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Platers Blog

How to Calculate the Price of Homemade Desserts

When you make desserts for Platers, one of the most difficult tasks is figuring out how to price it out. It is important to determine if you are making a return on your investment. To help you out, we put together some recommendations on how to price out your delicious sweet treats.

What to consider when setting your price

We’ve listed out some important factors that you need to take into consideration before settling on a price. 

Ingredients: Think of all the ingredients that you use for your dessert such as salt, sugar, flour, vanilla extract or pieces of fruit. When you buy an ingredient, the entire package or content may not be needed. Knowing that, it is important to figure out the cost of what you actually use when you make your dessert.

Example: You bought 24 eggs at the supermarket and paid $6.00 but only used 8 eggs in your cake. To calculate the cost, multiply the amount you used by the total price you paid. Then divide that result by the total units in the package: (8 x $6.00) / 24 = $2.00

 INGREDIENT QUANTITY UNIT PRICE COST
 Eggs 8 pcs 24 pcs $6.00$2.00

This way, you can get an idea of the cost for each ingredient that you used.

Labor: Learn how to value your labor. The amount of effort that goes into making a carrot cake is not the same as making a chocolate fudge cake. Each cake can take up different amounts of time, requires different skills, talent and techniques. Only you can determine how much you should charge. We suggest that you don’t forget to include labor costs in your final price of your product.

Operating expenses: When making desserts we use utilities such as gas, electricity, water and sometimes the internet! Factor in how much you’re using when you’re making your products and incorporate that usage into your final price.

Profit: Again, this is another element that only you can determine. We recommend a profit between 30% and 40% of your total. However, if you are just starting out in the business, it may be less. Some factors to consider are: the competition in your area, the experience you have making desserts and if you have had any professional training. 

All the factors that we listed are important to help you determine a price for your final product. Now it’s time to get down to work and delight your customers with desserts full of love!

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Source: Savorly

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News Release

Platers Launches Online Food Handler Program

EDMONTON, Alberta, Jan. 12, 2020 (Platers News Release) — Platers Inc (“Platers” or the “Company”), is pleased to announce that the company has launched an online food handler program for Canada. The program is designed to educate Platers cooks on how to safely handle food at home. The course was developed in-house to lower the cost to cooks (Offering at $19.99 compared to $79 from other platforms), the materials cover all important aspects of advanced food safety education that health authorities recommend.

At Platers, Safety is our number one priority. All Platers cooks are now required to have a food handler certification before the app launch to ensure public safety. All cooks are vetted by the Platers safety team and are held to high standards. Platers has created its own approval process that each cook must complete before they can offer food on the platform.

Edmonton Pilot Project – March 2021

  • Edmonton remains to be the first city to launch Platers in Canada.
  • The company is developing an advanced go to market strategy for Edmonton and surrounding areas.
  • Implementing an advanced referral program to expand rapidly.

Business Update

  • Achieved first revenue stream with online food handler course.
  • Timeline to launch Platers remains on time, the company expects to launch iOS platform in March.
  • Android platform to be launched in April.
  • The company plans on expanding through Canada in the second half of 2021.

Contact

Sandy Lee, Chief Executive Officer

Platers Inc.

Edmonton, Alberta

Platers.Inc@gmail.com

Categories
Recipes

Simple Keto Bread

The best part about this recipe is that it’s simple, and once you have it down, you can replicate this keto bread recipe any time you want. It’s so nice to have a loaf of bread at your disposal when you’re on a keto diet. It almost feels like cheating. 

  • Prep Time: 10 minutes 
  • Cook Time: 30 minutes 
  • Total Time: 40 minutes 
  • Calories per serving: 90kcal

Ingredients

What You Need:

  • ▢8×4 Loaf Pan

Ingredients:

  • 1 1/2 Cup Almond Flour
  • 6 Large eggs Separated
  • 1/4 cup Butter melted
  • 3 tsp Baking powder
  • 1/4 tsp Cream of Tartar It’s ok if you don’t have this
  • 1 pinch Pink Himalayan Salt
  • 6 drops Liquid Stevia optional

Instructions

Instructions:

  1. Preheat oven to 375.
  2. Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
  3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
  4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
  5. Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

Notes

How do I get my loaf to be taller and fluffier?

