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Competition Dining Series Crowns Triangle Top Chef

Chef Ryan Conklin is the 2015 winner of Fire in the Triangle. Congratulations to Chef Conklin and his Rex Healthcare Team!

Why Shorter Restaurant Menus Are Gaining In Popularity

For many years the size of the restaurant menu grew. But now, long-winded menus are no longer in vogue.

Cut food waste; cut food costs

Sustainability is becoming center of the plate for restaurateurs looking for solutions to reduce rising food costs, new National Restaurant Association research finds.

Got to Be NC Competition Dining Series 2015: Local Chefs Battle for the State's Top Toque

Single-elimination battles are underway. For tickets and information, click here.

Marketing Strategies

8 Examples of Awesome Restaurant Social Media Marketing

Posted by Kendal Peiguss  Social media is an inevitable part of running a business. Whether your business is active on social media or not, you can be sure that your guests are tweeting, posting and Instagramming about your restaurant online.

» More in Marketing Strategies

Best Practices

Waste not, want not, profit more

In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can. It’s a simple fact of human behavior: People don’t want you to see their mistakes.

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Service

10 tips to polish your front-of-house service

In early 2013, uberchef Marc Vetri and his partners were kicking around the idea of opening a pizza shop in Philadelphia. Fast-casual pizza concepts were just stepping into the spotlight, and someone floated the idea of eliminating the server staff to save on labor costs. 

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Social Media

Sensible Social Media Checklist for Business v3.0

If you find yourself stumped at the prospect of using social media marketing to promote your business, our simple guide can help. Follow these easy suggestions to create a consistent social media internet marketing presence on multiple channels.

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Foodservice News & Trends

The Evolution of Fusion Cuisine

Lately a lot of chains are introducing what are being called “culinary mashups,” in which different dishes from different cuisines are fused together. There’s the nacho burger at Applebee’s, and the cheeseburger burrito at California Tortilla. Culinary experts Nancy Kruse and Bret Thorn discuss this trend.

» More in Foodservice News & Trends

The Bottom Line

Restaurant Health Inspections: How to Make the Grade

In the U.S., just about every eating establishment undergoes unscheduled inspections by trained public health officials. People seem to “clean up” when they know “big brother” is watching, and a bad inspection grade from one of these health officials could cost your restaurant thousands of dollars in lost sales.

» More in The Bottom Line

Business Innovation & Ideas

Embrace change or embrace failure

Adam Weiner in View from the Kitchen  I am frequently asked to advise foodservice facilities on ways to improve their profits. Unfortunately, when I make my recommendations I am frequently bombarded with: “But we’ve always done it this way,” or the flip side of the same coin, “But we’ve never done it that way before.”

» More in Business Innovation & Ideas