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How Data Mine Your Restaurant & Why You Should

Data 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!

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Why Meal Kits Are Good for Your Operation

Once associated with direct-to-consumer subscription services and supermarket specialty cases, meal kits have become a valuable source of revenue for restaurants and other foodservice establishments.

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Choosing the Perfect Steak Cut

Technically there is no “red meat season”, but if I had to pull one out of thin air, the kickoff would be July. If you choose wisely, season well and use proper cooking techniques, you will be hitting menu home runs all day long.

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7 Dining Trends That Will Matter in 2021

Few 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…

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Restaurant Menu Strategies for 2021

As 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.

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Meet the Owner

We’re highlighting our hard-working employee owners! Meet Shawn Finley.

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Episode 62 – The Foam Ban is Coming!

Maine’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.

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Grow Your Foodservice Business with Content Marketing

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.

man driving pallet jack in warehouse

Meet the Owner

We’re highlighting our hard-working employee owners! Meet Carl Benson.

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Menu Claims Help Increase Profit

To 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.

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What It Means to Be an Employee-Owner at Dennis

A family owned and operated business for 107 years, Dennis Paper & Food Service became the largest employee owned foodservice distributor in New England in 2015. The dedication to service and quality that exists at Dennis today was established 100 years ago, and will continue to thrive long into the future thanks to employee ownership.

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6 Ways Tech Can Improve Food Safety in a COVID-19 World

Our understanding of the coronavirus pandemic has been tumultuous from the initial panic and confusion to the economic turmoil left in its wake… restaurants taking early steps to reopen are tasked with enhancing their sanitation beyond the already-rigorous standards, and technology can play a critical role in those efforts.

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The Top 10 Myths of Restaurant Profitability

Conventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money.

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Meet the Owner

We’re highlighting our hard-working employee owners! Meet Dale Jameson.