Whether you call them guests or customers, whether theyâre 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.
Episode 55 â Everyone Leaves Happy, Restaurateur Joshua Kopel
September 16, 2019Hospitality 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.
Episode 54 â The Secret Social Sauce
July 19, 2019Social 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 brandâs unique marketable attributes for digital content and social media…
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 todayâs 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…
Communicate with Your Restaurant Customers Anywhere, Anytime
December 27, 2018More and more people around the world are connecting through instant messagingâmore than 1 billion people use Facebook Messenger each month. Itâs a convenient way to let customers know youâre listening and create personal connections with them, and itâs automatically integrated with every Facebook Page.
5 Free Ways to Get Customers Talking about Your Foodservice Brand
October 24, 2018Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants â and you do â you must be different in addition to being excellent.
4 Ways to Appeal to Your Target Market
September 28, 2018To identify a target market, operators often look to specific generations. Baby Boomers, Gen Xers, Millennials, and Gen Z customers all have different food and dining attitudes, habits, and preferences. What weâre finding now is that many macro trends are shared across generations. They might just manifest in different ways in terms of specific needs and operational executions, but the trends are very applicable across almost all demographics. Once operators have a grasp on overarching themes, they can develop their menus, strategize, and market more effectively. Continue reading…
Episode 44 – Down the Rabbit Hole with a Special Guest, Author and Salesman Michael Mirarchi
June 18, 2018Episode 44 takes on a life of its own as Dennis Knows Food host Luke LaBree, and special guest Michael Mirarchi, share their thoughts on a number of trending industry topics – paper straws, eco-friendly packaging, the power of Yelp, social media and more – don’t miss this episode!
Episode 43 – Discovering Your Brand Message and Protein Questions with Chris Caler
June 10, 2018In this extra-long episode weâre talking about how to create the perfect brand message for your business, and we talk meat with our Protein Category manager Chris Caler!
Five Ways to Boost Summer Foodservice Sales
June 7, 2018Longer days and warmer weather can mean new sales opportunities. After months of cold weather, people are eager to get outside and enjoy the sunshine. From al fresco dining to special summer menus, here are five ways you can take advantage of the changing season and drive sales this summer.
Episode 42 – It Pays to Have Well Trained Servers, Memorial Day Facts & New Products
May 25, 2018In this week’s episode weâre talking about how well-trained servers can help your business grow, things to know about Memorial Day and this weekâs new inventory additions…
Ten Easy Ways Waitstaff Can Add $10 to Every Check
May 24, 2018Adding $10 to the check can put another $3 or more of profit in your registerâand when you multiply that by all the tables served during a shift, it can add up! Here are 10 different ways to add $10 to every check….
Episode 41 – BBQ Season & Google My Business
April 23, 2018In this episode there’s info about our inventory additions for the week, Google advice to grow your business, and weâve got BBQ on the brain! Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we’ve got a special guest, foodservice operator and social media guru, Katrina Petersen. National Pineapple Upside-Down Cake Day was April 20th. For this weekâs foodie fact, weâre asking â When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast…
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!
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!
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.
Episode 25 – Guests & Their Cell Phones, Menu Psychology and New Products
August 4, 2017In this weekâs podcast weâre picking up the phone â well, your customers are anyway. Weâll touch on the growing impact of smart phones on foodservice. Weâre also taking a closer look at the psychology behind good menu design. Thereâs actual science behind getting customers to order and spend more
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 BrĂ»lĂ©e? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme BrĂ»lĂ©e?
Episode 23 – New Products, Creme BrĂ»lĂ©e and Tactics for Takeout
July 21, 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 BrĂ»lĂ©e? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme BrĂ»lĂ©e?
7 Tactics for Takeout Sales Growth
July 19, 2017Developing 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.