One of the most crucial issues regarding the restaurant industry is cleanliness. Most of the restaurants that have closed and open kitchens focus on the cleanliness of their open kitchens and don't consider the hygiene and cleanliness issues of their closed kitchens much. This research aimed to find out the factors that influence the cleanliness perspective of consumers, identify the impact of kitchen cleanliness on the restaurant's reputation, and determine the methods approved by the kitchen staff and restaurant managers to maintain the safety and cleanliness of kitchens. Qualitative and quantitative methodologies were used to collect data, as the mixed method provides the researcher with substantial evidence and deeper study conclusions. An observation was also performed by the researcher, visiting many restaurant kitchens in Byblos to see how the hygiene and cleanliness standards were applied, and comparing the behaviour of the employees in the open vs. closed kitchens. In the analysis of the research data, the crosstab test was applied using the Excel software to test if some variables are related. The findings have contributed to the identification of the factors that positively affect consumers' food safety. The findings of this study will help designers of restaurants identify new directions for restaurant and kitchen design, and also positively contribute to customers' dining experience.