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!
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…
Episode 41 – BBQ Season & Google My BusinessApril 23, 2018
In this episode there’s info about our inventory additions for the week, Google advice to grow your business, and we’ve got BBQ on the brain! Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we’ve got a special guest, foodservice operator and social media guru, Katrina Petersen. National Pineapple Upside-Down Cake Day was April 20th. For this week’s foodie fact, we’re asking – When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast…
Episode 40 – Tips for Outdoor Dining SpacesApril 6, 2018
Get your outdoor dining space ready for hungry patrons looking to take advantage of al fresco dining opportunities. In this week’s episode we’ve got tips to help keep your outdoor dining space pest free, an update on our 2018 food show, this week’s new products and foodie headlines.
Episode 39 – A Simple Equation to Maximize SuccessMarch 24, 2018
In this week’s episode we’re talking about the “who, what, why and how” important to success. Plus, we’ve got this week’s new products and there’s lobster news in the literary world. What is the most popular non-chocolate Easter candy? Bonus points for how many of them are sold during the Easter season. The answer in this week’s episode!
Episode 38 – From the Archives, The Missing Christmas EpisodeMarch 9, 2018
In this episode we’re sharing an unpublished portion of our Christmas 2017 podcast that, due to time constraints and bustling activity here in the office, was just never finished. Tune in as your host, Luke LaBree, shares one of his favorite traditions – movie night – featuring seven foodie films to enjoy with your friends and family.
Episode 37 – Salmon & Instagram’n – Plus Social Media in Foodservice with a Special GuestMarch 3, 2018
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.
Episode 36 – New Products, C-Store News & Wisdom from a Toilet Paper SalesmanDecember 2, 2017
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.
Episode 35 – Happy Thanksgiving!November 21, 2017
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.
Episode 34 – Brainy Blueberries, Independent Coffee & 2018 Restaurant TrendsNovember 3, 2017
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!
Episode 33 – Inside the Mind of the Independent Restaurant OperatorOctober 13, 2017
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!
Episode 32 – C-Store Foodservice, Food News and New Products!October 5, 2017
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.
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 30 – “What’s new?”September 22, 2017
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.
Episode 29 – Comfort Food with a Signature Twist & The Soups On!September 8, 2017
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.
Episode 28 – The Story of Deb the InnovatorSeptember 1, 2017
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!
Episode 27 – Tips for Marketing Campaigns, Peanut Allergies & AI CookiesAugust 25, 2017
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!
Episode 26 – Five Ways to Boost Fall Sales, Calamari, Tarator Sauce and New ProductsAugust 17, 2017
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.
Episode 25 – Guests & Their Cell Phones, Menu Psychology and New ProductsAugust 4, 2017
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