Sense and Sensibility: Engage All Senses for F&B Success

Sense and Sensibility: Engage All Senses for F&B Success

When you select menu items consider the five senses: smell, taste, touch, sight, sound.

Because appetites are stimulated by all of the senses, you should plan your menu so that no one sense overpowers the others.

Looking Good

Most colors are pleasing to the eye, but not all are appetizing. You need to consider what colors go well together. For example, a plate of sliced white-meat turkey, mashed potatoes, and cauliflower will look bland. Probably the worst combination I

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