Whether youâre looking for a cure to your restaurantâs winter blues or a more long-term plan to help combat natural dips in business, here are five strategies for driving more foot traffic to your restaurant.
10 Restaurant Social Media Content Ideas that Build Customer Loyalty
March 28, 2023To compete today, your restaurantâs social media marketing strategy needs authentic content that represents who you are as a brand. But the question still remains… What should your restaurant post on social media?
Fusion Cuisine: Growing Demand for Unique Offerings at Restaurants
March 8, 2023There is a growing desire for more options, especially flavor exploration, and demand for fusion cuisine is growing among restaurant-goers. Considering building upon a familiar and versatile favorites to get started…
Chef Tim’s Corned Beef Reuben Sandwich Two Ways
March 6, 2023Corned beef, Swiss cheese, rye bread, sauerkraut and something unique for not just one but two delicious versions of the classic Reuben sandwich!
Chowder Pot Pie with Biscuit Dough
February 27, 2023Chef Tim takes chowder one step further with the addition of one simple ingredient, creating a item for you menu and adding additional profit to your bottom line. In this quick video you’ll see how to transform your existing chowder into hearty revenue with biscuit dough.
Shareable Cheddar & Horseradish Pub Cheese Board
February 23, 2023This easy-to-prepare sharable is as delicious as it is beautiful. Featuring pretzels, prosciutto, and a flavorful personality with a bit of bite!
Cheddar Horseradish Pub Cheese, Caramelized Onion, Bacon, and Mushroom Crostini
February 23, 2023Donât let this tiny, open-faced crostini trick you. It is packed with flavor from caramelized onion, crispy bacon, and Pub Cheese by PrĂ©sidentÂź. Itâs a simple but satisfying appetizer that is sure to impress everyone at the table.
New Food Service Items from Président Cheese, Tyson, Handgards and More
February 23, 2023This week we’ve added pizza liners from Norpak, PrĂ©sident brand pub cheese, Tuffgards poly bags from Handgards, frozen all-claw lobster meat, NAE chicken tenders from Tyson, and Bienvenido’s salsa-ready tomatoes.
Episode 71 – High Tech Hand Hygiene with Christine Schindler
February 17, 2023We’re talking to an engineer and inventor who’s taking restaurant hand hygiene to a whole new level. Christine is and entrepreneur, engineer, and inventor who focuses on using technology to protect businesses and their customers from the threat of illnesses and outbreaks.
New Food Service Items from Boston Salads & Oringer
February 15, 2023This week we’ve added Blueberry Topping from Oringer, this versatile topping is loaded with berries. We’ve also added an all new Bacon Ranch Pasta Salad from Boston Salads, featuring bite-size radiatore pasta and bacon pieces tossed in a peppy buttermilk ranch dressing with celery, scallions, and onion.
10 Ways to Grow Hot Beverage Sales
February 14, 2023Hot beverages are the workhorse products of foodservice. They are profitable âmust-havesâ for just about every type of operation, be it the office kitchen, college, and hospital cafeteria, or the high-volume LSR and convenience store, but itâs easy to forget that these popular beverages donât just sell themselves.
The Basics of Chowder
February 13, 2023In this video recipe, I’ll demonstrate the basic steps of preparing a delicious chowder, from which you can derive your creative variations. We also stock a fantastic variety of premium chowders which you can take to the next level with a few finishing touches.
Asian Style Fire Braised Boneless Beef Short Rib
January 27, 2023Asian flavors are big, bold, rich in flavor, spicy, and vibrant, and above all, they are some of my favorite flavors to utilize. Watch and see how effortlessly you add Asian-inspired flavors to your menu with this simple recipe.
Episode 70 – Managing Restaurant Menus for Margin & Profit
January 20, 2023Real-world advice on menu management from a food service professional with over 20 years of experience. In this episode Dennis Food Service account executive Josh Henderson joins Luke and Samantha to discuss menu pricing, and managing your restaurant’s menu for margin and profit.
Fire Braised Boneless Beef Short Rib
January 10, 2023This labor-saving boneless beef short rib that is an easy way to add a consistently delicious item to your menu, without the work of braising.
Kick off the New Year by Evaluating Menu Pricing, Profitability
January 4, 2023The start of a new year is typically a good time for restaurants to evaluate and update their menus, especially pricing. Here are a few factors to consider if your establishment plans on adjusting menu prices in 2023.
Restaurant Holiday Promotion Ideas
November 29, 2022Transforming your restaurant into a winter wonderland can draw people into the warmth of your building. Instead of being one of many potential stops while people are out and about, you can become the go-to restaurant in your area for people who want to celebrate the season with inspiration from these ideas.
Dennis Paper & Food Service is now Dennis Food Service!
November 7, 2022For over 20 years, we have carried the name Dennis Paper and Food Service. Effective immediately, we are rebranding our company name to Dennis Food Service which better represents our core competencies and the key market segments we serve.
Savory Cannoli with Empanada Dough
November 1, 2022Empanada dough rounds offer a neutral flavored starting point that is suitable for sweet or savory applications. This recipe is inspiration for the later; to get you thinking about the potential savory uses for empanada dough.
Save Labor, Improve Performance, and Optimize Your Menu with Multitasking Ingredients
October 25, 2022Multitasking ingredients save time and money in the kitchen. Multitasking ingredients can be used in more than one item and are the Holy Grail of menu management, keeping food costs, labor, and inventory in line.
Tips for Tackling Restaurant Labor Shortages
October 24, 2022It goes without saying that the industry is facing labor challenges like never before. Here are a few tips to help simplify back-of-house prep and improve efficiencies in your establishment.
AnchorÂź Breaded Hot Pepper Cheese Cubes
October 12, 2022NEW from McCain, AnchorÂź Breaded Hot Pepper Cheese Cubes – Smooth jack cheese with spicy jalapenÌo pieces covered in fine bread crumbs.
Episode 69 – QR Codes Are FREE
October 11, 2022Luke and Samantha go off the rails in a light-hearted discussion about making the most of truly free QR codes. Whether for restaurant menus or online ordering, there’s a more than one way to go about it.
FREE QR Codes for Restaurant Menus and Online Ordering
October 11, 2022QR codes are here to stay. But what is a QR code, and what can it do for your restaurant? With a simple scan, customers can view menus and place online orders. 7-MIN READ to start making the most of FREE QR codes for digital menus and online ordering in your restaurant.
The Age of Restaurant “Favorites”
October 7, 2022By learning more about what tastes and influences are shared among age groups, restaurants can create profitable and engaging opportunities around those values and preferences. The following dining preferences can be helpful in better serving your restaurant customers and their varying preferences.