In today’s internet-driven digital age, a strong online presence is essential for any business. Yet, surprisingly, many restaurants and food-focused operations still operate without a dedicated website. By doing so, they unwittingly limit their potential reach and allow others to shape their brand’s perception online.
We’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.
Real-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.
Luke 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.
In this episode writer and marketing professional Marisa Sanfilippo joins the podcast to discuss scent marketing. Tapping into this powerful consumer sense can lead to increased sales and customer loyalty.
In this follow-up to episode 67, Peter Anania and Dustyn Bailey return to tackle the topic “What goes into a well-branded website?” You asked, we answered. We’re focusing this conversation around questions received, and answers given, following our first discussion.
The best practices covered in this episode go deep and apply to your business–whether you’re a multi-million dollar operation working with an agency or a small family-owned business going the DIY route. No matter the size of your business, your brand needs to put its best foot forward on the internet.
Derek Fasset, the new Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state.
Recorded live during a group session at the HospitalityMaine Summit in Rockland, Maine; this episode will help break down barriers between you and the digital marketing efforts your business could and should pursue.
In this episode, we’re discussing how restaurants can easily start creating video for powerful, personalized marketing content. Get ready to take notes, there’s a wealth of wisdom piled into this pod!
In this episode of the Dennis Knows Food podcast we’re talking about delivery – getting food from point a to point b, from your kitchen to your customers.
Maine’s statewide ban on disposable polystyrene containers takes effect on January 1st, 2021. Joining me to share his thoughts and some insight on the new law is Greg Dugal, Director of Government Affairs for Hospitality Maine.
This episode explores the best way to be found, to be followed and to grow your foodservice business using the internet. That’s content creation, and it’s as important to your digital presence as the food you serve is to your dining room.
If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months, this episode is a can’t miss.
This episode brings timeless and relatable wisdom to the forefront of foodservice in a back and forth conversation between two podcast hosts reflecting on the ideas and advice shared by past guests.
The idea at hand… What if foodservice operations used restaurant reopening checklists as a guide for marketing their businesses?
In this special video and audio dual-edition of the Dennis Knows Food podcast, host Luke LaBree interviews Sal Marotta of SM Media Group on the creation and use of video in the foodservice industry.
Podcast host Luke LaBree, and 4 other foodservice professionals share ideas and advice to help restaurant owners and operators make the most of their unexpected downtime.
A group discussion of 5 important topics for foodservice operations to consider during the coronavirus outbreak.
In this episode Chef Tim shares one of the very first lessons he learned in foodservice. A story about teamwork from the unteachable point of view of a dish-pit newbie.
Hospitality has always been where his heart is, but it hasn’t always been easy or fun. In this episode Joshua shares his thoughts on growth, overcoming challenges, management and leadership, sustainability and the importance of culture in foodservice.
Social media has exponentially increased the opportunity for people to develop an emotional connection with your brand. The Secret Social Sauce is a strategy that will help you identify your brand’s unique marketable attributes for digital content and social media…
Pepperonis with edges that curl and crisp when cooked, leaving delectable pools of grease at the center, have several names but are most commonly referred to as cup-and-char. These grease-chalices have been making a big comeback…
Our team has been working downright diligently over the past few months to bring the Dennis Difference to more customers, in more places. Part of those pursuits includes the addition of new employees; team members who will help support our mission and our customer’s businesses. We’ll share a few updates on our recent efforts in this episode. Also in this episode, Tina Parker of The Dough Co. joins us to talk pizza dough, and about a big change they’ve made!
Steve Hewins, President & CEO of the Maine Restaurant Association and the Maine Inn Keepers Association has some big news. In this episode we’re getting details on the merger of these two organizations; a big focus at the Maine Hospitality Summit on October, 29th in Bangor, Maine. Listen in as Steve shares his thoughts on […]