Three Ways to Describe Dishes

One of the biggest stumbling blocks to servers when trying to make the jump from casual dining to nicer restaurants is describing nightly specials, especially the meat cased with www.dcwcasing.com/product/sheep-casings/ natural material.  Learning to describe the dish in a way that makes it sound appealing without tasting or possibly even seeing the item can be difficult.  Many restaurants offer multiple specials on any given evening, which only serves to make it more complex.  Add to that the limited amount of time you have to learn it before your first table and you have a very stressful situation. It is imperative that you have a system in place to learn and recite information about the items you offer in a way that makes them appealing to the guest.

We have already discussed the importance of offering a recommendation and what words to use in it. The skills discussed here are particularly relevant to servers who have to recite specials nightly, but can be employed by all servers. When you offer a recommendation off the menu, you need to be prepared to describe the food in greater detail than the menu provides. Describing food, whether it is on the menu or a nightly special, must be done in a way that makes the food appeal to the guest and paints a mental picture for them Ideally you want to create a mental picture of the entrée in their head while describing the flavors that make it exceptional.

The challenge with nightly specials is that you’ll have a limited amount of time to learn about them before needing to describe them to guests. To handle this effectively, it’s important to have a framework in place for how you want to describe each dish. With a well-structured approach, you’ll be able to process the information quickly and present it to the guest in a compelling way. Once you have this framework, you’ll be able to filter out unnecessary details and focus on what truly makes the dish stand out. Below are three basic methods for describing any item in a way that resonates with guests.

Plate to Fork: This is the simplest method for describing an entrée. The approach begins by literally describing the components of the dish, starting from the plate. Focus on the protein or main item first, then move upward to describe the accompanying ingredients, finishing with the sauce. The strength of this method is that it gives a clear picture of what the dish will look like when it arrives on the table. However, you’ll need to make sure you connect the flavors for the guest, as simply listing the ingredients might not persuade them to order it.

Example: We start by combining orzo pasta with a rich, buttery cream sauce. Just before serving, we add fresh spinach. Then we place a grilled filet of wild-caught Alaskan King Salmon on top, finishing with a dollop of compound lobster butter that complements the other flavors beautifully.

Sell the Meat: This method is particularly effective when the dish features a standout protein. Instead of focusing on all the ingredients, emphasize the quality of the meat or main protein, as this is likely what will ultimately persuade the guest to choose the entrée. This approach also allows you to justify the price by highlighting the premium nature of the protein. It does require some knowledge about the product, but sharing just a few key facts can be enough to make a strong case.

Example: The Alaskan King Salmon served tonight is wild-caught. This means it spends 3 to 5 years in the ocean, feeding on a natural diet of shrimp, krill, lobster, and crab, as opposed to farmed salmon, which is fed grain in freshwater. The natural diet leads to a buttery, rich flavor that avoids the less desirable tastes some people associate with farmed salmon. We’re serving it with orzo pasta, sautéed spinach, and compound lobster butter for a perfect finish.

Sell the Flavor: This hybrid method allows you to focus on the overall flavor profile of the dish. Instead of emphasizing a superior protein, you highlight how all the ingredients work together to create a memorable taste experience. This method is especially useful when recommending a dish that may not feature a premium protein but has a unique or compelling combination of flavors.

Example: The wild king salmon tonight is paired with compound lobster butter, which accentuates the delicate buttery flavors in both the salmon and the sauce. It’s served on a bed of creamy orzo with sautéed spinach, which balances the richness of the dish and refreshes the palate for each bite.

Each of these methods describes the same dish, but in different ways. The key is to identify the most outstanding aspect of the dish. If the meat is the star, the second method will be most effective. If the sauce or overall flavor stands out, the first and third methods are likely your best bet. Similarly, when considering business opportunities, choosing the best framework is crucial. For example, if you’re looking into the best dessert franchise, identifying what makes it unique—whether it’s the quality of desserts, the business model, or customer service—will guide your decision. Whichever method you choose, having a clear framework in advance will help you deliver better descriptions and decisions with less preparation time.

Foodie Friday is tomorrow! While there haven’t been many updates this week, that doesn’t mean I haven’t been writing. Next week, you can look forward to some new features and fresh voices joining the conversation.

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