The catering has said goodbye to the traditional presentation of dishes on plates , with the emergence of new gastronomic trends that target relaxation and creativity in the presentation of dishes. The classic presentation, with round plates and cutlery on the side, is changing. It is no longer a question of placing food on dishes, but of using other tools to offer more complete culinary experiences .
Today we are describing 3 gastronomic trends that are easy to implement and which have a potential of seduction powerful enough to make your customers smile, while making their mouth water. So, if you want to bring a modern touch to your restaurant , put away your old dishes and give free rein to your imagination:
Verrines and small glasses
Are you going to dare to replace a plate with a verrine or a small glass to present a shrimp salad? This is an idea to consider, because this approach goes well beyond a simple change in terms of form. On the one hand, serving in verrines or glasses makes it possible to taste the food in a way that is both more practical and easier, because all the ingredients are concentrated in a vertical and smaller space. In addition, this condensation improves the quality of the dining experience , by combining different layers of flavors, colors and textures .
On the other hand, the presentation in verrines or glasses is versatile, because it is suitable for both savory and sweet recipes, cold dishes as well as hot dishes, appetizers as well as main dishes or desserts. You can serve anything there! It is very common to use them to present desserts composed of several layers of chocolate, for example creams or mousses, as well as seafood cocktails and sauces. The most common format is that of liqueur glasses or verrines with lids, used for commercial jams. It is a solution that is both relaxed and refined, ideal for reinventing the presentation of your dishes.
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How could we imagine that cans, used as subsistence foods, would become stars of international culinary creativity? However, this is the case and everything suggests that they are destined to become a lasting trend in the presentation of dishes. The idea is to make recipes based on canned foods, such as anchovies, sardines, clams, green vegetables, etc., and above all to reuse cans as plates. There are even companies that market empty tin cans that can be used as tableware in restaurants.
The fashion for tin cans offered as gourmet dishes is having more impact in countries like France and Spain, where it was born, due to their long-standing tradition in this industrial sector, but it is still growing. rapidly expanding to other countries. It is an interesting trend, which sees the cans of food passing from the status of second category product to that of darling of the great chefs who use them to imagine innovative presentations of their creations. There are even restaurants specializing in this gastronomic trend, where everything revolves around canned food. So, a full meal served in cans? It’s a sure-fire magnet to pique the curiosity of customers!
The finger food , to give a quick definition, refers to the foods you can eat with your fingers. This gastronomic trend consists of presenting dishes in small portions , in diverse and original shapes, in order to offer greater variety to customers. The idea is to synthesize the flavors of a large dish in a small bite, served in the form of a skewer, a lollipop, a cone, a mini wrap, in saucers, in small spoons, etc.
Finger food has its origins in two trends. The first is do it yourself , which interests customers tired of consumption chains and standardization, in search of different, creative and artisanal products. In the same vein, it also echoes the trend of communal living , which attracts consumers, especially those of Generation Y , seduced by experiences focused on living together. The fusion of these two concepts, namely original products conducive to sharing , gives birth to finger food, an extraordinary strategy to attract customers to your restaurant.
You can use it to serve snacks during your special brunch and afterwork events , to present creative recipes in your tasting menus, or to add a touch that will differentiate your desserts or classic dishes from your menu. You can be sure that your customers will appreciate it.
Serving food in verrines or small glasses, in cans or in the form of small bites like finger food has several advantages:
- The 3 food trends act as differentiators in restaurant marketing and help attract customers, who are sure to want to share photos of their meals on social media.
- In all 3 cases, the food is served in smaller quantities than the usual dishes, which makes it possible to better control costs and to save on raw materials.
- These trends are also means of increasing the quality of the gastronomic offer and, hence, of improving the reputation of the establishment.
Are you ready to embrace these food trends? We hope so with all our hearts!
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