5 Best Practices for Proper Food Presentation at Restaurants

The food you present is eaten by all senses. We eat what we see smell, and feel. According to a study of oxford gastro-physicist, suggested that the presentation of the food actually makes taste better. One of the most important point in food presentation is quality of food. Less food is something else but the plate should not be overloaded with food. It goes in bad manners of presentation. How the dish looks has a huge impact on how one perceive the food.

At restaurant, every small thing matters. From the color of the late till the storage cleanness. How much the food is hygienic, how the ingredients are chopped, what and how the utensils are used in food preparation. Serving dish or utensils play very significant role in food presentation and reputation of restaurant. Stainless steel refrigerated prep table is best for salad and sandwich serving. Buffet catering stainless steel serving dishes with stand are best for food serving at restaurants which are easy to carry and easy to wash.

As it is true that experience of visual tasting comes down o good or bad food presentation. When the food looks appetizing, you really want to try the food and enjoy the taste because of it perfect presentation. For instance there are two plates of food, having same ingredients. It is human nature that we will select the one which is more visually appealing. There are some simple practices mentioned below

The Perfect Plate:

The key to attractive food presentation is selecting right plate for your meal. It is very important for all restaurants to have knowledge about serving plates. The size of the plate should be according to the meal.

Balance the dish:

Play with shape, color, quantity and texture while serving food. Ensure that diners are not overwhelmed. Make sure that the presentation should never overpower function and flavor. Do not over-sauced the plate. Use little in the bottom otherwise serve separately.

Basic food placement:

Consider late as a clock and then place the food. This is a classic technique for serving food. Use three basic food items main, vegetables and starch. Arrange the main course in between 3-9 of the clock, starch at 9-11 o’ clock of the plate and vegetables/salad between 11-3 on the clock placement.

Height on the plate:

While serving food on the plate, create height. Do not mess-up the plate. It is very important that do not separate the food to fill the plate, instead build from the bottom up. Presentation of plate matters a lot. Garnish your food in a way that give height that will look good and presentable.

Proper garnishing:

The garnish also planned in terms of texture, flavor and amount to bring out the best of the food. The visual is very important, do not take garnish for granted. The right taste of the food completes with its garnishing visually and taste-wise as well.

Conclusion:

This is the era of digital sites, your food presentations has always been around its value now. It effects the business of restaurant. You can search or experiment different ways to improve your food presentation for restaurant growth.