Whether you’re planning on attending, or working as a vendor, here’s a handy guide to Maine & New Hampshire’s 2020 fair dates to help with your scheduling.
In a world that showers children with pizza and macaroni and cheese, one thing parents and K–12 school foodservice operators can agree on is the need for better school lunches—meals that are more nutritious and made with cleaner ingredients that are free of artificial flavors, colors and preservatives.
While the diet itself if quite strict; creating dishes that fit within it using commonly stocked foodservice products is relatively easy. Developing a well rounded and flavorful dish will be a bigger challenge than sourcing the actual ingredients.
Gen Z is more empowered than previous generations to choose where and what to eat, and won’t prioritize health for another five or more years.
Consumer tastes, automation and population trends will all have an impact on our sector. Those brands that will survive and thrive have one eye on the balance sheet and the other on the future. The year’s coming trends revolve around talent, technology and tastes. See below.
Working with your Dennis Account Executive, it’s easy to choose the correct liner sizes and materials for your specific needs.
The new “Keep Sizzlin’” collection is inspired by the success of the original “Sizzle” video, which caught the attention of consumers by stimulating their eyes and ears with the satisfying look and sound of a juicy strip steak crackling and popping as it cooked to perfection in a cast iron skillet.
According to the NPD Group, Millennials with children increased their restaurant visits by 5% percent in 2018 over the prior year, at a time when the total restaurant industry experienced flat traffic growth…
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…
Whether you call them guests or customers, whether they’re grabbing-and-going or checking out after a sit-down meal, they all have the same weakness… the allure of strategically placed impulse purchase items.
For many restaurants, the next few weeks will likely be one of the busiest times of the year. Between Thanksgiving, Christmas and New Year’s Eve operators can rake in the revenue. But with more business, and more people coming through the door, the biggest challenge is always staffing…
The National Restaurant Association released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report examines the key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it.
Evaluate and adjust your offerings and messaging to meet consumers’ evolving “healthy” criteria to remain relevant and capture their business.
By properly training new employees, you can reduce turnover and increase employee satisfaction, and it will help your restaurant exceed your guests’ expectations.
Here are three key mistakes restaurant brands are making in onboarding, upskilling and preparing their labor force for work, and a few ideas on how to fix it.
You might not give much thought to your oven or dishwasher on a daily basis, but your kitchen appliances are what enable you to serve your hungry customers. Knowing the life span of commercial kitchen equipment helps you keep your operation running smoothly. It allows you to plan — and budget — for future maintenance, repairs and, eventually, new equipment. Here’s a look at what every foodservice operator should know about their kitchen equipment and when it ought to be replaced.
In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
Is it time to give your kids’ menu a facelift? Introducing new flavors with familiar ingredients can assist in balancing a kid-friendly item with unique flavor trends.
Whether it’s a warm, gooey cinnamon roll for breakfast or a scrumptious muffin straight out of the oven, consumers love fresh, bakery items.
They are the first digitally native generation; that is, they grew up with easy access to information through handheld devices. Transparency, whether it relates to processing methods or ingredients, is an expectation rather than a pleasant option…
Think of the menu as a visual representation of your brand. It introduces guests to your offerings and should reflect the overall philosophy and values of your establishment. The psychology of menu design should not be underestimated—in fact, a well-designed menu can consistently increase profits by as much as $1,000 per month, per million dollars in annual revenue…
Humans have had street food since the dawn of civilization. The ancient Greeks sold fried fish, while the Aztecs peddled tamales. Iconic American street snacks include pizza, hot dogs and funnel cake. Recently, the street food game has become more elevated and restaurants are cashing in on this age-old dining trend…
Specialty barbecue is a growing trend, with smokey flavors and vibrant sauces taking center stage. Exploring unique flavors and diners’ latest cravings for healthy options is a sure-fire BBQ strategy.
Creating a schedule is about more than just covering shifts. Good scheduling processes can positively affect your customers, employees and revenue. While having adequate staff on hand to accommodate your guests is your top priority, keeping your staff happy is a close second. You can find a balance between the two in which everyone wins.
A growing number of today’s restaurant patrons would rather order delivery or takeout than dine in. In fact, the booming market for food that leaves an operator’s walls will surpass $300 billion in sales by 2023. Nevertheless, on-demand foodservice has its challenges…