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Cauliflower to be the new kale in 2014?

Cauliflower is the new kale, salt is the new pepper and doughnuts and burgers are going gangbusters. Food trend watchers are bidding adieu to sliders, those small sandwiches made of beef, chicken, pulled pork or fish, cupcakes are waning while quinoa, now that everyone has learned to pronounce it, has gone mainstream.

Restaurant Trends: What to expect in 2014

Predicting the year's coming trends in any industry is a challenge but is even more daunting when it comes to forecasting what's to come for restaurants.

Delicious by design

Courtesy of DAS Architects  Your restaurant’s dining room design is an essential part of your brand image and can make or break your business. Whether you’re opening a new restaurant or remodeling, here are some tips on how to stand out from the crowd.

7 Marketing Metrics Worth Obsessing Over

Marketers need to measure a lot of things in order to get better. Not everyone does and those that do sometimes measure the wrong things.

Have you hugged your servers lately?

Many restaurant owners pay lip service to recruiting and training the best servers, but a recent survey once again underscores the importance of these two key functions.

How to Get Rich in Foodservice (In One Easy Blog)

by Jim Sullivan   I was being interviewed on a radio station recently about my new book Fundamentals: 9 Ways to Be Brilliant at the Basics of Foodservice. The host of the program asked me to list three secrets to getting rich in the foodservice industry. I told him: “One, make more money than you spend, and two, never reveal all you know.” 

When should you sign commodity contracts?

by Lee Plotkin  Over the past several years, we have seen a fairly significant increase in commodity costs, mostly due to weather-related issues (drought, floods, etc.). While no one has a crystal ball, looking at historical data can provide guidance on what type of buying makes the most sense for your operation.

Technomic: 10 trends to watch in 2014

Technomic has identified 10 trends that it believes could significantly affect the restaurant industry next year. The insight comes from the foodservice research and consulting firm’s extensive site visits, interviews, surveys, data and more.

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