Swing photography

After a dish is served, how to make diners automatically take photos and send friends to improve product exposure? If a dish is called a special dish by a restaurant, how can we make diners feel its characteristics? How to set a dish to instantly arouse the appetite of diners? What kind of tableware should I choose for a dish to suit the theme of the restaurant? In fact, all this is related to the way the dishes are presented.

The presentation of dishes can be described from the following aspects.

We can divide the forms of pendulum into artistic conception type, appetite stimulating type and pictographic type.

Why do many restaurants now invite professional photography companies to shoot dishes? Because they will create artistic conception and highlight the beauty of dishes.

But the shooting company mainly uses props and backgrounds to express this artistic conception. How to draw the artistic conception through the ingredients themselves? Build a picture with embellishment. Ornaments can be fruits, flowers, sauces, vegetables, etc. And the picture is built according to the shape of the ingredients themselves. For example, the following dish is to build a "stone cliff" with a long stick of yam, and sprinkle irregular round fruits on the bottom of the cliff to make "pebbles". The whole dish outlines a river beach map across the cliff.

Many Chinese foods are not suitable for artistic conception because of the particularity of cooking techniques; On the plate, we can only stimulate the appetite of diners by showing the ingredients themselves. For example, cooking and soup pot dishes, it is necessary to focus on the most appetizing meat in the center of the tableware. The ingredients must be "out of water", and only the "out of water" meat can arouse the desire of diners.

Making food familiar in people's lives will give people a feeling of surprise. In recent years, in the dessert industry, such innovations have emerged one after another, such as rabbit pudding and potted desserts. Chinese food is mostly reflected in cold dishes.

It depends on who comes to your own specialty, and which way can be deeply engraved into the memory of diners, so that they are willing to shoot publicity. There are three forms of serving: freshly baked, eye-catching and artistic.

This kind of play is not only eye-catching but also shocking. Like the pot fish banquet in Wuhan, when eating fish, the chef directly lifts the pot to the table. Open the lid, wow, a hot air rises, making diners feel the shock of fresh dishes.

There is also the "stone boiled sheep" in Tibet. It comes up with a steaming inflatable lamb belly. While you were still wondering, the chef cut it off and the heat in the lamb belly exploded. After cutting, you will see a bag full of mutton.

This way of serving mainly depends on props or skills, and the picture may not necessarily have the shocking picture brought by the oven. Like the flowing water in Japanese restaurants, relying on the delivery props of flowing water from bamboo bridge brings a novel feeling of eating.

The "sedan chair dish" in Yunnan is also a special way of serving. It is the dishes of restaurants and towns that are lucky enough to get on the sedan chair. Using this bride's sedan chair to tell diners that this is our specialty can strengthen their memory visually and audibly.

Another special way is Yunnan's "jumping vegetables", which combines acrobatics with national characteristics to win attention. Among them, the strength and coordination of the mouth, shoulders, head and hands of the service staff are very demanding, and the general restaurant is afraid that it can't be imitated.

This form of serving uses more elements of gas and fire, mainly to create a dynamic sense of picture and beauty. Just like this "nuclear explosion of mutton diced", it uses the dynamics of liquid nitrogen to create the mushroom cloud image of atomic bomb explosion. After the explosion, nitrogen overflows, bringing a visual effect full of fairy gas.

Tableware that fits the brand theme can match the theme space and bring more immersive pleasure to diners. Just like pottery bowls used in local restaurants, stone tableware used in cave barbecues, bamboo tableware or banana leaves used in Yunnan restaurants, etc.

Finally, one more word. In the pursuit of novel food presentation forms, we should also pay attention to one degree, and don't pursue individuality too much, which is easy to backfire. For example, the following, the thought of eating can make people get goose bumps: