More and more people around the world are connecting through instant messaging—more than 1 billion people use Facebook Messenger each month. It’s a convenient way to let customers know you’re listening and create personal connections with them, and it’s automatically integrated with every Facebook Page.
Looking for the perfect grab n’ go option for your students? Look no further, Dennis Food Service has the right containers, in the perfect size and the best materials for your needs…
With discretionary incomes rising, consumers are finding more and more ways to spend their dining dollars. Now is the perfect time to take advantage of a number of emerging global flavor and cuisine trends for 2019.
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!
Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.
Sizzle by Anderson Chemical Company is formulated with a readily biodegradable, high-performance solvent and surfactant system.
Seasonal ingredients and menu items have become more popular along with the local food movement, which goes right to the heart of the kind of sustainability commitment that today’s customers are looking for.
Vegalene® Garlic Mist® Flavor Spray is a healthy alternative to traditional garlic oil and butter without adding trans fat, allergens, cholesterol, sodium, gluten or calories, and it’s Kosher Pareve. Create robust healthy menu offerings and accommodate patrons’ nutritional needs…
Usually, restaurant customers believe the restaurants they frequent run flawlessly. They place their orders and their meal arrives a few minutes later, well prepared and properly served. But behind the scenes, in the back-of-the-house, any semblance of flawless efficiency is hard to come by. For those who have never worked in a restaurant kitchen, the “dance” that goes on in the back-of-the-house likely will appear startlingly chaotic.
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 […]
To 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 we’re 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…
If you get nervous even thinking about talking on camera this episode is for you! Video and cameras are an increasing part of our daily lives, and a great tool for getting in front of customers. But, what happens when you clam up on camera, and the words just won’t come out? The future of marketing is video, and the power to compete is in the palm of your hand. So, let’s get over the nerves and get you recording with a few tips and strategies for foodservice operators looking to do more with video.
In this episode you’re going to hear how a foodservice operation has been harnessing the power of their team to market business and broadcast their brand to the world using social media.
It’s no secret the landscape of content marketing has shifted to video. The results are in, video marketing increases click-thru-rates, boosts conversions and keeps your brand relevant.  So, let’s get over this fear and get you broadcasting.
Customers dining out today still crave good ol’ comfort food. One avenue for serving up classic comfort foods resides in an American classic—biscuits! These hot, flaky, buttery rolls of goodness are popping back up on menus all across the country…
Compared with the national obsession with all-things-coffee, the tea category has received considerably less attention. In spite of its growth, it is less understood in today’s market, leaving a large unmet need to educate consumers about this popular beverage option…
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!
The school of life is the greatest education of all, and in it the learning never stops. Life in foodservice is no exception. As we go about our daily duties, it’s important to stop every so often and assess what’s coming on the horizon. For example, one of the next big foodservice disruptions will absolutely be… find out what it is, along with 5 recent foodservice tech trends and more in this episode!
Just how popular is cold brew coffee? We’ve got the stats. What makes cold brew different? We’ll help you understand the steep. What’s the biggest hurdle for foodservice operators? We’ll tell you and share the solution in this episode! If you’ve been pondering how to prepare better pizzas with quality ingredients, how to expand your menu with new flavors and combinations — and most importantly – how to produce more profit from your pies you need to tune into this episode!
Pictures can be a great way to engage your customers on social media and get them even more involved in your restaurant. Try out a few of these ideas and see how your customers respond!
Cleanliness throughout an entire operation is an extremely important part of foodservice management. For help with training new employees, or as a reminder to experienced staff, we’re sharing steps to help your team maintain an immaculate environment and reputation. Plus,17 year Dennis Paper & Food Service veteran Jesse Landry joins us for a discussion on chemical programs in foodservice.
Episode 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!
In this extra-long episode we’re talking about how to create the perfect brand message for your business, and we talk meat with our Protein Category manager Chris Caler!
Breakfast is the fastest-growing meal of the day! In fact, breakfast visits increased 4% for the year ending in May 2015, according to NPD, while lunch and dinner visits were flat. Despite that, Technomic data indicate that it’s also the most skipped meal, due to consumer issues of time, desire for lighter options and affordability. Addressing those concerns and doing it better than the competition means more opportunity to build sales and satisfy patrons.
Longer 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.
