The foliage will soon start to change, and with that will come consumer cravings for comfort food. Creating signature dishes inspired by comfort food has been gaining momentum in recent years, and with autumn on the horizon it’s the perfect time to start thinking about your unique comfort-inspired cuisine. On that same note, if you’re looking to add warmth and rich flavor to your menu, soups are a great way to do it. We’re ladling up the latest on our soup lineup.
Seven new items have been added to our inventory this week including salt-free garlic and herb seasoning, french toast slices, sriracha seasoning and more…
In this inspirational episode of Dennis Knows Food, we’re sharing the story of a small town foodservice innovator who kept her business running, growing and adapting through all of the changes and challenges that were thrown at it. You won’t want to miss this one – so, connect your bluetooth devices, plug in your headphones and turn up the volume – it’s story time!
This week 2 new items have been added to our inventory including clear slim jim can liners and more…
This southern-style fried chicken sandwich hits all the right notes.
In Episode 27 of Dennis Knows Food we’re discussing tips for success in your next marketing campaign. Australian researchers have made a potential breakthrough in the fight against deadly peanut allergies. And Google now has a computer capable of making the perfect chocolate chip cookie. These topics and more in this week’s podcast!
Ten new items have been added to our inventory this week including light string cheese mozzarella, whole grain cinnamon rolls, IQF granny smith apple slices and more…
There’s tremendous Cajun flavor wrapped into this beefy burrito, where tender sauteed steak blend perfectly with seasoned rice and beans.
In episode 26 of our podcast we’ll be discussing five ways to boost fall sales. Autumn is a favorite time of year for many folks, and it’s an ideal time to adjust your menu to capture new sales opportunities. We’re also going to talk calamari, you’ll find out where the name came from, how it’s eaten around the world and learn about a sauce that pairs perfectly with it. The sauce we’re talking about is “tarator,” not to be confused with tartar sauce. And on a humorous note we’ve got a short punny story to share with you.
This week we’ve added 14 new items to our inventory including whole grain french toast sticks, whole grain buttermilk pancakes, frozen macaroni & cheese loaf and more…
In this week’s podcast we’re picking up the phone – well, your customers are anyway. We’ll touch on the growing impact of smart phones on foodservice. We’re also taking a closer look at the psychology behind good menu design. There’s actual science behind getting customers to order and spend more
Packed with bold contrasting flavors these sliders are perfect alone, as an appetizer or as an entree
This week we’ve added sixteen new items to our inventory including spicy breaded pickle fries, breaded honey sriracha mozzarella sticks, individually wrapped whole grain blueberry sliced bread and more…
It’s official, social media has eclipsed traditional advertising to become the most commonly used form of marketing for restaurants.
Angry Edamame is a simple and quickly-prepared recipe that supports the latest foodservice trends of providing bold international flavors with a sharable dish/appetizer.
Two tastes are better than one, pairings present ample, profitable opportunities considering 60% of consumers are interested in pairings when dining out.
Crispy, tangy thin-cut dill pickle fries lightly coated in a premium cornmeal and spicy mustard batter bring houemade appeal.
In this weeks podcast we’re focusing on growing your takeout business. I met an individual earlier in the week who shared with me some tips he’d written for restaurants looking to “ramp up” their takeout business, those tips are at the heart of this week’s episode. Hungry? How about digging into the world’s largest Creme Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?
See all the various cuts of beef, where they come from and their different characteristics in this handy guide.
Tender-crisp veggies and peanut sauce give this dish a classic Asian flavor with plenty of room left to customize…
Three new non-special-order products have been added to our inventory this week including fresh browned tender turkey breast, heavy battered fries and more…
In this weeks podcast we’re focusing on growing your takeout business. I met an individual earlier in the week who shared with me some tips he’d written for restaurants looking to “ramp up” their takeout business, those tips are at the heart of this week’s episode. Hungry? How about digging into the world’s largest Creme Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?
Developing a strong takeout program – from products, to packaging to employee training is an effective way to generate additional profit. Here are 7 surefire ways to boost your sales and profits by increasing focus on your takeout business.
This Angus Pub Burger on Brioche is a refreshing twist on an American Cheeseburger. The brioche, Swiss cheese and mushrooms give this burger a rich savory flavor that perfectly compliments the garlic, mayo, and Worcestershire sauce.
This week we’ve added 6 new items to our inventory including fresh Asian style stir fry, blue nitrile powder-free gloves, brioche burger rolls and more…
