After 8 years as a line cook, I think simple plating beats fancy plating every time

I used to spend 5 minutes arranging microgreens and sauce dots on each plate, trying to impress the food bloggers who came in. But 6 months ago I switched to putting the main protein front and center with just one garnish, and my ticket times dropped by almost 2 minutes per order without any complaints. Has anyone else found that customers just want food that looks clean and edible, not like abstract art?

2 comments

2 Comments

martin.felix18d ago

That's a good point about speed... have you noticed the customers actually tip more now with the simpler plates, or did it stay about the same?

avery_lopez18d ago

Tbh @martin.felix we actually saw tips dip 10 percent at first but they climbed back up once regulars noticed the food came faster.