Welcome to Pate Dawson. Log in or Register
Share/Save

Why Good Cheese Doesn't Come Cheap: The Sneaky Multipliers of Cheesemaking

Why, people ask me, is cheese so expensive? And why does local American cheese often cost more than cheese from Europe?

Cheap bacon is about to be everywhere again

Bacon is having its moment. It's always been popular, but now, driven by reduced cost, innovative concoctions, and the Paleo Diet, its popularity has exploded.

Top 10 Restaurant Management Tips

Good managers do not appear overnight, and sometimes restaurant managers need instruction and practice in order to effectively run the business.

Pricing food – Why you’re doing it wrong and how to fix it

One thing I’ll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus.

Marketing Strategies

Words to Live By

Q: What’s the difference between advertising and branding? A: I fielded this question during a recent podcast interview for small-business owners. It was surprising to me because advertising is very different from branding, and I’ve always thought everyone understood that. But I realize that people misuse words like these frequently enough that confusion is bound to result.

» More in Marketing Strategies

Best Practices

To buy, or not to buy?

With labor costs rising, now is a good time to reexamine your kitchen workload and decide which items to make from scratch and which to purchase prepared. A thorough “make-or-buy analysis” can cut costs while ensuring quality. Here are five questions to consider before implementing any changes:

» More in Best Practices

Service

Focus on these 12 guest contact points

Source: Roger Beaudoin  The restaurant business is one of 1,000 details. Even though we get 990 of them right, it's the 10 we miss that the guest always sees. And these impressions are lasting ones with the potential to have a highly negative impact on our businesses.

» More in Service

Social Media

Ten steps for restaurants' social media policies

Social media has evolved into a powerful marketing tool for restaurants. At the same time, restaurants struggle to protect their brands’ image given the speed and reach of social media posts. Well-written policies can help prevent public relations disasters and potential legal liability.

» More in Social Media

Foodservice News & Trends

Blue crabs top North Carolina’s commercial fishing catch

Associated Press - Wednesday, May 21, 2015          KILL DEVIL HILLS, N.C. (AP) - A new report shows that 2014 was a banner year for commercial fishing in North Carolina. A report from the Division of Marine Fisheries shows that the 2014 catch was up 23 percent from the previous year.Fishermen sold nearly 62 million pounds of finfish and shellfish last year, worth nearly $94 million. It’s the first increase since 2010.

» More in Foodservice News & Trends

The Bottom Line

How to Control Labor Costs

Operating a restaurant involves many types of expenses. Essentially, you incur labor costs when you have employees working for you. Labor is usually the highest operational expense in just about any restaurant. To operate a profitable restaurant, careful labor management must take place.

» More in The Bottom Line

Business Innovation & Ideas

10 email tips for restaurants

Email is one of the most effective ways restaurants can build relationships with customers, increase sales and get the most bang for their marketing bucks. In fact, roughly one-half of fine dining operators are planning to invest more in email and text message marketing in 2015. Here are ten pointers to ensure you make the most of your messages:

» More in Business Innovation & Ideas