In today’s competitive hospitality market, food presentation isn’t just about making dishes look great—it’s about creating an experience that speaks to guests before they take their first bite. Within my role, my goal is to ensure every dish we serve tells a story and reflects who we are as a brand. Food presentation, for us, is about bringing together our identity, our team’s creativity and the best ingredients in a way that resonates with guests.
We recently transformed our food and beverage arm with the introduction of SAVOR, to focus on kitchen & bar innovations. This will strengthen our portfolio of over 115 food & beverage outlets and will introduce standalone concepts for our guests. Our goal is to interweave our passion for creativity, authenticity and presentation into every dish and moment across that portfolio—further leveraging our dedication to excellence in everything that we do.
SAVOR offers three pillars for a continued commitment to excellence:
Conceptual Development – Through market research and trend analysis, SAVOR sets the stage for strategic positioning and master planning of curated, culinary concepts.
Kitchen & Bars – SAVOR emphasizes sustainability and ethically sourced food supply as the brand develops its elevated culinary offerings through experiential touchpoints, mixology and recipes.
Operational Planning & Ongoing Support – SAVOR’s operational excellence utilizes strategic staffing, comprehensive training and seamless technology integration. These programs prioritize health, wellbeing and community inclusivity in addition to excellent guest service.
Using Food Presentation to Stand Out in a Crowded Market
In a crowded industry, setting ourselves apart is crucial. Too often, hotel dining experiences are seen as uninspired or outdated, and we work hard to change that perception. At Valor, we’re intentional about keeping food presentation fresh, exciting and tailored to the tastes and trends of each market. We aim to be progressive, always keeping an eye on the latest trends, which allows our dishes to remain relevant and exciting without being trendy or outdated within a few weeks. This, in turn, allows for less of a burden on our culinary teams as well.
By carefully crafting the presentation of each dish, we let guests know we’re offering more than just a meal; we’re giving them a memorable dining journey within our concepts. The distinction between being “a restaurant with rooms above” rather than “a hotel with a restaurant” is critical to us and our overall commitment to guest satisfaction. Our food presentation is meant to show that we’re intentional about every meal, bite, beverage and dessert that is placed on the table. It’s as much a part of the guest’s hotel stay as any other amenity.
Aligning Food Presentation with Brand Identity
Additionally, one of our overarching goals at Valor is to have each of our concepts have their own identity and style that also embodies our brand. Within our lifestyle projects, food presentation becomes a visual language that expresses who we are and connects with all who walk through the door. Each dish, from its flavors to its appearance, aligns with the atmosphere we want to create.
When curating menus, I consider seasonality, quality and availability. These factors don’t just influence the flavors; they also shape the visual experience for guests. Using the best seasonal ingredients creates a fresh, dynamic presentation that reflects the time of year and location.
The majority of our outlets are concept-driven, which guides the presentation style we use. For example, at Cloudland Resort’s Auld Alliance in the mountains of Georgia, which blends Scottish and French influences, we focus on keeping the presentation simple, yet elegant and authentic. Our in-house “Haggis” with Foie Gras and Vidalia Onion Cream is a straightforward dish with only three elements, carefully chosen to highlight the quality of each ingredient. The dish also features a 10yr Laphroaig to accompany it, that is emphasized with the flavor profile and plating of the dish.
When guests see that dish, they become part of the dining journey we’re creating. This approach captures everything I believe in when it comes to food presentation: authenticity, simplicity and a connection to the concept.
Achieving Consistency Across Properties
Consistency in food presentation is one of the hardest things to achieve in this industry. It’s not just about using the same ingredients or techniques—it’s about creating a familiar experience across locations. Every guest, regardless of where they are, should feel the quality and thoughtfulness we bring to our dishes.
