As a food photographer, I take pride in my ability to capture the essence of a catering business and convey their desired image to their existing and potential clients through my photographs. One aspect that I always pay close attention to is the use of condiments such as salt, pepper, sauces, and the containers they are served in. These seemingly small details can have a significant impact on the overall aesthetic and image that a catering business wants to convey.

I've noticed that lower-end gastro pubs and restaurants often prefer to use sachets for their condiments. While they may be more cost-effective and efficient, sachets can give off a less professional and refined appearance. On the other hand, higher-end gastro pubs and restaurants tend to use higher quality salt and pepper grinders, and for sauces, they use ramekins. These options are more upscale and create a more sophisticated image for the business.

When working with a catering business, I always make it a point to investigate and understand their desired image and branding. This includes their choice of condiments and containers. By understanding their preferences, I can make recommendations based on industry standards and best practices that will help them achieve the desired image.

Ultimately, the choice of condiments and containers will depend on the specific image and branding that a catering business wants to convey, as well as their target audience and budget. As a food photographer, my job is to work closely with the business to understand their vision and preferences, and to help them achieve their desired image through my photographs.

In conclusion, paying attention to even the smallest details such as condiments and containers can go a long way in creating a cohesive and visually appealing image for a catering business. As a food photographer, it is my duty to understand the desired image and convey it through my photographs.