) of these cities would be home to bars on the one to 50 list. While they weren’t, I think it’s only a matter of time before a bar in at least one of the cities breaks into the main list. On the topic of keeping an eye out, Dry Wave Cocktail Studio in Bangkok, Thailand, earned this year’s Campari One to Watch Award.

In perhaps unsurprising news, Singapore boasts the most bars on this year’s list, claiming 11 spots. If we were to combine all of mainland China plus special administrative regions of the People’s Republic of China, there are 15 bars to Singapore’s eleven. Seoul, South Korea, is home to five bars that earned placement this year, including Zest at number two. Bangkok, Thailand, claims four bars, with BKK Social Club landing at number seven.

Take a look at the list below to find out which bar is the best in Asia. Cheers!

Asia’s 50 Best Bars 2024: 50 to 11

  1. Pine & Co (Seoul, South Korea)
  2. Atlas (Singapore)(Rémy Martin Legend of the List Award 2024; Bareksten Best Bar Design Award 2024)
  3. Le Chamber (Seoul, South Korea)
  4. The Haflington (Hanoi, Vietnam)
  5. Alice (Seoul, South Korea)
  6. Mostly Harmless (Hong Kong, China)
  7. The Public House (Taipei, Taiwan)
  8. CMYK (Changsha, China)
  9. Fura (Singapore)(Ketel One Sustainable Bar Award 2024)
  10. Reka (Kuala Lumpur, Malaysia)
  11. ZLB23 (Bengaluru, India)(The Best Bar in India)
  12. Barc (Kathmandu, Nepal)(The Best Bar in Nepal)
  13. Employees Only (Singapore)
  14. Bar Mood (Taipei, Taiwan)
  15. Bar Trigona (Kuala Lumpur, Malaysia)
  16. Analogue Initiative (Singapore)
  17. The Bellwood (Tokyo, Japan)
  18. The Curator (Manila, Philippines)(The Best Bar in Philippines)
  19. Origin Bar (Singapore)
  20. Native (Singapore)
  21. Vender (Taichung, Taiwan)(The Best Bar in Taiwan)
  22. Smoke & Bitters (Hiriketiya, Sri Lanka)(The Best Bar in Sri Lanka)
  23. Craftroom (Osaka, Japan)
  24. Pantja (Jakarta, Indonesia)
  25. Quinary (Hong Kong, China)
  26. Offtrack (Singapore)
  27. Penicillin (Hong Kong, China)
  28. The SG Club (Tokyo, Japan)
  29. The St. Regis Club (Macau) (Macau, China)(The Best Bar in Macau)
  30. Bar Us (Bangkok, Thailand)
  31. Bar Cham (Seoul, South Korea)
  32. The Savory Project (Hong Kong, China)
  33. Mahaniyom Cocktail Bar (Bangkok, Thailand)
  34. Darkside (Hong Kong, China)
  35. Night Hawk (Singapore)
  36. Sago House (Singapore)
  37. Hope & Sesame (Guangzhou, China)(The Best Bar in Mainland China)
  38. Vesper (Bangkok, Thailand)
  39. The Cocktail Club (Jakarta, Indonesia)(The Best Bar in Indonesia)
  40. Virtù (Tokyo, Japan)(Michter’s Art of Hospitality Award 2024)

Asia’s 50 Best Bars 2024: 10 to 1

  1. The Aubrey (Hong Kong, China)
  2. Argo (Hong Kong, China)
  3. Penrose (Kuala Lumpur, Malaysia)(The Best Bar in Malaysia; Nikka Highest Climber Award 2024)
  4. BKK Social Club (Bangkok, Thailand)(The Best Bar in Thailand)
  5. Nutmeg & Clover (Singapore)
  6. Bar Benfiddich (Tokyo, Japan)(The Best Bar in Japan)
  7. Coa (Hong Kong, China)
  8. Jigger & Pony (Singapore)(The Best Bar in Singapore)
  9. Zest (Seoul, South Korea)(The Best Bar in Korea; Altos Bartenders’ Bartender Award 2024: Dohyung “Demie” Kim)
  10. Bar Leone (Hong Kong, China)(The Best Bar in Asia; The Best Bar in Hong Kong; Disaronno Highest New Entry Award 2024)

Cheers to Asia’s 50 Best Bars 2024! For more information, please review the official press release below.

The Bar Leone team from Hong Kong

Cheers to Bar Leone!

BAR LEONE IN HONG KONG NAMED THE BEST BAR IN ASIA, SPONSORED BY PERRIER, AS THE ASIA’S 50 BEST BARS 2024 LIST IS REVEALED

The prestigious list and several special awards were announced at a live ceremony in Hong Kong, featuring bars from 18 destinations across the region

  • Bar Leone ranks 1 and is named The Best Bar in Asia, sponsored by Perrier, and The Best Bar in Hong Kong
  • Bar Leone also wins the Disaronno Highest New Entry Award
  • The list features 15 new entries spanning 11 destinations
  • Singapore leads with 11 bars on the list, as Jigger & Pony ranks No.3 and is named The Best Bar in Singapore for the fifth consecutive year
  • Singapore’s Atlas wins the inaugural Bareksten Best Bar Design Award in Asia, as well as theRémy Martin Legend of the List Award
  • The Savory Project in Hong Kong is the recipient of the London Essence Best New Opening Award
  • Bar veteran Yangdup Lama of New Delhi’s Sidecar is awarded the Roku Industry Icon Award
  • Penrose, Kuala Lumpur, is named winner of the Nikka Highest Climber Award after rising 42 places in the rankings
  • New entrant Fura in Singapore takes the Ketel One Sustainable Bar Award
  • Dry Wave Cocktail Studio from Bangkok receives the Campari One To Watch Award
  • Nest by Pun, Taipei, takes the Siete Misterios Best Cocktail Menu Award
For the full 1-50 list, please scroll to the top of this article.

16 July 2024 – The list of Asia’s 50 Best Bars 2024, sponsored by Perrier, was announced at a live awards ceremony this evening in Hong Kong. The ceremony, hosted in collaboration with destination partner Hong Kong Tourism Board, featured bars from 18 cities across Asia, including 15 new entries, culminating in Bar Leone in Hong Kong being named The Best Bar in Asia.

Bar Leone has achieved the remarkable feat of debuting at the coveted No.1 spot, clinching The Best Bar in Hong Kong title, as well as the Disaronno Highest New Entry Award. This marks the first time in 50 Best Bars history that The Best Bar in Asia has been a new entry on the list. The one-year-old neighbourhood bar in Central, Hong Kong, founded by bartender Lorenzo Antinori, embodies the Italian ethos of ‘cocktail popolari’ or ‘cocktails for the people’. With behind-the-bar experience at Argo in Hong Kong and top bars in Seoul and London, Antinori brings expertise to a beverage programme focused on classic, approachable cocktails that are inspired by the traditional Roman bars of his home country.

The bar programme focuses on revived classics made with a low-intervention, seasonal approach, and is complemented by minimalist garnishes, like manicured citrus peels and quality olives. The relaxed and fun vibe mirrors Lorenzo’s playful personality, with decor featuring burnt orange banquettes, a mahogany bar, church candles, Italy-themed posters, a 70s-80s Italian pop soundtrack and personal knick-knacks – all of which combine to create a space that feels both homely and high end.

Emma Sleight, Head of Content for Asia’s 50 Best Bars, says: “We are thrilled to be back in Hong Kong celebrating Asia’s vibrant bar community. The region’s bars continuously redefine exceptional drinking experiences, showcased by the talent and creativity at this year’s winning establishments. With 15 new entries, the list is bound to entice and excite even seasoned cocktail enthusiasts. Huge congratulations to the tour de force that is Lorenzo Antinori and the whole team at Bar Leone for the impressive – and previously unheard of – feat of entering the ranking at No.1. This is undoubtedly a strong testament to the bar’s irreverent and casual approach to cocktails, design, service and hospitality.”

At No.2 is the intimate low-waste bar, Zest in Seoul, which has ascended three spots, making it The Best Bar in Korea. A consistent presence in the top five is Jigger & Pony in Singapore at No.3, making it The Best Bar in Singapore for the fifth year running. Last year’s top spot holder, Coa, comes in at No.4, and No.5 is Tokyo’s Bar Benfiddich, which takes the title of The Best Bar in Japan.

Destination Success Stories

A total of 15 bars from Mainland China, Hong Kong, Macau and Taiwan made the list this year, while Hong Kong leads the region with nine spots, with Coa at No.4 and Argo at No.9. The 25th-floor izakaya with sweeping views of Victoria Harbour, The Aubrey, has risen seven spots to No.10. Darkside comes in at No.17 and new entrant The Savory Project debuts at No.19. Penicillin rises two places to No.24, while Quinary climbs five spots to No.26 and Mostly Harmless rounds off Hong Kong’s showing at No.45.

From Taichung, the vending machine-themed craft cocktail den, Vender, climbs 11 places to No.30, earning the title of The Best Bar in Taiwan. In Taipei, Bar Mood re-enters the rankings at No.37, while The Public House is at No.44. Guangzhou’s Hope & Sesame, a technique-driven speakeasy, is now at No.14, ascending 25 spots and holding onto The Best Bar in Mainland China title. CMYK from Changsha debuts at No.43, where award-winning bartender Ethan Liu has created a high-energy, multi-room drinking den inside an old residential building. This also marks Changsha’s first appearance in the rankings. Additionally, The St. Regis Bar at No.22 is Macau’s sole representative and is named The Best Bar in Macau.

Singapore tops the rankings with 11 coveted spots: alongside Jigger & Pony (No.3), Nutmeg & Clove, founded by bar veteran and former Roku Industry Icon winner Colin Chia, rises to No.6. Sago House follows at No.15, while new entrant Night Hawk debuts at No.16. Offtrack, another new entry at No.25, offers a music-focused drinks experience with local DJs and lesser-known classic cocktails.

Native climbs 11 places to No.31, and Origin, another new entrant at No.32, features interiors resembling an old-school train station with cocktails themed around the city’s five districts. Analogue Initiative is at No.35, followed by Employees Only at No.38. Newcomer Fura comes in at No.42, while Atlas rounds-off Singapore’s showing at No.49.

