The presentation of food is one of the greatest tools to improve your restaurant’s image, improve customer experience and turn ordinary meals into dining experiences. In a visually driven world, where customers love to snap food for social media, the way a dish looks is as important as how it tastes. Quality is artful presentation that demonstrates value and induces overall customer satisfaction. We’ve compiled a list of the top 11 food presentation tips to make every plate you send out from the restaurant look as good as it tastes.

Do one of the most important things is to balance and serve up in proportion for a plate. A dish should not look over crowded nor too empty. Give enough space for each piece to shine and ensure everything feels thoughtfully placed. A good visual flow of colors, textures, and shapes makes the eyes sweep smoothly across a plate. Remember, balance brings elegance.

A also must try presentation trick is by using fancy kitchen set that goes with your food. The plate serves as the canvas, so look for sizes, shapes and colors that complement — rather than fight for attention with — the dish. White plates are classic and plain for a reason, but black, or slate, or even faux-bois ceramic dishes can lend sophistication and personality. On the right plate, even a bowl of plain pasta feels like a little luxury.

Presentation is everything, which is why you should go for a pop of color in all dishes. Contrasting colours and visual interest can be created by the presence of fresh herbs, vividly coloured vegetables, flowers that you can eat or fruit highlights. Bright colors inherently increase appetite and freshen up a food’s visual/image as well. These are the kinds of elements that can morph a dish in moments, even just with a sprinkle of chopped parsley or microgreens.

Cleanliness and precision are key. And make sure to wipe the plate edges before serving. Few things spoil a beautiful presentation like smudges, drips, fingerprints. When a rim is neat and clean, the food pops, and it reflects high quality. This routine should be a required last step before any dish goes out to guests.

Another good tip is learning the art of height and layering. Height adds dimension and a more dynamic look to dishes, which gives them visual interest. You can layer with things like vegetables, or leave proteins on a bed of grains, or tilt items at crazy angles. Layering textures — crunchy, creamy, crispy — also layers the plate with appeal and offers depth to each mouthful.

Whatever garnishes you choose, they must do double duty in the visual and flavor department. No need for cutesy, unnecessary crap on top just to take up real estate. Opt for herbs or a sauce, or even an edible flower that will add to the flavor of your dish. Zests, for example, are great for seafood and adding other zing to the party; fresh mint is great with dessert. Smart garnishing elevates the dish without burying the plate.

The sauce presentation is crucial to the dish as well. Think drizzles, dots or artistic swirls that to need to cover the food, not be covered in sauce. Get a small squeeze bottle (or a spoon) to evenly apply sauces. The sauce shouldn’t clash visibly with the dish, but should offer a complimentary taste profile.

Having variety in texture is part of what makes a plate so interesting. Adding a combo of crunchy, chewy, crispy and smooth elements creates depth and gives pleasure. Many costumers like the surprise of different textures in a dish. This 7 blend not only adds taste but also kicks the presentation up a notch.

Portioning is important here, so try to plate with intention. Thoughtful placement is attention to each item rather than placing items at random. Position the central dish in the centre of plate and dot around with any sides or garnishes. Conscious plating lets customers know that someone cares about the creativity and presentation of their meal.

It’s surprising how big a deal lighting can be in presentation, especially for restaurants aspiring to Instagram friendliness. Make sure your dining nook has good lighting that serves to make your dishes look pretty. Steer clear of harsh lighting that washes out colors and opt for warm tones that make plates look appetizing. By having great presentation and glowing food, your guests are more likely to want to take pictures — which look better on social pages than an ordinary room, inspiring others to go try the place for photo sessions.

Finally, consistency is everything. Teach your staff to cook with training wheels so that every plate is formed the same, regardless of who’s behind it. Consistency begets trust, and it also builds your restaurant’s brand. Diners are entitled to dishes that look and taste equally beautiful every time.

The visual presentation of food is a craft that, when mastered successfully, can enhance the taste and enjoyment of a meal. Considering proportion, color, texture, plating techniques and consistency will allow your restaurant to offer dishes that immediately woo guests as soon as they’re set before diners. The following 11 tips will ensure your culinary creations look as good as they taste, turning each plate into a work of art to be remembered.