Today in Foodservice Episode 7 – Summer Essentials

In the latest episode of Today in Foodservice, hosts Matt and Chef Trevor take you through an exciting exploration of essential summer menu items that will elevate your seasonal offerings.

From a hands-on coleslaw demonstration to New England seafood classics, this episode is packed with expert tips and product recommendations to help you prepare for the busy summer season.

Matt and Chef Trevor kick things off with a comprehensive look at burger buns and rolls that can transform your signature sandwiches. Chef Trevor shares a new favorite—a standout brioche style bun specially designed to hold up to juicy burgers and hearty toppings without falling apart. These premium carriers are the perfect foundation for creating memorable handheld experiences your customers will come back for.

Authentic New England fried clams take center stage as Matt and Chef Trevor discuss techniques and products to perfect this summer favorite. Matt also provides an update about Dennis’ summer chowder lineup from Kettle Cuisine, featuring rich and creamy options that will complement your seafood menu.

Chef Trevor shares his appreciate for tallow french fries and shares how to prepare them fresh from Green Thumb Farms Norwis frying potatoes. The episode also features an easy-to-follow tutorial on creating perfect coleslaw using Ken’s Magic Blend coleslaw dressing. Don’t miss the candid moment when team members Luke and Sam sample the finished coleslaw—their expressions speak volumes about this crowd-pleasing side!

Special guests from Cabot Creamery Cooperative join Trevor for an informative segment highlighting sustainable dairy farming practices and Cabot’s award-winning New England cheese products.

Don’t forget to like, subscribe, and follow for more episodes of Today in Foodservice! Visit us online at www.dennisfoodservice.com for more foodservice products, news, and resources to help your operation thrive this summer and beyond.