Mini Case. Chef$$s Table

Some time ago, Eric Marsh, an English hotelier, introduced a table for two customers in the kitchen of the Cavendish Hotel in Derbyshire, the UK$.$ By doing so$,$ he actually encouraged customers to see the back$-$of$-$the$-$house operation and the service processes employed.

Since that time, the Chef$$s Table has become very popular with customers. There are numerous restaurants that offer a Chef$$s Table in London, including Dinner by Heston Blumenthal $,$ where guests also enjoy a tour of the kitchen.

Some restaurants have altered the experience somewhat by removing the table from the kitchen while ensuring customers have a full view of the kitchen and the back$-$office service processes. At Benares, customers at the Chef$$s Table are in a glass$-$enclosed room that overlooks the kitchen $.$ Marcus Wareing has moved his Chef$$s Table to provide an elevated view over the entire restaurant $.$ Customers enjoy the experience of dining at the Chef$$s Table and are willing to pay a premium price for the experience.

Question: How does Chef$$s Table provide the best value to customers?

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