The two major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in OR using almond meal instead of a finely ground almond flour. If you’ve tried everything and they don’t seem to be working for you, the next option will be to make a larger recipe. Try making 1.5x this recipe (it’s easy to do using the servings slide bar) and you’ll have a much larger loaf.

Trick

One of the tricks in this recipe that takes this keto bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the whites until they are fluffy. We’re looking for soft peaks.

Happy Keto Diet!

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Source: Ketoconnect

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Platers Blog

Start Your Homemade Food Business in Alberta

Under Alberta’s new regulations in 2020, Albertans can sell low risk home prepared foods without requiring a permit, commercial kitchen, or routine inspection! Finally!

What are Low Risk Foods?

Better No-Knead Bread Recipe | Serious Eats

Low-risk foods are shelf-stable such as; bread, biscuits, cereals, cookies, honey pies, pickled vegetables, dried fruits, popcorn and cakes (not cream or cheesecakes). Whole fresh fruits and vegetables are also classified as lower risk. Such foods are unlikely to be implicated in food poisoning and include:

  • foods that have been preserved, for example; jams, jellies, fruit preserves
  • dry goods, those that contain minimal amounts of moisture, such as; bread, flour, biscuits, dried spice blends,
  • acidic foods, for example; pickled foods, vinegar, fruit 
  • foods with high sugar/fat content for example; candies and chocolates

Home-based Food Business Foods with high value, and a long shelf-life.

Sauces, but only those that can be produced in the home kitchen. Hot sauce, barbecue sauce, mustard, vinegar, cooked salsa, ketchup, relish. Do you see a theme here? Condiments. Products that complement and bring flavour and zing to the mundane. Everybody’s looking for flavour! Baked goods top the low risk food list for sales in high traffic locations. Here are a few more popular low risk food selections.

  • Candy, such as brittle, toffee and exotic chocolates.
  • Chocolate-covered nonperishable foods, such as nuts and dried fruits.
  • Dried fruit.
  • Dried pasta.
  • Dry baking mixes.
  • Granola, cereals, and trail mixes.
  • Jams, jellies, preserves, and fruit butter that comply with cottage food standards.
  • Vinegar and mustard.
  • Roasted coffee and dried tea.
  • Dried or Dehydrated vegetables.
  • Dried vegetarian-based soup mixes.
  • Ground chocolate, or chocolate blends used in cooking and baking.

Getting Started With Your Business

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Categories
Recipes

Crispy Potato Bruschetta

The Platers team made this recipe a few weeks ago and have been eating it ever since. It is the perfect appetizer and our new favourite bruschetta. Even though we can’t get together for New Years, we will be making, and eating, this over zoom tonight! Substituting for bread will even help soak up some of the champagne!

  • Prep Time: 15 minutes 
  • Cook Time: 30 minutes 
  • Total Time: 45 minutes 
  • Yield: 30 potato rounds

Ingredients

For the potatoes

  • 2 large (500 g total) Russet potatoes (unpeeled)
  • 1 tablespoon (15 mL) grapeseed oil or virgin olive oil
  • Fine sea salt

For the avocado- tomato topping

  • 2 medium (7 g) garlic cloves
  • 1/2 cup (15 g) lightly packed fresh basil leaves
  • 2 cups (344 g/12-ounces) grape tomatoes
  • 1 tablespoon (15 mL) fresh lemon juice
  • 1 tablespoon (15 mL) balsamic vinegar
  • 1/4 to 1/2 teaspoon fine sea salt, to taste
  • 1 large (240 g) ripe avocado

