Guess What - Keep it simple!
Use plain round white plates, do not use patterned or coloured plates and resist the temptation to over present, your customers do not want to feel that you have "played around" with their food.
Keep it fresh - use fresh ingredients when you can but remember that salad begins to wilt once the dressing is on it.
Keep food relevant - placing a slice of orange on a salad to make it look nice is irrelevant if there is no orange in the salad.
Use the "height" - present the dish so the food is higher in the middle, it will look more appetising.
Coat food evenly with a sauce - ensure the food is not "swimming", this will not look appetising to the customer.
Always use odd numbers - it looks better to say 5 chicken dippers instead of 4 or 6.
Overlap food - such as rashers of bacon.
Present the best side - once cooked, it is usually the first side of a steak grilled that looks the best.
