Food plating that works beautifully in real service
A good-looking dish also needs to be comfortable to eat and practical to repeat. Develop the presentation alongside the recipe, then test it on the plate, at the pass and on the way to the table.
Inspiration
Ideas for a welcoming space, a considered concept and your next business chapter.
Page 1 of 1. 6 articles.
Experiential retail: give customers a reason to spend time in your store.
A useful store experience starts with something a customer wants to try, learn or make. Explore ten practical ideas and a plan for testing one.
Design a restaurant floor plan around the way you serve
A good floor plan connects the guest’s arrival, the kitchen’s work and the team’s next move. Start with those journeys, then decide where the furniture belongs.
Ghost kitchens and virtual restaurants: plan the whole operation
A delivery menu still needs a kitchen, a team and a reliable handoff. Compare the operating models, follow one order through the room and understand the costs before adding a new brand.
Two counters, one guest experience.
Plan the retail and food-service needs of a clubhouse before evaluating course-management software.
Choose a commercial kitchen layout that fits your service
The best arrangement depends on the work: receiving, storing, preparing, cooking, plating and cleaning. Compare five common layouts, then test the complete journey with your team.
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