Our Latest Stories & Insights
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Pate Dawson-Southern Foods
Here's a round-up of the latest stories and insights from our blog. You can read these and more here.

Chef Stories: Teddy Klopf and the Story of Provenance

The first in our series on local chefs and producers where we explore the passions and purpose that fuel many in the food business. 

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The Flavors and Features of 2017

By Bobby Zimmerman

In general, my advice is to be prepared and buckle up. From extra fancy country ham and bean-to-bar chocolate to small batch boutique spices and whole plant butchery, 2017 is poised to offer an array of interesting food trends.

12 Steps to Operational Excellence [Resources Included] By John Paré

If you ever feel your restaurant performance or guest experience are stuck in a rut, make 2017 the year to change it up. Follow these 12 steps (using the tools included), and you'll be amazed at how far you can go!

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The People Behind the Products: Carolina Farmhouse Dairy

Everyone who works in food – whether a chef, line-cook, general manager, server – should visit one of the producers behind the ingredients they rely on every day. If you can, visit several of them. And mix it up – see the large-scale operations and the small family farms. Whatever your picture was of our food production system – what you knew and how you felt about it – it’s bound to gain more color as you interact with the real people behind the products.    

Read the interview with Cindy Hamrick

Upgrade Your Image: Tips from a Professional Food Photographer

By Felicia Perry-Trujillo | @feliciaphoto | IG: feliciaperryphotography

Creating images of your food can feel like an expensive and overwhelming project. But it doesn’t have to be. Understanding why it’s important and what it means to have great imagery can help improve the perception of your food and ultimately result in more sales – without being cost prohibitive.

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