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.
Episode 68 – Scent MarketingJuly 29, 2022
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.
What You See is What You GetJune 11, 2020
Unfortunately not all new restaurant owners and chefs have the ability, or capital to outfit their kitchen or establishment with all the bells, whistles and gadgets one would envision being in the culinary space of their dreams.
The Life Span of Commercial Kitchen EquipmentSeptember 10, 2019
You 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.
9 Tips to Prepare for a Restaurant Health InspectionFebruary 6, 2019
The 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…
Chef’s Pantry: Deli Containers for Containing & OrganizingDecember 28, 2018
One of the biggest hurdles in any busy culinary operation is keeping organized when space is limited. Trust me, I’ve struggled with this issues my entire career and the 32 oz deli container is the only item that has made my constant efforts; effortless…
Welcome Chef Tim LabonteOctober 16, 2018
Award-winning chef Tim Labonte has joined Dennis Paper & Food Service in the newly established position of Corporate Chef. Previously, Tim was Regional Executive Chef for Maine Properties in charge of all culinary departments at the Portland Harbor Hotel, Inn at Diamond Cove and the Diamonds Edge Restaurant. Tim earned his culinary arts degree from Johnson & Wales University in 1999 before beginning his career as a sous chef at the Key West Hilton Resort & Marina in Key West, Florida…
Episode 48 – News from the IFDA & Tips for a Smooth-Running KitchenAugust 21, 2018
In this week’s episode we’re sharing some stats from a new report published by the IFDA and we’ve got a few tips to help keep your kitchen running smooth. Plus, your business with Dennis supports other Maine and New England companies. You’ll hear more about how the foodservice industry contributes to our economy in this episode!
New food service products from WincoAugust 8, 2018
This week we’ve added 1 new item to our inventory including wide mouth clear squeeze bottle…
Episode 31 – Fall Kitchen Prep and a Wrap RapSeptember 29, 2017
Foodservice operators take tremendous pride in their kitchens and equipment. Now that we’re through the hectic pace of the summer season now is a good time to clean equipment and ensure everything is in proper working order. And, if you’re looking for some fall-food inspiration we’ve assembled a list on our website featuring some of our favorite fall items. There’s even a section dedicated to all things pumpkin, with over a dozen different pumpkin related products.
Episode 17 – Routines, Marrow as a Condiment, It’s Test-Kitchen Time, New Products and More!June 8, 2017
Here we are with another Thursday edition of our Podcast which is a day later than our usual Wednesday schedule. This made me reflect on how, even with schedules and planning, the unexpected can cause a hiccup in our regular routines. We have 8 new items to share with you that were just added to our inventory. We revisit the discussion on burgers from last week’s episode with an interesting condiment, and everyone is looking forward to getting into our new Test Kitchen and Learning center. That and more in this episode of Dennis Knows Food.
How to Maximize Kitchen SpaceAugust 4, 2016
One of the constants of the foodservice industry is that the back of house prep area is never quite as spacious as it could be.