The 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.
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.
This 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.
If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months, this episode is a can’t miss.
This episode brings timeless and relatable wisdom to the forefront of foodservice in a back and forth conversation between two podcast hosts reflecting on the ideas and advice shared by past guests.
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.
Dennis Paper & Food Service has partnered with HospitalityMaine for years. We view them as a protector of the foodservice industry. A strong backbone that keeps our customers sustainable and profitable.
Pepperonis with edges that curl and crisp when cooked, leaving delectable pools of grease at the center, have several names but are most commonly referred to as cup-and-char. These grease-chalices have been making a big comeback…
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!
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 […]