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from: Grinda
What is a communal table? Where does the concept originate from?
The concept of communal dining is nothing new to society. The communal table was most likely the first style of seating used in public eateries. Though it may be difficult to pinpoint the origin, the idea of a communal table has been seen everywhere from Southeast Asian street food to Irish pubs and German Taverns.
It all started with the Belgian chain restaurant Le Pain Quotidien. As you enter this delicious-smelling bakery, the first thing you notice (after the dessert studded counter, of course!) is a large pinewood table with an accommodating capacity of 14 people. The folks at LPQ proudly called it the communal table. This table promotes the purpose and message of founder Alain Coumont – that bread should be shared. The concept this is very straightforward – the idea is simply to make a handmade bread with a good crust and a firm slice, shared around a table, to be savored among friends.
What is the idea behind having communal table at a restaurant? Does it work?
While the communal table provides a relatively small percentage of the restaurant’s total seating but it makes a statement. It sends a very clear message that our restaurant is a place of social gathering. Most importantly, it conveys a sense of comfort, as if dining in someone’s home. It provides ground for conversation, something commonly overlooked in many establishments. The communal table is well received by our guests.
How far does the concept work in any city?
No restaurant can rest on the acceptance of their concept alone. Running a successful restaurant is the sum of many small, well executed parts. In this light, it would be difficult to say whether or not this concept will get success, or the entirety of our restaurant that is successful. But one thing to remember that, each time you leave the kitchen and make rounds throughout the dining room, you can see the look of utter comfort and satisfaction on the faces of our guest at the community table.
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