Open kitchens produce tastier dishes
For their research, featured in the November issue of Harvard Business Review, scientists rigged a cafeteria with iPads and livestreamed images of the kitchen and dining space to cooks and diners, under four different scenarios.
In the first, diners and cooks were blind to one another. In the second, diners could see the cooks; in the third, cooks were visible to the diners; and in the last, both diners and cooks were able to see one another.
Results showed that when diners and kitchen staff could see each other, customer satisfaction rates rose 17 percent higher compared to meals in which neither group could see the other. Likewise, turns out service was also 13 percent faster.