Instructions

  1. Preheat the oven to 425°F (220ºC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper.
  2. With a sharp knife, slice the potatoes into 1/4-inch thick rounds. Make sure they’re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn more easily while cooking.
  3. Place the rounds into the centre of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing them a 1/2-inch apart. Sprinkle liberally with salt.
  4. Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked so they’ll crisp up a bit around the edges.
  5. Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulseonly 10 to 14 timesuntil the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside to marinate.
  6. Five minutes before the potatoes are ready, dice the avocado very small into almond-sized pieces. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy/watery, but this is normal!
  7. After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the centre of a potato round and repeat this process for the rest of the rounds.
  8. Serve immediately, directly from the baking sheet(s)I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don’t recommend letting them sit around for longer than 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips!

Notes

  1. Potato lost crispiness? Should your potatoes become soft from sitting for too long, these reheat well on a sauté pan, preheated over medium heat, for 1 to 2 minutes. This results in slightly browned bottoms and revives the firm texture without affecting the toppings.

Do you have a recipe you would like to share with other cooks? Please submit your recipe Here!

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Source: Oh She Glows

Categories
Recipes

Easy Homemade Soft Pretzels

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavour. Make sure you watch the video in the blog post for how to shape pretzels!

  • Prep Time: 25 minutes 
  • Cook Time: 15 minutes 
  • Total Time: 40 minutes 
  • Yield: 12 pretzels

Ingredients

  • 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)
  • 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar or granulated sugar
  • 1 Tablespoon unsalted butter, melted and slightly cool
  • 3 and 3/4-4 cups (460-500g) all-purpose flour (spoon & leveled), plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath (Optional, See Recipe Note)

  • 1/2 cup (120g) baking soda
  • 9 cups (2,160ml) water

Instructions

  1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  5. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
  6. (This step is optional, but promises a chewier pretzel and helps provide that traditional soft pretzel taste. See recipe note.) Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
  7. Bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and serve warm with spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

Notes

  1. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
  2. Baking Soda Bath (Step 6): The baking soda bath step is optional, but it helps create that chewy texture and distinctive pretzel flavour. I strongly recommend it. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.
  3. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon.

Do you have a recipe you would like to share with other cooks? Please submit your recipe Here!

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Source: Sallybakingaddiction

Categories
Platers Blog

Edmontontonian’s Garbage Contains Nearly 25% Food Waste

In Canada, approximately 47% of all food waste is produced at the consumer level. Amounting to over $31 billion in losses or about $1,760 annually per family of four. This is wasting natural and human resources used to grow, produce, process, and transport the food. Leading to environmental, economic, and social implications.

Environmentally, food waste is estimated to produce 7% of greenhouse gases globally. Food that ends up in the landfill takes significantly longer to breakdown due to the lack of oxygen. This anaerobic environment creates methane gas, instead of carbon dioxide, which is 21 times more potent and damaging to the atmosphere. All of this, from preventable food waste!

Based on annual averages, the average Edmontontonian’s garbage contains 22- 26% food waste. Commonly, from buying or making too much and not using it before it spoils. An opportunity exists to reduce consumer food waste through Platers. On our platform, home cooks can participate in lowering food waste averages by sharing food, instead of throwing it out.

Start sharing food and reducing waste today! Sign up to become a home cook!

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Source: Change for Climate Edmonton

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Platers Blog

9 Simple Steps to Keep Your Home Kitchen Clean

Have you ever heard the phrase, ‘A clean home is a happy home?’ Well this phrase especially applies to the heart of the home, better known as the kitchen. Whether you’re cooking for your loved ones or cooking for hungry customers who ordered from your menu on the Platers App, maintaining a clean kitchen is the single most important part of your preparation process. Good kitchen hygiene ensures that people can enjoy your delicious food while remaining happy, healthy, and worry-free — which is the key to keeping your customers coming back for more. 

Ready to learn how to keep your kitchen clean while cooking delicious meals for your home-based restaurant? You’ve come to the right place!  Here are 9 simple hacks to keep your kitchen squeaky clean as you prepare meals.