Bars from Seoul secured five positions on the list, led by Zest at No.2, making it The Best Bar in Korea. Sustainability-forward Zest is helmed by Dohyung ‘Demie’ Kim alongside Korean bartending stalwarts Sean Woo, Jisu Park and Noah Kwon. Bar Cham is at No.20, followed by Alice at No.46 and Le Chamber at No.48. Closing the list at No.50 is new entrant Pine & Co, a bar resembling a scientist’s R&D lab, known for its future-forward cocktails.

In Japan, Tokyo’s Bar Benfiddich secures the No.5 spot, maintaining its title as The Best Bar in Japan for the third consecutive year. Following closely is Virtù which climbs nine places to No.11, The SG Club takes No.23, while The Bellwood has surged 15 places to No.34. Hailing from Osaka, newcomer Craftroom debuts at No.28. This petite, six-seater bar, led by revered bartender Ryu Fujii, offers classic cocktails within a seasonally changing menu.

Bangkok also holds five spots on the list, with BKK Social Club leading the pack at No.7, also earning the title of The Best Bar in Thailand. Vesper follows at No.13, while the funky, fun and immersive Mahaniyom Cocktail Bar climbs four spots to No.18. Finally, new entrant Bar Us debuts impressively at No.21, offering a high-concept ‘drinking room’ with all-black interiors and bartenders sporting freshly-pressed white lab coats.

Penrose in Kuala Lumpur makes an impressive climb of 42 places to reach No.8, earning the title of The Best Bar in Malaysia and earning the Nikka Highest Climber Award 2024. Also hailing from Kuala Lumpur, Bar Trigona maintains its position at No.36 while newcomer Reka, a self-proclaimed ‘post- modern flavour lab’, enters the list at No.41. Indonesia is represented by two bars from Jakarta: The Cocktail Club ascends seven spots to claim No.12 and secures the title of The Best Bar in Indonesia, followed by Pantja, which enjoys a two-spot hike to No.27.

India is represented on the list by Bengaluru’s ZLB23 at No.40. This newcomer claims the title of The Best Bar in India, serving prohibition-style cocktails in a venue accessed through a secret entrance hidden within a working kitchen. Hiriketiya’s Smoke & Bitters climbs 11 places to No.29 and is crowned The Best Bar in Sri Lanka. From Kathmandu, Barc debuts at No.39 as The Best Bar in Nepal, offering an upmarket, elegant space accompanied by a sophisticated selection of cocktails. Manila’s The Curator ascends one spot to No.33, earning the title of The Best Bar in the Philippines.

Meanwhile, Hanoi’s The Haflington enters the list at No.47 – this immersive, vintage-themed space offers an adventurous cocktail menu inspired by The Jungle Book, securing the title of The Best Bar in Vietnam.

Special Awards

Dry Wave Cocktail Studio, Bangkok (No.73 on the 51-100 list), has won the Campari One To Watch Award, hand-picked by the 50 Best team as a bar that it feels has the potential to break into the 1-50 list in the future. Dry Wave Cocktail Studio runs a stellar beverage programme of classic and creative libations, led by veteran bartender-owner Supawit ‘Palm’ Muttarattana, who formerly helmed Vesper (No.12 on Asia’s 50 Best Bars 2023 and No.55 on The World’s 50 Best Bars 2023).

Bartender, entrepreneur and author Yangdup Lama has been crowned the Roku Industry Icon 2024.

Owner of New Delhi’s Sidecar, Lama is a legendary figure in the industry and the subcontinent’s leading mixologist. Under his leadership, Sidecar has earned several placements in Asia’s and The World’s 50 Best Bars rankings. Lama inspires with his creative cocktails and advocacy for regional ingredients, and as a mentor and trainer, he proudly showcases India’s bartending talent on the global stage.

Singapore’s Atlas (No.49), a jazz-age-inspired gin bar, has been honoured with the Rémy Martin Legend of the List Award, recognising an establishment that has consistently performed well in the rankings since the list’s inception in 2016. It is a double win for Atlas this year, as it also receives the inaugural Bareksten Best Bar Design Award in Asia for its spectacular art deco style and a 15-metre-tall gin tower housing around 900 labels. This new accolade celebrates bars with thoughtful designs emphasising accessibility, sustainability and market appropriateness.

The Savory Project, Hong Kong, is awarded the London Essence Best New Opening Award and enters the list at No.19. Founded by the award-winning team behind former top spot holder Coa, this newcomer spotlights craft cocktails with savoury and umami notes made with unorthodox ingredients.

Fura (No.42) in Singapore wins the Ketel One Sustainable Bar Award for its groundbreaking, low-carbon footprint cocktails, circular ethos and commitment to low-waste practices. Fura exclusively uses local ingredients in its drinks, highlighting its dedication to a sustainable beverage programme.

The Siete Misterios Best Cocktail Menu award goes to Nest by Pun in Taipei. This reservations-only speakeasy features a thematic menu reflecting its bee and honeycomb design elements, enhancing its mysterious charm. The menu is thoughtfully crafted to help patrons narrow down their drink choices based on preferred ingredients and flavour profiles. Guests can expect not only cocktail mastery, but also a captivating storytelling experience.

Pre-announced special award winners that accepted their accolades at the live awards ceremony include Virtù in Tokyo, winner of the Michter’s Art of Hospitality Award, and Dohyung ‘Demie’ Kim from Seoul, winner of the Altos Bartenders’ Bartender Award.

The Asia’s 50 Best Bars 2024 awards ceremony was streamed live and is available to view on The

World’s 50 Best Bars Facebook and 50 Best Bars TV YouTube Channel.

Voting Process

50 Best works with professional services consultancy Deloitte as its official independent adjudication partner to help protect the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Bars 2024. See more details on the Asia’s 50 Best Bars voting process here.

About Asia’s 50 Best Bars

Asia’s 50 Best Bars is the first regional event of The World’s 50 Best Bars brand, created in 2016 with the purpose of showcasing the best and most innovative talent in the drinks industry in this region. The annual ranking is based on the votes of the Asia’s 50 Best Bars Academy, comprising the most knowledgeable and travelled members of the bar industry, drinks media and mixology experts from across Asia. The Academy spans dozens of cities across the continent, reflecting the relative development and importance of bar scenes in different locations and the diversity of the drinking scene in Asia. Asia’s 50 Best Bars, The World’s 50 Best Bars and North America’s 50 Best Bars are owned and organised by William Reed, the group behind The World’s 50 Best Restaurants and The World’s 50 Best Hotels.

About the host destination partner: Hong Kong Tourism Board

The Hong Kong Tourism Board (HKTB) is a Government-subvented body. Operating 15 offices around the world and representative offices in seven different markets, its primary mission is to maximise the social and economic contribution that tourism makes to the community of Hong Kong, and consolidate the city’s position as a world- class destination. The HKTB works closely with the Government, travel industry and other partners to promote Hong Kong worldwide, widen the range of tourism products and elevate service standards, as well as enhance the experiences of visitors during their stay.

For more details on Asia’s 50 Best Bars and selection process, please visit:

https://www.worlds50bestbars.com/asia/

Our Partners:

  • Hong Kong Tourism Board – Official Host Partner
  • Perrier – Official Water Partner; sponsor of The Best Bar in Asia
  • Michter’s – Official American Whiskey Partner; sponsor of Michter’s Art of Hospitality Award
  • Nikka Whisky – Official Whisky of the World Partner; sponsor of Nikka Highest Climber Award and The Best Bar in Malaysia
  • Ketel One – Official Vodka Partner; sponsor of Ketel One Sustainable Bar Award
  • Siete Misterios – Official Mezcal Partner; sponsor of Siete Misterios Best Cocktail Menu Award
  • The London Essence – Official Mixers Partner; sponsor of London Essence Best New Opening Award
  • Disaronno – Official Italian Liqueur Partner; sponsor of Disaronno Highest New Entry Award
  • Roku Gin – Official Gin Partner; sponsor of Roku Industry Icon Award
  • Altos Tequila – Official Tequila Partner; sponsor of Altos Bartenders’ Bartender
  • Matusalem – Official Rum Partner; sponsor of The Best Bar in Mainland China and ceremonial scarves
  • Naked Malt – Official Scotch Whisky Partner; sponsor of The Best Bar in Korea
  • Rémy Martin – Official Cognac Partner; sponsor of Rémy Martin Legend of the List
  • Campari – Official Bitters Partner; sponsor of Campari One To Watch Award
  • Mancino Vermouth – Official Vermouth Partner; sponsor of The Best Bar in Taiwan and ceremonial shakers
  • Amaro Lucano – Official Amaro Partner; sponsor of The Best Bar in Indonesia and ceremonial shakers
  • Tia Maria – Official Coffee Liqueur Partner; sponsor of The Best Bar in Singapore
  • Torres Brandy – Official Brandy Partner; sponsor of The Best Bar in Japan
  • Scrappy’s Bitters – Official Cocktail Bitters Partner; sponsor of The Best Bar in Thailand
  • Bareksten – Official Aquavit Partner; sponsor of Bareksten Best Bar Design Award
  • Rosewood Hong Kong – Official Hotel and Venue Partner
  • The Ritz-Carlton Hong Kong – Official Hotel and Venue Partner
  • Aqua Hong Kong – Official Venue Partner

Images courtesy of Asia’s 50 Best Bars/The World’s 50 Best

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

by David Klemt David Klemt No Comments

The Future of Commercial Kitchens, Part 2

The Future of Commercial Kitchens: Equipment Evolution

by Nathen Dubé

In the realm of commercial kitchens, equipment plays a crucial role in shaping culinary practices and ensuring operational efficiency.

The evolution of kitchen equipment has significantly impacted how food is prepared, cooked, and served, transforming the culinary landscape.

This article, part two to yesterday’s post, delves into the essential role of equipment in modern commercial kitchens. I’ll explore the evolution of kitchens and equipment, impact on culinary practices, and real-world examples from my KRG Hospitality projects.

Evolution of Kitchen Equipment

The journey of kitchen equipment from rudimentary tools to sophisticated technology reflects the advancements in culinary arts, and the increasing demands of the hospitality industry.

Early Tools and Techniques

In the early days, commercial kitchens relied on basic tools such as open flames, cast iron pots, and hand-forged knives. These tools required significant manual labor and skill, with chefs relying heavily on their expertise to produce consistent results.

