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cheese board

From fine dining, to bar snacks to room service offerings; here you’ll find our selection of specialty cheeses that are perfect for charcuterie as well as use in cooking applications…

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When he’s not visiting customers, Chef Tim is hard at work in the Dennis test kitchen experimenting with new products, developing recipes, evaluating strategies for foodservice operations of all types and contributing to a growing collection of foodie-focused content…

kumquats with kife on wood

Each year an increasing number of hungry diners look to your menus for fresh and trendy seasonal ingredients. Keeping their interests peeked when it comes to menu design and product offerings is vital to your operation…

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Serving New England’s Top Performing School Food Programs Dennis Paper & Food Service provides years of experience, personal service and in-depth product knowledge to school food programs.

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We’re growing and we’re looking for the best to join us. We’re on the hunt for motivated people who can work with the mindset of an owner to increase efficiency, profitability and customer satisfaction!

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We’ve put together an assortment of our best-selling breakfast items, rebates and recipes! Looking for more? We have dozens of other options and varieties available in our inventory, ask your Account Executive for suggestions!

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Connecting with customers is the best way to bring them through your doors. Social media creates a huge opportunity to reach new customers and engage with your regulars – and it’s available to any operation, big or small. Even if you’re a restaurant Operator with a limited marketing budget, you can make a big impact by using social media tools the right way.

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Our headquarters and warehouse are located at 101 Mecaw Road in Hampden, Mane. The safety of products delivered by Dennis Paper and Food Service is of critical importance to our customers and we remain committed to insuring the safety and integrity of those products.

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At our core is a vibrant foodie culture, in which every owner is empowered and accountable for the role they play in our customer’s growth and success.

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From fast to fine, casual and convenience, we work harder than anyone else at delivering a competitive advantage with personalized service.

From the Chef results for foodie

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Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…

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For many food service operations coffee is hands down one of the highest food cost items that we consistently waste on a daily basis. Even though each brew comes at a premium it tends to be the item that usually gets poured down the drain…

Man, Chef Tim Labonte

Award-winning chef Tim Labonte has joined Dennis Paper & Food Service in the newly established position of Corporate Chef. Previously, Tim was Regional Executive Chef for Maine Properties in charge of all culinary departments at the Portland Harbor Hotel, Inn at Diamond Cove and the Diamonds Edge Restaurant. Tim earned his culinary arts degree from Johnson & Wales University in 1999 before beginning his career as a sous chef at the Key West Hilton Resort & Marina in Key West, Florida…

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pork belly sliders

Packed with bold contrasting flavors these sliders are perfect alone, as an appetizer or as an entree

The Daily Foodie results for foodie

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Content is as important to your digital presence and marketing efforts as the food you serve is to your dining room. It shows who you are, what you do and what you’re capable of – but most importantly – it can impact a visitor’s decision to return.

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To maximize profitability in a highly competitive marketplace patronized by highly diverse customers, operators should regularly evaluate their menus, item by item, to ensure every offering is still worthy of its place on the menu…

Man, Chef Tim Labonte

Award-winning chef Tim Labonte has joined Dennis Paper & Food Service in the newly established position of Corporate Chef. Previously, Tim was Regional Executive Chef for Maine Properties in charge of all culinary departments at the Portland Harbor Hotel, Inn at Diamond Cove and the Diamonds Edge Restaurant. Tim earned his culinary arts degree from Johnson & Wales University in 1999 before beginning his career as a sous chef at the Key West Hilton Resort & Marina in Key West, Florida…

biscuit "how do you biscuit" text

Customers dining out today still crave good ol’ comfort food. One avenue for serving up classic comfort foods resides in an American classic—biscuits! These hot, flaky, buttery rolls of goodness are popping back up on menus all across the country…

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In this episode there’s info about our inventory additions for the week, Google advice to grow your business, and we’ve got BBQ on the brain! Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we’ve got a special guest, foodservice operator and social media guru, Katrina Petersen. National Pineapple Upside-Down Cake Day was April 20th. For this week’s foodie fact, we’re asking – When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast…

pork belly sliders

Packed with bold contrasting flavors these sliders are perfect alone, as an appetizer or as an entree

Podcast results for foodie

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Our team has been working downright diligently over the past few months to bring the Dennis Difference to more customers, in more places. Part of those pursuits includes the addition of new employees; team members who will help support our mission and our customer’s businesses. We’ll share a few updates on our recent efforts in this episode. Also in this episode, Tina Parker of The Dough Co. joins us to talk pizza dough, and about a big change they’ve made!

