Category: Main

Food plating and presentation are crucial components of the customer experience in the restaurant business.

Unfortunately, plating the food is sometimes one of the first things to be forgotten during a dinner rush. Food presentation becomes an afterthought since you are either too busy or too preoccupied with the flavor of the food.

You don’t need to be an expert artist to transform your food into beautiful works of art, so don’t worry! There are a few key elements to remember when preparing and plating your restaurant dishes, but there are no strict guidelines for “perfect” plating.

What Is Plating and Food Presentation?

The arrangement of the food on the plate appeals to the diner and is referred to as meal presentation.

Similar to how a painting in a gallery draws in the viewer, a plate should stimulate the diner’s senses and attract them to the experience. When a dish looks as wonderful as it tastes, your customers are more likely to post and share it on Instagram. An excellent presentation will also enhance their eating experience.

Taste, texture, and color should all be perfectly balanced on the plate. By experimenting with these elements, you may make your diners feel satisfied as soon as the dish is brought to the table—before they even take a bite. The platter can be garnished, treated with a sauce, or presented in a strange, enjoyable way.

Why Presenting Food Well Is Important

The advantages of presenting food on a beautiful platter are numerous. The final meal presentation allows the chef to express their creativity and put their unique stamp on the menu because cooking is, first and foremost, an artistic endeavor. Your diners are given a story to read with their eyes and taste sensations. Restaurant patrons who observe a dish being brought to a table and immediately want to order the same thing are tempted by the dish’s appearance and plating.

From a management standpoint, better food presentation and plating are easy ways to give customers a better dining experience. If done correctly, it may make a dinner party a huge success and bring attention to your entire business. Having a system in place for plating will also help you maintain inventory because you’ll be able to determine how many items are used up in every dish if you know what goes on each plate rather than haphazardly tossing garnishes on a plate.

Now, look more closely at why excellent food presentation is essential for your restaurant business.

Top 11 Restaurant Food Presentation Tips

Food can be served and presented in so many different ways. But the little things set your cuisine and restaurant apart from the competition.

Here are 11 serving-related techniques to help you improve your meal presentation.

1. Comply with the theme of your restaurant

Your restaurant’s style should be evident in how you dish and present your cuisine. Therefore, start by thinking about your restaurant’s motif.

Your customers would expect a straightforward, rustic, hearty meal presentation if you own a small, ethnic restaurant. However, at a high-end, expensive, and trendy restaurant, your customers would expect to see some level of delicacy in the presentation of your dishes, from the plate presentation to the word it’s served on.

2. Select the Proper Tableware

It’s crucial to consider the tableware’s color and size. It’s best to keep things straight if you’re new to food plates and design using white, ivory, or light-colored crockery. By doing this, you can embellish with garnishes or sauces and play with the ingredients’ arrangement without being concerned about color contrast.

Make sure you keep an eye out for cracked or damaged tableware because it can be dangerous to eat off of and a significant turnoff to customers. Conduct routine inspections to replace or repair broken dinnerware.

3. Add Height and Layers

Instead of going up or down, start high. Your dish can gain a lot of depth by using layering and stacking techniques with the food.

A decent rule of thumb is to have three distinct heights when plating food. It makes food appear larger and helps fill up space (without increasing the portion size). Start by experimenting with the heights of three ingredients: vegetables, protein, and starch.

4. Play around with textures.

Adding textures to your food presentation is a fantastic technique to add depth and character. This might be as basic as topping sauces with a crunch or a delicate foam. You can alternatively put the meat in the center of the platter and sparsely sprinkle dressing around it.

5. Present smaller servings

Finding the right balance in this situation is crucial. Smaller quantities are typically more enticing and simpler to style. Presentation is limited if your platters are filled to the brim with food. However, you want to ensure they are happy when they leave. Nothing is worse than walking out of a restaurant still hungry.