Person Washing Hands Before Cooking

Step #1: Wash Hands Frequently

This step goes without saying, but it’s so important that it can’t be skipped over! The most fundamental way to keep your kitchen AND your food clean is by washing your hands frequently while you cook. Before you begin prepping your ingredients, wash your hands for 30 seconds according to the guidelines provided by the Center for Disease Control and Prevention. Keep your hands clean throughout your cooking process by washing your hands after touching raw ingredients. Also wash your hands after any activity that requires you to touch other items including smoking, eating, drinking, touching trash, or touching body parts including your face. Germs linger everywhere even in unexpected places, so washing before and after you touch items throughout your home ensures that you keep your kitchen clean as you prepare tasty meals for your customers.

Pro Tip: We know it’s hard to stop scrolling, but you can keep your hands extra clean by minimizing phone use while cooking. Phones hold more gems than almost any other item we use in our day to day lives.

Keeping a Clean Kitchen

Step #2: Create a clean cooking space

There’s nothing like the feeling of creating a tasty meal in a clean kitchen! It gives you the physical AND the mental space to get creative with your meals, plus it ensures that everything your food touches is squeaky clean and germ-free. Before you begin cooking wash any dirty dishes, clear away any clutter, and wipe down your countertops and sink thoroughly. You can use sanitary wipes or bleach diluted in water to disinfect any surfaces — both options work just fine! 

Pro Tip: To keep your kitchen clean while cooking, have your go-to cleaning products and sanitary supplies close by so that you can tidy up as you go. Make sure to reset your space by cleaning up any sticky spills after prepping each ingredient to prevent any cross-contaminations or spreading of germs.  

Clean Wooden Kitchen Utensils

Step #3: Sanitize Your Cooking Utensils

Your cooking utensils are some of the most important tools you’ll use in the kitchen, which makes it all the more important for them to be sanitized before they touch any food you’ll be preparing. Before you get to cooking, sanitize your cooking utensils by washing any dishes, pots, and pans and detachable pieces such as blades or handles in hot soapy water. Rinse them in clean water to remove any excess soap or residue, then place your items in a container and submerge them in a sanitizing solution. You can create your own solution by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot) water. Remove your utensils from the solution and let them dry fully before using them to cook. Also, no double-dipping! Do not reuse the same utensils while cooking unless you thoroughly clean them first — especially if you are the designated taste tester.

Pro Tip: Use a different cutting board for the different categories of food you work with so that you never cross-contaminate. This is not only important for sanitation, but it is important to prevent cross-contamination that can cause your customers to become sick or have allergic reactions. We recommend purchasing a pack of color-coded cutting boards to ensure that you never cut up your meat and vegetables on the same board.

Tidy Dry Goods Stored in Pantry

Step #4: Use Best Practices for Washing & Storing Ingredients

Now that your cooking area and utensils are clean, it’s time to make sure the ingredients you’ll be cooking with are clean too. Fresh produce such as fruits and vegetables should be washed under cold running tap water. DO NOT use soap or detergent to wash your produce — cold water works just fine to safely remove dirt. Once your produce is clean, cut any damaged or bruised areas and refrain from using them since bacteria can thrive in these areas of fresh produce. Wash and chop your produce, then immediately place it in the refrigerator to keep it fresh and safe to eat.

After all the hard work you’ve done to clean your kitchen, you wouldn’t want it all to go to waste by spreading even more germs in the process, right? According to the USDA, it is not recommended to wash raw poultry and meat because bacteria can easily spread to other foods utensils and surfaces.  The best way to keep your meat bacteria-free is to simply cook it at a minimum internal temperature of 145 °F. This is also the best way to maintain the highest kitchen sanitation standards by preventing the spread of food-borne bacteria from splashing over different surfaces where you typically prepare meals.