The focus was primarily on the chef’s craftsmanship, as equipment offered limited assistance.

Industrial Revolution

The industrial revolution marked a significant turning point, introducing mechanization and standardization to kitchen equipment. Innovations such as gas stoves, steam ovens, and mechanical mixers began to appear, increasing efficiency and consistency.

These advancements allowed for larger-scale operations, and laid the foundation for modern commercial kitchens.

Technological Advancements

The late 20th and early 21st centuries saw rapid technological advancements in kitchen equipment.

The introduction of electric and induction cooktops, convection ovens, and computerized appliances revolutionized culinary practices. Equipment became more reliable, versatile, and capable of performing complex tasks with precision.

Modern Innovations

Today, the integration of smart technology and sustainability features has further transformed commercial kitchens.

From energy-efficient appliances to automated inventory systems and advanced cooking devices like sous vide machines, modern kitchen equipment is designed to enhance efficiency, consistency, and environmental responsibility.

Impact on Culinary Practices

The evolution of kitchen equipment has profoundly impacted culinary practices, influencing everything from food preparation to presentation.

Increased Efficiency and Consistency

Modern kitchen equipment is designed to streamline operations and ensure consistent results.

Appliances such as combi ovens, which combine steam and convection cooking, allow chefs to achieve precise control over cooking processes, resulting in perfectly cooked dishes every time. This consistency is crucial in maintaining high standards and meeting customer expectations in the hospitality industry.

Enhanced Food Safety

Advancements in kitchen equipment have also improved food safety standards. Equipment like blast chillers rapidly cool food, reducing the risk of bacterial growth and ensuring compliance with health regulations.

Additionally, touchless technology like automated faucets and soap dispensers minimize the risk of cross-contamination, creating a safer kitchen environment.

Sustainability and Cost Savings

Energy-efficient appliances and waste-reduction systems have become essential components of modern commercial kitchens.

Induction cooktops, for example, are not only faster and safer but also more energy-efficient than traditional gas or electric stoves.

Implementing waste management systems, such as composting and recycling, helps reduce environmental impact and can lead to significant cost savings.

Versatility and Creativity

Modern equipment has expanded the possibilities for culinary creativity. Tools like sous vide machines and smoking guns allow chefs to experiment with new techniques and flavors, pushing the boundaries of traditional cooking methods.

This versatility enables chefs to innovate and offer unique dining experiences that set their establishments apart.

Essential Kitchen Equipment in Modern Commercial Kitchens

Combi Ovens

Combi ovens are a staple in modern commercial kitchens due to their versatility and precision. By combining steam and convection cooking, they offer unparalleled control over temperature and humidity, ensuring consistent and high-quality results.

These ovens are ideal for baking, roasting, steaming, and more, making them indispensable in a busy kitchen environment.

Induction Cooktops

Induction cooktops provide rapid and precise heating, enhancing both safety and energy efficiency.

Unlike traditional gas or electric stoves, induction cooktops heat only the cookware, reducing the risk of burns and saving energy. Their precise temperature control allows for more accurate cooking, which is essential for achieving desired culinary outcomes.

Sous Vide Machines

Sous vide cooking involves vacuum-sealing food and cooking it at a precise, low temperature in a water bath. This method ensures even cooking and preserves the food’s flavor and texture.

These indispensable machines have become increasingly popular in commercial kitchens for their ability to deliver consistent, high-quality results with minimal effort.

Blast Chillers

Blast chillers are crucial for maintaining food safety standards in commercial kitchens. By rapidly cooling cooked food, blast chillers minimize the risk of bacterial growth and ensure compliance with health regulations.

This equipment is particularly important for operations that prepare food in advance or handle large volumes of perishable items.

Automated Inventory Systems

Automated inventory systems track stock levels in real-time, helping to reduce waste and ensure timely reordering. These systems provide valuable data on inventory usage, enabling more accurate forecasting and efficient supply chain management.

Implementing automated inventory systems can significantly improve operational efficiency and reduce costs.

Smart Appliances

Smart appliances like ovens, refrigerators, and dishwashers that can be controlled remotely are transforming commercial kitchen operations. These devices offer greater flexibility and efficiency by allowing chefs to monitor and adjust settings via smartphones or tablets.

Smart technology integration also facilitates better coordination and management of kitchen activities.

Hypothetical Concepts for Kitchen Equipment Integration

Concept 1: High-volume Catering Company

Imagine a high-volume catering company that needs to maintain consistency across large batches of food while also managing a complex supply chain. By integrating a comprehensive smart kitchen system, including smart ovens, refrigerators, and dishwashers, the company can monitor and control these appliances remotely.

Chefs would have the ability to adjust settings and monitor cooking processes from their smartphones, ensuring precision and efficiency. An automated inventory system would track stock levels in real-time, ensuring timely reordering and reducing waste.

This technological integration could significantly improve operational efficiency and product consistency.

Concept 2: Boutique Hotel Restaurant

Consider a boutique hotel restaurant aiming for a sleek, modern kitchen design that maximizes space and functionality.

A minimalist kitchen with handleless cabinets and integrated appliances could create a sleek, uncluttered look. Multi-functional workstations like prep stations that double as serving counters would maximize utility.

This design could provide the kitchen staff with a functional and efficient workspace that is easy to clean and maintain, enhancing both aesthetics and operational efficiency.

Concept 3: Eco-conscious Restaurant

Picture an eco-conscious restaurant committed to sustainability and reducing its environmental footprint. The kitchen could incorporate reclaimed wood for cabinetry and recycled glass countertops. Energy-efficient appliances, including induction cooktops and high-efficiency refrigeration units, could be installed to minimize energy consumption. A comprehensive waste management system featuring composting and recycling facilities would further reduce the restaurant’s carbon footprint.

These changes could maintain high operational efficiency while significantly reducing environmental impact.

Conclusion

The evolution of kitchen equipment has had a profound impact on the culinary practices and operational efficiency of modern commercial kitchens. From early tools to advanced smart technology, the continuous innovation in kitchen equipment has enabled chefs to enhance efficiency, ensure food safety, reduce costs, and explore new culinary possibilities.

Embracing these advancements makes it possible for the hospitality industry to create kitchens that are not only cutting-edge but also sustainable and efficient, ensuring long-term success in a competitive and ever-evolving landscape.

Image: Elle Hughes via Pexels

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

by David Klemt David Klemt No Comments

The Future of Commercial Kitchens, Part 1

The Future of Commercial Kitchen Design: Trends and Innovations

by Nathen Dubé

As the hospitality industry continues to evolve, commercial kitchen design around the globe is undergoing significant transformations.

The modern commercial kitchen must balance efficiency, sustainability, and technology to meet the demands of today’s fast-paced culinary environment.

This article explores the future trends and innovations shaping commercial kitchen design, offering insights and examples from my KRG Hospitality projects to highlight the emerging practices that are setting new standards in the industry.

Sustainability and Eco-Friendly Designs

Sustainability is no longer an optional feature but a fundamental aspect of modern commercial kitchen design.

The hospitality industry is increasingly prioritizing eco-friendly practices to reduce environmental impact and appeal to environmentally conscious consumers. Sustainable kitchen design involves the use of recycled and reclaimed materials, energy-efficient appliances, and waste reduction systems.

Key innovations:

  • Recycled and reclaimed materials: Incorporating materials like recycled steel and reclaimed wood not only reduces environmental impact but also adds unique aesthetic value to the kitchen.
  • Energy-efficient appliances: Using energy-conserving appliances and induction cooktops to significantly reduce energy consumption and operational costs.
  • Waste reduction systems: Implementing composting and recycling systems helps manage waste effectively, and promotes sustainability.

Smart Kitchens and Technology Integration

The integration of smart technology in commercial kitchens is revolutionizing the way culinary operations are managed. Smart kitchens enhance efficiency, improve food safety, and streamline processes through automation and connectivity.

Key innovations:

  • Smart appliances: Appliances that can be monitored and controlled remotely via smartphones or tablets offer greater flexibility and efficiency.
  • Automated inventory systems: Real-time tracking of inventory levels helps reduce waste and ensures timely reordering, maintaining optimal stock levels.
  • Advanced connectivity: Seamless integration of kitchen equipment with management software enhances coordination and operational efficiency.

Example from the field:

For a high-volume QSR company, we integrated a comprehensive smart kitchen system, including smart ovens, refrigerators, and dishwashers. These appliances could be monitored and controlled remotely, allowing the chefs to adjust settings and monitor cooking processes from their smartphones.

Additionally, an automated inventory system tracked stock levels in real-time, ensuring timely reordering and reducing waste. This technological integration significantly improved operational efficiency and product consistency.

Minimalist and Multi-functional Spaces

Each of these approaches to design are becoming increasingly important in commercial kitchen design.

These trends focus on creating streamlined, efficient spaces that maximize utility and flexibility while maintaining a clean and organized appearance.

Key innovations:

  • Minimalist design: Clean lines, handleless cabinetry, and integrated appliances create a sleek and uncluttered kitchen environment.
  • Multi-functional workstations: Workstations that serve multiple purposes—such as prep stations that double as serving counters—maximize space utilization.
  • Adaptable layouts: Modular equipment and flexible layouts allow kitchens to be easily reconfigured to meet changing needs and trends.

Example from the field:

For a client’s boutique hotel restaurant, we designed a minimalist kitchen with handleless cabinets and integrated appliances to create a sleek, uncluttered look. Multi-functional workstations, such as prep stations that doubled as serving counters, maximized the utility of the space.

This design provided the kitchen staff with a functional and efficient workspace that was easy to clean and maintain.

Health and Wellness-focused Designs

The focus on health and wellness in commercial kitchen design is becoming more pronounced.

Improved ventilation systems, touchless technology, and ergonomic workstations are prioritized to create healthier and safer cooking environments.

Key innovations:

  • Advanced ventilation systems: Ensuring optimal air quality and reducing heat stress for kitchen staff.
  • Touchless technology: Faucets, soap dispensers, and trash cans that operate without physical contact minimize the risk of contamination.
  • Ergonomic workstations: Designed to reduce physical strain and improve overall efficiency.

