Food photography looks deceptively simple until you try it. Then you discover that making food look as appetizing in photos as it does in person requires specific techniques and careful attention to detail. Here’s what I’ve learned shooting for dozens of restaurants and cafes across Australia.

Understanding Light

Natural light produces the most appetizing food photography. Window light specifically—soft, directional, and easy to control with simple modifiers. I always request tables near windows for food shoots and schedule sessions during optimal light hours.

Side lighting or back lighting works better than front lighting for food. Light from the side creates texture and dimension. Backlighting creates that appealing rim glow around translucent elements like drinks or sauces. Front lighting flattens everything and kills appetite appeal.

Avoid overhead fluorescent or LED restaurant lighting in your shots. These lights create unflattering colour casts and harsh shadows. If you can’t access good window light, bring your own lighting—a small continuous LED panel or off-camera flash with a diffuser.

The white balance issue affects food photography more than most genres. Restaurant mixed lighting creates weird colour shifts that make food look unappetizing. I shoot in RAW and correct white balance in post-processing, typically warming images slightly beyond technically accurate colour.

Styling and Composition

Fresh food photographs better than food that’s been sitting. Work quickly once plates arrive. Those first few minutes after plating are when food looks its best—garnishes are perky, sauces haven’t soaked in, and steam is still visible.

Height and layers create visual interest. Stack items where possible, lean elements against each other, and build dimension. Flat arrangements look boring. The best food photography has depth that draws the eye through the image.

Odd numbers work better than even numbers in food styling. Three cookies look better than four. A cluster of five strawberries beats a pair. I can’t explain why this works psychologically, but it consistently does.

Negative space prevents images from feeling cluttered and cramped. Leave breathing room around your subject. This also gives restaurants space for overlaying text or logos in marketing materials.

Props and Context

Minimal, neutral props let food remain the focus. I carry a selection of plain white plates, simple cutlery, and neutral linens. Busy patterns distract from food. Let the actual subject be the visual interest.

That said, some context helps tell a story. A wine glass beside a pasta dish suggests the dining experience. Scattered ingredients hint at freshness and preparation. Just don’t let props compete with food for attention.

Hands occasionally add human connection to food photography. Someone holding a burger or breaking apart fresh bread creates engagement. Don’t overuse this technique, but deployed occasionally, it works well.

Avoid obvious cliches—unnecessary garnish sprinkles, exaggerated steam effects, or overly precious styling. Modern food photography trends toward natural, honest presentation rather than obviously manipulated images.

Camera Settings and Angles

Aperture choice dramatically affects food photography aesthetics. I typically shoot f/2.8 to f/5.6 depending on how much of the dish needs to be sharp. Very shallow depth of field (f/1.8-2) can work for certain styles but risks having too little in focus.

The classic 45-degree angle works for most plated dishes. It shows both the top of the food and some front face, giving viewers a complete sense of the dish. I shoot from this angle probably 60% of the time.

Straight overhead works beautifully for flat lays, colorful bowls, or plates where seeing the full composition from above matters. Think smoothie bowls, elaborate pizza toppings, or carefully arranged charcuterie boards.

Eye-level or low angles suit burgers, stacked items, and anything where height is a selling point. Get down to food level and shoot straight across or slightly upward to emphasize vertical dimension.

Working with Chefs and Staff

Communication with kitchen staff makes or breaks food photography sessions. Explain what you’re trying to accomplish. Ask about timing—when dishes look their best, how long elements stay fresh, whether they can prepare extras if needed.

I always offer to photograph some behind-the-scenes kitchen work or team portraits as a thank-you. This builds goodwill and often results in better cooperation for future shoots.

Respect kitchen workflow. You’re working in their space during service or prep time. Stay out of the way, work efficiently, and appreciate that their primary job isn’t being your photography assistant.

Some chefs and owners have strong opinions about how their food should be photographed. Listen to their input—they know their food better than you do. But also educate them about what works visually if their suggestions won’t photograph well.