Step #5: Keep Your Prep & Cooking Space Dry at All Times

Damp areas in your kitchen are the perfect breeding ground for bacteria to spread, so do not let wet items sit around for too long. Wipe up any spills or messes made while you’re cooking as soon as they happen. Instead of using sponges and towels so frequently, consider using disposable paper towels or wipes. 

Also remember to disinfect your hand towels and sponges weekly. You can throw your kitchen towels into the washing machine with your laundry. To clean your sponges, saturate them in water and microwave for 1 to 2 minutes, then dry thoroughly. Or you can soak your sponges in bleach or vinegar to disinfect them before rinsing them out.

Step #6: Handle the disposal of waste and garbage properly

Cooking can easily become a messy task that leads to the accumulation of tons of trash — especially when you’re cooking for a large number of people. Don’t let your garbage pile up on you while you cook! Keep separate disposal methods handy for the different types of garbage you’ll create: one for cans or bottles such as a recycling bin, and one for scraps of food such as a compost bowl.  This will help you skip multiple steps during your post-cleanup routine and it will lower the risk of any potential cross-contamination of bacteria.

Woman Taking Baked Cookies Out of the Oven

Step #7: Be aware of recommended cooking times for all ingredients

When cooking for customers of your home kitchen, adhering to all recommended cooking times for ingredients, especially raw foods, is essential to kitchen sanitation. Cooking times aren’t only important because they ensure that your meals are fully cooked and ready to eat, they’re also important because they ensure that the ingredients have been cooked long enough to kill any bacteria or germs. 

Thaw foods by using the refrigerator, microwave, oven, or by placing sealed packages in cold running water. Do not thaw food on your kitchen counter under any circumstances. The outer layers of the food will warm before the inside thaws, and bacteria will grow and spread in these conditions. 

If you can’t serve your food immediately once it is hot and fresh out of the oven, put it in the fridge or freezer as soon as it’s cooled or within 2 hours of preparation.

Step #8: Keep Your Meal Packaging Sanitary

Since your customers will be picking up their tasty meals to go, you want to make sure their food stays clean and germ-free from beginning to end! Before you pack their meals in your preferred packaging, thoroughly sanitize and dry them. Similar to your cooking utensils, you can sanitize your meal packaging by washing them in hot soapy water. Rinse them in clean water to remove any excess soap or residue, then let them dry fully before packing your meal orders. For the safest meal packaging options for your to-go orders use new, disposable packaging such as biodegradable and compostable food packaging items to minimize single use plastic or styrofoam waste and stay eco-friendly. You can google several companies offering multiple biodegradable container options in bulk such as Be Green Packaging

Woman Writing Kitchen Cleaning Schedule in Notebook

Step #9: Have a Cleaning calendar for overall kitchen maintenance

Prepping your kitchen to cook will always require some additional time, but you can make this process a bit easier for yourself by creating a regular routine for cleaning different parts of your kitchen. 

 A cleaning schedule is essential for your home-based restaurant because it ensures all food preparation areas are kept clean and sanitized at all times. It also creates a simple and easy reference for everything that needs to be done to keep each area of the kitchen clean. 

To create a cleaning schedule, walk through your kitchen and make a list of all the items that need to be cleaned on a regular basis. Include everything from pots, pans, and equipment to walls, floors, and doorknobs. Once you have everything listed, take notes on how it is cleaned, how often it needs to be cleaned, and what materials are needed to clean it. Break this list down into daily, weekly, and monthly tasks and add this schedule to your phone so you can always make sure that your kitchen is nice and clean before preparing meals for your customers.

Proper sanitary practices have always been important but amidst the COVID-19 pandemic, it’s become even more essential for the food industry to gain the trust of their customers by taking the utmost care to create the safest and healthiest experience possible. Follow these simple kitchen cleaning steps to keep your cooking space squeaky clean so your customers can enjoy your tasty food without the fear of catching germs! If you have any questions about the best kitchen cleaning practices, please don’t hesitate to contact our team at the Platers – we’d be happy to help! 