Everything relies on the kind of restaurant you run and the types of patrons you draw. You have some leeway to explore and strike a balance between a dish that fills them up and a food presentation that impresses if they aren’t anticipating enormous servings. According to the National Restaurant Association, serving lower portion sizes is one of the top five restaurant trends for 2019!

6. Horizontal Meat Slicing

To highlight the quality of the meat, try fanning it out by cutting it horizontally. To produce a more tender cut, it is recommended to slice the meat at a 45-degree angle and against the grain.

7. Utilize Complementary Colors

Your dish gains energy and contrast from color. Beets, carrots, and cauliflower are a few examples of colorful fruits and vegetables that stand out on a plate. Try using complementing hues (like red and green) and garnishing meats and salads with citrus zest or banana leaves.

However, avoid using hues that appear synthetic. Because blue isn’t a hue that is frequently found in food, serving blue dishes is generally regarded as improper.

8. Select the Proper Plates

Large plates are usually a good choice because they allow you more room to work with, but don’t feel you have to fill them up! If you cover a large plate entirely, it will appear cluttered and crammed; leave some space.

Additionally, it would be best if you utilized several plate sizes for various dishes. For instance, large plates are better suited for serving steaks, while smaller containers are typically used for serving appetizers. The food customers perceive receiving may be impacted if large leaves are used for all portions.

9. Coordinate garnish and décor

Your food can benefit from garnishing by gaining taste and texture. Instead of being a last-minute addition, it should be a deliberate culinary component balanced with the other ingredients in the dish.

Although it can seem simple, choosing the proper garnish needs excellent care. Be careful not to overdo it. Additionally, make sure it is edible; no server wants to have to tell a customer that something on their dish is inedible.

Many types of garnishes include citrus zest, edible flowers, sauces, and spices. They can also be used in desserts. For instance, to add color, texture, and a fresh appearance to a serving of mango ice cream, place a slice of mango in the middle or corner of the scoop.

10. Use the Correct Equipment to Serve

When plating food, using the appropriate utensils is crucial. Use plating utensils as meticulously hardworking as the preparation methods you used to create your food.

11. Keep it straightforward and be yourself

Let go of the past! The majority of chefs advise using white dishes to present food. However, you may always be inventive and use dinnerware made of organic materials like wood or stone. Serve wine in a vase decanter or soup in a coffee pot. Be bold and let your creativity shine!

Food styling and plating may need patience and time, but the extra work will benefit your restaurant’s operations and reputation. To improve your food presentation and bottom line, consider experimenting with different methods using these food plating tips, tactics, and strategies.

Food waste from restaurants is a significant problem in the US. According to Environmental Protection Agency (EPA) estimates, in 2018, more food than any other single item in our daily trash ended up in landfills and combustion facilities in the United States, accounting for 24% of the total quantity dumped and 22% of the total amount burned for energy recovery.

Restaurants in the US squander between 22 and 33 billion pounds of food annually. Before the food is even prepared by restaurant personnel, waste accumulates. Between 4 and 10 percent of the ingredients bought by restaurants are lost even before they reach customers’ plates.

Restaurant food waste is a harmful loop fueled by excessive quantities and complex menu options. On average, 17% of restaurant meals are left on customers’ plates unfinished. A whopping 55% of meals include leftovers at restaurants.

What causes food waste in restaurants?

A significant cause of the issue of restaurant food waste is the rise in meal portion sizes over the past 30 years. Currently, restaurant portion sizes are 8 to 10 times bigger than those the USDA and Federal Drug Administration advised.

The kitchen staff’s actions contribute to the restaurant’s food waste problem. Chefs cook meals too much, don’t preserve materials properly, and don’t make good use of food trimmings. Chain restaurant managers can exhibit rigidity, which adds to the problem of food loss.

Even while the Covid-19 pandemic is progressively doing away with buffet-style dining, the idea is inefficient. All-you-can-eat buffet leftovers are prohibited from being given or used again by law. Additionally, keeping the buffet stocked for the duration of the restaurant’s hours results in wasteful food waste.

