Foodservice Equipment & Supplies

FEB 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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30 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 Like it or not, these influencers, with their 15K, 20K, even 40K or more Instagram followers, can launch a restaurant into the scene-stealing spotlight with just a few snaps of their meal. With many chefs now keenly aware of this, they continue to upgrade plateware, plating tech- niques and their photo- graphic "eye." Even restaurant design- ers must take note of the Instagram explosion, build- ing new spaces with more natural light and consider- ing how furnishing choices will look in a picture. Case in point: Designers for Tiffany's Blue Box Café in- side New York City's iconic jewelry store seemingly had social media in mind as evidenced by the light blue showstopping space and tabletops drenched in camera-friendly natural light. And it's not uncom- mon now at restaurants around the country to see the installation of spotlight bulbs over tables to help create photograph-ready lighting, that kind of natural shadowing that doesn't require a flash or reflector. Jenna Cuccia, co-owner of 17 Summer in Lodi, N.Y., with her chef/brother Joseph Cuccia, credits the growth of their busi- ness and online brand in part to paying attention to plateware choices and plat- ing techniques and how that all unfolds in photographs. "Instagram has had a huge impact on our business," she says. Last year, they won a competition sponsored by a major tabletop manufacturer, which provided a slew of new products that enabled the restaurant to expand its plating repertoire and ramp up social media activity. "We started out with classic white plates, but when we introduced the new plateware, suddenly we had customers sitting up in their chairs when a dish was presented to them," Cuccia says. "As chefs and restau- rateurs, that's always the reaction we're going for." Instagram and food photography have had such an impact on the restaurant and chef community that learning the fundamen- tals are becoming one of the most popular elective courses at the Culinary Institute of America (CIA)'s campus in Hyde Park, N.Y. "Chefs are beginning to understand how the visual arts are having a greater impact on their day-to-day Like delivery and farm-to-table trends before it, Instagram-ready dishes have captivated the food and restaurant industry across multiple segments. Some diners even make a living off of the photo-focused platform. Instagram: phil.mansfield Composition and balance: The emphasis for plating photo-ready dishes should be on composition and balance, according to Phil Mansfield, an instructor and resident photographer at the Culinary Institute of America in Hyde Park, N.Y. Instagram: 17summerrestaurant Adding action: Clear glass milk jugs add color and action. Here, a bright pea and langoustine soup is poured tableside at 17 Summer restaurant in Lodi, N.J.

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