Source: HomeMade App

Categories
Platers Blog

Food Photography for Home-Based Chefs – Complete Guide

Have you ever scrolled through your Instagram feed and immediately stopped at the sight of a mouth-watering image of food? Well, that’s exactly how you want people to feel when they see photos of your food on your Platers app menu! Good food photography speaks a thousand words, and in order to guarantee success for your home-based cooking business, you need to capture the attention of foodies with eye-catching imagery that makes them ready to select ‘add to cart’. Whether you’re a novice with an iPhone or an expert with professional photography equipment, follow this complete guide to learn how to capture beautiful food selfies that’ll keep your Platers app customers coming back for more!

Prepare Your Plate

How to professionally plate food for photography
Source: Serious Eats

When you’re selling food as a home-based chef, your food doesn’t only have to taste good; it has to look good too! Before you pull out your iPhone or professional camera, it’s a MUST that you neatly plate your food. Trust us; there’s no editing your way around this important step! 

Although your food will likely be served to customers in to-go containers, it’s never a bad idea to style your plate on nicer plateware for their big photo debut. Pull out your favorite dishware or pick up something special from a local store to create a stylish base for your tasty meal. 

WARNING: Every dish will photograph very differently. Dishes that naturally have plenty of color and texture give you a lot to work with, but dishes with minimal or duller colors don’t look as appetizing on camera. Spruce your dish up a bit by adding colorful herbs or garnishes such as cheese, parsley, or extra fruit that add some dimension and flare to your dish. 

Pro Tip: Don’t false advertise! Make sure that the serving sizes used in your photos are accurate to how much food people will actually receive in their order.

Collect Food Photography Props 

Use Props to professionally style plate for food photography
Source: @FoodbyMaria/Instagram

Your food is looking good! Now it’s time to really up your game by getting creative with food photography props. Think about the vibe that you want to set for each dish: would you like a rustic, vintage aesthetic? Or maybe you prefer visuals that are clean and crisp? Regardless of your preference, you can find great affordable props at consignment stores or even bargain marts. If you really want to create a #repost worthy lifestyle shot, incorporate natural elements such as some of the fresh vegetables you used to prepare your dish, or add in some cooking equipment such a cutting board and knives to show that you really mean business.

You can even create a full table setting that really helps your future customers envision themselves chowing down on your food, or create a signature look for your brand with a fun backdrop that you can use in all of your future food photography for your profile.

Pro Trip: Be careful not to include too much color with your food photography props. If the colors are too distracting, they’ll take away for your dish rather than complimenting it.

Work Your Angles

Finding the perfect angle for food photography
Source: Digital Photography

What are the best qualities of your camera-ready dish? Is it a sky high burger with plenty of tasty toppings, or a plate of paella filled with delicious varieties of seafood? It is served in a small dish or on a huge platter? These answers will help you figure out what parts of your dish you want to highlight, and what angle you’ll want to shoot from to get the best view. Once you’ve figured these details out,  position your camera accordingly.

For sandwiches and burgers, it’s typically better to shoot them from a side angle so that people can see its size and all of the tasty toppings inside. Soups and salads are commonly shot from directly above so that hungry customers can savour all of the flavours with a bird’s eye view. If you really want to make Platers app users hungry, close up shots of dishes are always a huge winner!

Pro Tip: If your dish contains a tasty filling, cut it open and let the filling ooze out to make your food look even more irresistible!

Find Your Frames

Framing and composition for food photography
Source: A Sweet Pea Chef

Your dish is almost ready for it’s big on-camera debut! But before you press the shutter button on your smartphone or your professional camera, you have to give your photo some visual interest by making sure that the frame it just right. Framing is one of the most important lessons in food photography because it determines what elements of the photo naturally attract the eye. While your excellent plating and cool props compliment your dish, your framing will ensure that your food remains the star of the show.

The easiest way to figure out how to frame your shot is by using the ‘rule of thirds’: a photography technique that applies to the overall composition of a photograph and where the main subject lies within the shot. To follow the rule of thirds, simply imagine that a grid is placed over your photo. Your dish should be placed along these lines or at their intersections to guarantee that it’ll catch your customers’ eye. 

