A new study published in the
Harvard Business Review took a look at how diner's satisfaction changed when chefs were able to see their patrons, and the results are pretty revealing. As reported by
Eater, the researchers monitored a four scenarios, in which: chefs and diners could see each other, chefs could see diners but diners could not see chefs, where diners could see the chefs but the chefs could not see the diners, and finally, where neither party could see each other.
Unsurprisingly, the researchers found that there was a measurable
17.3% increase in diner satisfaction when both parties could see each other. However, the twist is that the researchers do not think that stress or accountability, but rather from reciprocity.
"This is more about gratitude — which is a powerful force. Cooks constantly said how much they loved seeing their customers", said Harvard Professor Ryan W. Buell. The researchers noted that chefs were more thorough when they could see diners, even when those diners could not see them. As such, satisfaction also increased when chefs could see diners, but the diners could not see the chefs. Diner satisfaction was unchanged when diners could see chefs, but chefs were blind, and of course the control was when both parties were blind to each other.
Open kitchens and chef's counters
are very trendy right now, with a lot of new restaurants adopting the style. In a time when consumers are becoming more and more critical of what goes into food, where it comes from and how it is made, the idea of increased transparency really resonates with restaurant goers.
What do you think, are your favorite meals prepared by restaurants with open kitchens? Let us know what you think via Facebook, Twitter and Google+!
Source:
Eater, Image Credit (Flickr)
Tablebases.com
