Dennis Knows Food

In Episode 77 of Dennis Knows Food, host Luke LaBree leads a timely discussion on restaurant staffing with Dennis Food Service team members Samantha Hammond, Teagan Anne, and Corporate Chef Trevor Lizotte. With spring hiring season approaching, this episode offers fresh perspectives for foodservice operators who've exhausted traditional recruitment methods.In this episode we'll explore how cultivating a positive workplace culture and effectively showcasing it can attract and retain quality staff, including:* Leveraging social media to highlight workplace culture authentically* Empowering employees to create content and share their experiences* Building an environment where skill development happens naturally* Converting potential candidates by demonstrating genuine employee appreciationWhether you're struggling to find qualified candidates or looking to strengthen your existing team, this episode provides actionable insights beyond conventional hiring approaches. Perfect timing for operators planning their spring staffing strategy.

In this episode of the Dennis Knows Food Podcast, Samantha Hammond, Marketing Coordinator at Dennis Food Service, sits down with our new Corporate Chef, Trevor Lizotte. Chef Trevor discusses his culinary journey, from starting in a small-town kitchen at the age of 15 to leading a restaurant kitchen for over a decade. He shares his excitement about joining Dennis Food Service, where he aims to use his experience to help customers by simplifying their kitchen operations, saving costs, and providing creative menu solutions.Host: Samantha Hammond, Marketing Coordinator at Dennis Food ServiceGuest: Chef Trevor Lizotte, Corporate Chef at Dennis Food ServiceKey Topics Covered:Where to find Chef Trevor:Website: DennisFoodService.com/chefSocial Media: Follow Chef Trevor on Facebook, Instagram, TikTok, and X  @ChefDifference

In this episode of the Dennis Knows Food podcast, host Luke LaBree explores the challenges of maintaining work-life balance for restaurant owners in the digital age. LaBree presents seven simple strategies to help foodservice professionals manage their online presence without sacrificing personal time or business quality. From integrating digital tasks into daily routines to leveraging user-generated content, the episode offers realistic advice for restaurateurs looking to thrive both online and off. Whether you're a seasoned owner or new to the industry, this episode provides valuable tips for navigating the modern landscape of food service marketing and management.1. Introduction2. Integrate digital tasks into daily routine3. Leverage user-generated content4. Automate and schedule5. Delegate and outsource6. Prioritize high-impact activities7. Incorporate digital elements into physical spaceFind more valuable resources for today's foodservice operations, visit our website at www.DennisFoodService.com

Recorded live from the main stage at Maine-Stay 2023, this episode offers a front-row seat to Luke's insightful discussion on maximizing your marketing impact without breaking the bank. From traditional methods to cutting-edge digital solutions, Luke unpacks a diverse array of strategies designed to elevate your business's visibility and drive growth.Join us as Luke delves into topics such as common marketing tactics, budget-friendly technology solutions, untapped platforms, and the DIY power of "the free stuff." Whether you're a seasoned entrepreneur or a budding business owner, this episode is brimming with actionable insights to reignite your enthusiasm and propel your brand to new heights.Ready to revolutionize your marketing approach and unlock untapped potential—all without emptying your pockets? Dive into episode 74 and embark on a journey to supercharge your marketing efforts, affordably!

Recorded live from the main stage at Maine-Stay 2023, this episode offers a front-row seat to Luke's insightful discussion on maximizing your marketing impact without breaking the bank. From traditional methods to cutting-edge digital solutions, Luke unpacks a diverse array of strategies designed to elevate your business's visibility and drive growth.Join us as Luke delves into topics such as common marketing tactics, budget-friendly technology solutions, untapped platforms, and the DIY power of "the free stuff." Whether you're a seasoned entrepreneur or a budding business owner, this episode is brimming with actionable insights to reignite your enthusiasm and propel your brand to new heights.Ready to revolutionize your marketing approach and unlock untapped potential—all without emptying your pockets? Dive into episode 74 and embark on a journey to supercharge your marketing efforts, affordably!

Recorded live from the main stage at Maine-Stay 2023, this episode offers a front-row seat to Luke's insightful discussion on maximizing your marketing impact without breaking the bank. From traditional methods to cutting-edge digital solutions, Luke unpacks a diverse array of strategies designed to elevate your business's visibility and drive growth.Join us as Luke delves into topics such as common marketing tactics, budget-friendly technology solutions, untapped platforms, and the DIY power of "the free stuff." Whether you're a seasoned entrepreneur or a budding business owner, this episode is brimming with actionable insights to reignite your enthusiasm and propel your brand to new heights.Ready to revolutionize your marketing approach and unlock untapped potential—all without emptying your pockets? Dive into episode 74 and embark on a journey to supercharge your marketing efforts, affordably!