Special Considerations for Different Foods

Burgers benefit from slight compression that makes layers visible and stackiness apparent. I gently press the top bun down while shooting to compact layers attractively.

Drinks and cocktails need careful attention to condensation and clarity. Clean glasses immediately before shooting. Add fresh ice if needed. Shoot quickly before ice melts or bubbles dissipate.

Coffee requires timing to capture crema and latte art before it settles or breaks up. I shoot coffee drinks within 30 seconds of preparation, knowing I have only a brief window for optimal appearance.

Salads are surprisingly difficult. Individual leaves and ingredients need careful arrangement to look abundant but not messy. I build salads specifically for photography rather than just shooting regular kitchen-prepared versions.

Post-Processing Food Images

Food images generally benefit from increased vibrance and saturation—but with restraint. Push too far and you get unnatural, garish results. Subtle enhancement makes food look fresh and appetizing.

Sharpness matters more in food photography than many other genres. Sharp details trigger appetite response. I apply selective sharpening to main subjects while keeping backgrounds softer.

Warm up colour temperature slightly in most cases. Food generally looks more appetizing with warmer tones than technically neutral colour. Cooler tones can work for specific styles, but warmth is safer.

Clean up distractions ruthlessly. Crumbs on rims, drips on plates, stray garnish pieces—anything that doesn’t contribute to the overall presentation should be cloned out. You’re showing the ideal version of each dish.

Building a Portfolio for Restaurant Work

Shoot personal projects before approaching restaurants professionally. Create a portfolio showing your food photography capability. Offer to shoot menu items for a local cafe in exchange for permission to use images in your portfolio.

Variety in your portfolio demonstrates range. Show different cuisines, lighting situations, and styling approaches. Restaurants want to see that you can adapt to their specific needs.

I recommend approaching smaller, independent restaurants first. They’re often more willing to take a chance on newer photographers and value quality imagery but may have limited budgets. These clients help you build experience and portfolio pieces.

Consider offering package deals that make hiring you easy. “Complete menu photography—20 dishes, all digital files, five revisions included—$1200” is much easier for restaurants to evaluate than hourly rates or à la carte pricing.

The Business Side

Licensing and usage rights matter significantly. Are you selling images outright or licensing them for specific uses? I typically grant unlimited use for marketing but retain copyright and the right to use images in my portfolio.

Turnaround time affects whether restaurants will hire you again. I aim to deliver edited images within 48-72 hours while memory of the shoot is fresh. Fast turnaround builds goodwill and encourages referrals.

Bulk discounts make sense for restaurants photographing entire menus. Don’t charge the same per-image rate for 50 menu items as you would for a one-off hero shot. Volume pricing helps everyone.

Common Mistakes

Over-styling makes food look unnatural and inaccessible. The Instagram aesthetic of impossibly styled food is fading. Current trends favor authentic, achievable presentation that restaurants can actually replicate.

Ignoring the restaurant’s existing aesthetic creates disconnected imagery. Study their space, branding, and menu before the shoot. Your photography should align with their identity, not impose your preferred style.

Shooting in poor light and trying to fix it in post-processing never works as well as getting good light initially. If the available light is terrible, bring lighting or reschedule rather than shooting subpar images.

The Real Goal

Food photography isn’t about technical perfection—it’s about making people hungry. If your images make viewers want to visit the restaurant and order that dish, you’ve succeeded. Technical excellence matters, but appetite appeal matters more.

Study advertising photography, not just other food photographers. The best food imagery creates emotional responses, not just visual appreciation. Learn what triggers hunger and desire in imagery, then apply those principles to your work.

Practice constantly with your own meals, experimenting with angles, lighting, and styling. Every meal is an opportunity to improve your food photography skills. The best food photographers I know are slightly annoying dinner companions because they’re constantly analyzing lighting and composition instead of just eating.