Making the Most of Downtime

In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.

Meet the Owner

Each month we’re highlighting one of our hard-working employee owners! For the month of March, we’d like you to meet Dale Jameson.

River White Delivery Driver

Meet the Owner

Each month we’re highlighting one of our hard-working employee owners! For the month of February, we’d like you to meet River White.

girl looking at phone

Gen Z: The Empowered Generation

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.

girl in neon window

10 Foodservice Trends You Can’t Ignore in 2020

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.

man standing next to forklift

Meet the Owner

Each month we’re highlighting one of our hard-working employee owners! For the month of January, we’d like you to meet Brandon Brasslett.

sandwich being prepared

Modern Menu Strategy, in One Word: Focus

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…

Leveraging Cookies for Customer Loyalty

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.

Holiday Staffing Tips for Restaurant Operators

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…

National Restaurant Association, Restaurant Industry 2030 Report

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.

The Life Span of Commercial Kitchen Equipment

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.

Dennis celebrates 4 years of safety!

Dennis has not only been smashing production, shipment and sales records – we are breaking safety records as well! We’ve reached a new milestone for employee safety; surpassing four years without a Lost Time Accident or Injury.  What an accomplishment!

How Menu Design Can Increase Sales and Customer Loyalty

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…

8 Scheduling Strategies to Increase Profitability

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.

5 Ways to Enhance Your Customer’s Takeout Dining Experience

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…

9 Tips to Prepare for a Health Inspection

The proper strategy for a successful health inspection is to be ready at all times. To stay ahead of the game, managers can conduct weekly, in-house inspections. Here are nine tips to help your team prepare…

Episode 52 – Dennis Invests in Foodservice & Tina Talks Dough

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!