Think About This: Better creative outcomes through transparency
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A short history of transparency The restaurants George Orwell described in his 1933 novel Down and Out in Paris and London were not places you’d want diners to see. A wall separated the dining room’s calm ambience from the chaotic grime of the “cold, filthy kitchen.” Architecturally, the wall between these two interconnected worlds was a good thing, and important for both sides. For the restaurant, it concealed the ugly frenzy behind the scenes. For the diners, it preserved a shinier belief in what they were buying. The model that Orwell experienced persisted for six more decades before restaurateurs and their architects in the early 1990s—mostly in the Bay Area—did something unexpected: they brought the “back of house” front and center, putting chefs and line cooks on display to diners. This was done primarily as a means of demonstrating spotless kitchens and the use of fresh ingredients. Arguably, this design…
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