Restaurant Franchising, 3rd Edition

Franchise Concept Development and Restaurant Design 313

but it may be desirable to include both hot and cold items. For example,

milkshakes, ice cream, and salads may be served to complement hot entrée

items. Also, time and method of consumption should be considered.

Presentation

The fi nal appearance of food—whether on a plate, cafeteria counter, serv-

ing tray, food container, bag, display case, or take-out package—is important.

Neatly presented foods have their own appeal. Presentation should be carefully

planned so that the quality of each menu item is optimal as it reaches the hands

of the consumer. The appearance of home-delivered menu items ...