Example from the field:

In a project for a high-end restaurant, we installed an advanced ventilation system to ensure optimal air quality, and reduce heat stress for kitchen staff. Touchless faucets and soap dispensers were integrated to minimize contamination risks, while ergonomic workstations were designed to reduce physical strain and improve overall efficiency.

These health-focused design elements not only enhanced the safety and well-being of the staff but also ensured compliance with stringent health regulations.

Energy and Cost Efficiency

Energy and cost efficiency are critical considerations in commercial kitchen design. The adoption of energy-efficient appliances and systems not only reduces operational costs but also aligns with environmental sustainability goals.

Key innovations:

  • Energy-efficient appliances: Induction cooktops, high-efficiency refrigeration units, and other energy-conserving appliances reduce energy consumption.
  • Smart energy management systems: These systems monitor and optimize energy usage, providing real-time data to help manage and reduce costs.
  • Sustainable design practices: Incorporating energy-saving technologies and materials that have a lower environmental impact.

Example from the field:

In a project for a large food hall kitchen, we implemented energy-efficient appliances such as induction cooktops and high-efficiency deep fryers. We also incorporated smart energy management systems to monitor and optimize energy usage.

These measures resulted in substantial cost savings, and reduced the kitchen’s overall energy consumption.

Future-proofing Through Flexibility

Flexibility is becoming a crucial aspect of commercial kitchen design. As the hospitality industry continues to evolve, kitchens need to be adaptable to changing needs and trends.

Key innovations:

  • Modular equipment: Equipment that can be easily moved and reconfigured to suit different needs.
  • Adaptable layouts: Flexible layouts that allow for easy adjustments as the menu or operational needs change.
  • Future-proof design: Designing kitchens that can accommodate future technological advancements and changes to the culinary landscape.

Example from the field:

For a dynamic restaurant that frequently updates its menu, we designed a flexible kitchen with modular equipment that could be easily reconfigured.

This adaptability allowed the kitchen to seamlessly transition between different cooking styles and menu offerings, ensuring it remained efficient and relevant despite changing trends.

Conclusion

The future of commercial kitchen design in the hospitality space is being shaped by sustainability, technology integration, minimalist and multi-functional spaces, health and wellness considerations, energy efficiency, and flexibility.

These trends not only enhance the functionality and efficiency of commercial kitchens but also address the growing demands for environmental responsibility, health, and adaptability. By staying ahead of these trends, hospitality businesses can create kitchens that are not only cutting-edge but also sustainable and efficient, ensuring long-term success in an ever-evolving industry.

Are you ready to transform your commercial kitchen with the latest trends and innovations? Contact us today to learn how we can help you design a kitchen that meets the demands of modern culinary operations. Share your thoughts and favorite trends in the comments below!

Image: cottonbro studio via Pexels

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

A street-art-style image of a thought bubble coming from a chef
by David Klemt David Klemt No Comments

Concept Development: Idea to Execution

Restaurant Concept Development: From Idea to Execution

by Nathen Dubé

A street-art-style image of a thought bubble coming from a chef

A big light bulb means a great, big idea is coming.

Creating a restaurant concept is an intricate process that requires blending creativity, an understanding of a given market, and business acumen.

From the initial idea to the grand opening, each step is crucial in ensuring that the restaurant not only stands out in a competitive market but also delivers a memorable dining experience.

In this comprehensive guide, we’ll explore the essential stages of restaurant concept development, providing insights and strategies to turn your vision into a thriving reality.

1. Ideation: Craft Your Vision

The journey of developing a restaurant concept begins with a compelling idea. This idea should reflect your passion, culinary expertise, and a clear understanding of your target market.

Below, how to start down the path from vision to reality.

Identify Your Niche

A deep understanding of the niche you want to fill in the market is critical. Are you aiming for a high-end fine dining experience, a casual eatery, a fast-casual concept, or a food truck?

Research current market trends, consumer preferences, and gaps in the market to find your unique angle.

Define Your Concept

Your concept should be a detailed description of your restaurant’s identity. This includes the cuisine, service style, ambiance, target audience, and overall theme.

For example, are you creating a rustic Italian trattoria, a chic urban sushi bar, or a family-friendly diner?

Create a Vision Statement

A vision statement is a concise description of what you want your restaurant to achieve, and how it will stand out. This statement will guide your decisions throughout the development process.

2. Market Research: Understanding the Landscape

Thorough market research is essential to validate your concept and refine your strategy. This step involves analyzing the competitive landscape, understanding customer preferences, and identifying potential challenges.

Analyze Competitors

Visit and analyze restaurants that could be considered competitors. Evaluate their strengths and weaknesses, menu offerings, pricing strategies, and guest experience.

Understanding what works and what doesn’t can help you position your restaurant effectively.

Understand Your Target Audience

Identify your target demographic in terms of age, income, lifestyle, and dining preferences. Conduct surveys, focus groups, and interviews to gather insights into what will attract and resonate with your guests.

Evaluate Location Options

Location is a critical factor in the success of a restaurant. Analyze different locations based on foot traffic, accessibility, visibility, and proximity to competitors. Consider the demographics of the area to ensure they align with your target audience.

3. Business Planning: Laying the Foundation

A well-crafted business plan is essential for securing funding and guiding the execution of your restaurant concept. It should outline your strategy, financial projections, and operational plan.

Executive Summary

Provide a concise overview of your restaurant concept, including the vision statement, target market, and unique selling proposition (USP).

Market Analysis

Summarize your market research, including competitor analysis, target audience insights, and location evaluation.

Marketing Strategy

Detail how you plan to attract and retain customers. This includes branding, advertising, promotions, and social media strategies.

Operational Plan

Describe your restaurant’s daily operations, including staff roles and responsibilities, supplier relationships, and inventory management.

Financial Projections

Provide detailed financial projections, including startup costs, operating expenses, revenue forecasts, and break-even analysis. This section should also include funding requirements, and potential sources of financing.

4. Branding and Design: Creating an Identity

Your restaurant’s brand and design play a crucial role in attracting guests, and creating a memorable dining experience.

This step involves developing your brand identity, designing the physical space, and creating marketing materials.

Develop Your Brand Identity

Your brand identity includes your restaurant’s name, logo, color scheme, typography, and overall visual style. Ensure that it reflects your concept and appeals to your target audience.

Design the Interior and Exterior

Work with architects and interior designers to create a space that reflects your concept and enhances the dining experience.

Consider factors such as layout, seating arrangements, lighting, and décor. The exterior should be inviting and reflect the brand’s identity.

Create Marketing Materials

Develop a website, social media profiles, menus, and promotional materials that align with your brand. High-quality photography and compelling content are essential for attracting customers and creating a strong online presence.

5. Menu Development: Crafting Culinary Offerings

The menu is the heart of your restaurant concept. It should reflect your vision, appeal to your target audience, and be feasible to execute consistently.

Design a Balanced Menu

Create a menu that offers a variety of dishes that reflect your concept. Ensure a balance of flavors, textures, and price points.

Consider dietary restrictions and preferences to cater to a diverse customer base.

Cost and Pricing

Accurately cost each menu item to ensure profitability. Consider ingredient costs, portion sizes, and preparation time.

Set prices that reflect the value of your offerings while remaining competitive in the market.

Test and Refine

Conduct taste tests and gather feedback from potential guests, industry professionals, and staff. Use this feedback to refine your dishes and ensure they meet your quality standards.

6. Staffing and Training: Building Your Team

Your staff is a crucial component of your restaurant’s success. Hiring the right team and providing comprehensive training ensures a consistent and high-quality dining experience.

Hire Skilled Staff

Recruit chefs, servers, bartenders, and other staff who have the skills and experience needed to execute your concept. Look for individuals who are passionate about your vision and have a strong work ethic.

Develop Training Programs

Create comprehensive training programs that cover everything from food preparation and presentation to customer service and safety protocols. Regular training sessions and evaluations help maintain high standards.

Foster a Positive Culture

Encourage a positive and collaborative work environment. Recognize and reward outstanding performance, and address issues promptly to maintain morale and productivity.

7. Marketing and Promotion: Attracting Customers

Effective marketing and promotion are essential for attracting customers and building a loyal guest base. This involves both online and offline strategies to generate buzz and drive traffic.

Leverage Social Media

Use social media platforms to showcase your restaurant’s unique offerings, engage with potential customers, and build a community. Share high-quality photos, behind-the-scenes content, and promotions to attract and retain followers.

Collaborate with Influencers

Partner with local influencers and food bloggers to reach a wider audience. Inviting them to dine at your restaurant and share their experiences can generate valuable word-of-mouth promotion.

Host Events and Promotions

Organize events such as soft openings, tastings, and special promotions to generate excitement and attract customers.

Consider loyalty programs and discounts to encourage repeat visits.

Public Relations

Reach out to local media outlets and food critics to secure coverage of your restaurant. Positive reviews and features can significantly boost your visibility and credibility.

8. Execution: Bringing Your Concept to Life

The final step is the execution of your concept.

This involves managing the logistics of opening day, ensuring a smooth operation, and continually refining your approach based on feedback and performance.

Prepare for Opening Day

Ensure that all permits and licenses are in place, staff are trained, and inventory is stocked.

Conduct a soft opening to test your operations and make any necessary adjustments.

Monitor Operations

Regularly evaluate your restaurant’s performance, including customer feedback, financial metrics, and operational efficiency. Use this data to identify areas for improvement and implement changes as needed.

Stay Adaptable

The restaurant industry is dynamic, and trends can change quickly. Stay informed about industry developments and be willing to adapt your concept to meet evolving customer preferences and market conditions.

Conclusion

Restaurant concept development is a multifaceted process that requires careful planning, creativity, and execution.

Following these steps to guide your vision and transform it into a brick-and-mortar reality. Doing so will give you the strongest chance to create a restaurant that stands out in the market, and that delivers a memorable dining experience.

Remember, the key to success lies in a clear vision, thorough research, strategic planning, and a commitment to excellence.

Embrace the journey, learn from each step, and watch your restaurant concept come to life, delighting diners and making a lasting impact in the culinary world.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

Plénitude restaurant in Paris, France, number 18 on the 2024 World's 50 Best Restaurants list
by David Klemt David Klemt No Comments

The World’s Best Restaurant: 2024

Barcelona is Home to the 2024 World’s Best Restaurant

by David Klemt

Plénitude restaurant in Paris, France, number 18 on the 2024 World's 50 Best Restaurants list

Plénitude restaurant in Paris, France, number 18 on the 2024 World’s 50 Best Restaurants list. Winner of the Gin Mare Art of Hospitality Award 2024.