Not just the upscale plates of food are thrown away when restaurant food is wasted. Wasted resources include the energy used to grow food, water, agricultural chemicals, and labor to store, transport, and prepare food.

Is compost made from food waste?

Despite the overwhelming amount of food waste from restaurants, organic waste is highly beneficial. Recovered food waste compost can improve soil quality, stop erosion, and nourish the soil. Recycling restaurant food waste has numerous advantages for the environment.

Restaurant owners prevent additional garbage from clogging landfills by properly separating organics for composting. Composting by restaurants also results in lower waste-hauling costs. Overall, their efforts to recycle food waste pay off by positively affecting the environment.

Composting is a successful option for various common restaurant food waste types. Food scraps are the most prevalent. Composting waste from foods like fruits and vegetables is simple. For instance, composting can recycle coffee grounds and tea bags.

Restaurant food waste that contains fat, oil, or grease cannot be composted. In these cases, keeping them separate from biodegradable garbage is essential. A company that collects grease can transport it and begin the recycling process.

Restaurants and grease collection businesses collaborate to help the latter recycle food waste. Providing indoor or outdoor dumpsters for the restaurant to collect used cooking oils is one of the company’s services. Used grease is removed from the restaurant through scheduled pickups.

These companies that collect grease might also provide programs for recycling meat waste. Specialized vehicles are sent out to accumulate fat and bone from the containers the business has given. To satisfy the needs of restaurants, a variety of sizes are available for these drum containers.

How can eateries reduce food waste?

Although there are tools for recycling food waste, restaurants should consider using techniques to reduce food waste whenever possible. The first step in identifying the products that are most commonly thrown away and making improvements is to conduct a food waste audit.

By altering the menu at the restaurant to better suit patron preferences, you can prevent adding food waste to landfills. Chefs ought to put ingredients to new uses. Utilizing the oldest foods first and avoiding ordering too much are two strategies that kitchen staff members can learn to use to reduce food deterioration.

Employees should receive training on where to place food and trash. Provide customers of restaurants with colored recycling bins as well. Customers only have two to three seconds to decide where to discard uneaten food; utilize images to convey a sustainability message.

Restaurant owners are advised to dispose of food scraps at a composting site. Think about an anaerobic digester, which uses food as fuel. Give leftover food to your neighborhood farmers so they can compost it in the fields or utilize it as animal feed.

Used fats, oils, and greases have a market value. Additionally, working with a grease collecting business can guarantee that the cooking oil is recycled in an oil recycling facility. Processed, heated, filtered, and separated used cooking oil. A reusable resource, like fuel, is the ultimate result.

By collaborating with a professional used cooking oil recycling business like Mahoney Environmental, restaurant owners can improve the environment and streamline their businesses. Numerous happy eateries may get their cooking oil delivered and collected through our recycling service.

Schedule deliveries are one option to guarantee that your restaurant kitchen is consistently stocked with fresh cooking oil. Online oil usage tracking is also available to restaurant management. Our technology enables prompt deliveries and pickups, ensuring the secure operation of your business.

Comprehensive services are available from Mahoney Environmental. Our professionals have design and installation skills for cooking oil equipment and grease trap maintenance. We are capable of creating specialized cooking oil disposal systems that are tailored to your restaurant’s particular requirements.

Mahoney Environmental can be relied upon to transport and collect cooking oil regularly. To ensure that oil is disposed of correctly, we construct automated systems and offer bulk containers. Used cooking oil is recycled to create resources that can be replenished, such as biodiesel and animal feed.