While each concept has a unique personality, our culinary teams are trained to deliver a consistent level of presentation that reflects Valor’s standards. Training and quality control are key to maintaining this, and I emphasize the importance of aligning with our brand identity while allowing room for local character. This is accomplished through continued learning and development as well as the day-to-day overseeing of operations, reception of guest feedback and occasional chef academy programs to help our culinary team further develop their skills. We are always striving for excellence by doing the simple things brilliantly, making sure teams are aligned and can work well together to accomplish an excellent dish. It’s a balancing act, but consistency is what we strive for every day.
Simplicity for Impact and Efficiency
One of the most valuable lessons in food presentation is that simplicity makes the strongest impact. I often remind our team, “Less is more.” Each dish should have a focal point—one element that stands out—supported by a few complementary features. This approach doesn’t just create a clean, sophisticated look; it also allows the quality of the ingredients to speak for themselves.
This philosophy is especially important in high-volume settings, where intricate plating can slow down service. By focusing on clean, simple presentations, we ensure each dish arrives quickly without sacrificing visual appeal. We also avoid unnecessary garnishes, like microgreens used solely for decoration, choosing instead to highlight elements that enhance the dish’s integrity and purpose.
Balancing Presentation with Operational Efficiency
In a high-volume kitchen, balancing presentation with speed has to be strategically thought out. My guiding principle is straightforward: let the quality of the ingredients shine. Spending too much time on plating can disrupt the flow of service and ultimately impact a customer’s experience. By focusing on one or two key elements that elevate the dish, we can create visually appealing, efficient-to-plate dishes that look beautiful, simple and purposeful.
Sustainability in Food Presentation
Sustainability is at the core of what we do at Valor Hospitality Partners, including how we present our food. While it can be challenging in a high-volume setting, we make a conscious effort to be as sustainable as possible. By cross-utilizing ingredients across multiple dishes and properly storing ingredients, we can reduce waste and make the most of our resources.
To manage waste effectively, we keep waste logs, which help us identify areas for improvement, and we monitor our ordering practices to avoid overbuying. We also incorporate pickled, fermented and smoked items where we can, which have a longer shelf life and add depth to our presentations. Where possible, we source locally, which allows us to support small vendors with smaller carbon footprints. Building these relationships with local suppliers not only adds unique elements to our dishes but also reduces our environmental impact and allows guests to feel fully immersed in their stay and experience at our properties.
How Kitchen Layout Influences Presentation
When designing our kitchens, I consider how layout can affect food presentation and service flow. If we’re building a kitchen from scratch, we design it around the restaurant’s concept and menu, allowing for optimal workflow and presentation.
Most kitchens operate around core cooking elements—griddles, chargrills, fryers and gas burners—but we adapt based on the specific concept. For instance, if a concept calls for live-fire cooking, we’ll incorporate a wood-fired range. In existing kitchens, I focus on assessing pinch points and equipment to see how we can best use the space. Adjusting our menu and presentation approach to fit the layout helps us deliver high-quality presentations regardless of the kitchen’s limitations.
Adapting Presentation Across Dining Options
Each Valor property offers a range of dining options, from fine dining and high-street dining to casual outlets and room service, and our presentation varies accordingly. In upscale restaurants, the presentation is more refined and precise, while in casual settings, we focus on quality without the extra artistry. Room service, too, is designed for convenience and appeal, ensuring that every guest has a positive experience.
Our culinary leaders at each property drive the presentation strategies, with guidance from the Valor team to maintain that consistent standard. Regardless of the dining format, our approach is grounded in simplicity and speed, ensuring that every dish leaves a lasting impression.
In the end, food presentation at Valor Hospitality is more than a culinary art—it’s a promise. Each dish reflects our dedication to quality, authenticity and an unforgettable guest experience. By balancing creativity with operational efficiency, and sustainability with local flair, we craft presentations that resonate with guests long after their meal is over. For us, every plate is an opportunity to showcase our brand’s identity, our commitment to excellence and our respect for each ingredient. As we continue to refine our approach, our focus remains clear: to bring innovation and inspiration to every dining moment across our portfolio.
Reprinted from the Hotel Business Review with permission from www.HotelExecutive.com.
