When fresh apple cider is in season give these two cider recipes a try. Festive and seasonally indulgent, they’ll pair nicely with your favorite fall ingredients, sharing classic flavors with your customers in a unique way.
Episode 30 – “What’s new?”
September 22, 2017For operators, raising the awareness of new items through any available channel — website, social media, in-house advertising or on the phone with customers — can have several benefits; including satisfying regulars who want to try something new, add-on sale opportunities, and attracting new customers. If a customer wants to know what’s new at your establishment, how available have you made that information for them? In this episode we’re going straight to the source to discuss “what’s new?” in foodservice.
New food service products from Annie’s, Koch Chicken and Kellogg’s
September 14, 2017This week we’ve added 5 new items to our inventory including organic bunny graham crackers, whole grain blueberry pop-tarts, Italian style chicken breast and more…
“Loaded” Dishes Trending Up, Start Piling on the Flavor
September 11, 2017The “loaded” trend is making its way across menu items, from classic dishes to unqiue concepts that wow customers.
Coffee and Tea Trends in Foodservice
September 11, 2017From premium grinds to cold and craft brews, specialty coffee and tea beverages have become a key focus for operators.
Episode 29 – Comfort Food with a Signature Twist & The Soups On!
September 8, 2017The 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.
New food service products from Papetti’s and Durkee
September 7, 2017Seven new items have been added to our inventory this week including salt-free garlic and herb seasoning, french toast slices, sriracha seasoning and more…
Episode 28 – The Story of Deb the Innovator
September 1, 2017In 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!
New food service products from Fortune and Frito Lay
August 30, 2017This week 2 new items have been added to our inventory including clear slim jim can liners and more…
Spicy Bleu Fried Chicken Sandwich
August 28, 2017This southern-style fried chicken sandwich hits all the right notes.
Episode 27 – Tips for Marketing Campaigns, Peanut Allergies & AI Cookies
August 25, 2017In 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!
New food service products from Chudleigh’s, Land O’ Lakes and Dole
August 23, 2017Ten 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…
Cajun Beef & Bean Burrito
August 22, 2017There’s tremendous Cajun flavor wrapped into this beefy burrito, where tender sauteed steak blend perfectly with seasoned rice and beans.
Episode 26 – Five Ways to Boost Fall Sales, Calamari, Tarator Sauce and New Products
August 17, 2017In 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.
New food service products from Kayem, Bake Crafters and Tostito
August 16, 2017This 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…
Episode 25 – Guests & Their Cell Phones, Menu Psychology and New Products
August 4, 2017In 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
Pork Belly Sliders
August 2, 2017Packed with bold contrasting flavors these sliders are perfect alone, as an appetizer or as an entree
New food service products from Anchor, Farmland and Rich’s
August 2, 2017This 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…
Social Media Becomes #1 Form of Restaurant Marketing
August 1, 2017It’s official, social media has eclipsed traditional advertising to become the most commonly used form of marketing for restaurants.
Angry Edamame
July 31, 2017Angry Edamame is a simple and quickly-prepared recipe that supports the latest foodservice trends of providing bold international flavors with a sharable dish/appetizer.
Perfect Pairings Drive Profits in Restaurants
July 31, 2017Two tastes are better than one, pairings present ample, profitable opportunities considering 60% of consumers are interested in pairings when dining out.
Spicy Battered Pickle Fries, Unique & Delicious
July 31, 2017Crispy, tangy thin-cut dill pickle fries lightly coated in a premium cornmeal and spicy mustard batter bring houemade appeal.
Episode 24 – Consumer Impact on Menu Development, Flat Iron Steaks and New Products
July 28, 2017In 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?
Beef Cuts for Foodservice
July 27, 2017See all the various cuts of beef, where they come from and their different characteristics in this handy guide.
Flat Iron Steak with Peanut Sauce
July 27, 2017Tender-crisp veggies and peanut sauce give this dish a classic Asian flavor with plenty of room left to customize…