Did you realize that you taste food even before it reaches your tongue? Although it may seem inconceivable, we taste our food long before we taste it with our tongues. As soon as you see a waiter bringing your plate to the table, you start judging the food’s flavor based on its appearance. This visual taste experience ultimately depends on how well the meal is presented. You are more likely to want to taste and like the dish if it looks delicious.

the same ingredients but presented differently

Consider how your desk appears after a long week if you don’t make an effort to tidy up. When your desk is cluttered with papers, old granola bar wrappers, and a dusty keyboard, you are probably not tempted to sit down and complete more work. Imagine the desk now that everything is in its proper place. A tidy keyboard, neatly arranged documents, and a welcoming workspace. Even though the items on the desk haven’t changed (other than perhaps getting rid of the outdated granola bar wrappers), the way they are displayed has. The same feeling might be applied when we gaze at a food dish. Human nature dictates that when presented with two identically prepared plates of food, we will always select the one that looks more tempting. The success of a dish can depend on the same elements presented differently.

Art is Presentation

The best way for a chef to infuse their personality into a dish is through the food presentation. You get to decide the aesthetic of the art you choose to create when serving food to your visitors. You may use the food’s texture, color, and flavor to create a masterpiece on the plate with a little more time spent plating. A narrative that your audience may first read with their eyes before continuing with their mouths. With a traditional presentation, you can bring the culture of the cuisine to the forefront of the dish, or you can create something wholly original with a more abstract method. The food presentation is the secret to incorporating all five senses into the eating experience. Before the food ever reaches your mouth, hear it being prepared, smell the ingredients, savor the texture as you eat, create an unforgettable flavor, and visually taste it.

Our team of artisans in Assaggio lovingly and passionately creates all the meals. Everything, from our appetizers to our sweets, is prepared to perfection! Visit Assaggio if you’re ever in the North End to sample our aesthetically pleasing and comforting cuisine.

From a management standpoint, better food presentation and plating are easy ways to give customers a better dining experience. If done correctly, it may make a dinner party a huge success and bring attention to your entire business. Having a system in place for plating will also help you maintain inventory because you’ll be able to determine how many items are used up in every dish if you know what goes on each plate rather than haphazardly tossing garnishes on a plate.

Now, look more closely at why excellent food presentation is essential for your restaurant business.

On the annual Seat 1A Food Trend List, these are just two of the top 10 new food and restaurant trends. The list is delivered in time for you to discuss at your holiday dinner table and perhaps even serve from it.

The trend list for this year began with 22 concepts drawn from suggestions and observations made by eateries across the country, and it was narrowed down to 10 with the assistance of a prestigious panel of culinary experts:

• Executive chef, culinary iridologist, and culinary executive Christine Couvelier. She runs her consulting business, Food Concierge, out of British Columbia and has had various leadership positions in business and the culinary industry.
• Jason Kessler is the founder of FlyandDine.com and a contributor to publications such as American Way, Sunset, and Los Angeles Magazine, among others.
• In addition to being a board member of the International Caterers Association and managing partner and head chef of Connecticut-based Marcia Selden Catering, Robin Selden was nominated for Chef of the Year in 2015. Each year, the company produces around 2,000 events. Robin is also my second cousin.
• One of the most well-known food events in the nation, Feast Portland, was founded and co-owned by Mike Thelin, a specialist in the food sector.

This year’s list includes updated versions of American favorites like fried chicken and ice cream sandwiches, fresh, approachable dishes from the Mediterranean and Hawaii, and modifications to Indian cuisine. Additionally, restaurants can now enter markets unimaginable even five years ago, when this list first began, thanks to new technologies.

About that, it’s usually instructive to see which trends from previous Food Trend List iterations have endured. Kale, Brussels sprouts, beer-based drinks, copper mug cocktails, fast food that can be customized, avocado toast, elegant vegan cuisine, lobster rolls, deviled eggs, Korean flavors, Mexican tortas, mini-desserts, and establishments that filter and bottle their water are a few of them. Check out 2014, 2013, 2012, and 2011 lists.

One thing to remember is that fads are trends; some last, some don’t, and specific classics are timeless.

1. all-day breakfast.

It made enormous news when McDonald’s said that many of its outlets would serve breakfast all day this year. According to Bret Thorn of Nation’s Restaurant News, “the traditional meal times have been progressively eroding over the past decade as fewer people eat breakfast, lunch, and supper and more people graze as their whims and schedules permit.” He describes eating at odd hours of the day as “simultaneously subversive and soothing.”

