Premium cold-plate presentation and delicate garnishing for business/first class

For premium cabins DO & CO produces visually exacting composed cold plates, amuse-bouche and garnished dishes where presentation is part of the product and the brand's differentiation. The task involves placing small, fragile, deformable elements (herbs, micro-garnish, delicate proteins, plated components) with tight positional and orientation control so each plate matches a reference image. It sits at the finishing end of the line, downstream of bulk portioning, and is the step most associated with the company's 'gourmet' identity (and even an onboard 'Flying Chef' program). It is hard for a robot because the objects are tiny, flexible and easily bruised, the target placement is precise, and acceptable presentation tolerances are fine. No DO & CO-specific automation signal exists for this step, and the premium handmade positioning makes it the least likely candidate to be handed to a machine. We identified this through our own research; we have not confirmed the specifics with the customer directly. This page is our researched read — a starting point for that conversation.