Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Plate Presentation Boosts Per-Head Revenue
In Episode 133 of Restaurant Business with Fexingo, Lucas and Luna dive into a 2022 study by Cornell's Center for Hospitality Research that found plates described as 'artfully arranged' on the menu increased diners' willingness to pay by an average of 15%. They explore the science of visual appetite, comparing minimalist plating at Michelin-starred Blue Hill at Stone Barns with the rustic family-style approach at Carmy's in Chicago. They discuss how independent operators can apply subtle plating cues without increasing labor costs, and why the color contrast on a…
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