Episode 19 – New Products, Glaze can Amaze, Tomato Butter, Claim your Business, and Beefy Opportunities!

It’s Thursday, June 22nd, and this is Episode 19 of the Dennis Knows Food Podcast!

Today is National Onion Ring day! This week’s onion-inspired foodie fact asks “What was the fastest recorded time to peel 50 pounds of onions?” The answer in this episode!

LISTEN TO THE PODCAST

We’ve added 9 items to our inventory this week covering new products as well as some seasonal favorites that are now back in stock! This week’s additions include a new specialty Mandarin Orange Sesame Ginger dressing. Frozen chicken leg quarters that have been ice glazed to maximize freshness. An expertly smoked pre-sliced turkey breast. 4 bakery-fresh items; a hearth baked bulkie roll, a potato burger roll, a country style burger roll, and a soft bulkie roll. In for the season in seafood; premium crab meat and our extremely popular fresh “tail-claw-knuckle” lobster meat.

In this week’s episode we revisit the conversation on dressing-up your dishes for extra appeal. Applying the strategy to other menu areas it’s amazing what a specialty dressing or glaze can do to add a unique twist to new or classic menu items. Riding that good-flavors vibe we’ve got a recipe for Tomato Butter to share with you, the link to access that is below. We cover an important business-capturing strategy that you should be doing online; helping to put your best foot forward with potential customers. If you haven’t “claimed your business” yet, and quite possibly have no idea what that means, pay attention to this segment! Lastly, we’ve got some fantastic beef purchasing opportunities coming that you’re definitely going to want to take advantage of while you can.

Links and product information mentioned in this episode include our website at www.DennisExpress.com. The article/recipe for Tomato Butter from Food Republic at http://www.foodrepublic.com/2017/06/19/make-tomato-butter/

We look forward to your feedback – help us make future Podcasts more valuable!

Subscribe to the Podcast – Subscribe Now (Subscribe with iTunes)