Design | KRG Hospitality

July 17, 2024by 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

July 16, 2024by 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

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

June 19, 2024by David Klemt David Klemt No Comments

Concept Development: Idea to Execution

Restaurant Concept Development: From Idea to Execution

by Nathen Dubé

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.

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

June 7, 2024by 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. 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

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

World’s 50 Best Restaurants: 10 to 1

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

Interior of Saint Peter restaurant in Sydney, Australia

May 29, 2024by 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

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!

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

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

May 22, 2024by David Klemt David Klemt No Comments

Award-winning Products from HD Expo 2024

Award-winning Products from HD Expo 2024

by David Klemt

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.

View this post on Instagram

A post shared by Functional Furnishings (@functionalfurnishings)

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

View this post on Instagram

A post shared by Samuelson Furniture (@samuelson_furniture)

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

View this post on Instagram

A post shared by Beth Kamhi Artist (@beth_kamhi_artist)

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

View this post on Instagram

A post shared by AKDO (Slabs, Tiles & Mosaics) (@akdo_usa)

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.

May 13, 2024by David Klemt David Klemt No Comments

Your Most Underused Feature

The Most Underused Element of Your Business

by David Klemt

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.

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

May 8, 2024by David Klemt David Klemt No Comments

BUNNYFiSH: A Lesson in Collaboration

BUNNYFiSH: A Lesson in Collaboration

by David Klemt

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.

A woman standing in a space that's half cafe and half coffee shop

May 7, 2024by David Klemt David Klemt No Comments

Cafe vs. Coffee Shop: Not the Same

Cafe vs. Coffee Shop: Not the Same

by David Klemt

Yes, cafes and coffee shops are different from one another.

There appears to be a misconception that a cafe and a coffee shop are more than just similar, the two concept types are synonymous.

Over the past 18 months, our inquiries from clients with visions to bring their cafe or coffee shop concept to life have increased. In particular, these inquiries are coming from two cities (and the surrounding areas) that boast serious coffee cultures: Vancouver and Toronto.

Interestingly, many of these future cafe and coffee shop operators use the terms interchangeably. So, we want to clarify that the two are similar but not the same.

Generally speaking, the menu is a big differentiator when determining if someone wants to open a cafe or coffee shop.

Coffee bars tend to operate in areas that experience heavy foot traffic. Like a coffeehouse, the focus is on specialty and artisanal coffee drinks. However, it’s not uncommon for seating to be sparse or even nonexistent. If there’s food on the menu, it’s not extensive, and it’s normally a quick, transportable bite.

Finally, a coffee roaster focuses heavily on sourcing coffee beans, and taking on the task of roasting themselves. It’s common practice for many roasters to act as a partner to coffee shops, restaurants, and hotels. These concepts are often perceived as providing higher-quality coffee drinks than their coffee shop, bar, and house peers.

The more you know…

Hopefully, this clarifies the difference(s) between a cafe and coffee shop.

When one is considering whether their concept is a cafe or coffee shop, they should consider the depth of their coffee and food programs.

Will the menu be full of artisanal and specialty coffee beans and drinks? Will the food be limited to a handful of items, like pastries? Or, will the food menu be extensive and offer guests the opportunity to order a meal?

Other elements to consider are the size of the venue, overall vibe, and role in the community, along with the perception of the quality of the menu.

Sitting down to finalize these details will help a future operator determine whether they plan to open a cafe or a coffee shop.

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

AI-generated image of a cocktail with an ice cube branded with the number 50, resting on a white coaster that reads "North America"

April 24, 2024by David Klemt David Klemt No Comments

North America’s 50 Best Bars: 2024

Cheers to the 50 Best Bars in North America in 2024

by David Klemt

I’d drink that, and probably steal that coaster.

Cheers to the 2024 class of North America’s 50 Best Bars, freshly crowned after an evening of celebration, recognition, community, and hospitality.

Launched in 2022, this year marks the third edition of the World’s 50 Best Bars list that recognizes standout North American concepts and the teams behind their success.

For the 2024 ceremony, North America’s 50 Best Bars returned to the city of San Miguel de Allende in the state of Guanajuato, Mexico. Actor Diego Alfaro, known for The Ultimate Mixologist and The Law of the Jungle, took on host duties.

