When a beautiful plate of food passes through the dining room, heads turn and murmurs of \u201cI\u2019ll have that\u201d echo among the tables. Perfect plating sets expectations for the entire meal. After all, people are known to eat with their eyes first.<\/p>\n
In healthcare and residential settings, attractive presentation carries rewards for diners and operators. Thoughtfully plated food enhances appetites, and eating well promotes healing and better nutrition. Furthermore, when people are excited about eating, it means less waste and can result in higher satisfaction ratings. <\/p>\n
Evidence-based research suggests an enhanced plate presentation can increase food intake, leading to improved care outcomes. This is vital when considering the high risk of malnutrition and dehydration within the elderly population in hospitals and long-term care. As every eater knows, the taste and appearance of food goes a long way toward improving quality of life.<\/p>\n
No one wants to eat food that looks or tastes the same every day, even if it\u2019s a favorite meal. Adding a whirl of cream, using a squeeze bottle to apply sauce or adding a pop of color with a garnish can make a familiar dish feel fresh. But no matter what plating technique is employed, there is one factor that makes a big difference to diners\u2014temperature. People expect their hot entrees hot and their chilled desserts cold.<\/p>\n
\u201cFood served at an appropriate temperature is a benchmark for appeal,\u201d according to Gordon Food Service Tabletop and Disposables Product Specialist Jean Van Horn.<\/p>\n
She suggests utilizing lowerators (also known as plate warmers or plate dispensers) with self-leveling plate silos to add efficiency on the prep line and help keep food at the intended temperature. And don\u2019t overlook keeping the dish at temperature while bringing it to the table.<\/p>\n
\u201cCovering plates, mugs and bowls with lids instead of plastic wrap is one way to improve presentation that also improves appetites,\u201d explains Amy Caudle, Marketing Specialist at Gabriel Group in Grand Rapids, Michigan.<\/p>\n
Perfectly prepared, visually striking and well-presented meals require a balance. The back-of-house and front-of-house teams need to work in harmony, from the choice of plate, to the arrangement of food to the table setting. Many plating improvements can be accomplished simply and inexpensively.<\/p>\n
Plate like Picasso<\/strong><\/p>\n Take the ordinary protein, vegetable and starch and make it extraordinary. Placing each component close together in the center of the plate creates focus and unity. Adding height or layering adds pizzaz, but Van Horn cautions kitchens to only use this technique if diners have the motor skills to eat with dignity. A drizzle of olive oil or sauce at the edge of the plate lends a tasty touch of personality.<\/p>\n Be handy with tools<\/strong><\/p>\n Inexpensive equipment can enhance the way food is plated.<\/p>\n Garnish with purpose<\/strong><\/p>\n Serving brown oatmeal or scrambled eggs every morning gets boring. Try topping hot cereals with chopped nuts, cinnamon, fresh fruit or peanut butter. A sprinkle of chives or diced tomatoes looks great over egg dishes. On dinner entrees, a sprig of parsley adds color, but it\u2019s a waste if it just gets set aside. Julienned vegetables, sliced fruit, nuts and diced herbs add flavor and flair to the plate. <\/p>\n Soup up soups<\/strong><\/p>\n A dollop of yogurt, a swirl of cream or a sprinkle of fresh herbs and spices dress up the desirability of a warm bowl of soup.<\/p>\n Dress up desserts<\/strong><\/p>\n Cut desserts such as sheet cakes into whimsical shapes and sizes. Many sheet cakes come with a template for creative cuts. Toppings\u2014a mound of whipped cream, a dusting of sugar or cocoa powder, a sprinkle of shaved chocolate, a scattering of berries\u2014also add zest.<\/p>\n Choose the right plate<\/strong><\/p>\n The color of the plate makes a difference, especially for people in memory care or with vision and depth-perception issues. \u201cA red plate can help foods\u2014especially light-colored foods like poultry, pork, potatoes and corn\u2014stand out,\u201d says Gordon Food Service Tabletop Analyst Carol Klein. She also recommends using plates with rims or raised edges to help diners scoop up food.<\/p>\n Size up for success<\/strong><\/p>\n A nine-inch plate is not overwhelming, Van Horn suggests, and provides the sense of a full plate for those with smaller appetites. <\/p>\n Be best in glass<\/strong><\/p>\n Drinkware needs to be lightweight, and you don\u2019t want to worry about breakage. \u201cPlastic options are now available that look like glass and are very lightweight,\u201d Klein says. Some also have measuring marks on them that help your staff know how much liquid is poured and consumed.<\/p>\n Get a grip on utensils<\/strong><\/p>\n Flatware and serving utensils must be easy to hold and lightweight, Van Horn advises. \u201cHeavy pieces are not conducive to guest participation,\u201d she notes.<\/p>\n Keep guests focused<\/strong><\/p>\n White tablecloths are nice, but placemats help with spatial factors. The color of the placement can help diners frame the plate and identify which utensils, napkins and glasses are theirs.<\/p>\n Think outside the table<\/strong><\/p>\n The way you present food and beverage options between meals\u2014at places such as hydration and snack carts\u2014is important. Using an attractive beverage dispenser and offering fresh drink garnishes can encourage hydration between meals.<\/p>\n The appearance and presentation of food affects the entire operation. In both hospital and senior living settings there are multiple meals every day, plus snacks and small plates served at activities and between-meal pick-me-ups available anytime. Residents and guests notice foodservice, Klein says, and it shapes their overall impression.<\/p>\n An upscale community will naturally want to have upscale dinnerware. But all communities want to make the right impression with table service that\u2019s flexible, durable and affordable. Whether an operator is just starting out or converting to new dinnerware, Klein recommends using upscale everyday plates and more budget-friendly complementary pieces like mugs and bowls to balance presentation needs and cost concerns.<\/p>\n \u201cCommunities are in the business of trying to attract people, so they can\u2019t afford to have unattractive plates or unappealing food,\u201d Klein points out. \u201cBoth have to work together to create the right atmosphere.\u201d<\/p>\n Van Horn points to these things chefs do to make the best impression:<\/p>\n Food intake improves when the kitchen and dining room combine to provide attractive meal presentation.<\/p>\n","protected":false},"author":19,"featured_media":4706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[111,69],"tags":[],"class_list":["post-4705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthcare","category-running-your-business"],"acf":[],"yoast_head":"\n\n
Front-of-house considerations<\/h3>\n
Enhancing the experience<\/h3>\n
Plating How-To List<\/h3>\n
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