Use a quick audit deck to diagnose plate issues before service.
What is the first question in a 30-second plate audit? Where is the focal point, and does the plate give it a clear visual address? Do this before sauce art or garnish decisions. Which height choice is service-ready? Choose food-led lift. Height should survive motion and improve the bite. It needs color. Your line What contrast fits the flavor profile and where should it counterweight the focal point? It keeps color connected to taste and balance instead of decoration. FHCG What does FHCG stand for in a plate audit? What should you do when empty space feels uncomfortable? Ask whether…
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