Revealed at an awards ceremony hosted by Wynn Las Vegas, The World’s Best Restaurant—and The Best Restaurant in Europe—is located in Barcelona, Spain.

Helmed by three incredible chefs, Disfrutar earned the number-one spot on the 2024 World’s 50 Best Restaurants list. Providing a hint of what guests can expect, the restaurant’s name translates to “Enjoy.”

Interestingly, the trio of chefs—Oriol Castro, Mateu Casañas and Eduard Xatruch—were members of the senior creative team at El Bulli. To provide a measure of context, El Bulli clinched the top spot on the very first World’s 50 Best Restaurants list in 2002. The legendary restaurant would go on to earn number one again in 2006, 2007, 2008, and 2009.

So, it’s not a stretch to say that when Chefs Oriol, Casañas, and Xatruch opened Disfrutar in 2014, the restaurant world expected amazing achievements. By 2018, the three chefs led their restaurant to a debut on the 2018 World’s 50 Best Restaurants ranking, finding themselves at number 18. Just a year later, Disfrutar reached number nine on the list.

For our Canadian and American readers, I’m going to reveal two bits of news now. First, there are no Canadian restaurants on this year’s top 50 list. That means that taken together with the expanded, 51 to 100 ranking, Canada is a no-show.

Second, only two American restaurants landed among the 50 best restaurants in the world. One is in New York, the other, California. There are three other American restaurants—two in New York City and one in Chicago—on the expanded list. However, a Los Angeles restaurant, Kato, bagged the Resy One To Watch Award 2024.

In contrast, Mexico City is home to three restaurants in the top 50, as Lima and Tokyo. Paris and Bangkok each boast four restaurants, grabbing the most spots.

Salud to Disfrutar, and cheers to every restaurant team that earned their way onto the 2024 list!

World’s 50 Best Restaurants 2024: 50 to 11

  1. Uliassi (Senigallia, Ancona, Italy)
  2. La Colombe (Cape Town, South Africa)(New entry)
  3. Hiša Franko (Kobarid, Gorizia, Slovenia)
  4. Schloss Schauenstein (Fürstenau, Graubünden, Switzerland)
  5. SingleThread (Healdsburg, California, US)(Re-entry)
  6. Arpège (Paris, Île-de-France, France)(Re-entry)
  7. Mingles (Seoul, South Korea)(New entry)
  8. Nobelhart & Schmutzig (Berlin, Germany)(Sustainable Restaurant Award 2024)
  9. Ikoyi Restaurant St. James’s (London, England, UK)
  10. Mayta (Lima, Peru)
  11. Le Du (Bangkok, Thailand)
  12. Piazza Duomo (Alba, Piedmont, Italy)
  13. Sorn (Bangkok, Thailand)(Re-entry)
  14. Oteque (Rio de Janeiro, Brazil)(Re-entry)
  15. The Jane (Antwerp, Flanders, Belgium)
  16. Frantzén (Stockholm, Södermanland and Uppland, Sweden)
  17. Rosetta (Mexico City, Mexico)
  18. Pujol (Mexico City, Mexico)
  19. Den (Tokyo, Kantō, Japan)
  20. Belcanto (Lisbon, Portugal)
  21. Restaurant Tim Raue (Berlin, Germany)
  22. Boragó (Santiago, Chile)
  23. Elkano (Getaria, Gipuzkoa, Spain)
  24. A Casa do Porco (São Paulo, Brazil)(The World’s Best Female Chef 2024: Chef Janaína Torres)
  25. The Chairman (Hong Kong)(Highest Climber Award 2024)
  26. El Chato (Bogotá, Distrito Capital, Colombia)
  27. Odette (Singapore)
  28. Sühring (Bangkok, Thailand)(Re-entry)
  29. Steirereck (Vienna, Austria)
  30. Floriège (Tokyo, Kantō, Japan)
  31. Wing (Hong Kong)(New entry)(Highest New Entry Award 2024)
  32. Reale (Castel di Sangro, L’Aquila, Abruzzo, Italy)
  33. Plénitude (Paris, France)(Gin Mare Art of Hospitality Award 2024)
  34. Kol (London, England, UK)
  35. Kjolle (Lima, Peru)
  36. Sézanne (Tokyo, Kantō, Japan)
  37. Quique Dacosta (Dénia, Alicante, Spain)
  38. Trèsind Studio (Dubai, UAE)
  39. Lido 84 (Gardone Riviera, Brescia, Lombardy, Italy)
  40. Septime (Paris, France)

World’s 50 Best Restaurants: 10 to 1

  1. Don Julio (Buenos Aires, Argentina)(Beronia World’s Best Sommelier Award 2024: Pablo Rivero)
  2. Gaggan (Bangkok, Thailand)
  3. Alchemist (Copenhagen, Denmark)
  4. Quintonil (Mexico City, Mexico)
  5. Atomix (New York City, New York, US)
  6. Maido (Lima, Peru)(Estrella Damm Chefs’ Choice Award 2024: Mitsuharu ‘Micha’ Tsumura)
  7. Diverxo (Madrid, Spain)
  8. Table by Bruno Verjus (Paris, France)
  9. Asador Etxebarri (Atxondo, Biscay, Spain)
  10. Disfrutar (Barcelona, Catalonia, Spain)

DISFRUTAR, BARCELONA, IS NAMED NO.1 IN THE LIST OF THE WORLD’S 50 BEST RESTAURANTS 2024

  • Disfrutar in Barcelona is named The Best Restaurant in Europe and The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua Panna
  • Announced this evening at an awards ceremony in Las Vegas, the 2024 ranking includes restaurants from 26 territories in five continents worldwide and introduces three restaurants making their list debut
  • Neil Perry, original founder of Rockpool Group in Australia and current chef-owner of Margaret in Sydney, receives the Woodford Reserve Icon Award
  • Paris-based Nina Métayer wins The World’s Best Pastry Chef Award 2024, sponsored by Sosa
  • The Beronia World’s Best Sommelier Award 2024 is presented to Pablo Rivero of Don Julio, Buenos Aires
  • Wing in Hong Kong earns the Highest New Entry Award
  • The Highest Climber Award, sponsored by Highstreet World, goes to The Chairman, Hong Kong
  • Nobelhart & Schmutzig in Berlin is announced as the winner of the Sustainable Restaurant Award
  • Mitsuharu ‘Micha’ Tsumura from Maido in Lima receives the Estrella Damm Chefs’ Choice Award 2024

5 June 2024 – The world of gastronomy came together in the neon-lit city of Las Vegas in the United States this evening to celebrate and recognise The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, with Barcelona’s Disfrutar named The World’s Best Restaurant and The Best Restaurant in Europe. The awards ceremony, hosted at Wynn Las Vegas, honours the very best gastronomic talent from 26 territories across five continents.

Disfrutar, the Barcelona restaurant run by the skilled chef trio of Oriol Castro, Eduard Xatruch and Mateu Casañas, is named The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua
Panna, succeeding the 2023 winner, Central in Lima, which now enjoys an elevated position in the Best of the Best hall of fame

Ranked at No.2 in the 2023 list, Disfrutar is famed for modern techniques and beautiful ingredients, resulting in an experience that subverts traditional fine dining in a completely surprising way. The tasting menu showcases a Mediterranean identity with avant-garde flavours to deliver daring contemporary food that is truly thought-provoking. Disfrutar is followed in the ranking by Asador Etxebarri (No.2) in Atxondo and Table by Bruno Verjus (No.3) in Paris.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “It is with great excitement that we announce the list of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, and honour the iconoclastic Disfrutar as The World’s Best Restaurant. The team, led by Oriol Castro, Eduard Xatruch and Mateu Casañas, has shown extraordinary dedication to its craft, amazing and delighting diners with every dish on its extensive menu. This year sees the culinary community celebrate a truly global list featuring restaurants across 26 territories, demonstrating that the appetite for diversity and excellence in hospitality shows no sign of waning.”

Mitsuharu ‘Micha’ Tsumura, the chef-owner of Maido in Lima, wins the Estrella Damm Chefs’ Choice Award 2024, the only award to be voted for by his peers, in light of his dedication to putting Peru onto the world culinary stage, evidenced by Maido’s position as No.1 on Latin America’s 50 Best Restaurants list in 2023.

Australian chef and restaurateur Neil Perry – whose restaurant portfolio has included the legendary Rockpool Bar & Grill, Rosetta and Spice Temple, as well as his latest venture, Margaret – has enjoyed a career spanning more than 45 years and is now rewarded with the Woodford Reserve Icon Award. Perry is arguably his country’s most influential chef and is known for his visionary interpretations of Modern Australian and Asian cuisines.

Nina Métayer is named The World’s Best Pastry Chef 2024, sponsored by Sosa. Métayer’s sculptural creations have garnered attention the world over and her beautiful work is inspiring a new generation of pastry chefs.

Restaurants from four new cities have entered or re-entered the list, with La Colombe in Cape Town (No.49), SingleThread in Healdsburg (No.46), Oteque in Rio de Janeiro (No.37), and Mingles in Seoul (No.44), showing the awards’ ever-expanding international footprint in recognising the best restaurants across the globe.

Based in Hong Kong, chef Vicky Cheng’s Wing (No.20) is recognised with the Highest New Entry Award 2024, and The Chairman (No.26) – also in Hong Kong – bags the Highest Climber Award 2024, sponsored by Highstreet World. The Chairman moves up 24 spots from the 2023 list and was also recognised as The Best Restaurant in Hong Kong by Asia’s 50 Best Restaurants 2024.

The Beronia World’s Best Sommelier Award is presented to Pablo Rivero, sommelier and owner of Don Julio, Buenos Aires. Previously recognised as Latin America’s Best Sommelier 2022 as part of Latin America’s 50 Best Restaurants, Rivero is known for his championing of the region’s wine and his thoughtful pairings with local produce.

