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"After" photo: Moctezuma's, Seattle, WA
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"After" foto: Sol Agave, CA, UT
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"After" photo: Mama X Dios
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"After" photo: Moctezuma's, Seattle, WA
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"After" photo: Sol Agave, CA, UT
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By Kathleen Furore
When was the last time you took a good, hard look at the plates going out from your kitchen to customers’ tables?
If it’s been a while, it is a task you and your kitchen staff should undertake, no matter how busy you might be. Because if what you’re serving isn’t plated in a way that makes it look as good as you know it tastes, you’re not optimizing your customers’ experience or your bottom line.
“Plating was important before COVID, and now it is 10 times more important!” stresses Izzy Kharasch, a restaurant coach and president of Hospitality Works, Inc., a Chicago area restaurant and bar consulting firm. “It is often overlooked because from the owner/chef point of view it is not important. What they are forgetting is that the guests are looking at everything much more closely now that menu prices have gone up by 40 percent.”
What that means, Kharasch continues, is that your guests are willing to spend, but are looking to get the most value for that culinary investment. “And they want to be impressed by the plate presentation,” he says. “The steak I enjoy was $45 before COVID and it was just a lonely steak on the plate. That same steak today is $70 and the presentation is the same. This is something that is overlooked by the restaurants but not by the guest.”
That is as true for your basic menu items like tacos, enchiladas, tortilla soup and flan as it is for specials like that pricey steak!
Simple Approaches to Plating
Many restaurant owners, managers and kitchen staff might consider plating/presentation a hard-to-learn art that is best left to high-end restaurants. But that’s not true! No matter what category your restaurant falls into or what level of training your chef or kitchen staff have, there are simple ways to upgrade the way a dish looks — something that doesn't involve buying special serving pieces and/or expensive garnishes and doesn't require a lot of time.
“Doing incredible garnishes that look like art is a very specific talent in the industry. However, for the day-to-day operator, creating garnishes that go with their dishes is not hard — but will take time to create,” Kharasch says. “Most importantly, restaurants have to train their staff to make sure that every plate is garnished. No special plates are needed — just creativity and training time.”
The garnishes may be as simple as a few grilled vegetables fanned out on the plate to brighten up that steak plate, skewers and picks to organize ingredients and to “decorate” dishes, or simply the way a server presents the plate at the table.
“At one of my Mexican restaurant clients, some of the items that typically come with sauce poured on top are now served by the server at the table. The entree is put down and the sauce comes out in a separate silver sauce dish,” Kharasch says. “Then the server makes a show of delicately pouring it over the entrée. It does not cost anything extra to give the guest an elevated and more special experience.”
SIDEBAR: Techniques for Plate-elevating Presentations
The experts at Toast, a digital technology platform for the restaurant industry, have compiled a list of tips to help restaurant staff design plates with maximum appeal. Here are a few ideas, excerpted from “Food Plating Techniques: 10+ Dish Presentation Tips For 2024”:
*Keep it clean. Nothing ruins a beautiful plate like smudges, drips, or greasy fingerprints. Always plate with a clean towel or cloth nearby to wipe away any unintended marks.
*Avoid overcrowding. Too many components crammed onto the plate can make the dish feel chaotic. Give food room to breathe by using negative space effectively.
*Choose the right plate. That depends on the portion size of each dish. While a small plate overfilled with food can look cluttered and unappetizing, a large plate with too little food can seem sparse.
*Create layers and height. Height creates visual interest and sophistication; layering showcases multiple textures and components in an organized, engaging way; stacking or layering food also can give the impression of abundance and elegance.
*Use props for structure. Tools like ring molds or squeeze bottles can help control the shape of layered foods. Ring molds are perfect for neatly stacking grains or salads, while squeeze bottles allow for precise, artistic sauce application.
*Perfect sauce presentation techniques. Use squeeze bottles to control the amount and placement of sauce. Use a spoon to create a smooth swipe of sauce or strategically place dots along the plate. Avoid over-saucing: Too much sauce can overwhelm a dish and make it look messy. Less is more—focus on accenting the dish with the sauce rather than drowning it.
*Garnish like a pro. Use microgreens, edible flowers, and herbs. Always choose garnishes that enhance the dish both visually and flavor-wise. Avoid clichés: Certain garnishes, like the obligatory sprig of parsley, have become overused. Instead, think of creative garnishes that align with the dish’s flavor profile. A fried herb or crispy shallot might complement a protein better than a basic green garnish.
SIDEBAR 2: The Plus of Picks and Skewers
One easy and affordable way to upscale any dish that comes out of your kitchen is to use picks and skewers — “two of the most powerful secret weapons for upgrading dishes” that “can increase perceived value, add visual interest, improve functionality, convey freshness, and open up creative new presentation possibilities,” information from Restaurantware says.
Just what are the benefits using picks and skewers can deliver? Here are two that Restaurantware highlights:
*They add visual interest and height to most any dish you serve. You can include compose colorful kebabs on long skewers; pierce stacked ingredients with sturdy picks to secure them; skewer bite-sized appetizers for easy eating; and use picks to pin garnishes at interesting angles.
*They can justify higher menu prices. “Even casual fare like burgers or cocktails can be premiumized with the right pick. For example, putting a decorative bamboo pick or metal skewer in a burger allows you to charge $12-$14 instead of $10,” the information says. “The upcharge of a few dollars far exceeds the small cost of the pick or skewer.”
Not sure how to choose the right picks and skewers for your restaurant? Restaurantware lists five factors to consider:
- Size: Pick length should correspond to dish height and ingredients. You don’t want picks that are too short to secure items or so long they look awkward.
- Material: Bamboo and wood are great for a natural, eco-chic look. Stainless steel conveys sleek sophistication. Plastic is affordable and comes in many colors.
- Color: Use pick color to complement or contrast with your ingredients and dishware. Natural picks can be understated, while bright colors make a bold statement.
- Shape: Pick and skewer shapes range from simple spears to ornate designs. Consider which style best fits your plating aesthetic and practical needs.
- Quantity: Picks and skewers are often sold in bulk. Assess how many you realistically need based on menu, volume, and frequency of use to order efficiently.
Click here to go to the next article, Five Reasons to Hire Interns in Your Restaurant