I believe food is enjoyed at least three times. Firstly the anticipation, secondly the presentation and thirdly the consumption.
Anticipation of food enjoyment is driven mainly by expectations and hunger, and can be heightened by smell. Heating or preparing aromatic food at the site of your event will increase the anticipation for your guests. The relevance of our smell is less obvious, but we need it to fully enjoy food, which becomes apparent when we have a cold and can not taste what we’re eating.
The importance of presentation, I think is much easier to control. If food is aesthetically pleasing, this helps the other senses start to anticipate an enjoyable experience. My platters and garnishes are tastefully underplayed to emphasise the main event – the food!