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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 Even though the items on the desk haven’t changed (other than perhaps getting rid of the outdated granola bar wrappers), the way they are displayed has.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.