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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32 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 business operations," s ays Phil Mans- field, CIA photographer and instructor of the food styling and photography course. He encourages dedicating a corner of a kitchen or other space with good lighting to take photos. "We rarely see traditional presenta- tion anymore, where the dish is a face of a clock and you put your protein at 11 and starch at 6. There needs to be more of a wow factor, and it's almost become a ritual of dining for guests to take photos of their food." Social media continues to influence food presentation in the noncommer- cial segments, too. Mansfield points out that a growing number of colleges and universities continue to enhance their approaches to displaying, present- ing and serving food with the idea that students might snap and share photos of their meals. Universities can possibly even become more competitive if the food looks great online; it's an effective way to advertise an increasingly impor- tant university-level amenity. Telling a Story Many chefs have long recognized the benefits of telling a story to in-house diners through plating techniques. That same principle can translate to social media. "It's all about remembering your audience," Mansfield advises when it comes to food photography. "If you're a fine-dining restaurant, you're prob- ably using tweezers and don't want to show any crumbs on a plate, but a local diner might want Instagram photos of a half-eaten homemade pie and a cup of coffee. Maybe a beauty shot isn't how you tell the story but rather the bread sopping up the sauce. Knowing how to plate for social media has a lot to do with understanding visual communication." These stories can — and should — have a noticeable impact on plateware selection. "We don't put more than three ingredients on a plate at one time," says Cuccia of 17 Summer's Instagram: marriottpv Telling a story: The Marriott Puerto Vallarta Resort & Spa has its own agave azul on-site to produce a proprietary brand of tequila as showcased in its tequila cake. Instagram: anc_chefdrew @kincaidgrill Color contrast: Plates in deep grays offer a backdrop for Alaskan Kodiak scallops with apple-celeriac puree at Kincaid Grill in Anchorage, Alaska. Insgm Has

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