Berlin’s Nobelhart & Schmutzig (No.43) is announced as the winner of the Sustainable Restaurant Award, in recognition of its unerring advocacy for better agricultural policies and the voices of producers. Its ‘brutally local’ ethos is testament to its personal relationships with farmers and growers, allowing the team to offer a truly regional and seasonal menu.

The evening also celebrated those honoured with pre-announced special awards. These included: Champions of Change winners Jessica Rosval and Caroline Caporossi – founders of Roots in Modena, a social enterprise restaurant that hosts a training programme for migrant women – and João Diamante of Diamantes Na Cozinha in Rio de Janeiro, founder of a culinary initiative which creates opportunities for young people in vulnerable situations; Janaína Torres, winner of The World’s Best Female Chef Award; Plénitude in Paris, which was presented with the Gin Mare Art of Hospitality Award; and Kato, Los Angeles, which picked up the Resy One To Watch Award.

The Voting Process

The list of The World’s 50 Best Restaurants 2024 is created from the votes of 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The gender-balanced Academy is comprised of 27 separate regions around the world, each of which has 40 members including an Academy Chair. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 1-50. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Best of the Best

Those in the elite group of No.1 ranked restaurants (listed below) have delivered on their exemplary reputations time and again and will be forever honoured as iconic dining destinations in the Best of the Best hall of fame. The chefs and restaurateurs who have led these restaurants to the pinnacle of the list have expressed their desire to invest in the future of the sector and ‘give back’ to the food world through new projects and innovation. The following restaurants have been named No.1 in The World’s 50 Best Restaurants since the list’s inception and were therefore not eligible for voting in 2024:

  • El Bulli (2002, 2006-2009)
  • The French Laundry (2003-2004)
  • The Fat Duck (2005)
  • Noma – original location (2010-2012, 2014)
  • El Celler de Can Roca (2013, 2015)
  • Osteria Francescana (2016, 2018
  • Eleven Madison Park (2017)
  • Mirazur (2019)
  • Noma – current location (2021)
  • Geranium (2022)
  • Central (2023)

See above for the 2024 one through fifty ranking.

Image:

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Interior of Saint Peter restaurant in Sydney, Australia
by David Klemt David Klemt No Comments

’24 World’s 50 Best Restaurants: 51 to 100

2024 World’s 50 Best Restaurants: 51 to 100

by David Klemt

Interior of Saint Peter restaurant in Sydney, Australia

Saint Peter restaurant in Sydney, New South Wales, Australia, number 98 on the 2024 World’s 50 Best Restaurants list, numbers 51 through 100.

The World’s 50 Best Restaurants is excited to announce numbers 51 through 100 on this year’s list ahead of the awards ceremony in Las Vegas on June 5.

Those who are curious or in need of a refresher can click here for last year’s 51 through 100. Our coverage on numbers 1 through 50 from 2023 is here.

More than 1,000 independent voters—consisting of chefs, journalists, and foodies on the go—helped to form this year’s list. These same experts cast their votes to create the 2024 World’s 50 Best Restaurant ranking, numbers one through fifty.

But let’s get back to restaurants 51 through 100. Twelve of the extended list are new entries to the list. That means that a quarter of the back 50 restaurant are new to the World’s 50 Best Restaurants.

Along those lines, three are re-entries. These restaurants are Mil in Cusco, Peru; Willem Hiele in Oudenburg, West Flanders, Belgium; and Indian Accent in New Delhi, India.

Just three of the restaurants on the extended list are in the US, with one in Chicago and two in New York City. Unfortunately, none are located in Canada. Hopefully, at least one restaurant in the Great White North will find itself ranked somewhere among the top fifty.

Now, I don’t often defer to a press release to provide you with more information. However, everything you could want to know about not just this half of the list but also the awards ceremony on June 5 in Las Vegas is included in the official press release below. This includes how to watch the awards live as each restaurant and their position is revealed.

Congratulations to restaurants 51 through 100 for 2024! And cheers and good luck to numbers one through fifty!

A landscape-orientation chart of the 2024 World's 50 Best Restaurants, numbers 51 through 100

THE WORLD’S 50 BEST RESTAURANTS ANNOUNCES THE 51-100 LIST FOR 2024

The extended list is unveiled ahead of The World’s 50 Best Restaurants 2024 awards ceremony in Las Vegas on 5 June

22 May 2024 – The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, today reveals the list of restaurants ranked from No.51 to No.100, ahead of this year’s awards ceremony, which takes place in Las Vegas on 5 June. The extended 51-100 list features restaurants across six continents and is compiled from the votes of 1,080 independent experts from the world of gastronomy, from food journalists and globally renowned chefs to travelling gastronomes. Each has contributed their votes to The World’s 50 Best Restaurants 2024, with the full list to be revealed two weeks from today, live on stage.

The 51-100 List in Numbers

  • The 51-100 list includes 12 new entries from 11 different cities, ranging from Berlin and Mumbai to Seoul and Sydney
  • The 51-100 list includes restaurants in 23 territories across six continents
  • 13 entries are from Asia, 23 from Europe, six from North America, five from South America, one from the Middle East, one from Africa and one from Oceania
  • The highest new entry in the 51-100 list is Atelier Moessmer Norbert Niederkofler in Brunico, Italy, at No.52

Europe gains six new entries to the list this year, including Atelier Moessmer Norbert Niederkofler (No.52) in Brunico; Coda (No.62) in Berlin; Bozar (No.63) in Brussels; Le Doyenné (No.70) in Saint-Vrain; Restaurant Jan (No.84) in Munich and Mountain (No.94) in London.

France leads the way with four further restaurants, including: Flocons de Sel (No.76) in Megève; La Grenouillère (No.77) in La Madelaine-sous-Montreuil; Alléno Paris Au Pavillon Ledoyen (No.79) in Paris and Ceto (No.85) in Roquebrune-Cap-Martin also represented. Four further restaurants in the UK are represented on the extended list, with Brat (No.65), The Clove Club (No.80), Lyle’s (No.87) and Core by Clare Smyth (No.97) all claiming a spot.

Germany boasts a total of four entries in the ranking, with Ernst (No.75) in Berlin and Tantris (No.88) in Munich, also placing. Three restaurants from Spain are voted into the extended list: Enigma
(No.59) in Barcelona, Aponiente (No.72) in El Puerto de Santa María and Mugaritz (No.81) in San Sebastián. Italy is also represented by Le Calandre (No.51) in Rubano, while Belgium’s Willem Hiele, in Oudenburg, returns to the list at No.83. One restaurant from Denmark and Turkey each place in the ranking, in the form of Kadeau (No.54) in Copenhagen and Neolokal (No.91) in Istanbul, respectively.

Asia welcomes new entries from Masque in Mumbai (No.78), as well as Mosu (No.86) and Onjium (No.96), both in Seoul, alongside a return for New Delhi’s Indian Accent (No.89). Three Japanese
restaurants feature on the list: Narisawa, Tokyo (No.56), La Cime, Osaka (No.66) and Sazenka, Tokyo (No.93). Mainland China is represented by Fu He Hui, Shanghai at No.69, while Singapore has three placements, including Burnt Ends at No.68, Labyrinth at No.92 and Meta at No.95. Two Thai restaurants place in the ranking with Potong at No.57 and Nusara at No.74, both located in Bangkok.

The World’s 50 Best Restaurants continues to recognise North America’s flourishing gastronomy with new entries Smyth, in Chicago, at No.90 and Fauna, in Valle de Guadalupe, Mexico, at No.100. Two further restaurants from Mexico feature: Guadalajara’s Alcalde at No.67 and Mexico City’s Sud 777 at No.82. From the US, Le Bernadin in New York is at No.71 while Cosme, also in New York, is at No.99.

South America claims five entries on the extended list. Bogotá’s Leo – from The World’s Best Female Chef 2022, Leonor Espinosa – places at No.53. Mérito, Lima comes in at No.55, while Cusco’s Mil is at No.73. Lasai in Rio de Janeiro is at No.58 and Nuema, Quito – home to The World’s Best Pastry Chef 2023, Pía Salazar – is voted No.61.

Cape Town’s Fyn, winner of the Sustainable Restaurant Award 2023, places at No.60, while Dubai’s Orfali Bros Bistro is at No.64. Australia is represented in the extended ranking by Sydney’s Saint Peter, led by chef Josh Niland, which places at No.98.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “This year’s extended list is a true representation of global gastronomy. With restaurants located across six
continents, we’re thrilled to see so many new entries from exciting names that are making their mark on the dining world. Huge congratulations to all the restaurants and teams on this year’s
extended list; we look forward to celebrating their successes together at next month’s awards ceremony in Las Vegas.”

The Voting Process

The World’s 50 Best Restaurants 2024 list is voted for by 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The
gender-balanced Academy comprises 27 separate regions around the world, each of which has 40 members including a chairperson. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 51-100. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Results

The awards ceremony for The World’s 50 Best Restaurants 2024 is being held in Las Vegas on Wednesday 5 June and will also be streamed live on the 50 Best Facebook channel via the link here
and the YouTube channel via the link here. The announcement of the list and individual awards can be followed via the 50 Best social media channels, with the livestream beginning at 20:25 (Las Vegas time) and 04:25 UK time.

50 Best Social Media

Follow on Instagram: @TheWorlds50Best #Worlds50Best

Follow on X: @TheWorlds50Best

Like on Facebook: https://www.facebook.com/50BestRestaurants

Subscribe to the YouTube channel: 50 Best Restaurants TV

About The World’s 50 Best Restaurants

Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world’s culinary landscape. The annual list of the world’s most prestigious restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for and a pioneer of global gastronomic trends. The 50 Best family also includes Latin America’s 50 Best Restaurants, Asia’s 50 Best Restaurants, Middle East & North Africa’s 50 Best Restaurants, The World’s 50 Best Hotels, The World’s 50 Best Bars, Asia’s 50 Best Bars, North America’s 50 Best Bars, 50 Best Discovery and the #50BestTalks series, all of which are owned and run by William Reed. 50 Best aims to bring together communities across the hospitality sector to foster collaboration,
inclusivity, diversity and discovery and help drive positive change.

