Pumpkin spice season is here, and this eggnog is ready to shine. Made with real pumpkin, this Limited Edition Pumpkin Eggnog delivers rich, creamy flavor your customers will love—whether enjoyed by the glass or used to elevate your favorite baked goods.
Welcome back to Today in Foodservice! In Episode 8, Matt Cuskelly and Chef Trevor Lizotte check in from a bustling summer season to share what’s new, what’s cooking, and what’s inspiring menus right now.
When it comes to tomatoes most people might think BLTs, burger toppings, maybe a basic house salad… but if they’re feeling adventurous, heirloom tomatoes… that’s where things get interesting!
Smoked haddock can be elevated without being complicated. When familiar flavors like fish chowder and bacon meet unexpected applications like flatbread, you’re giving guests something they didn’t know they wanted but absolutely need to try again.
The heat is coming whether you’re ready or not. Make sure your customers know exactly where to find their oasis. A “beat the heat” summer marketing strategy should focus on three areas…
Scallops usually get the fancy treatment, but these scallops… they’re a whole different beast–premium quality without the premium price tag.
Field notes, a look at Thomas Vegetable Farm’s sustainable squash planting and how Dennis Food Service supports local growers across New England’s food ecosystem.
This new brioche-style roll from Costanzo’s Bakery, item #29636 is 4-inch, 3.1 oz bun that truly delivers the look, taste, and texture of a classic brioche, with the performance and durability that foodservice operations demand from traditional brioche.
In this video, Rachelle and Chef Trevor are back in the test kitchen with a mix of culinary creativity and heartfelt tradition — all made easy with Pillsbury™ Professional products.
What unexpected moments happened in your restaurant this week that could have made great content? Sometimes the best marketing strategy is simply being ready to capture the magic that’s already happening.
Driving for Dennis Food Service offers a unique and rewarding experience that sets it apart from other similar opportunities. Here are nine reasons to kick-start or continue your career here at Dennis.
In the latest episode of Today in Foodservice, hosts Matt and Chef Trevor take you through an exciting exploration of essential summer menu items that will elevate your seasonal offerings.
When it comes to understanding what makes Cabot products exceptional, there’s no better source than the people behind them. Chef Trevor sat down with two key representatives who bring unique perspectives to the story of this century-old cooperative.
In this episode of Dennis Knows Food, Chef Trevor invites listeners into the Dennis test kitchen for an intimate conversation with the people behind one of America’s most admired dairy cooperatives.
Episode 6: Matt and Chef Trevor sample Wicked Pickle spicy dill spears, products for Cinco de Mayo and Mother’s Day, and premium Ice Cream season supplies.
Celebrate your business and set the stage for customer engagement by showcasing the heart and soul of your business. Embrace the content opportunities ahead and make 2025 a remarkable year for growth online and in-person.
Welcome to the official soundtrack of the 2025 Dennis Food Show—a groundbreaking fusion of music and foodservice using artificial intelligence.
Episode 5: Join Chef Trevor and Matt as they savor mozzarella sticks, discover sous vide proteins, and learn about food safety.
Episode 4: Crafting Cocktails and Mocktails with Monin syrups, authentic Mexican ingredients from Olé and Major Bases, sweets from Brooklyn Cannoli Company, and marketing tips!
The Dennis Food Show is an excellent opportunity to not only sample products and secure deals but also to create engaging marketing content that showcases the world of food service to your audience.
While Matt is away at the UniPro Conference, Teagan steps in to help us dive into the world of Al Fresco chicken products, including some fresh burgers from Schweid & Sons, a St. Patty’s dessert, and more!
Join Matt Cuskelly and Chef Trevor Lizotte for another exciting episode of Today in Foodservice! In this episode, we’re showcasing some fantastic Maine brands, St. Patrick’s Day ingredients, cleaning supplies, a fun photo hack, and more!
Welcome to our very first show! It’s a pilot episode folks, we’re diving right in! Join us for an inaugural 11 minutes of industry chat, product insights, and foodservice fun. In this episode, Matt Cuskelly and Chef Trevor serve up a fun mix of insights and discussion covering apps, to gloves, and cheesesteaks.
As we transition menus to comfort-food ingredients and prepare for the holiday season, it’s important to make sure your restaurant’s marketing isn’t just simmering with summer shares–there are plenty of ways to drive traffic and boost customer engagement through December…
Join Chef Trevor as he shares the art of making fresh pasta dough from scratch.
