Did you know the way your business smells could entice customers to spend more money? Here’s everything you need to know about scent marketing.
Episode 67 (Pt. 2) – Follow-up to Branded Websites Mean Better Business
March 25, 2022In this follow-up to episode 67, Peter Anania and Dustyn Bailey return to tackle the topic “What goes into a well-branded website?” You asked, we answered. We’re focusing this conversation around questions received, and answers given, following our first discussion.
How to Select a Prep Cook
March 17, 2022Every restaurant shift starts with prep. Your prep team is the key to getting your menu up and running, so choosing a good prep cook is crucial.
Episode 67 (Pt. 1) – Branded Websites Mean Better Business with Anania Bailey
March 8, 2022The best practices covered in this episode go deep and apply to your business–whether you’re a multi-million dollar operation working with an agency or a small family-owned business going the DIY route. No matter the size of your business, your brand needs to put its best foot forward on the internet.
Episode 66 – Workforce Development with Derek Fassett
January 19, 2022Derek Fasset, the new Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state.
Episode 65 – Peer-to-Peer Digital Presence
December 8, 2021Recorded live during a group session at the HospitalityMaine Summit in Rockland, Maine; this episode will help break down barriers between you and the digital marketing efforts your business could and should pursue.
Episode 64 – Press Record Already
October 25, 2021In this episode, we’re discussing how restaurants can easily start creating video for powerful, personalized marketing content. Get ready to take notes, there’s a wealth of wisdom piled into this pod!
Restaurant Recruiting During and After COVID-19
October 7, 2021It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. When hiring restaurant employees, it’s also important to find staff that will take these measures seriously. This guide covers important hiring topics for recruiting in a COVID-19 world.
How to Carve Out Time for Photography in Your Restaurant
August 9, 2021Ready to build a library of images that support your marketing and social media efforts? These 7 quick tips will help you carve out more time for photography in your restaurant or foodservice business.
How Data Mine Your Restaurant & Why You Should
July 19, 2021Data makes the world go ‘round. At least, it’s one of the most crucial tools to help keep restaurants successful. Take a closer look at some of the stats behind popular marketing methods, see what channels make the most sense, and start thinking of creative ways to reach your audience today!
Seven Restaurant Marketing Strategies to Implement In 2021
July 1, 2021Own or operate a restaurant, c-store or food service business? Check out these seven marketing ideas for your restaurant to attract and retain customers in 2021.
More, Better, Managed Restaurant Photos
May 27, 2021A strategy for getting your smartphone out of your pocket and using it to increase engagement, traffic, and sales for your establishment.
Easy DIY Digital Menu Boards for Restaurants & Foodservice
May 27, 2021There are many methods, services, and devices you could use to create digital menu boards, just be sure you try this low-cost do-it-yourself solution first.
Build Sales, Get in on Grab-and-Go
May 24, 2021How do you court busy customers and build sales? Make takeout more convenient and portable with grab-and-go options. Grab-and-go is growing fast due to customer demand for tasty food that’s instantly available.
How to Satisfy Consumers’ Takeout and Delivery Expectations… with Chicken
May 3, 2021The foodservice pivot from dine-in to takeout and delivery over the past year created unforeseen realities that will change the industry long into the future—for the better.
12 Waste-Cutting Ideas to Control Costs
April 20, 2021Although it’s unclear how much food is wasted in the foodservice industry, a University of Arizona study found that food waste as a percentage of total food used is 9.55% in fast food locations and 3.11% in full-service locations. Every bit of waste avoided is profit to a restaurant’s bottom line.
Takeout and Delivery are More Important Than Ever for Foodservice
March 9, 2021The foodservice industry is in a state of rapid flux. Beginning in 2015, Americans began spending more money at restaurants than they did in grocery stores. Then the pandemic hit and the way those dollars were being spent changed. Now, for many operators, takeout and delivery stand to become even more important. Other trends that will likely accelerate include mobile ordering, mobile pay, and third-party delivery.
Episode 63 – In House Delivery
February 25, 2021In this episode of the Dennis Knows Food podcast we’re talking about delivery – getting food from point a to point b, from your kitchen to your customers.
7 Dining Trends That Will Matter in 2021
January 28, 2021Few would dispute that 2020 has been a hellacious year for the foodservice industry. While promises of a vaccine offer hope things will turn around, there’s still a long road to recovery…
6 Trends that Reimagine Restaurant Experiences in 2021 and Beyond
January 28, 2021The global public health crisis has dealt the hospitality industry one of its greatest challenges yet. What does it mean for the future of restaurants? Has the restaurant experience we know so well disappeared forever?
Restaurant Menu Strategies for 2021
December 7, 2020As we move forward in the “new normal” menu strategies new and old will converge into the right mix of price points, value, menu items, and differentiation that will appeal to consumers.
At-Home Consumers Craving Restaurant Food, Free Delivery, Meal Deals
December 7, 2020Locked-down consumers may be craving professionally made meals and restaurant food, but good food isn’t the only thing they like about restaurants, free delivery and meal deals are also in the mix.
Episode 62 – The Foam Ban is Coming!
December 3, 2020Maine’s statewide ban on disposable polystyrene containers takes effect on January 1st, 2021. Joining me to share his thoughts and some insight on the new law is Greg Dugal, Director of Government Affairs for Hospitality Maine.
Episode 61 – Grow Your Foodservice Business with Content Marketing
November 19, 2020This episode explores the best way to be found, to be followed and to grow your foodservice business using the internet. That’s content creation, and it’s as important to your digital presence as the food you serve is to your dining room.
Menu Claims Help Increase Profit
October 19, 2020To earn the trust (and repeat business) of their guests, it’s necessary for operators to equip staff with menu talking points so they can clearly communicate the selling points of their ingredients and dishes.