Gen Z is more empowered than previous generations to choose where and what to eat, and won’t prioritize health for another five or more years.
10 Foodservice Trends You Can’t Ignore in 2020
January 6, 2020Consumer tastes, automation and population trends will all have an impact on our sector. Those brands that will survive and thrive have one eye on the balance sheet and the other on the future. The year’s coming trends revolve around talent, technology and tastes. See below.
How to Choose the Right Trash Can Liner
December 9, 2019Working with your Dennis Account Executive, it’s easy to choose the correct liner sizes and materials for your specific needs.
Beef. It’s What’s For Dinner. Keeps Sizzlin’ with New Ads
December 9, 2019The new “Keep Sizzlin’” collection is inspired by the success of the original “Sizzle” video, which caught the attention of consumers by stimulating their eyes and ears with the satisfying look and sound of a juicy strip steak crackling and popping as it cooked to perfection in a cast iron skillet.
Market Opportunity: Millennials and Their Kids
December 5, 2019According to the NPD Group, Millennials with children increased their restaurant visits by 5% percent in 2018 over the prior year, at a time when the total restaurant industry experienced flat traffic growth…
Modern Menu Strategy, in One Word: Focus
December 5, 2019To maximize profitability in a highly competitive marketplace patronized by highly diverse customers, operators should regularly evaluate their menus, item by item, to ensure every offering is still worthy of its place on the menu…
Leveraging Cookies for Customer Loyalty
November 25, 2019Whether you call them guests or customers, whether they’re grabbing-and-going or checking out after a sit-down meal, they all have the same weakness… the allure of strategically placed impulse purchase items.
Holiday Staffing Tips for Restaurant Operators
November 12, 2019For many restaurants, the next few weeks will likely be one of the busiest times of the year. Between Thanksgiving, Christmas and New Year’s Eve operators can rake in the revenue. But with more business, and more people coming through the door, the biggest challenge is always staffing…
National Restaurant Association, Restaurant Industry 2030 Report
November 12, 2019The 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.
How to Adapt to Today’s Healthy Dining Trends
October 29, 2019Evaluate and adjust your offerings and messaging to meet consumers’ evolving “healthy” criteria to remain relevant and capture their business.
Restaurant Server Training Tips, Techniques, and Best Practices
October 3, 2019By properly training new employees, you can reduce turnover and increase employee satisfaction, and it will help your restaurant exceed your guests’ expectations.
Training is Broken in the Restaurant Industry: Here’s How to Fix It
October 3, 2019Here are three key mistakes restaurant brands are making in onboarding, upskilling and preparing their labor force for work, and a few ideas on how to fix it.
The Life Span of Commercial Kitchen Equipment
September 10, 2019You might not give much thought to your oven or dishwasher on a daily basis, but your kitchen appliances are what enable you to serve your hungry customers. Knowing the life span of commercial kitchen equipment helps you keep your operation running smoothly. It allows you to plan — and budget — for future maintenance, repairs and, eventually, new equipment. Here’s a look at what every foodservice operator should know about their kitchen equipment and when it ought to be replaced.
Cup-and-Char vs. Lay-Flat vs. Artisan Pepperoni
September 6, 2019In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
Kids’ Menus are a Hot Trend
August 26, 2019Is it time to give your kids’ menu a facelift? Introducing new flavors with familiar ingredients can assist in balancing a kid-friendly item with unique flavor trends.
Sweeten Foodservice Profits with Fresh Baked Goods
July 16, 2019Whether it’s a warm, gooey cinnamon roll for breakfast or a scrumptious muffin straight out of the oven, consumers love fresh, bakery items.
Gen Z Will Drive Significant Change in Food Marketing and Manufacturing
July 8, 2019They are the first digitally native generation; that is, they grew up with easy access to information through handheld devices. Transparency, whether it relates to processing methods or ingredients, is an expectation rather than a pleasant option…
How Menu Design Can Increase Sales and Customer Loyalty
July 3, 2019Think of the menu as a visual representation of your brand. It introduces guests to your offerings and should reflect the overall philosophy and values of your establishment. The psychology of menu design should not be underestimated—in fact, a well-designed menu can consistently increase profits by as much as $1,000 per month, per million dollars in annual revenue…
Foodservice & The Street Food Influence
June 26, 2019Humans have had street food since the dawn of civilization. The ancient Greeks sold fried fish, while the Aztecs peddled tamales. Iconic American street snacks include pizza, hot dogs and funnel cake. Recently, the street food game has become more elevated and restaurants are cashing in on this age-old dining trend…
Turkey and Foodservice Specialty BBQ
May 28, 2019Specialty barbecue is a growing trend, with smokey flavors and vibrant sauces taking center stage. Exploring unique flavors and diners’ latest cravings for healthy options is a sure-fire BBQ strategy.
8 Scheduling Strategies for Restaurants to Increase Profitability
May 6, 2019Creating a schedule is about more than just covering shifts. Good scheduling processes can positively affect your customers, employees and revenue. While having adequate staff on hand to accommodate your guests is your top priority, keeping your staff happy is a close second. You can find a balance between the two in which everyone wins.
5 Ways to Enhance Your Customer’s Takeout Dining Experience
April 5, 2019A growing number of today’s restaurant patrons would rather order delivery or takeout than dine in. In fact, the booming market for food that leaves an operator’s walls will surpass $300 billion in sales by 2023. Nevertheless, on-demand foodservice has its challenges…
The 4 Best Ways for Restaurants to Draw in Traffic
March 18, 2019Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards. Modern restaurateurs must react faster in order to succeed…
9 Tips to Prepare for a Restaurant Health Inspection
February 6, 2019The proper strategy for a successful health inspection is to be ready at all times. To stay ahead of the game, managers can conduct weekly, in-house inspections. Here are nine tips to help your team prepare…
Foodservice Fun with Flatbread
February 5, 2019Last month the Maine School Nutrition Association (MSNA) invited Chef Tim to do a breakout presentation a their annual Winter Food Show. Tim showed the attendees some fun ways to get creative with flatbread!