For any business to succeed, the end product has to meet the expectations of the consumers on all fronts. One of the most important elements of attracting the customers is the presentation and the looks of the end product. Restaurant industry is no different. The dishes that the diners order must not only be delectable to satiate their taste buds but they must also be attractive to look so as to induce to savour them. Food and beverage presentation forms an important part of the success of an F&B outlet. This is especially true in our postmodern age. However, attractive presentation entails food for thought for the Chefs and F&B Managers. Ashok Malkani gets some expert opinions from the industry about the importance and modes of presentation of the food served.
If one wants to make a success of a delicious dish that he/she has concocted, then he/she has to pay attention to the presentation too. The saying ‘People eat with their eyes first’ happens to be a true perception of the eating habits of people in general.
Everyone knows that enjoyment of the food is about more than how it tastes. No matter how tasty a dish may be, if it is served on a dirty plate, you will definitely not be induced to taste it. Well presented and plated food, it is believed, sells well. However, the taste of the food must back its attractive look.
That is one of the reasons why Chefs make painstaking effort to make a dish sparkle aesthetically, coffee shops waft the aroma of pastries and roasted beans into the street to garner crowd. Yes, enjoying food is a multi-sensory experience. Especially, nowadays, food presentation is as essential for the success of a dish as its taste.
But which of the senses is the boss? Research suggests that eyes lead the way; our tongues merely follow. Charles Spence, Oxford Professor of experimental psychology declared, “People's perception is typically dominated by what their eyes see."
Presenting Food is Crucial
Sarika Kamble, Executive Chef, Crowne Plaza Pune City Centre said, “The trend nowadays is what looks attractive tend to sell the most. The first impression of the dish creates an interest in the guest and therefore it is always suggested to have a dish with a great presentation. Guests these days are always open to trying something new & different.”
“We eat with our eyes first; our eyes have already judged it before we have tasted it. This makes visual appearance as important as the taste, which is why food styling and food presentations are important,” she affirmed.
Bu hikaye Food & Beverage Business Review dergisinin August-September 2018 sayısından alınmıştır.
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Bu hikaye Food & Beverage Business Review dergisinin August-September 2018 sayısından alınmıştır.
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Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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