The effects of modernized garnishes on customer appeciation: The example of Trilye Restaurant

Garnish is an element or material used as a decoration or an embellishment to accompany to a prepared dish or drink. In fact, garnish may add an additional or an opposite flavour to the main product. Some garnishes are served for the visual feast of the dish while some garnishes are especially chosen for the taste. In this study, it is aimed to determine whether there is a change in the relish of the customers in the case of the modernization of the traditional garnishes served with fish main courses. In accordance with this purpose, new garnishes have been developed based on the garnishes served with fish main courses at Trilye Restaurant. These developed garnishes were first evaluated by 10 trained panelists and standard recipes were created according to the results. Customers were first asked to compare garnishes prepared according to modernized recipes and traditional garnishes and then they were asked to rate the garnishes they chose on a five-point Likert scale. In this context, 80 customers were interviewed. In the result of the comparison test, modernized garnishes were in the foreground and in the result of the taste test, they were above the average. An interview form was applied to 53 volunteers from the customers participating in the research in order to evaluate their perspectives on side dishes and innovative foods. As a result of these interviews, it has been observed that the customers participated in this research are open to innovation and change. In general terms, it has been determined that the modernized garnishes have positive effects on both the panel group and the customer's taste.