How Open Kitchens Create a Better Restaurant Experience

In 1982, celebrity chef Wolfgang Puck opened Spago in West Hollywood, California. It was a restaurant with a groundbreaking idea. Unlike traditional restaurants with hidden kitchens, Spago placed it right in the diners’ view.

This concept creates an immersive experience in the dining room while providing transparency in how meals are prepared.

Spago’s success sparked a movement. More than four decades later, it still inspires countless restaurants—from fine dining to fast-casual spots like Pei Wei or Chipotle—to embrace the open kitchen model.

For those who have worked in back-of-house operations, the contrast between hidden and open kitchens is striking. Many traditional restaurant kitchens are chaotic, loud, and not always the peak of cleanliness. However, when the kitchen is part of the dining experience, it changes how guests and staff interact with the space.

Here are some guest experience lessons you can learn from Spago’s innovation and apply to your eateries.

The psychology behind open kitchens

Restaurants that embrace open kitchens are tapping into consumer psychology. A study on open kitchen designs shows that transparency builds trust between guests and restaurants. Seeing chefs prepare food in real time reassures diners about cleanliness, ingredient quality, and the staff’s skills.

Guests perceive food as fresher and more premium when they see it prepared. This enhances the sensory experience – watching flames dance on a grill, hearing knives chop through fresh vegetables, and smelling sauces simmering all contribute to the meal’s enjoyment.

Additionally, open kitchens encourage professionalism and organization among staff. A report on customer influence in open kitchens found that restaurants with open kitchens report higher guest satisfaction scores, as customers are more likely to leave positive reviews when they can see chefs at work. The visibility also fosters accountability, reducing food waste and improving efficiency.

How open kitchens improve service and atmosphere

An open kitchen can be a performance as much as it’s about food preparation.

Guests enjoy the energy and skill on display, creating a more interactive dining experience. In many ways, the kitchen becomes an extension of hospitality itself.

Open kitchens at fast-casual spots like Pei Wei demonstrate that transparency isn’t reserved for fine dining. Guests can see the wok-fired dishes come together in real time, reinforcing the brand’s commitment to fresh, made-to-order meals. This not only enhances trust but also keeps guests engaged while they wait for their food.

Beyond guest perception, open kitchens influence staff behavior.

In traditional back-of-house settings, kitchens can become high-stress environments where tempers flare, and cleanliness may take a backseat during peak hours. However, the team tends to be more composed and attentive when the kitchen is visible to guests.

The noise level is controlled, workstations remain tidier, and chefs proudly showcase their craft.

A new standard for transparency in dining

As the restaurant industry evolves, the demand for transparency continues to grow. Diners increasingly value knowing where their food comes from and how it’s prepared. Open kitchens meet this expectation while also elevating a restaurant’s overall ambiance.

The benefits for restaurant operators considering shifting toward an open kitchen design are clear: higher guest satisfaction, improved operational efficiency, and a stronger brand reputation.

Whether in an upscale dining room or a fast-casual setting, an open kitchen transforms eating into an experience that guests will remember and return for time and time again.