The Importance of Visual Art in Food. Why Visual Art is important in the Food & Beverage Industry. Trends, presentation, tweaks, foods which use visual art and Recommendations for the use of Visual Art by Companies.

1. Leong Han Keow (John) Matriculation No. 10011510
Guo JingYan (Jessie) Matriculation No. 10011506
Qian Zerong (Sarah) Matriculation No. 10009192
Shen Xiaofeng (Fiona) Matriculation No. 10011528

2. Introduction
Visual Arts in food help to promote
and sell food (Cavanaugh, B B., 2010)
New trends in visual food art are:
 Tiny Portions (Harvey, A., 2010)
 Presentation of Food (Harvey, A.,
2010)
Tweaking classical foods to make them
contemporary (Harvey, A., 2010)
Source: Cavanaugh, B B. 2010. Catering’s new reality. Foodservice director, January,
pp.22-28.

3. Link Between Diet and Appearance
Source: Datamonitor.2009. Global Consumer Trends: Health.[online] Available at:
http://www.nutri-facts.org/CONSUMER-RESEARCH REPORTS.149+M54a708de802
.0.html [Accessed December 19 2011]

4. Mini Desserts
Source: Harlan, J G., 2011. Small Pleasures. Chef Magazine, 55 (2) February, pp.10-12.

5. Opportunities for Operators to use Visual Art in Food
Paying attention to
Trends:
Eg. Smaller Sized Desserts
– Small Chocolate Fondant
(Cobe, P., 2006)
Upgrading Desserts for an
upscale casual concept
Eg. Crushed Pie Parfait in
a cup (Cobe, P., 2006)
Fashionable Wedding
Cakes (Cobe, P., 2006)
Source: Cobe, P., 2006. Foodservice buyer Desserts & Chocolate. Restaurant Business,
October, pp. 54-60.

6. Cupcake Wedding Cake
Source: Tandlesachin21. 2010. Donald Trump Wedding Cake. [online] Available at:
http://tandlesachin21.onsugar.com/donald-trump-wedding-cake-13312211 [Accessed
January 8 2012]

7. Other foods which use Visual Art
Candy :
Eye catching colours
- Impulse Purchase
(DiVita, L J., 2005)
Trend- Look of the past with
contemporary colours
(DiVita, L J., 2005)
Natural colours- Increase value
of Candy – look fresher
(PreparedFoods., 2006)
Lights in Cotton Candy – New
Experience and fun (Tourist
Attractions & Parks, 2008)
Source: DiVita, L J., 2005. Sweet Success. Fancy Food & Culinary Products, 22 (6) June,
pp.13-16.

8. Other foods which use Visual Art
 Chocolate Desserts :
 Dessert most likely to be chosen
by diners if they cannot decide
(Ryan, R., 2011)
 At least one chocolate dessert on
a restaurant’s menu
(Ryan, R., 2011)
 Make use of Visual Art to meet
customers’ demand
(Ryan, R., 2011)
 Eg. A beautiful chocolate dessert
with Turkish ingredient - sahlep
(wild orchid buds) for Turkish
people at Efendy Turkish
restaurant in Balmain
Source: Ryan, R., 2011. Seduction by Chocolate. Hospitality, 675 August, pp.28-32.

9. Total U.S. Cake Dollar Share by Subcategory
Source: Dawn food products Inc.2008. Bakery White Paper. USA: Dawn Food Products
Inc.

10. Recommendation
Art and design sell everything we touch.
(Chalmers, I., 2011)
Taking note of the seasonal produce and building the menu
around it Eg. Chocolate Desserts in a fine dining restaurant like
Universal, Chef Christine Manfield take note of the fruit that is
in season before building a chocolate dessert around it.
(Ryan, R., 2011)
Cost and Quality of Ingredients - Chef McDivitt who uses less
chocolate when it is of a higher quality ingredient as less is
needed to get that intense flavour. (Ryan, R., 2011)
Source: Harvey, A. 2010. Innovative Desserts—Worth the Splurge. Prepared Foods, 179 (11)
November, pp.21-28.

11. Recommendation
Being different from competitors and offering variety are the
primary means to achieve success (Harvey, A., 2010)
Consumers can always re-evaluate the value of having food
outside (Harvey, A., 2010)
Operators and suppliers to determine the importance of visual
arts in food and how long it should last. (Harvey, A., 2010)
Source: Harvey, A. 2010. Innovative Desserts—Worth the Splurge. Prepared Foods, 179 (11)
November, pp.21-28.

12. References
Cavanaugh, B B. 2010. Catering’s new reality. Foodservice director, January, pp.22-28.
Cobe, P., 2006. Foodservice buyer Desserts & Chocolate. Restaurant Business,
October, pp. 54-60.
Chalmers, I. 2007. Wedding cake bliss. Chef Magazine, 51 (5) May, pp.70-70.
Chalmers, I. 2011. Food as art. Chef Magazine, 55 (1) January, pp.30-30.
Datamonitor.2009. Global Consumer Trends: Health.[online] Available at:
http://www.nutri-facts.org/CONSUMER-RESEARCH REPORTS.149+M54a708de802
.0.html [Accessed December 19 2011]
Dawn food products Inc.2008. Bakery White Paper. USA: Dawn Food Products Inc.
Allan, P. 2011. Pumpkin Parfaits. [online] Available at: http://www.celebrations.com/content/
pumpkin-parfaits [Accessed January 8 2012]
DiVita, L J., 2005. Sweet Success. Fancy Food & Culinary Products, 22 (6) June, pp.13-
16.

13. References
Harlan, J G., 2011. Small Pleasures. Chef Magazine, 55 (2) February, pp.10-12.
Harvey, A. 2010. Innovative Desserts—Worth the Splurge. Prepared Foods, 179 (11)
November, pp.21-28.
Noblitt, N H. 2006. Sweeten Candy Sales. Fancy Food & Culinary Products, 23 (6) June,
pp.19-23.
Positive Money Ideas. 2011. Tasty Image. [online] Available at:
http://www.positivemoney
ideas.com/businessopportunity.php?opportunityID=92&opportunityTitle=Tasty-Image
[Accessed December 22 2011]
PreparedFoods., 2006. Tips on Color and Candy Topics. Prepared Foods, 175 (1)
January, pp.155-160.
Ryan, R., 2011. Seduction by Chocolate. Hospitality, 675 August, pp.28-32.
Tandlesachin21. 2010. Donald Trump Wedding Cake. [online] Available at: http://tandles
achin21.onsugar.com/donald-trump-wedding-cake-13312211 [Accessed January 8 2012]

14. References
Thorn, B. 2006. Basil goes to seed. Nation’s Restaurant News. August, pp. 31-54.
Tourist Attractions & Parks, 2008. Glo Cone International Offers a Unique Spin on
Cotton Candy. Tourist Attractions & Parks, 39 (4) June, pp.152-152.
Weisberg, K., 2008. Saving Room For Dessert. Foodservice Director, May, pp. 56-58.

15. Thanks for listening to
our presentation