Flavour carrier
Although porcelain, cleaned and sanitised, is absolutely odourless and tasteless, the shape of the presentation on plates, platters and bowls plays an extremely important role as a flavour carrier for the guest's perception. Even particular specialities or course sequences within a menu can be derived from the type of presentation. Just as we "scan" and categorise a person within seconds based solely on their clothing, the same happens with the food served.
Three important senses are addressed in this sequence.
- Visual perception
- The sense of smell
- The sense of taste
It is debatable whether the eye or the nose takes second place. In any case, the decision about "like" and "enjoyment" is usually made before the actual tasting. This is why the mere presentation of food plays a decisive role and is just as important as the choice of food itself!
In addition to the choice of shape, design and function, the condition of the porcelain also plays an extremely important role. Dishwashing stains, discolouration, chipped edges and glaze corrosion are all signs of an unclean and sloppy kitchen and give guests a very negative impression. These are clear signs of poor management in the catering industry.
This application note for porcelain is intended to help improve this part of the catering service and increase recognition by the guest.
Product knowledge - A request to our readers!
Since 1998, we have been cultivating our product knowledge out of a passion for porcelain and the endeavour to share our knowledge about this beautiful and exciting material. In more than 20 years, our information pages have grown into a free online encyclopaedia of porcelain knowledge and now serve as a helpful reference work for dealers, end customers, vocational schools and even competitors. In times of increasingly important reviews on the Internet, we therefore ask you to write us a small review on Google. In this way, you will also help us to address topics that have not yet been dealt with and to constantly revise this knowledge database. Thank you very much.