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 have seen was a plate of spaghetti with red/orange tomato sauce garnished with a spiced purple/red crab ...
Register for Complete Access (Valid Email Required)
By registering on MeetingsNet now, you'll not only unlock the Sense and Sensibility: Engage All Senses for F&B Success, you'll also gain access to exclusive premium content.