Haus Vaterland metres deep, panoramas, and lighting effects, and served appropriate food; it was an early example of modern theme dining or experiential gastronomy. While the main shows took place in the ballroom, each theme restaurant also had musicians of the appropriate origins on staff to complete the dining experience, including at least six dance bands. A central kitchen occupied the entire top floor, connected to the different dining establishments by pneumatic tubes, through which orders came up, and dumbwaiters, by means of which food was sent down and dirty dishes sent back up; conveyor belts at kitchen level transferred the dishes
Frankfurt kitchen to reduce the time spent in (economically speaking) "unproductive" housework, so that women had more time for factory work. On the other hand, emancipatory efforts to improve women's status, also in the home, called for rationalisation to relieve women and enable them to pursue other interests. Schütte-Lihotzky was strongly inspired by the extremely space-constrained railway dining car kitchens, which she saw as a Taylorist ideal: even though these were very small, two people could prepare and serve the meals for about 100 guests, and then wash and store the dishes. The Frankfurt kitchen was a narrow double-file kitchen measuring .