In the restaurant industry, food presentation is a key part of the guest experience.

Food
presentation is one of the factors for consumers, for them to say that the food is good
quality, and it also one way determines the success of the restaurant. Not only will a
good presentation add value to your customer’s dining experience, but they will be
more likely to post and share it on Instagram and other social media platforms when it
looks as good as it tastes! And it will be an advantage to the restaurant.

 Good food presentations tend to boost the guests’ appetite. Let us all be honest,
like who wants to eat in a restaurant that the plating is not pleasing to our eyes.
Especially us gen z and millennials we always want everything to be Instagram
worthy
 It is also considered as the visual aesthetics of the food because it is the first
aspect that gives customers an idea of what their entire food experience is
going to be like in terms of taste and feel.
 We can say that the food presentation is good when despite the fact that it is
appealing to the eyes it also maintains the taste, texture, quality, aroma, and
color. With these we can bring satisfaction to our guests.

HISTORY OF FOOD PRESENTATION

ACIENT ROME

 Also called Ancient Lavishness is the root of food presentation. The Greeks
describes lavish feasts, common in third century B.C.E. Macedonia.
 Mountains of food were pressed upon them, accompanied by musicians, dancing girls,
and drinking. A large pig was then carried in, its belly disclosing numerous birds and
fishes. After drinking more, guests were served piping-hot food, with another silver
platter to keep, as well as spoons of gold, and ivory bread baskets.

MEDIEVAL EUROPE
 Medieval aristocrats also desired to entertain and impress through food. Banquets were
usually huge feasts with diverse choices of dishes. Social etiquette dictated that the
wealthy and powerful be given beautiful and elaborate dishes while the poor be given
simple food, usually scraps as what we can see on the ppt. Such banquets not only
entertained guests, but also showed the wealth of the host. In particular, the patron or the
host sometimes commissioned artists to create complicated sculptures made from food
 items to awe and inspire. Particular favorites were pies or cakes, multicolored jellies
stacked together, dyed with spices and vegetables.

CONTEMPORARY
 While cuisine in the past was naturally related to wealth and social status, contemporary
cuisine is much less distinguished by class. It focuses more on personal the disintegration
of highbrow and lowbrow foods has led to increased accessibility of various foods. Now,
it is possible to find a hamburger at a five-star restaurant and exotic cuisines on street
corners. Therefore, contemporary food presentation is determined much more by modern
aesthetics and creativity than displays of wealth and power.
FRANCE
 Nouvelle cuisine is a school of French cooking that rejects ostentatious displays of food
in favor of simple presentation and high-quality ingredients. In contrast to historical chefs
that obeyed the orders of patrons, this manner of cooking elevates the chef from a skilled
worker to an inventor and artist. The aesthetic of nouvelle cuisine emphasizes
minimalism, serving fewer courses and utilizing simple plating. Chefs were extremely
creative in constructing innovative recipes and plating. During this era also the Le
pâtissier pittoresque was published by Marie Antoine Carême
 Marie Antonin Carême
- First celebrity chef
- Often called as the Father of French Cuisine
- Father and architect of French haute cuisine
- One of the most prolific food writers of the 19th century
- During his long career, he was chef for Talleyrand, czar alexander I, George IV, and
Baron Rothschild
JAPAN
 Bento Box
- Well, to start, Japan has a long history of bento. The boxes first appeared in
their most basic iteration about 1,000 years ago, during the Kamakura period.
During the late 16th century, the distinct lacquered wooden box was
developed, and over the next few hundred years bento was used not just to
pack lunches, but for entertainment, theater excursions, travel, tea services
and more. A bento box is a Japanese meal traditionally consisting of rice, meat/fish, and
vegetables served in a portable box. In Japan, as well as in the United States, a large
focus is placed on the aesthetic arrangement of the food. There have even been contests
to see who can come up with the most inventive way of creating bento boxes, allowing
for creativity in amateur chefs and normal people. Sometimes bento boxes are used to
 make sculptural designs, such as rice shaped to look like animals. These specific types of
bento boxes are known as Kyaraben or charaben a shortened form of character bento.
Kyaraben are most often made by mothers to encourage their children to eat more
nutritious diets and as a way of showing their love and dedication.

2000’s TRENDS
 Fusion cuisine offered a new twist on many traditional food items. An interest in local
and organic foods carried over from the mid to late 2000s as a part of green and
sustainable living. There was an increase in the number of vegetarians and vegans. The
Economist declared 2019 "the year of the vegan. Spicy foods were popular, sometimes in
new ways. Finger foods such as hors d'oeuvres and tapas were applied to many desserts
and comfort foods. Chipotle's success caused its fast casual made-to-order business
model to carry over too many other food categories. Food presentation became more
important as social media caused an increase in food photography and sharing

IMPORTANCE OF FODD PERESENTATION

 A good food presentation gives the impression to customers that the food you are serving
them is high quality and that it takes a lot of effort to make.
 When one customer loves your food presentation, they are more likely to take a picture of
it and post on Instagram, this in return opens doors and opportunities for your restaurant
to appear in front of new people and stay relevant to your customer base.
 Food presentation is the key to pulling all five senses into the experience of eating.
Hearing when we hear the food being cooked, smell when we smell the ingredients and
the aroma of the food, touch when we enjoy the texture as we eat, create an unforgettable
taste, and of course sight, as customers visually taste the food before it ever hits your
tongue.
 It develops the creative skills of culinary professionals as they are expected to elevate the
food to another level wherein diners can enjoy it more and be satisfied