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If you get nervous even thinking about talking on camera this episode is for you! Video and cameras are an increasing part of our daily lives, and a great tool for getting in front of customers. But, what happens when you clam up on camera, and the words just won’t come out? The future of marketing is video, and the power to compete is in the palm of your hand. So, let’s get over the nerves and get you recording with a few tips and strategies for foodservice operators looking to do more with video.

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In this week’s episode we’re sharing some stats from a new report published by the IFDA and we’ve got a few tips to help keep your kitchen running smooth. Plus, your business with Dennis supports other Maine and New England companies. You’ll hear more about how the foodservice industry contributes to our economy in this episode!

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The school of life is the greatest education of all, and in it the learning never stops. Life in foodservice is no exception. As we go about our daily duties, it’s important to stop every so often and assess what’s coming on the horizon. For example, one of the next big foodservice disruptions will absolutely be… find out what it is, along with 5 recent foodservice tech trends and more in this episode!

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Just how popular is cold brew coffee? We’ve got the stats. What makes cold brew different? We’ll help you understand the steep. What’s the biggest hurdle for foodservice operators? We’ll tell you and share the solution in this episode! If you’ve been pondering how to prepare better pizzas with quality ingredients, how to expand your menu with new flavors and combinations — and most importantly – how to produce more profit from your pies you need to tune into this episode!

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Cleanliness throughout an entire operation is an extremely important part of foodservice management. For help with training new employees, or as a reminder to experienced staff, we’re sharing steps to help your team maintain an immaculate environment and reputation. Plus,17 year Dennis Paper & Food Service veteran Jesse Landry joins us for a discussion on chemical programs in foodservice.

person grilling podcast thumbnail

In this episode there’s info about our inventory additions for the week, Google advice to grow your business, and we’ve got BBQ on the brain! Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we’ve got a special guest, foodservice operator and social media guru, Katrina Petersen. National Pineapple Upside-Down Cake Day was April 20th. For this week’s foodie fact, we’re asking – When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast…

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Get your outdoor dining space ready for hungry patrons looking to take advantage of al fresco dining opportunities. In this week’s episode we’ve got tips to help keep your outdoor dining space pest free, an update on our 2018 food show, this week’s new products and foodie headlines.

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In this week’s episode we’re talking about the “who, what, why and how” important to success. Plus, we’ve got this week’s new products and there’s lobster news in the literary world. What is the most popular non-chocolate Easter candy? Bonus points for how many of them are sold during the Easter season. The answer in this week’s episode!

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In this episode we’re sharing an unpublished portion of our Christmas 2017 podcast that, due to time constraints and bustling activity here in the office, was just never finished. Tune in as your host, Luke LaBree, shares one of his favorite traditions – movie night – featuring seven foodie films to enjoy with your friends and family.

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This week we’re going unscripted with a reminder about new products, our foodie fact for the week and new developments in “local” social media exposure from Facebook. And a special guest with extensive small business, foodservice experience, joins the podcast to talk about tactics for driving sales during Thanksgiving and the holiday season.

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Restaurant Business Online just published an article that discusses what restaurants can expect to see as influences in 2018. We’re going to discuss some of the insights they’ve shared, and we’ve provided a link to the full article. We’re also taking a look at a couple items making headlines recently, wild Maine blueberries and everyone’s favorite caffeinated beverage – coffee! We’ve got those topics and a slew of recent inventory additions to share with you in this week’s podcast!

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This weeks the IFDA released an in-depth 194 page report, prepared by industry research partner Technomic, about independent restaurant operators. It details market trends, challenges, economic outlooks, changing formats and a whole lot more. We’re sharing just a few of the many insights from it in this episode. We’ve also got this week’s new products, including a new fresh soup from Blount Fine Foods, which you won’t want to miss!

