Restaurants are finding innovative ways to translate plated dishes for off-site consumption.
For as much as taste and texture are touted, the saying that people eat with their eyes still holds true. That’s the case not only at fine-dining establishments where aesthetics skew toward art, but also at more casual restaurants. Even items as humble as a sandwich or noodle bowl are cast in a different light when properly plated.
Among other experience-driven attributes, the pandemic has stolen the conventional means of presenting dishes. For many restaurants, that has meant re-engineering dishes and re-imagining menu options.
“In terms of how