The kitchen of tomorrow will be smaller, smarter, and more sustainable

The kitchen industry is on the cusp of a new phase. Changing living arrangements, the rise of artificial intelligence, a growing focus on sustainability, and increasingly discerning consumers are driving the kitchen’s role to evolve further. Yet one thing remains unchanged: the kitchen remains the place where people come together.

That picture became clear during a conversation with Leo van der Velde, managing director of Dekker Zevenhuizen. According to him, consumers today look beyond just a kitchen’s appearance. Questions about the origin of materials, sustainability, health, and production conditions are becoming more important. At the same time, sustainability is rarely the primary reason for a purchase. Consumers still base their choices heavily on appearance, color, and functionality.

According to Van der Velde, that does not mean sustainability is any less relevant. On the contrary. The challenge for manufacturers and suppliers lies precisely in developing products that are sustainable without consumers having to compromise on design, quality, or price.

Above all, sustainability must be attractive

Only when sustainable solutions are at least as appealing as traditional alternatives will there be a real impact. Products must not only be environmentally friendly, but also attractive, practical, and affordable. “If it’s just as expensive, then everyone will want to buy it,” Van der Velde summarizes.

Clear shifts are also evident in the use of materials. Whereas dark and gray tones dominated just a few years ago, warm earth tones, sandy hues, and natural shades are gaining more and more ground. This trend aligns with a broader desire for tranquility, warmth, and a sense of security in interior design.

Consumers are increasingly looking at the full story behind a product. Transparency regarding production processes, raw materials, and circularity is becoming more important. This presents opportunities for specialty retailers to set themselves apart through their knowledge and advice.

Technology supports, but does not replace

In addition, technology is playing an increasingly important role within the industry. Artificial intelligence is already being used today for text processing, knowledge management, and process optimization. Dekker Zevenhuizen is also exploring how AI can help with tasks such as processing drawings and making product knowledge accessible.

Still, Van der Velde does not expect technology to replace kitchen salespeople. In fact, the human factor remains of decisive importance. A good kitchen consultant translates wishes into a practical design, asks the right questions, and helps consumers make choices. “That person is incredibly important in kitchen stores,” he emphasizes.

Consumers, too, will increasingly turn to AI tools to find inspiration or create initial designs. This changes the sales process, but not the need for expert guidance.

Multifunctional living calls for new solutions

The way we live will have a major impact on the kitchen of tomorrow. Due to urbanization, smaller homes, and a growing number of single-person households, multifunctional use of space is becoming increasingly important. As a result, the kitchen is evolving into a central living space where cooking, eating, working, and socializing come together.

Countertops are increasingly being used as dining tables or home offices, and kitchen layouts must adapt to more compact living spaces. As a result, functionality and flexibility have become just as important as aesthetics. Or, as Van der Velde puts it: “The countertop is the face of the kitchen.”

He sees a clear challenge for entrepreneurs in the restaurant industry. Not by all heading in the same direction, but rather by maintaining their own identity. In his view, the sector’s strength lies in the diversity of entrepreneurs, concepts, and customer approaches. His advice is clear: “Don’t become a cookie-cutter business.”

Because no matter how much technology, sustainability, and home design trends change the industry, the kitchen ultimately remains a place where people come together. And according to Van der Velde, that is precisely where the sector’s enduring strength lies.