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When it comes to food from “c-stores” – even with convenience foodservice sales exceeding $34 billion dollars a year – negative consumer perceptions still exist around the category. Recent research has shown that there is plenty of room for continued innovation when it comes to foodservice in c-stores, and that putting quality first in certain areas can have a positive impact on food sales.

podcast artwork episode 31

Foodservice operators take tremendous pride in their kitchens and equipment. Now that we’re through the hectic pace of the summer season now is a good time to clean equipment and ensure everything is in proper working order. And, if you’re looking for some fall-food inspiration we’ve assembled a list on our website featuring some of our favorite fall items. There’s even a section dedicated to all things pumpkin, with over a dozen different pumpkin related products.

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For operators, raising the awareness of new items through any available channel — website, social media, in-house advertising or on the phone with customers — can have several benefits; including satisfying regulars who want to try something new, add-on sale opportunities, and attracting new customers. If a customer wants to know what’s new at your establishment, how available have you made that information for them? In this episode we’re going straight to the source to discuss “what’s new?” in foodservice.

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The foliage will soon start to change, and with that will come consumer cravings for comfort food. Creating signature dishes inspired by comfort food has been gaining momentum in recent years, and with autumn on the horizon it’s the perfect time to start thinking about your unique comfort-inspired cuisine. On that same note, if you’re looking to add warmth and rich flavor to your menu, soups are a great way to do it. We’re ladling up the latest on our soup lineup.

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In this inspirational episode of Dennis Knows Food, we’re sharing the story of a small town foodservice innovator who kept her business running, growing and adapting through all of the changes and challenges that were thrown at it. You won’t want to miss this one – so, connect your bluetooth devices, plug in your headphones and turn up the volume – it’s story time!

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In Episode 27 of Dennis Knows Food we’re discussing tips for success in your next marketing campaign. Australian researchers have made a potential breakthrough in the fight against deadly peanut allergies. And Google now has a computer capable of making the perfect chocolate chip cookie. These topics and more in this week’s podcast!

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In episode 26 of our podcast we’ll be discussing five ways to boost fall sales. Autumn is a favorite time of year for many folks, and it’s an ideal time to adjust your menu to capture new sales opportunities. We’re also going to talk calamari, you’ll find out where the name came from, how it’s eaten around the world and learn about a sauce that pairs perfectly with it. The sauce we’re talking about is “tarator,” not to be confused with tartar sauce. And on a humorous note we’ve got a short punny story to share with you.

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In this weeks podcast we’re focusing on growing your takeout business. I met an individual earlier in the week who shared with me some tips he’d written for restaurants looking to “ramp up” their takeout business, those tips are at the heart of this week’s episode. Hungry? How about digging into the world’s largest Creme Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?

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In this weeks podcast we’re focusing on growing your takeout business. I met an individual earlier in the week who shared with me some tips he’d written for restaurants looking to “ramp up” their takeout business, those tips are at the heart of this week’s episode. Hungry? How about digging into the world’s largest Creme Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?

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In this weeks episode we’re talking coffee, with recent news on the health benefits of coffee giving frequent consumers reason to celebrate. Plus, there’s hot news for cold brew, the math is in and there’s opportunity and profit with this on-trend coffee item. We’ve also got fries, and every imaginable type of potato product! The team at Dennis is ready to find just the right one to your business needs! So, grab your ketchup and dive into episode 22 of Dennis Knows Food.

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In this week’s episode we revisit the conversation on dressing-up your dishes for extra appeal. Riding that good-flavors vibe we’ve got a recipe for Tomato Butter to share with you. We cover an important business-capturing strategy that you should be doing online. And we’ve got some fantastic beef purchasing opportunities coming that you’re definitely going to want to take advantage of while you can.

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In this weeks episode of Dennis Knows Food we focus some of the spotlight on New England, with 3 of our 12 latest inventory additions coming from right here in Maine. We’re also putting some emphasis on produce, with Chris Webster, one of our Dennis Account Executives joining us for a discussion on “veggie perceptions.” Heating up alcohol sales with cold brew coffee and more!

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