Pro Tip: Avoid posting photos that are too justified to the right or the left on your Platers profile to ensure that no important parts of your dish are cut out in your thumbnails.

Chase the Light

Professional lighting tips for food photography
Source: Two Loves Studio

Lighting equipment is useful, but nothing beats natural lighting if you have access to it. Shoot close to a window or even outside if possible to take advantage of incredible and free lighting that will showcase every flavor of your dish in HD. 

If you’re shooting indoors, grab some baking paper from your cabinet to diffuse the light by taping it to the glass. This will prevent the light from being too harsh and overexposing details in your photo. Play around with your angles to find just the right spot for your dish to catch the light! If you prefer to shoot outdoors, golden hour is the best hour. Invest in a reflector or create a makeshift bounce card out of white cardboard so that you can control where the light hits to capture your perfect shot. 

Pro Tip: Set up your dish and your props on a movable surface that allows you to move around until you find the right lighting.

Take Your Photo

Camera Settings to use for food photography

It’s the big moment — time to take your photo! But you need a few tips first to make sure all of your hard work up to this point won’t be in vain. If you have a tripod, now’s the time to use it to ensure the camera doesn’t move around so your photos come out crisp and blur-free. If you don’t have a tripod, adjust the aperture settings on your professional camera to aperture priority (Av) mode to help  avoid blurry shots , or keep things simple by using a smart phone with automatic settings.

Edit Your Photo to Perfection

how to edit photos of food
Source: Shopify

Yay! You’ve taken some great photos of dishes for your Platers app menu. But there’s always room for improvement! Edit your photos with Photoshop, Lightroom, or even Preview to take them from good to great. Here are some common problem areas for photos that can be fixed with editing. 

White Balance
This helps to balance the colors in your photos and get rid of blue or yellow hues from unattractive lighting. Using the white balance tool on your preferred editing software, click on a spot in your image that should be a neutral white or gray and adjust until they are the right color. You can also manually adjust the color balance using the temperature and hue sliders.

Contrast, Brightness, and Saturation
These settings are the key to really bringing out the very best out of your food photography. Slightly adjust these settings to restore dull colors or low contrast in your photo, but avoid over editing that can lead to blurriness or unflattering colors. 

If you’re not ready to manually edit your images, photo filters are your friend! Download VSCO or similar photo editing apps on your smartphone with preset filters that can add a subtle pop to your photos.

With these food photography techniques and some practice, you’ll be a food photography pro in no time! Please feel free to reach out to the Platers team if have any questions about food photography for beginners or useful resources to help you improve your skills. Drop us a line by clicking here.

Source: HomeMadefood.app

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Categories
News Release

Platers Reaches One Hundred Registered Home Cooks in Edmonton

EDMONTON, Alberta, Dec. 11, 2020 (Platers News Release) — Platers Inc (“Platers” or the “Company”), is pleased to announce that the company’s first major milestone of reaching one hundred registered home-cooks (Platers) in Edmonton, Alberta.

The company received overwhelming amount of applications since the process opened on Nov. 23, 2020. At Platers, all cooks are vetted by the Platers safety team and are held to high standards. Platers has created its own approval process that each cook must complete before they can offer food on the platform.

Edmonton Pilot Project – Early 2021

  • Edmonton remains to be the first city to launch Platers in Canada.
  • The company is developing an advanced go to market strategy for Edmonton and surrounding areas.

Business Update

  • Timeline to launch Platers remains on time, the company expects to launch iOS platform in the first half of 2021.
  • Management is currently in discussion to develop Android application.
  • Brand Ambassador and Influencer programs are growing rapidly.
  • The company plans on expanding through Canada in the second half of 2021.

Contact

Sandy Lee, Chief Executive Officer

Platers Inc.

Edmonton, Alberta

Platers.Inc@gmail.com