Nitrile is the form fitting food handlers glove that will make you feel like the culinary superhero you are. Nitrile gloves are made out of a synthetic rubber, and are an ideal alternative when latex allergies are a concern…
Winter is rapidly approaching, and that means flu season is upon us. Usually, flu season is considered as being October through about February, which means that we’re cruising right into the flu danger zone. The flu, aside from just being downright unpleasant and exhausting for the person who’s sick, is also problematic for the workplace…
The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability. By focusing on your food use, specifically what you may not be using, we can improve the profitability and the sustainability of your menu.
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!
Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.
Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants — and you do — you must be different in addition to being excellent.
Seasonal ingredients and menu items have become more popular along with the local food movement, which goes right to the heart of the kind of sustainability commitment that today’s customers are looking for.
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…
Usually, restaurant customers believe the restaurants they frequent run flawlessly. They place their orders and their meal arrives a few minutes later, well prepared and properly served. But behind the scenes, in the back-of-the-house, any semblance of flawless efficiency is hard to come by. For those who have never worked in a restaurant kitchen, the “dance” that goes on in the back-of-the-house likely will appear startlingly chaotic.
Steve Hewins, President & CEO of the Maine Restaurant Association and the Maine Inn Keepers Association has some big news. In this episode we’re getting details on the merger of these two organizations; a big focus at the Maine Hospitality Summit on October, 29th in Bangor, Maine. Listen in as Steve shares his thoughts on […]
To identify a target market, operators often look to specific generations. Baby Boomers, Gen Xers, Millennials, and Gen Z customers all have different food and dining attitudes, habits, and preferences. What we’re finding now is that many macro trends are shared across generations. They might just manifest in different ways in terms of specific needs and operational executions, but the trends are very applicable across almost all demographics. Once operators have a grasp on overarching themes, they can develop their menus, strategize, and market more effectively. Continue reading…
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.
Subscribers to our podcast know that we discuss a wide variety of topics designed to help you grow and improve your business. In this episode, rather than just hear advice on how you can harness the power of your team, market through social media or think like an innovator… you’re going to hear how an actual foodservice operation has been successfully putting these tactics to use to grow their business and broadcast their brand to the world through social media.
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!
Episode 47 – The Learning Never Stops, Foodservice Tech Trends, Plus – Kelly & Kelli on School Food ProgramsAugust 1, 2018
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!
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!
Pictures can be a great way to engage your customers on social media and get them even more involved in your restaurant. Try out a few of these ideas and see how your customers respond!
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.
A departure from our usual format – Episode 44 takes on a life of its own as Dennis Knows Food host Luke LaBree, and special guest Michael Mirarchi, share their thoughts on a number of trending industry topics – paper straws, eco-friendly packaging, the power of Yelp, social media and more – don’t miss this episode!
In this extra-long episode we’re talking about how to create the perfect brand message for your business, and we talk meat with our Protein Category manager Chris Caler!
Breakfast is the fastest-growing meal of the day! In fact, breakfast visits increased 4% for the year ending in May 2015, according to NPD, while lunch and dinner visits were flat. Despite that, Technomic data indicate that it’s also the most skipped meal, due to consumer issues of time, desire for lighter options and affordability. Addressing those concerns and doing it better than the competition means more opportunity to build sales and satisfy patrons.
Longer days and warmer weather can mean new sales opportunities. After months of cold weather, people are eager to get outside and enjoy the sunshine. From al fresco dining to special summer menus, here are five ways you can take advantage of the changing season and drive sales this summer.
In this week’s episode we’re talking about how well-trained servers can help your business grow, things to know about Memorial Day and this week’s new inventory additions…
Adding $10 to the check can put another $3 or more of profit in your register—and when you multiply that by all the tables served during a shift, it can add up! Here are 10 different ways to add $10 to every check….
The curb appeal of any business is often the first impression that people have when driving or walking by. In a sense, your exterior serves as a 24/7 surrogate billboard that conveys many messages. And that’s where the process of enhancing your message should begin: What do you want people to think, feel, and expect when they see your establishment from the outside?