In this double-length episode we’ve got info on new items, where to register for our 2018 food show, Maine’s salmon industry is in the news, advice on Instagram for restaurant operators and a discussion on social media in foodservice with guest Katrina Petersen.
It’s hard to imagine a beverage menu without coffee and tea. These hardworking staples can be served hot or iced, no matter the season or weather, throughout the day from breakfast to between meals and after dinner.
February is National Pancake Month! With the scent of melting butter, sizzling batter and warm maple syrup in the air your diners are sure to be in the mood for a helping of warm, fluffy pancakes.
Puff pastry dough is a blank canvas for chefs to incorporate different ingredients. It adds a light flaky crust that helps to create a more upscale presentation.
In this week’s episode we’ve 13 new products, a report about c-store predictions for the future and sound advice from a toilet paper salesman. We’ve also got a decades old international Foodie Fact to stump you with, and our new Dessert of the month page is mentioned. Featuring seasonally inspired items in limited quantities.
This week we’re going unscripted with a reminder about new products, our foodie fact for the week and new developments in “local” social media exposure from Facebook. And a special guest with extensive small business, foodservice experience, joins the podcast to talk about tactics for driving sales during Thanksgiving and the holiday season.
Restaurant Business Online just published an article that discusses what restaurants can expect to see as influences in 2018. We’re going to discuss some of the insights they’ve shared, and we’ve provided a link to the full article. We’re also taking a look at a couple items making headlines recently, wild Maine blueberries and everyone’s favorite caffeinated beverage – coffee! We’ve got those topics and a slew of recent inventory additions to share with you in this week’s podcast!
With all the stress that comes during the holidays, customers will be looking for a place to get a great meal that they won’t have to cook for themselves. Here are 7 tactics to try when marketing for your business this holiday season.
When it comes to desserts, cookies are a sure bet—they’re one thing that most consumers reach for on a frequent basis. See the full Infographic here…
This weeks the IFDA released an in-depth 194 page report, prepared by industry research partner Technomic, about independent restaurant operators. It details market trends, challenges, economic outlooks, changing formats and a whole lot more. We’re sharing just a few of the many insights from it in this episode. We’ve also got this week’s new products, including a new fresh soup from Blount Fine Foods, which you won’t want to miss!
What is the big whoop about Millennials? Well, they are the largest generation in America for starters…
When it comes to food from “c-stores” – even with convenience foodservice sales exceeding $34 billion dollars a year – negative consumer perceptions still exist around the category. Recent research has shown that there is plenty of room for continued innovation when it comes to foodservice in c-stores, and that putting quality first in certain areas can have a positive impact on food sales.
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.
For operators, raising the awareness of new items through any available channel — website, social media, in-house advertising or on the phone with customers — can have several benefits; including satisfying regulars who want to try something new, add-on sale opportunities, and attracting new customers. If a customer wants to know what’s new at your establishment, how available have you made that information for them? In this episode we’re going straight to the source to discuss “what’s new?” in foodservice.
The “loaded” trend is making its way across menu items, from classic dishes to unqiue concepts that wow customers.
The foliage will soon start to change, and with that will come consumer cravings for comfort food. Creating signature dishes inspired by comfort food has been gaining momentum in recent years, and with autumn on the horizon it’s the perfect time to start thinking about your unique comfort-inspired cuisine. On that same note, if you’re looking to add warmth and rich flavor to your menu, soups are a great way to do it. We’re ladling up the latest on our soup lineup.
In 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!
In 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!
In 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.
In this week’s podcast we’re picking up the phone – well, your customers are anyway. We’ll touch on the growing impact of smart phones on foodservice. We’re also taking a closer look at the psychology behind good menu design. There’s actual science behind getting customers to order and spend more
In 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 Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?
See all the various cuts of beef, where they come from and their different characteristics in this handy guide.
In 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 Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?
Developing 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.
In this weeks episode we’re talking coffee, with recent news on the health benefits of coffee giving frequent consumers reason to celebrate. Plus, there’s hot news for cold brew, the math is in and there’s opportunity and profit with this on-trend coffee item. We’ve also got fries, and every imaginable type of potato product! The team at Dennis is ready to find just the right one to your business needs! So, grab your ketchup and dive into episode 22 of Dennis Knows Food.
