While uncertainties still loom, restaurants can consider a few ideas to ensure safe, hygienic, and resourceful operations.
Special Episode – Making the Most of Downtime
April 1, 2020Podcast host Luke LaBree, and 4 other foodservice professionals share ideas and advice to help restaurant owners and operators make the most of their unexpected downtime.
Making the Most of Downtime in Foodservice
April 1, 2020In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
Special Episode – The Takeout Transition
March 30, 2020A group discussion of 5 important topics for foodservice operations to consider during the coronavirus outbreak.
Meet the Owner
March 3, 2020We’re highlighting our hard-working employee owners! Meet Dale Jameson.
Gen Z: The Empowered Generation
January 6, 2020Gen Z is more empowered than previous generations to choose where and what to eat, and won’t prioritize health for another five or more years.
10 Foodservice Trends You Can’t Ignore in 2020
January 6, 2020Consumer tastes, automation and population trends will all have an impact on our sector. Those brands that will survive and thrive have one eye on the balance sheet and the other on the future. The year’s coming trends revolve around talent, technology and tastes. See below.
How to Choose the Right Trash Can Liner
December 9, 2019Working with your Dennis Account Executive, it’s easy to choose the correct liner sizes and materials for your specific needs.
Modern Menu Strategy, in One Word: Focus
December 5, 2019To maximize profitability in a highly competitive marketplace patronized by highly diverse customers, operators should regularly evaluate their menus, item by item, to ensure every offering is still worthy of its place on the menu…
Leveraging Cookies for Customer Loyalty
November 25, 2019Whether you call them guests or customers, whether they’re 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.
Holiday Staffing Tips for Restaurant Operators
November 12, 2019For many restaurants, the next few weeks will likely be one of the busiest times of the year. Between Thanksgiving, Christmas and New Year’s Eve operators can rake in the revenue. But with more business, and more people coming through the door, the biggest challenge is always staffing…
National Restaurant Association, Restaurant Industry 2030 Report
November 12, 2019The National Restaurant Association released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report examines the key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it.
How to Adapt to Today’s Healthy Dining Trends
October 29, 2019Evaluate and adjust your offerings and messaging to meet consumers’ evolving “healthy” criteria to remain relevant and capture their business.Â
Restaurant Server Training Tips, Techniques, and Best Practices
October 3, 2019By properly training new employees, you can reduce turnover and increase employee satisfaction, and it will help your restaurant exceed your guests’ expectations.
Training is Broken in the Restaurant Industry: Here’s How to Fix It
October 3, 2019Here are three key mistakes restaurant brands are making in onboarding, upskilling and preparing their labor force for work, and a few ideas on how to fix it.
The Life Span of Commercial Kitchen Equipment
September 10, 2019You 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.
Dennis celebrates 4 years of safety!
July 22, 2019Dennis has not only been smashing production, shipment and sales records – we are breaking safety records as well! We’ve reached a new milestone for employee safety; surpassing four years without a Lost Time Accident or Injury. What an accomplishment!
Gen Z Will Drive Significant Change in Food Marketing and Manufacturing
July 8, 2019They are the first digitally native generation; that is, they grew up with easy access to information through handheld devices. Transparency, whether it relates to processing methods or ingredients, is an expectation rather than a pleasant option…
How Menu Design Can Increase Sales and Customer Loyalty
July 3, 2019Think of the menu as a visual representation of your brand. It introduces guests to your offerings and should reflect the overall philosophy and values of your establishment. The psychology of menu design should not be underestimated—in fact, a well-designed menu can consistently increase profits by as much as $1,000 per month, per million dollars in annual revenue…
8 Scheduling Strategies for Restaurants to Increase Profitability
May 6, 2019Creating a schedule is about more than just covering shifts. Good scheduling processes can positively affect your customers, employees and revenue. While having adequate staff on hand to accommodate your guests is your top priority, keeping your staff happy is a close second. You can find a balance between the two in which everyone wins.
5 Ways to Enhance Your Customer’s Takeout Dining Experience
April 5, 2019A growing number of today’s restaurant patrons would rather order delivery or takeout than dine in. In fact, the booming market for food that leaves an operator’s walls will surpass $300 billion in sales by 2023. Nevertheless, on-demand foodservice has its challenges…
9 Tips to Prepare for a Restaurant Health Inspection
February 6, 2019The 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…
Episode 52 – Dennis Invests in Foodservice & Tina Talks Dough
November 12, 2018Our 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!
10 Tips for Managing Seasonal Restaurant & Foodservice Menus
October 17, 2018Seasonal 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.
5 Tips for Improving Communication in Your Restaurant
October 9, 2018Usually, 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.