Proud Texan
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One of DW's signature breakfast is causing us problems by leaving a lot of empty space after the food has been plated. It looks kind of naked. Usually, that space is filled with fresh fruit.
We don't like this for two reasons: 1) Fruit is seasonal and the presentation becomes inconsistent and problematic 2) We'd like to serve the fruit separately as a fruit course.
After analyzing the situation, we've determined that our plates are too large for this breakfast. Should we opt for a smaller plate? We were thinking a 10" Buffet-Style plate would accomodate the main breakfast course and give the overall impression of the plate being full. We're also trying to avoid the added expense of unnecessary garnishes.
Suggestions?
We don't like this for two reasons: 1) Fruit is seasonal and the presentation becomes inconsistent and problematic 2) We'd like to serve the fruit separately as a fruit course.
After analyzing the situation, we've determined that our plates are too large for this breakfast. Should we opt for a smaller plate? We were thinking a 10" Buffet-Style plate would accomodate the main breakfast course and give the overall impression of the plate being full. We're also trying to avoid the added expense of unnecessary garnishes.
Suggestions?