2. Rice Bowls

According to Jason Kessler of FlyandDine.com, “Rice bowls have been a mainstay in Asia for decades and they fit into the way Americans eat nicely.” “Many flavours combined in a practical format.”

According to Bret Thorn, “I don’t know why, but people seem to think food is healthier for you if you put it in a bowl.” “I suppose it does restrict how much food you can consume at once. Dinner in a bowl is reassuring and might be a remedy for all those shared plates.

3. Fried chicken and sandwiches with it

The humble fried chicken has emerged as everyone’s new favorite thing. Culinary Concierge Christine Couvelier exclaims, “Fried chicken is the new pork belly.”

According to Bret Thorn of Nation’s Restaurant News, “Americans enjoy fried chicken, especially boneless fried chicken served as fried breast in a sandwich or fake wings.” Apart from flavor, “Beef costs are at or near record highs,” making chicken a more appealing product to offer in the restaurant business.

4. Poke

This Hawaiian specialty could start a lengthy tradition of raw fish trend-setting (think sushi, ceviche, and fish tartare). Poke, which can also be written “poki,” is a dish made of diced raw fish and seafood frequently seasoned with soy sauce and sesame oil. It can also include sea salt, chopped jalapenos, seaweed, green onions, and sesame seeds.

5. Services for Chef-Driven Food Delivery

According to Jason Kessler, “We’re a lazy country.” We need a chef who can prepare meals for us without making us put on pants.

However, the conventional ordering-in of food (for example, pizza, Chinese, Thai, etc.) and the present craze are very different. High-end eateries and chefs are participating more and more. They are what Christine Couvelier refers to as “chefpreneurs,” chefs who define themselves as brands and products for retail. Keep an eye out for a tonne more.

6. Shakshuka

This meal of North African provenance, which consists of poached eggs over a compote of stewed bell pepper and tomato with cumin, parsley, and other herbs and spices, is still in its early but developing stages. It has mostly traveled to the United States from its native Libya and Tunisia via Israel, where it is often consumed for breakfast and lunch.

7. Modified Ice Cream Sandwiches

Bret Thorn screams, “All over the freakin’ place,” attributing the trend of unusual ice cream with unique ingredients to the L.A. food truck to a brick-and-mortar store (and now retail supplier), Coolhaus.

Jason Kessler claims that doughnuts and churros are superior to cookies, which are fantastic in their own right.

8. Quick Service Restaurants Run by Well-Known Chefs

More and more chefs specializing in fine dining are opening quick-service restaurants with multiple locations. This is referred to as “the future of food” by Mike Thelin.

Although it appears to have started in the past year or two, this trend is not entirely new. When Tom Colicchio [of Craft] created ‘witchcraft, a sandwich chain using the same products he was acquiring for his fine dining restaurant, that is when Bret Thorn says it all started. Others list Bobby Flay’s Bobby’s Burger Palace, Danny Meyer’s Shake Shack, and Wolfgang Puck Express, all launched in 1991. (2008).

9. Tipping to End?

The most excellent news for the restaurant business this season, if not the entire year, was the announcement by Danny Meyer’s Union Square Hospitality Group in New York that it would stop accepting tips and increase menu pricing to make up for the lost revenue for waitstaff. Tom Colicchio and other chefs are following suit.

10. Upcoming: Indian Cuisine

According to Jason Kessler, chefs should be itching to add India’s rich and diverse flavors to their repertoire. At Sambar in Culver City, California, “Akasha Richmond is doing fantastic things with traditional Indian ingredients used in new ways.”

Christine Collier, “I do believe that more regionally specific Indian cuisine is emerging as customers get more familiar with Indian spices and cuisine.”

