Marketing Strategies
Source: American Express Briefing Social media is a growing trend that's here to stay, and many companies are keeping tabs on new social technologies as they emerge.
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Best Practices
Source: Brandon O'Dell Outlining this plan for you may be to me a little like a restaurant owner publishing their secret recipes, but my main interest is not in keeping the things secret that I do to help restaurants. My main interest is in improving the restaurant and food service industry as a whole.
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Service
Source: Shep Hyken Recently I was asked to rate and compare a number of companies on their level of service. As I started the comparison, I thought a scale of 1-5 would be a good way of doing it. (One is bad and five is excellent.) I came up with the "Five (Descriptive) Levels of Service."
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Awards & Recognition
Stewardship, conflict resolution, adaptation. These are consistent themes when discussing family business. Even the most successful face challenges, but the difference is how they deal with them.
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"We Promote Success"
Thanks to our many "Customer Advocates" who have taken the time to write about, or video their
experiences with Pate Dawson Company on the road to partnership.
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Foodservice News & Trends
Source: Sarah E. Lockyer The price of wheat futures spiked to their highest levels in two years earlier this month and prices for raw coffee beans began to rise last month, moving the restaurant industry’s commodity environment to center stage.
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The Bottom Line
Source: Larry Green, Esq. You have no more good ideas about how to stop taking on water. You are too busy plugging leaks and bailing the flooded mess. Until the consuming public regains confidence in itself, you can't depend on increasing revenues. Relief, if any can be found, must come from reduced expenditures.
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PDC News & Events
GOLDSBORO, NC (July 26, 2010) – Foodservice distributor Pate Dawson Company announced today that meat industry veteran Bill Mutton has been named president of its new Meat and Seafood Solutions, LLC subsidiary.
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Business Innovation & Ideas
Source: Jim Laube While working with literally hundreds of independent restaurants over the past 25-plus years, one of the most profound things I've learned is that there are very few absolutes in this business. By that I mean there always seem to be exceptions to the conventional wisdom of what it takes to create and then sustain a successful restaurant business.
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