This year’s Campari One to Watch Award went to Toronto’s Simple Things. As a refresher, the One to Watch is a bar that voters believe has an excellent shot at breaking into the 50 Best Bars list.

The acclaimed Jewel of the South took the Michter’s Art of Hospitality Award home to New Orleans. Jewel of the South also grabbed spot number six on this year’s list, along with being named the Best Bar in the South in the US. Chicago’s Meadowlark earned the 2024 Siete Misterios Best Cocktail Menu Award. The bar is a new entry to the list and also clinched spot 32. A new award, the Bareksten Best Bar Design Award was presented to Avondale Bowl from Chicago.

Cheers to Claudia Cabrera, this year’s winner of the Roku Industry Icon Award. Voted by her peers, Kate Boushel earned the Altos Bartenders’ Bartender Award.

For all of you out there who have a strong sense of civic pride, New York boasts 12 entries on this year’s list, Mexico City claims nine, and Toronto is home to three. Host city San Miguel de Allende lays claim to the bar at number 27 on the list.

North America’s 50 Best Bars, 2024

Atwater Cocktail Club (Montréal, Québec, Canada)
The Keefer Bar (Vancouver, British Columbia, Canada)
Best Intentions (Chicago, Illinois, US)
Cure (New Orleans, Louisiana, US)
Mírate (Los Angeles, California, US)
Brujas (Mexico City, Mexico)
M’lady’s (New York, New York, US)
Angel’s Share (New York, New York, US)
Hanky Panky (Mexico City, Mexico)
Maison Premiere (New York, New York, US)
Bar Mordecai (Toronto, Ontario, Canada)
Cloakroom (Montréal, Québec, Canada)
Pacific Cocktail Haven (San Francisco, California, US)
Arca (Tulum, Quintana Roo, Mexico)
Century Grand (Phoenix, Arizona, US)
Library by the Sea (Grand Cayman, Greater Antilles, Caribbean)(London Essence Best New Opening Award)
Selva (Oaxaca, Mexico)
The Dead Rabbit (New York, New York, US)
Meadowlark (Chicago, Illinois, US)
Attaboy (New York, New York, US)
True Laurel (San Francisco, California, US)(Ketel One Sustainable Bar Award)
Bar Pompette (Toronto, Ontario, Canada)
Kaito del Valle (Mexico City, Mexico)
Bekeb (San Miguel de Allende, Guanajuato, Mexico)
Baltra Bar (Mexico City, Mexico)
Herbs & Rye (Las Vegas, Nevada, US)
Botanist Bar (Vancouver, British Columbia, Canada)
Allegory (Washington DC, US)
Service Bar (Washington DC, US)
Civil Liberties (Toronto, Ontario, Canada)(The Best Bar in Canada sponsored by Naked Malt)
Dante (New York, New York, US)
Kumiko (Chicago, Illinois, US)(The Best Bar in Midwest USA sponsored by Torres Brandy)
La Factoría (San Juan, Puerto Rico, US)(The Best Bar in the Caribbean sponsored by Amaro Lucano)
Café de Nadie (Mexico City, Mexico)
Aruba Day Drink (Tijuana, Baja California, Mexico)
Employees Only (New York, New York, US)
El Gallo Altanero (Guadalajara, Jalisco, Mexico)
Café la Trova (Miami, Florida, US)
Katana Kitten (New York, New York, US)
Zapote Bar (Playa del Carmen, Quintana Roo, Mexico)

The Top Ten

Tlecān (Mexico City, Mexico)
Licorería Limantour (Mexico City, Mexico)
Thunderbolt (Los Angeles, California, US)(The Best Bar in West USA sponsored by Rémy Martin)
Double Chicken Please (New York, New York, US)
Jewel of the South (New Orleans, Louisiana, US)(The Best Bar in South USA sponsored by Tia Maria)
Rayo (Mexico City, Mexico)
Martiny’s (New York, New York, US)(Highest Climber Award sponsored by Nikka Whisky, from number 29 to 4)
Overstory (New York, New York, US)
Superbueno (New York, New York, US)(Highest New Entry, The Best Bar in Northeast USA sponsored by Disaronno)
Handshake Speakeasy (Mexico City, Mexico)(The Best Bar in Mexico, The Best Bar in North America sponsored by Perrier)

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