What you see is said to be what you get. The low-skilled cooking techniques and apparatus employed at branded fast-food restaurants, for example, are presented in full visibility to waiting customers. But this concept for designing open, transparent hospitality environments at least serves customers with honesty, because although the freshest ingredients and cordon bleu techniques are nowhere to be seen, neither is the grease and grime formerly associated with the category of eatery.
Compare that to more upmarket establishments that keep the cacophony of a commercial kitchen hidden from view during service, and you start to wonder what else they might be hiding. By installing the same open-kitchen concept, professional kitchens that use talented chefs and high-quality ingredients are able to prove it.