About the host city: The Las Vegas Convention and Visitors Authority (LVCVA)

The Las Vegas Convention and Visitors Authority (LVCVA) is charged with marketing Southern Nevada as a tourism and convention destination worldwide and with operating the 4.6 million square-foot Las Vegas Convention Center (LVCC). With nearly 155,000 hotel rooms and more than 15 million square feet of meeting and exhibit space in Las Vegas alone, the LVCVA’s mission centres on attracting leisure and business visitors to the area. The LVCVA also owns the Las Vegas Convention Center Loop designed and operated by The Boring Company, and also owns the Las Vegas Monorail, an elevated 3.9-mile system with seven stops throughout the resort corridor. For more information, go to www.lvcva.com, www.visitlasvegas.com or www.vegasmeansbusiness.com.

About the main sponsor: S.Pellegrino & Acqua Panna

S.Pellegrino and Acqua Panna are the main partners of The World’s 50 Best Restaurants. S.Pellegrino and Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being.

Our partners:

  • The Las Vegas Convention and Visitor Authority (LVCVA) – Official Host City
  • Wynn Las Vegas – Official Host Hotel Partner
  • S.Pellegrino & Acqua Panna – Main Partner & Official Water Partner; sponsor of The World’s Best Restaurant Award
  • Estrella Damm – Official Beer Partner; sponsor of the Estrella Damm Chefs’ Choice Award
  • Resy & American Express – Official Booking Platform and Credit Card Partner; sponsor of Resy One To Watch Award; presenting partner of 50 Best Signature Sessions
  • Gin Mare – Official Gin Partner; sponsor of Gin Mare Art of Hospitality Award
  • Woodford Reserve – Official American Whiskey Partner, sponsor of the Woodford Reserve Icon Award
  • Sosa – Official Ingredients Partner; sponsor of The World’s Best Pastry Chef Award
  • Beronia – Official Wine Partner; sponsor of the Beronia World’s Best Sommelier Award
  • Aspire Lifestyles – Official Concierge Partner
  • Lee Kum Kee – Official Sauce and Condiment Partner
  • Dassai Sake – Official Sake Partner
  • Kaviari – Official Caviar Partner
  • Hwayo – Official Soju Partner
  • illycaffè – Official Coffee Partner
  • Champagne Nicolas Feuillatte – Official Champagne Partner
  • Tequila Ocho – Official Tequila Partner
  • The Craft Irish Whiskey Co. – Official Whiskey of the World Partner
  • Cinco Jotas – Official Iberico Ham Partner
  • Ancho Reyes Chile Liqueur – Official Mexican Liqueur Partner
  • Three Cents – Official Mixers Partner
  • Highstreet World – Official Metaverse Partner, sponsor of the Highest Climber Award
  • Nude Glass – Official Glassware Partner
  • Jaén Selección – Official Olive Oil Partner
  • Resorts World Las Vegas – Official Welcome Dinner & Closing Party Partner
  • The Venetian Resort Las Vegas – Official Partner

Image: Saint Peter in Sydney, NSW, Australia

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

Blueprint-style interior hotel design in the art style of cyberpunk
by David Klemt David Klemt No Comments

Award-winning Products from HD Expo 2024

Award-winning Products from HD Expo 2024

by David Klemt

Blueprint-style interior hotel design in the art style of cyberpunk

A design for a hotel in the world of Tron, apparently. Thank you, AI!

Congratulations to the fourteen winners across the thirteen 2024 Hospitality Design Awards categories, and each of this year’s incredible finalists.

As you’ll see while scrolling, these awards cover essentially everything you need to outfit a hotel, glampground, restaurant, or bar.

Looking for furniture? Check out the finalists and winners below. Standout flooring? Of course. Lighting, seating, textiles, and more? Just scroll, my friend.

For this list, I’ve included an Instagram (and in one case, LinkedIn) post from the category winner. Interestingly, there are two winners in the flooring category.

However, one of the finalists really stood out to me when I attended this year’s HD Expo. I think it will be a game-changer for our boutique hotel and lodge clients.

From Functional Furnishings—quite the apt moniker—comes the Armoire Kitchen. Not only is this item an innovative and attractive space-saving device, I think it would perform very well with wall beds.

Not to be confused with Murphy beds, wall beds flip up against the wall to save space. When flipped down, they could flank the Armoire Kitchen. Conversely, when flipped up and away to save space, the Armoire Kitchen doors should be able to open fully without interference from the wall beds.

Boutique hotel, motel, lodge, and glamping site operators looking to maximize space should look into this inventive item.

Accessories + Specialty Products

Winner: BUILD WALLS by Samuelson Furniture

Runner-up: Armoire Kitchen from Functional Furnishings

Runner-up: Circa Bar Cart from Forbes Industeries

Bath

 

View this post on Instagram

 

A post shared by Native Trails Home (@nativetrails)

Winner: Winemaker Series from Native Trails

Runner-up: Allegro from Hastings Bath Collection

Runner-up: Mixed Metal Bath Accessories from WingIts

Casegoods + Furniture

 

View this post on Instagram

 

A post shared by OMET (@ometdesign)

Winner: Il Console from OMET

Runner-up: Cafe Collection from Fyrn

Runner-up: NRxTMH self-stabilizing table base from NOROCK

Custom Art + Installations

Winner: Braids by Beth Kahmi from Kevin Barry Art Advisory

Runner-up: Art Installation at the Omni PGA Frisco Resort from Local Language

Runner-up: Chain Portrait from DAC Art Consulting

Runner-up: Feature Art Wall at the Waldorf Astoria Orlando from Art and Objects

Flooring

 

View this post on Instagram

 

A post shared by Nemo Tile + Stone (@nemotile)

Winner: Leon from Nemo Tile + Stone

 

View this post on Instagram

 

A post shared by Brintons Americas (@brintonsamericas)

Winner: Wanderwell from Brintons

Runner-up: Invictus Series from Arizona Tile

Lighting

 

View this post on Instagram

 

A post shared by LedsC4 (@leds_c4)

Winner: Tubs Modular from LedsC4

Runner-up: Avalon from CTO Lighting

Runner-up: Baton Reader LED from Astro Lighting

Runner-up: PushUp Pro Zafferano America

Outdoor Furnishings

 

View this post on Instagram

 

A post shared by Azzurro Living (@azzurroliving)

Winner: Cozumel Club Chair by Brandon Kershner from Azzurro Living

Runner-up: Milano Lounge Chair from Paulduan Creations Inc.

Runner-up: Nit from Bover Barcelona

Runner-up: Wave Chaise Lounge by Brandon Kershner from Azzurro Living

Seating

 

View this post on Instagram

 

A post shared by DesignByThem (@designbythem)

Winner: Twill by Gibson Karlo from DesignByThem

Runner-up: Avila Dining Chair from Charter Furniture

Runner-up: Bao from HBF

Runner-up: Skald Lounge Chair from Blu Dot

Surfaces

Winner: Pose by Defne Koz from AKDO

Runner-up: Botanicus by Allison Eden from AKDO

Runner-up: Dylan from Nemo Tile + Stone

Runner-up: Spectra from Emser Tile

Sustainable Solutions

 

View this post on Instagram

 

A post shared by bläanks (@blaankshospitality)

Winner: Honeycomb and Cane from bläanks

Runner-up: Cork Furniture from Greenmood USA

Runner-up: Otratex from Fil Doux Textiles

Technology

Winner: Maestro from MODIO Guestroom Acoustic Control

Runner-up: FreePower for Countertop from FreePower

Textiles + Fabrics

 

View this post on Instagram

 

A post shared by United Fabrics (@unitedfabrics)

Winner: Chessie from United Fabrics

Runner-up: Currents: Sunbrella x David Rockwell Collection

Runner-up: The Finnegan Wool Collection from Momentum Textiles & Wallcovering

Runner-up: The Kimono Collection by Studio Twist

Wallcoverings

 

View this post on Instagram

 

A post shared by Maya Romanoff (@mayaromanoff)

Winner: Conduit from Maya Romanoff

Runner-up: Perfectly Plush from Phillip Jeffries

Runner-up: Tapestry from Calico Wallpaper

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

Prototype Layouts Bars Restaurants Hotels Test Drawing KRG Hospitality

AI-generated image of a cathedral inside a suitcase
by David Klemt David Klemt No Comments

Your Most Underused Feature

The Most Underused Element of Your Business

by David Klemt

AI-generated image of a cathedral inside a suitcase

What, you’ve never seen a cathedral inside a suitcase with a glowing interior before?

There’s a part of your business that you see and use every day, and yet it’s very likely the least leveraged element of your bar, restaurant or hotel.

If there are couple (or more) areas of your business running through your mind right now, that’s a bit of a red flag. For now, I want you to focus on a specific feature of your venue: the name.

When you were developing your concept, did it have a different name than it does now? Are you proud of the name? Do you think it pops and demands attention?

During his 2024 Bar & Restaurant Expo session, Michael Tipps posited that most operators are averse to attaching an abstract or enigmatic handle to their concept. That is, in his opinion, a mistake.

“The name is the most under-utilized element of a bar or restaurant,” he said plainly.

For context, this is a man who has proudly affixed the monikers Shoo Shoo, Baby and Mama Foo Foo to concepts in Los Angeles and Daytona Beach, respectively. I’m not going to provide more examples since some concepts are yet to be revealed officially, but there’s more label lunacy in the works.

The word “works” is a segue for addressing the fear or being too “out there.” As they say, it isn’t crazy if it works. Part of making sure the name and thematic elements work is developing a concept’s identity. With that achieved, marketing will be far more effective.

Make an Impact

As we tell KRG Hospitality clients, concept development is the fun stage of project planning. It’s a collaborative effort that gives everyone involved the opportunity to be creative.

Moreover, an effective consultant will help their client swing for the fences rather than stay too grounded. The concept development stage shouldn’t be about dumbing down and saying no. The right consultant-client relationship will be about asking, “How can we get to where and who you want to be?”

Tipps, co-founder of Maverick Theory, will tell you that our F&B world is a social experiment. Guests really aren’t coming to buy food and beverages; they’re at your venue to socialize, connect, feel valued.

“It’s not about what you’re doing, it’s about what you’re being while you do it,” he says. So, I think it’s safe for me to say that he would ask why someone would want to be mediocre. Why would they want their concept to blend in rather than stand out?

As he said during his BRE session, “Everyone who wants to build a concept that’s original and blows people away also includes people who build mediocre, cliche restaurants and bars.

