No doubt, as a foodservice operator, you’ve likely witnessed the uptrend of using real wood boards to serve food. You’ve surely seen this practice regardless of which segment you work or eat in, whether it’s a restaurant, catering service, hotel, or bar: Wood is everywhere.
Grasping the reason why doesn’t pose much of a challenge: Wood creates beautiful, warm presentations with an authentic vintage aesthetic. Who wouldn’t want to offer their guests these cozy emotional connections?
But there’s a problem with real wood – five, to be specific. They range from expense-related constraints to sobering sanitary issues that every foodservice operator should be aware of.
Let’s take a peek at what happens when food is served on wood boards. We’ll also show you what you, as a foodservice operator, can do about it while still achieving your desired presentation style.