{"id":6897,"date":"2021-10-15T10:20:03","date_gmt":"2021-10-15T09:20:03","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?p=6897"},"modified":"2024-03-08T11:58:34","modified_gmt":"2024-03-08T11:58:34","slug":"eat-with-your-eyes-why-plating-matters","status":"publish","type":"post","link":"https:\/\/insider.thewholesalegroup.co.uk\/articles\/eat-with-your-eyes-why-plating-matters\/","title":{"rendered":"Eat With Your Eyes: Why Plating Matters"},"content":{"rendered":"\n

It\u2019s a common expression, \u2018eat with your eyes\u2019, thrown around kitchens during service, used by diners as they\u2019re about to tuck into their food. Food presentation has become one of the key determining factors of a restaurant\u2019s success, and with the rise of social media, this has only become more important. It\u2019s no longer good enough for our food to taste nice, it has to look nice too, or be \u2018instagrammable\u2019.<\/strong><\/p>\n\n\n\n

The visual aesthetics of food is a huge part of the customer experience, from booking the restaurant, to selecting their meal, to eating it.<\/p>\n\n\n\n

FOOD PRESENTATION MATTERS: HERE\u2019S WHY<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

1 Perception<\/strong><\/p>\n\n\n\n

Perception is a key aspect of a successful dining experience. While taste is important, the first thing a customer does is look at their food; immediately they make a judgment about its appearance and this can impact their feelings throughout the meal. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


2 Quality<\/strong><\/p>\n\n\n\n

Good presentation also makes people think of high quality. Customers will deem a dish \u2018worth the money\u2019 if the food presentation is good, as it means time and care has gone into the creation of the meal \u2013 this also translates to highly trained, expert chefs and good organisation.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

3 Elevates the dish<\/strong><\/p>\n\n\n\n

When you think about how to plate your food, it often means you\u2019ll think more about the elements going into the meal. You will be challenged to create textures, with different ingredients and cooking techniques, adding exciting layers to the dish, making it not only aesthetically pleasing but tastier too.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


4 Entices customers to come to your restaurant<\/strong><\/p>\n\n\n\n

Most people don\u2019t just stumble across a restaurant, they take the time to research where to go. This may start with a google search, followed by browsing the menu and reading customer reviews. After this, people are highly likely to check out your social media, so they can see what the food looks like. They may even look at your tagged photos, to determine what others thought of their experience.<\/p>\n\n\n\n

FOOD PRESENTATION: TOP TIPS<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

1 The plate<\/strong><\/p>\n\n\n\n

Different shapes suit different foods. Round plates are suitable for wholesome foods, whereas angular plates give the food a sleek, modern look. Bowls of course work for food like pasta or where there\u2019s a sauce.<\/p>\n\n\n\n

The size of the plate is also important as if it\u2019s too small, it can make the dish look cluttered and messy; too big and it can give the illusion there isn\u2019t much food.<\/p>\n\n\n\n

Colour is an interesting one. Different colours can affect the psychology<\/a> of a customer. The most important thing to remember is to stay away from blue, as it activates diet and controlled eating senses in human psychology.<\/p>\n\n\n\n

White is the safest bet \u2013 classic and classy. There\u2019s nothing boring about a white plate and it can help the colour of your food stand out.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


2 Plating<\/strong><\/p>\n\n\n\n

Plating truly is an art form. And there are a lot of techniques you can learn to elevate the look of your dish, from a \u2018purposefully messy\u2019 splash of sauce to a perfect quenelle.<\/p>\n\n\n\n

Use bottles to make shapes with sauce or practice with the back of the spoon to get the perfect \u2018swoosh\u2019 along a plate.<\/p>\n\n\n\n

Plating using odd numbers, like 3 scallops or 3 racks of lamb, also looks more pleasing to the eye.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

3 Garnishing<\/strong><\/p>\n\n\n\n

You can follow the clock method, where main ingredients such as chicken or fish are placed between 3 and 9 on the \u2018imagined\u2019 clock, carbohydrates like rice and potatoes between 9 and 12, and vegetables between 12 and 3.<\/p>\n\n\n\n

Garnishing isn\u2019t about a soggy salad leaf that gets pushed to one side, and remember you should never put anything on a plate if it can\u2019t be eaten. Garnishing is there to add an extra layer of flavour and texture. Think about micro herbs, edible flowers, and toasted seeds or nuts.<\/p>\n\n\n\n

Learning to create a beautiful plate of food can take time but it can be the difference between a good plate of food and a great plate of food.<\/p>\n\n\n\n

For more inspiration, take a look on Pinterest<\/a> or Instagram<\/a>, using #foodie or #platingskills. For tutorials, head to YouTube<\/a>, where you can learn to perfect a range of techniques that will truly give an extra edge to your restaurant. If you have a favourite chef, why not look at how they plate their food.<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s a common expression, \u2018eat with your eyes\u2019, thrown around kitchens during service, used by diners as they\u2019re about to tuck into their food. Food presentation has become one of the key determining factors of a restaurant\u2019s success, and with the rise of social media, this has only become more important. It\u2019s no longer good […]<\/p>\n","protected":false},"author":571,"featured_media":23640,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,592,502,596],"tags":[567,568],"keydate":[],"member-selection":[],"supplier_sponsor":[],"class_list":["post-6897","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-sectors-hotelshospitality","category-pro-chef","category-sectors-restaurantspubs","tag-menu-planning","tag-money-saving"],"yoast_head":"\nEat With Your Eyes: Why Plating Matters<\/title>\n<meta name=\"description\" content=\"It\u2019s a common expression, \u2018eat with your eyes\u2019, thrown around kitchens during service, used by diners as they\u2019re about to tuck into their food.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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