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Food presentation and plating
Posted on 10/12/21 at 5:45 am
Posted on 10/12/21 at 5:45 am
We have a Cajun food restaurant in Illinois. Currently looking into going from plastic baskets to some type of nice plate or even slate/mini skillets. We are trying to step things up a notch.
What are some of the Food Board's favorite ways you have seen cajun food served and what plate ware? Any ideas and discussions are appreciated.
What are some of the Food Board's favorite ways you have seen cajun food served and what plate ware? Any ideas and discussions are appreciated.
8
Posted on 10/12/21 at 5:50 am to TeamCKennedy
Can you give a list of menu items you’ll be plating?
Posted on 10/12/21 at 7:09 am to TeamCKennedy
quote:
TeamCKennedy
hey brah, long time no see
I don’t run a restaurant but we build a lot of them. I’m a big proponent of unbreakable serviceware. Higher upfront cost but lower ongoing cost. Some options I like are the aluminum pint glasses for beverages and acrylic plates/bowls. Go to your local restaurant supply house and see what they have and what you like
you have a dish machine I assume?
Posted on 10/12/21 at 7:41 am to TeamCKennedy
A while back I toyed with the idea of doing private dinner parties, and started playing around with different platings of cajun food. Below are a few pictures and ideas.
Crawfish Étouffée with Smoked Sausage
Crab and Crawfish Spaghetti
Shrimp Étouffée with Fried Shrimp
Fried Crawfish Ravioli with Crawfish Mornay
Seared Scallops with Roasted Red Pepper Coulis
Crawfish Étouffée with Smoked Sausage
Crab and Crawfish Spaghetti
Shrimp Étouffée with Fried Shrimp
Fried Crawfish Ravioli with Crawfish Mornay
Seared Scallops with Roasted Red Pepper Coulis
Posted on 10/12/21 at 8:22 am to OTIS2
Our daily menu is the norm...fried shrimp, fish, gator, gumbo and burgers. But we do specials daily. Red beans and rice. Smoked Gator wrapped in bacon. Etouffee. Pastalaya. Boudin balls. Smoked wings.
Just trying to get away from the mom and pop feel to a legitimate restaurant with better presentation and plate ware instead of plastic baskets.
Just trying to get away from the mom and pop feel to a legitimate restaurant with better presentation and plate ware instead of plastic baskets.
Posted on 10/12/21 at 8:27 am to cgrand
Hey cgrand,
Long time! Wish you well brother. And yes we have dish washers. Just looking to upgrade the plate ware to something more professional. Trying to create a better vibe. Right now we have bands and outdoor seating area, just lacking in the food presentation area. I think nice plate ware with better presentation will take us up a notch in marketing. We also just upgraded our Menus from a cartoon gator to a more professional look with Louisiana still incorporated.
Long time! Wish you well brother. And yes we have dish washers. Just looking to upgrade the plate ware to something more professional. Trying to create a better vibe. Right now we have bands and outdoor seating area, just lacking in the food presentation area. I think nice plate ware with better presentation will take us up a notch in marketing. We also just upgraded our Menus from a cartoon gator to a more professional look with Louisiana still incorporated.
Posted on 10/12/21 at 8:28 am to TeamCKennedy
quote:
Smoked wings
Posted on 10/12/21 at 8:35 am to TeamCKennedy
Kids today love food served on pieces of wood. I'd start with that.
Posted on 10/12/21 at 8:42 am to LSUZombie
We have looked at Slate and wood. Seems like a neat idea.
Posted on 10/12/21 at 8:51 am to TeamCKennedy
Don’t do that.. go traditional. There’s an entire subreddit dedicated to making fun of places that try too hard and serve food on non-plates that don’t make sense. People do not like it. Slate is for charcuterie boards.
Personally I’d go for something nice but durable and that will continue to be nice regardless of trendiness at the moment.
If you really wanted to channel Cajun maw maw, get plate ware from antique stores. They don’t have to match each other. It’s kinda trendy while also not being too ridiculous or difficult to eat from.
Personally I’d go for something nice but durable and that will continue to be nice regardless of trendiness at the moment.
If you really wanted to channel Cajun maw maw, get plate ware from antique stores. They don’t have to match each other. It’s kinda trendy while also not being too ridiculous or difficult to eat from.
This post was edited on 10/12/21 at 8:59 am
Posted on 10/12/21 at 8:51 am to TeamCKennedy
I like the trend of using fry baskets for fried food plating
Enameled cast iron is great for saucy dishes
Enameled cast iron is great for saucy dishes
This post was edited on 10/12/21 at 8:55 am
Posted on 10/12/21 at 9:24 am to TeamCKennedy
The metal sheet pans are popular these days.
They’d have to fit your vibe, but you seem like a more casual place where it could work
I also think of a place here in New Orleans, high hat cafe. They serve on those plain cafeteria plates. Think Piccadilly. But it works for what they serve & the ambiance of the restaurant.
Check out their Instagram @highhatcafe they have a bunch of plated food pictures
They’d have to fit your vibe, but you seem like a more casual place where it could work
I also think of a place here in New Orleans, high hat cafe. They serve on those plain cafeteria plates. Think Piccadilly. But it works for what they serve & the ambiance of the restaurant.
Check out their Instagram @highhatcafe they have a bunch of plated food pictures
Posted on 10/12/21 at 9:26 am to TeamCKennedy
cajun food should be served on a plate. it should be a plate of rice and gravy with a big ole yellow potato salad scoop on the side.
Posted on 10/12/21 at 9:39 am to LouisianaLady
r/WeWantPlates
Posted on 10/12/21 at 9:42 am to Lester Earl
quote:
They serve on those plain cafeteria plates. Think Piccadilly.
thats a great idea...i like that alot.
cajun/creole also works well in a wide, shallow bowl
Posted on 10/12/21 at 10:25 am to cgrand
quote:
cajun/creole also works well in a wide, shallow bowl
Agree, and it looks really good. I'm partial to wide shallow bowls for a lot of dishes.
I really like this plate a lot. Looks like something you'd see Cajun food served on in someone's home, with a slight hint of trendy. I notice a lot of places have gone with this style of dinnerware, and I dig it. It doesn't look like you're trying too hard, yet it is still nice.
Posted on 10/12/21 at 10:28 am to TeamCKennedy
quote:
Just trying to get away from the mom and pop feel to a legitimate restaurant with better presentation and plate ware instead of plastic baskets.
I know this the food board, but how much have you looked at this from a financial viewpoint?
Are you increasing your prices to offset your cost? If not how confident are you that this will increase your sales? How many customers will you lose?
Posted on 10/12/21 at 10:31 am to LouisianaLady
If you decide to go the Cajun MawMaw route, I recommend something like these. These are all vintage, but I know for sure that the cups are still being made. They are perfect for appetizer cups of gumbo, as well as sides, like potato salad, green beans, etc. Even an app serving of etouffee.
My mom always served gumbo in wide, shallow bowls, like these.
The cups are Buffalo China, still being made. Might be called bouillon cups.
The plates are luncheon plate size, not big dinner plates.
My mom always served gumbo in wide, shallow bowls, like these.
The cups are Buffalo China, still being made. Might be called bouillon cups.
The plates are luncheon plate size, not big dinner plates.
Posted on 10/12/21 at 10:37 am to TeamCKennedy
Melamine is a good product that lasts and has lots of different looks and colors.
I like using the smaller cutting boards & cast iron for plating. Garnish should not take away from the food. let the food tell the story.
I like using the smaller cutting boards & cast iron for plating. Garnish should not take away from the food. let the food tell the story.
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