Own or operate a restaurant, c-store or food service business? Check out these seven marketing ideas for your restaurant to attract and retain customers in 2021.
Holiday Staffing Tips for Restaurant OperatorsNovember 12, 2019
For 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…
How to Adapt to Today’s Healthy Dining TrendsOctober 29, 2019
Evaluate and adjust your offerings and messaging to meet consumers’ evolving “healthy” criteria to remain relevant and capture their business.
8 Scheduling Strategies for Restaurants to Increase ProfitabilityMay 6, 2019
Creating 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 ExperienceApril 5, 2019
A 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…
Episode 52 – Dennis Invests in Foodservice & Tina Talks DoughNovember 12, 2018
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!
5 Free Ways to Get Customers Talking about Your Foodservice BrandOctober 24, 2018
Most 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 — and you do — you must be different in addition to being excellent.
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…
5 Tips for Improving Communication in Your RestaurantOctober 9, 2018
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.
Episode 51 – A “Hospitality” Convo with Steve HewinsOctober 1, 2018
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 […]
4 Ways to Appeal to Your Target MarketSeptember 28, 2018
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…
Episode 50 – Looking Like a Pro on Camera, with Brad LaBreeSeptember 10, 2018
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.
Episode 49 – Restaurant Marketing Deep-Dive, Larry Geaghan & Lisa SturgeonAugust 30, 2018
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.
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!
Episode 47 – The Learning Never Stops, Foodservice Tech Trends, Plus – Kelly & Kelli on School Food ProgramsAugust 1, 2018
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!
Episode 46 – Cold Coffee, Hot Pizza and New Edible Emoji!July 23, 2018
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!
Episode 45 – Spotless Tabletops & Chemical Programs with Jesse LandryJuly 3, 2018
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 – Down the Rabbit Hole with a Special Guest, Author and Salesman Michael MirarchiJune 18, 2018
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!
Episode 43 – Discovering Your Brand Message and Protein Questions with Chris CalerJune 10, 2018
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!
Go Big on Breakfast in Restaurants & Foodservice OperationsJune 7, 2018
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.
Five Ways to Boost Summer Foodservice SalesJune 7, 2018
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.
Episode 42 – It Pays to Have Well Trained Servers, Memorial Day Facts & New ProductsMay 25, 2018
In this week’s episode we’re talking about how well-trained servers can help your business grow, things to know about Memorial Day and this week’s new inventory additions…
Ten Easy Ways Waitstaff Can Add $10 to Every CheckMay 24, 2018
Adding $10 to the check can put another $3 or more of profit in your register—and 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….
5 Ways to Improve Your Restaurant’s Curb AppealMay 16, 2018
The curb appeal of any business is often the first impression that people have when driving or walking by. In a sense, your exterior serves as a 24/7 surrogate billboard that conveys many messages. And that’s where the process of enhancing your message should begin: What do you want people to think, feel, and expect when they see your establishment from the outside?
Top Restaurant Industry Trends to Watch in 2018May 14, 2018
Despite industry wide growth for several years, restaurant operators face significant challenges keeping pace in an environment that is changing at a much faster rate than ever before. Evolving consumer tastes and preferences, work force constraints and intense competition will continue in 2018…