Plate Presentation quality starts with your line staff.
Presentation goes beyond the plate and actually starts with the line staff and serving areas. Although people may be lulled into a false sense of security thinking foodservice establishments are so hygienically up to code because of the use of plastic gloves, looks can be deceiving. “If you are scratching your nose while wearing a plastic glove, what good does the glove do?” asks Claudia Sutherland, president of When the Mood is Food, Inc., a Minneapolis–based food consulting company. “I’d ...
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