This element of Tufte’s theories is one which often occurs the least within the industry as the products on show must resemble that of the one on the packaging or the advertisement it is shown upon. This is especially important in food preparation, cooking the ingredients and also the final product which is sent to the customer during service. There are many reasons for this, not just the fact that the customer would like to consume what they have actually paid for, but also to comply with the strict rules with food safety.

One way small multiples can be applied however is in steak. The different rarities are optional to the customer whether they wish to have their steak cooked from rare to well-done. For the campaign, steak will be included within the menu as beef is a commonly eaten meat for Christmas dinner. This will allow the campaign to show the option for choice of rarity in their meal. Another alternative that will be given for the customer will be to have the option for seasonal vegetables such as roasted parsnips and sprouts instead of chips.

Bibliography:

https://www.kitchensanctuary.com/how-to-cook-the-perfect-steak/ [Accessed 6/12/21]