Pretty plates are not just for Instagram. Although chefs may scoff at Instagram foodies and the “phone eats first” mentality, they should still put a lot of care and thought into their plating, albeit for a different reason. The appearance and presentation of a dish has a huge impact on how the customer tastes their food and the perceived value of the dish.  Charles Spence, a University of Oxford professor, found that frozen strawberry mousse served on a white plate “was rated as tasting sweeter, more flavorful, and better tasting than the same preparation served on a black plate.” Additionally, another one of his studies found that when he took a “salad presented in a mound” and instead artfully arranged it on a plate, “the study group said they would pay more than twice as much for it” as compared to the original salad. Click here to read more about Spence’s study, plus plating tips and tricks.