If your concept doesn’t make an impact on a guest and make them curious enough to step through the doors, that’s not a great start. Yes, outstanding service is crucial; it converts one-time guests into repeat visitors. However, they need a reason to become a guest in the first place.

Logically, that means the name, signage, and exterior design need to be impactful.

“Steven Spielberg didn’t make a scary shark movie called Scary Shark,” observed Tipps.

Why, then, do people continue to put “restaurant” or “bar” in the name of their business? Fear.

Stand Up and Stand Out

I doubt that a significant percentage of hospitality operators have said the following during concept development: “I’d really like to fade into the background.”

Combined, according to 2023 data, there are more than 810,000 restaurants and bars in the US alone. Add hotels and motels and that number jumps to well over 900,000.

The last thing that will help any of those businesses make money and keep the lights on is to become white noise. Saddle your concept with a boring name and that’s exactly what it will be, from the jump. Why do that to yourself?

As I said in the preceding section, fear. And Tipps would agree with my conclusion.

“You want to do something special but you also don’t want to do anything too esoteric,” said Tipps during his session. That’s the reason we see “restaurant” and “bar” on restaurant and bar signs.

There’s also the fact that things get very “real” for some people when they first open their doors to the public. They’re now in the spotlight, and the pressure to lead their business to success can be overwhelming.

It’s fair to theorize that some owners second-guess their name and branding when their nerves get the better of them. How will they ever live up to a bold, irresistible bar or restaurant name? What if people won’t come to the business if they aren’t 100-percent certain they know it’s a restaurant or bar?

Which would you rather visit? Mama Foo Foo Neighborhood Restaurant and Bar, or Mama Foo Foo? Which has more impact and sparks your curiosity? Which name would make you feel like you’ve arrived somewhere?

What’s in a Name?

Tipps didn’t title his BRE session “How to Name Your Restaurant or Bar.” Instead, his session was called “Cathedral in a Suitcase.”

Does that session title communicate the topic directly? Not exactly, but it certainly had an impact. And that was the point.

Rather than wonder how to name a restaurant or bar, Tipps (and the KRG team as well) wants operators, current and future, to consider different approaches to developing their concepts.

Certainly, we don’t need to label restaurants and bars as restaurants and bars. Further, as Tipps pointed out during his session, we don’t have to make them feel like restaurants and bars. I promise you, people will intuit how you intend for them to use your space.

Per Tipps, and once again, we agree, your restaurant can feel like a movie. Your bar can feel like an album. You can decide, while eschewing stereotypical elements, whether your venue is masculine, feminine, or neutral.

“Creativity is intelligence having fun,” said Tipps, so have fun with your concept in the development stage. That will translate to a fun, engaging venue (with the right systems and standards in place, of course).

From there, collaborate with a designer to transform your concept from vision to brick and mortar that creates connections. For example, add texture, because speaking to our sense of touch elicits a visceral reaction. Give careful consideration to lighting, because your guests want to look good. Make sure every element relates to the name and the theme.

So, what’s in a name? The future of your business.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

Bar Pub Brewery Nightclub Club Nightlife Concept Development

A cartoon fish wearing bunny ears, hovering near the world-famous "Welcome to Las Vegas" sign
by David Klemt David Klemt No Comments

BUNNYFiSH: A Lesson in Collaboration

BUNNYFiSH: A Lesson in Collaboration

by David Klemt

A cartoon fish wearing bunny ears, hovering near the world-famous "Welcome to Las Vegas" sign

Honestly, I’ve seen stranger things than a floating fish wearing bunny ears while living in Las Vegas.

Architect Craig Sean Palacios, co-founder of BUNNYFiSH studio in Las Vegas, told a compelling story about professional relationships during HD Expo 2024.

Palacios and his business partner worked closely with former Zappos CEO Tony Hsieh for a decade. Titled “Meaningful Collaboration: A Decade with Tony Hsieh,” the presentation was an interesting look into a unique client relationship.

When BUNNYFiSH studio first started, Palacios and Wichmann were working out of The Beat Coffeehouse. Interestingly, this space, located in Downtown Las Vegas, was an example of adaptive reuse architecture. The space was transformed from a quick-care medical center into a coffeehouse, with small exam rooms converted into small offices.

As Palacios recalls, he was wrapping up for the day about 14 years ago when someone popped their head into the BUNNYFiSH office. This person asked what Palacios was doing, and he answered that he was leaving for the day. Clarifying their question, the person inquired about BUNNYFiSH.

After explaining the studio’s overview and sharing some project details, Palacios was told the person would be back. Well, that person did return, and he had a few more people in tow. One of these people, as I’m sure you’ve guessed, was Hsieh.

Eventually, the group traveled from The Beat to the streets of Downtown Las Vegas, and through the doors of Hsieh’s apartment. Along with people milling about was a wall loaded with Post-It Notes. Written on these notes were words like “speakeasy” and “restaurant.” As an architect, Palacios instinctively began arranging the notes to create logical, cohesive concepts.

From there, Hsieh led Palacios to an empty lot, and asked what the architect would put there. Palacios saw a grocery store. Hsieh, a butterfly farm.

It was in that moment, said Palacios, that he began to understand Hsieh. After what was essentially an entire day with Hsieh, BUNNYFiSH studio, the Zappos CEO, and his team would go on to discuss architecture for several months.

Speaking the Same Language

During at least one conversation, Hsieh made the statement that he didn’t “speak architect.” And to this day, Palacios isn’t quite sure if that was a completely truthful claim.

However, he was told that no architect had ever really been able to make Hsieh happy up to that point. So, it appears that the two had found an effective method of communication, and Hsieh appeared happy to work with BUNNYFiSH studio.

That method did take time to develop, of course. Take, for instance, the transformation of a building in Downtown Las Vegas that Hsieh had acquired. When Palacios asked what Hsieh wanted, the latter told the former to “go to the W in Austin.”

That was the whole of the instruction.

So, with that as the entire brief, BUNNYFiSH went to the W in Austin. And, as Palacios explained, they did basically everything one could have done at the hotel at that time. Upon their return to Las Vegas, Palacios made the call to simply let Hsieh find him at The Beat when he was ready.

Sure enough, that’s what happened a few days later. Basically, Hsieh wanted BUNNYFiSH to transform his building into the W in Austin, in a way. When Inspire first opened, I visited the speakeasy—which required biometric access, I believe via a retinal scan—and I would later watch Hey, Bartender in the space’s theater/TED Talk area, hosted by Dushan Zaric, co-founder of Employees Only.

Making Things Happen

Hsieh would go on to work with BUNNYFiSH on more projects, large and small. In doing so, they would all transform the Downtown Las Vegas landscape and culture.

To provide one large-scale example, BUNNYFiSH took on the Gold Spike’s metamorphosis from old-school, outdated casino to nightlife, social, and event space. This is another concept with which I’m familiar, having hosted an event there with the Bar & Restaurant Expo team when the event was still known as Nightclub & Bar.

There was also a small downtown motel conversion. Since “nobody needs parking in Las Vegas,” the parking lot was ripped out and a six-hole putt-putt course was installed. Of course, it wasn’t that simple; each hole was a version of a world-famous counterpart.

Anyone who has spent time in Downtown Las Vegas will be familiar with another BUNNYFiSH-Hsieh collaboration: Container Park. However, it’s a dog park project that really encapsulates the real message within Palacios’ story.

Per the Las Vegas native, Hsieh was a part of most of the meetings between his team and BUNNYFiSH. From time to time, he’d pop his head into a meeting with a question or idea, but that was about it.

Well, during one meeting, Hsieh popped up and asked if it was possible to build the world’s largest functional fire hydrant. By now several years into the relationship, Palacios knew the answer: “Yes.”

As he explained, he had learned to not say no to Hsieh. That may paint the entrepreneur in a tyrannical light. That isn’t, however, what Palacios meant.

Asking Why

While some clients can accept hearing “no” after they’ve asked a question, others need more. They require a why.

Sure, that’s sometimes because a client is, to put it diplomatically, “particular.” But as Palacios learned over the course of a decade-long collaborative relationship with Hsieh, sometimes “why” is a tool.

That three-letter question can spark creativity. Creativity in getting around but not running afoul of building codes, creativity in material or site selection, creativity in bringing an idea into the physical world.

While “no” is, indeed, a complete sentence, in the context of developing a restaurant, bar, hotel, etc., it can be a project killer.

Further, once one side of a business relationship comes to understand how the other interprets a why, communication grows stronger. Instead of just a conversation-halting “no,” collaborators learn to anticipate. So, that “no” starts out as a, “No, we can’t/shouldn’t do it that way, here’s why, here’s our solution.”

That’s a far stronger and healthier way to communicate and work together.

Real-world Example

Let’s look at a BUNNYFiSH project in Reno, Nevada. Traditionally, a guest room has a desk. And, traditionally, you’d be told by a hotel executive that the desk is so guests can write letters.

Well…which guests are actually doing this? Why are hotels still putting the same desk designs in their rooms?

Those two questions led to a room design featuring a reinvented desk. The BUNNYFiSH desk design is now the standard for the hotel group.

However, that desk design update pales in comparison to another change Palacios suggested.

Why, Palacios asked, did this hotel need a conference space? And why not transform the space that would traditionally be a conference space into…a bocce bar. A very large bocce bar, at that.

As Palacios explained the moment he posed those questions to hotel executives (a.k.a. major BUNNYFiSH clients), he was first met with silence. But that silence eventually turned to belief in Palacios and BUNNYFiSH, and there is in fact a bocce bar where one would expect a conference space.

According to Palacios, the bar is generating more revenue than the client projected they’d see from the conference area.

Takeaways

Too many people forget that “relationship” is the operative word in “business relationship.”

Had BUNNYFiSH seen their burgeoning relationship with Hsieh as solely transactional, they would likely have been relegated to the same pile of architects that hadn’t managed to satisfy Hsieh.

However, all parties developed an understanding of one another. They learned how to communicate with one another, and the results were incredible.

Further, Palacios and BUNNYFiSH learned to adapt that communication style for future clients, again to wonderful results.

Hospitality is a people business. As some people like to say, most problems are people problems. Going further, people problems are often communication problems.

Learning how to communicate and collaborate can solve a multitude of problems, and help develop long-term relationships.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

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