3 Basics of Individual Food Presentation

Chef putting salt in the foodAfter years of saving, planning and research, you have finally started a restaurant business. You will soon be setting up in your chosen location and you probably have the floor plan and store design already.

The commercial catering and kitchen equipment for your business will also be arriving soon. But one thing you still need to finalise with your chef is your individual food presentation.

Today’s food presentations have evolved from the traditional meat-vegetable-carb setting. Many styles are available, depending on what type of food you serve. And no matter what that it is, there are still basic rules to follow when it comes to presenting your individual dishes.

Never Overload

Plates should have enough space for slicing meat or vegetables. Overcrowding it will make it look messy. Use a focal point and build around that. For example, lay down a steak at the lower half of the plate to serve as your focal point. Add veggies on the upper right and starch or carbs on the upper left.

Contrast Colours and Textures

Do not use a green base for your green salad; it would not look appetising. Instead, create colour contrasts, such as a small bunch of parsley on a well-done steak sprinkled with red chili flakes. Moist or runny ingredients should be used as the base and held down by the rest of the dish.

Use Sauces to Enhance the Design

When presenting food with sauce, use a minimal amount to design the plate. Add curves or dots of sauce around the focal point to decorate a plate. For example, you can drizzle garlic sour cream sauce over a baked potato on a dark-coloured plate. Without the sauce, this dish would look boring.

Remember the number one rule: keep your portion size consistent. After these, you can create presentations that will complement the type of food that you serve and the personality you want for your restaurant.