Diners now also use their eyes to savor their cuisine in addition to their tongues. This is why understanding good food presentation methods are essential.
Through the years, enjoying a delicious dinner has meant more than indulging in something delectable. These days, chefs, home cooks, and customers care about aesthetic presentation strategies that psychologically make food appear more appetizing. Knowledge of correct food presentation is required to process, arrange, and adorn food to improve its aesthetic appeal.

Meal presentation demonstrates the caliber and degree that the chef or restaurant considers vital in making the food aesthetically pleasant. Consumers will evaluate the dish’s quality, flavor, and sanitary standards based on its presentation.

The growing influence of social media in all facets of life and business is crucial for restaurant owners to understand. Even the most superficial occurrences are recorded and posted on several social media platforms, including Instagram, Facebook, and Snapchat. Now that food bloggers are using these platforms to share their ideas. It is crucial to ensure that the cuisine you provide leaves a positive first impression.

Techniques for Presenting Food That Can Make It Look Delectable

Care and attention to detail are needed to offer food appealingly and deliciously. The following is some advice on how to present your food when plating and garnishing your dishes.

1. Selecting the Proper Dinnerware

Selecting the appropriate tableware is essential since it has the power to make or destroy a restaurant. No matter how good the meal may be, people will still find it distasteful if it is placed on an ugly plate. Your plate presentation should reflect the event’s theme and the occasion. Use high-quality, long-lasting, and fashionable dinnerware, such as the Kopin Tableware line, which features items in various forms, sizes, colors, and themes.

2. Rationalization

The precise and accurate portioning of your food is the first food presentation tip in the book. The right portioning of your food enhances its aesthetic appeal and helps keep costs under control. You are predetermining the amounts of each element, and maintaining those amounts while plating is essential.

You should pick a plate that is the proper size for the portion or quantity of food being served. If the container is either tiny or too massive for the amount of food presented, your dish may look unprofessional, sparse, disorganized, or cramped. It would be best if you left a half-inch gap between the food and the plate’s edge for the best-looking dish.

3. Fashion

It’s crucial to present your food by styling it with a healthy dose of variety and contrast. Over-decorating a meal can make it appear tasteless and disgusting.

Instead of obscuring or disguising the primary ingredient in your dish, emphasize it and let the other ingredients complement it. You may play with the dishes’ colors and textures by adding different flavors and colors, such as herbs, veggies, and sauces. Serving food in massive amounts, such as scallops and shrimp, may enhance the aesthetic appeal. Remember that simplicity is the height of sophistication.

4. Momentum

Please don’t spend too much time plating or decorating a meal because doing so can cause the food to cool off when it should be served hot and vice versa. It is essential to allow enough time for plating because cold or mushy food does not matter how nice it appears or tastes.

5. Accessorizing

As a garnish is meant to enhance the flavor and texture of a dish, it must be placed carefully and precisely on the plate. Carefully select your garnish because it enhances the dish’s taste, texture, and appearance. Try different sauces, fruits, nuts, seeds, and herbs in complementary combinations to enhance the dish’s flavor, acidity, and texture.

The rise of social media and its impact on how people view restaurants has made the significance of food presentation increasingly apparent over time.

These days, a great eating experience is not solely based on the quality of the food’s flavor but also on how it is presented. In the era of Instagram and social media marketing, food presentation has been elevated to consideration in determining a restaurant’s success. Although social media platforms like Instagram are not the only reason a good meal presentation is necessary, they have been added to the list of factors. Here are some tips for improving food presentation that you should use if you want your restaurant business to succeed.

Presentation Of Food Is Important

There are specific reasons why the food in your restaurant needs to be displayed well in addition to visibility on social media. The first thing that gives customers a sense of how their overall eating experience will be in terms of flavor and feel is the visual appeal of your food. The significance of food presentation is frequently emphasized and has become an absolute necessity in restaurants for the reasons listed below.

1. t influences the decisions that customers make.

