Partner Rodolfo Farber gives insight on open kitchen concepts in hospitality

Openness and transparency are increasingly important to the way we live. So it is not a surprise that restaurants have adopted a more visible, open kitchen approach to preparing food, providing customers direct access to information about the establishment’s hygiene, professionalism, and culinary excellence. Hotel Executives interviewed Jaime Partner’s Rodolfo Farber to gain expertise on how to make an open kitchen design a harmonious experience for the culinary team as well as the diners.

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