Open kitchens in restaurants are increasingly popular. But how do you build this?

Guests will experience experience

Over 68 years of experience has made PALUX Germany what it is today: a leading manufacturer of professional, high-quality kitchen appliances. The company ensured that the importership grew to the Netherlands 40 years ago. It was the beginning of PALUX Netherlands in Bunnik and now active in 34 export countries. 

The company targets not only hoteliers but also the high-end chef who demands customisation and where specialism is required. "The brand carries the 'Made in Germany' label inherent to quality and is still reaping that
reap its benefits every day," said Yvo Berendsen, Managing Director at Palux Netherlands. 

"Over the years, we have always engineered high-quality commercial kitchens for catering and care institutions. To this day, the kitchen island product group forms the core business. From individual equipment to customised solutions. In addition, this kitchen manufacturer facilitates in seven more product groups. This enables us to furnish or customise a functional kitchen for any budget and which is also completely tailored to each specific customer requirement."

Yvo continues: "A professional kitchen is a major investment and requires expert guidance. Our partnership starts with an inventory of the customer's wishes, possibilities and budget. We have our own service department, so the entire tendering process from start to finish, including delivery, is in the hands of just one consultant. As a result, the lines of communication are very short. Moreover, the consultant is in direct contact with the factory. In practice, this means that the customer can still make changes where necessary and desirable at any time. We keep a close eye on the entire production process and also apply changes on our own initiative where we believe it increases quality."

A project Yvo is proud of is the fine dining Michelin restaurant Fred (2 stars) in Rotterdam. The open kitchen in the middle of the business and part of the overall experience for guests visiting. 

"Each project, and thus the kitchen, stands on its own and brings many challenges. What you see more and more is PALUX becoming an important part of the restaurant itself through the inclusion of an open kitchen in the middle of the restaurant," Yvo adds.

He has a clear vision in mind when it comes to the company's future: "We want to emphasise that - in addition to the high-end industry in which we mainly operate - we also want to serve the start-up entrepreneur. One product line that meets this requirement is the Bistro line and is very budget-friendly for this target group and for restaurants with a smaller budget."

"Another important spearhead for the future is that we are transitioning with apprenticeships within our company. This means that for all positions within our organisation, we will be appointing, training and supervising apprentices internally in the coming years. A good company stands or falls with well-qualified staff. In short, it makes sense that we pay a lot of attention to this."

Finally, Yvo points out that given today's gas issues, hybrid cooking is on the rise. "Of course, we also offer these cooking options for customers," he says.