A successful eating experience is primarily influenced by perception. It may surprise you that, besides flavor, consumers rely on their eyes to determine whether a dish is worth their money before they even taste it. Customers are given the idea that the food you are offering them is of excellent quality and was prepared with care if it is presented well. A survey that provided two identical dishes except for presentation can substantiate this assertion. According to the study, most individuals are willing to spend extra for elaborately adorned foods because they think they taste better.

2. Restaurant marketing and exposure depend on it

Both the appearance of the food you serve and the appearance of your restaurant should be taken into consideration. In the era of social media, failing to maintain the aesthetics of your food presentation is the most significant error you can make. It opens doors and opportunities for your restaurant to appear in front of new people and stay relevant to your consumer base. Customers who appreciate your meal presentation are more likely to take a picture of it and post it on Instagram.

There is no reason why people shouldn’t like and share visually appealing things. It will undoubtedly serve as free advertising for your restaurant since customers will view the meal through one another rather than you. Utilizing your social media channels and clientele, upsell your restaurant on social media sites like Facebook and Instagram.

3. It conveys the level of excellence your restaurant offers.

The quality of your restaurant is psychologically communicated through food presentation. It serves as a barometer for the skill and experience of your culinary crew. Poor meal presentation reveals an untidy, unclean kitchen with poor food quality.

4. It Enhances The Whole Dish

The appropriate and calculated mixes of the dish itself, sauces, garnish, and sides make up an excellent food presentation. A good meal presentation includes combinations and components that enhance and improve the dish’s quality and flavor. Different types of sauces and garnishes offer various flavors and textures to the world, enhancing both the visual appeal and the taste of the entire meal.

The Most Important Food Presentation Advice

Food presentation is not simply an artistic endeavor; it also incorporates scientific principles to enhance the flavor and appeal of your food. Here are some restaurant food plating ideas you should use in your establishment.

1. The plate’s shape, for example.

Different food types suit various shapes. While angular plates offer the food a sleek, modern aspect and are used to present contemporary desserts or savory food items, round plates are appropriate for substantial, healthy cuisine and serve to represent familiarity.

2. The Plate’s Dimensions

The dish’s size is another critical factor for food presentation. Because a word that is either too small or too large can make the food appear crowded or scarce, the size of the pate must be carefully evaluated. The plate size must also support the design. For instance, you must choose a smaller plate, but one that is not too small, because some white space at the border will be needed if you plan to arrange the pieces vertically and there are many pieces.

The plate size is one of the critical elements affecting food presentation the most. Using a large scale will make your food seem sparse and insufficient, but using a tiny plate will make your food appear cluttered and dirty. Remember to use white spaces as limits, and select a medium-sized plate if you plan to arrange many parts vertically.

3. The plate’s hue

The study of colors is actual. Similar to how the color of the restaurant’s décor affects mood and feeling, the colors on your plates also have an impact. Different colors convey various psychological meanings to your customers. Among the colors, you should constantly keep in mind to avoid using any blue tableware because it stimulates appetite control and diet senses in terms of human psychology. White dishes are always a good choice since they highlight and enhance the range of colors in your food. Choose black-colored plates for a more modern and commanding look.

4. Where Should You Place Different Foods On The Plate?

On a dish, various items should be placed in multiple locations. You can use the clock presentation style, identifying the essential items, such as chicken or ribs, between three and nine on the fictitious clock, starchy carbohydrates, such as fries and potatoes, between ten and twelve, and vegetables between twelve and three.

5. Use a plate with an odd number of elements.

There is a method where you can arrange food, such as shrimp or scallops, in odd numbers to give the impression of greater quantity while simultaneously making it simpler to plate.

6. Adequate Garnishing

Even though this entire post has focused on how vital a plate’s appearance is, you shouldn’t utilize a garnish just for its aesthetic appeal. To make the food look its best and taste its best, you should ensure the garnish complements your dish in terms of flavor, texture, and amount.

Implement this food presentation method, and don’t be afraid to try it out in different ways. Then, see how it helps your business attract more guests and improve customer satisfaction.