If you love food in all its forms, then there’s nothing better than watching a talented chef creating great dishes in front of your eyes. We refer to this as front-of-house cooking or display kitchens. Customers love it, and for restaurants, it’s often a marketing tool and an out-of-kitchen experience for chefs that really shows an operation's transparency.
When you're used to certain limitations, you end up just accepting them. A great example in foodservice is ventilation. Commercial kitchens traditionally need vents and hoods, but they can also restrict productivity, creativity, and even profitability.