Why Do so Many Restaurants Hide Their Kitchens?

To a germaphobe, a restaurant kitchen is the bacteria paradise. It may not seem illogical at all, given the number people suffering from food poisoning. Approximately 11 million cases of foodborne illnesses are reported every year in Canada. So, it is fairly logical for a person to cast doubt on a restaurant’s hygiene policy. After all, there’s nothing a human being is more mindful of than what goes into his/her mouth.

If you have ever suffered from food poisoning, then you know how unpleasant it can be. Most people just assume that eating out at a restaurant cause food poisoning. Actually no. You are likely to fall ill from food made right at home. Reports from the Food Standards Agency (FSA) also confirm such likelihood and the reports also found poor personal hygiene is also responsible for increasing the risk of food poisoning.

But, why do so many restaurants have their kitchens hidden? What brews in the separate room?

Well, as a business owner who has been successfully running a restaurant in New York for 25 years, my mission and objectives are set to deliver an eating-out experience as comfortable and pleasing as possible.

On an average, my restaurant handles nearly 150 customers a day. We are committed to delivering a quieter, seamless experience for the customer. Clustering of pots, changing of pans, yelling of the hurrying staff, bright lights, fresh smells of smoky stovetops will disrupt such experience. My staff and I try to eliminate anything distracting that may come between a person and his/her food!

From sandwiches to sushi — from clams to crab; food preparation isn’t the most glamorous activity and may invoke the softest emotion of a person. Furthermore, food preparation may impact a person’s overall sensory experience of dining. That’s why the kitchen is kept separated.

My restaurant enforces stern policies regarding personal hygiene of the employees. I like to isolate the food preparation process from ambient environment that may contain pets, cigarette smoke, contaminating sneeze or a cough, etc. Just as you like to perform your chores without disturbance, my staff also prefer a distraction- and the contamination-free environment.

My endeavor to achieve culinary excellence always encouraged to adopt a customer-first policy. A doctor would want your phone silent when inspecting and he/she will inspect you in the sterile, distraction-free room. A teacher would want to teach in a closed classroom, not outside. We restaurant owners, chefs, and cooks who prioritize customer satisfaction prefer similar environment, and that’s why restaurant kitchens have a door.


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