This isn't a how-to guide. Click here for that. This is a breakdown that incorporates real experience and dives deeper into what it means to have a podcast as a business. Discover the often-overlooked challenges of podcasting, such as finding your niche, maintaining consistency, growing and improving, and handling technical hiccups.Michael Mirarchi returns as a continually fascinating guest, and shares his excitement about the potential benefits of podcasting for your brand, expertise, and revenue. “This is great advice… I'm sure other's would benefit from this to.” And that's exactly what's we've done, turning a meeting on podcasting, into an episode of podcast insights.It might “sound” easy but there are plenty of challenges, remember that podcasting is all about connecting with an audience and building a community around content you care about. Tune in to “Dennis Knows Food” for more interesting guest, food service insight, and small business marketing marketing tips. Subscribe on your favorite podcasting platform.See more

An authentic website instantly adds credibility to your business. When potential customers find your website, they are more likely to perceive your establishment as trustworthy and professional. The benefits of having a website far outweigh the costs, as it enables you to maintain better control of your brand's online narrative, attract new customers, and stay resilient in the face of digital changes. Don't let the fear of complexity or cost deter you. Embrace the power of a website–your digital storefront, seize the opportunity to showcase your business, and unlock the potential growth that comes from a well-branded digital presence.

Christine is an entrepreneur, engineer, and inventor who focuses on using technology to protect businesses and their customers from the threat of illnesses and outbreaks. Her creation, PathSpot, is a Hand Hygiene System used at thousands of restaurants, airports, schools, offices, and manufacturing facilities worldwide. In just two seconds, PathSpot scans hands and detects harmful contaminants that spread common illnesses. Simply wash, dry, and scan hands to determine your team's handwashing frequency and effectiveness. PathSpot lands right at the intersection of technology and food service.To learn more about PathSpot, and the work that Christine and her team are doing to improve hygiene practices and processes, check out their website: www.pathspot.com

The start of a new year is always a good time for restaurants to evaluate and update menus for profitability. But, as you'll hear in this episode, given inflation and rising overhead costs, it's best to build this task into your regular workflow, helping ensure your menu consistently meets expectations and desired margins. Menu management is one of Josh's favorite parts of the job. In this episode, he draws from his years of hands-on experience consulting with restaurant operators to share key takeaways. With more and more operators working IN their restaurants lately, it's important to remember to set aside adequate time to work ON your business.For more factors to consider when adjusting menu prices in 2023, check out Luke's article "New Year, New Menu Prices."And for more about restaurant menus, marketing, and profitable strategies for your restaurant check out our blog.

In this episode Luke and Samantha go off the rails discussing how restaurants can create and use free QR codes. You're guaranteed to leave with at least one important takeaway. This episode is also the first of our new two-person format; casual conversation that compliments, shares, and simplifies topics and trends that are valuable to independent food service businesses. Whether you were driven to QR codes by the touchless adaptations of the pandemic or attracted by the convenience, customization, and extended business engagement offered to anyone with a smartphone in their pocket—you've decided it's time. You are ready to use QR codes in your restaurant. Just one question remains. What the heck is a QR code? In this fresh new take on Dennis Knows Food we're discussing what a QR code is and what it does–to help you better understand how your establishment can effectively start using them.For more a more detailed breakdown, check out FREE QR Codes for Restaurant Menus and Online Ordering. (https://www.dennisexpress.com/qrcodes-for-restaurants/)

In her article "The Smells That Make Shoppers Spend More" Marisa discusses how smell has a strong link to emotion and, therefore, spending. How scent marketing and scent branding are complex strategies involving science and art, intended to enhance customer loyalty and spending. And how using ambient scents to make your business smell good can have other applications, such as decreasing stress and anxiety. In this episode we're connect the topic to food service to hopefully help you make more cents with your scents, if that makes sense...For more foodservice news, resources, products and business insights visit us online at www.dennisexpress.com. For the original article from Marissa Sanfilippo click here: businessnewsdaily.com/3469-smells-shoppers-spend-more.html

Do you need an agency-built website or is DIY for you? What other digital marketing opportunities should you consider? How does your social presence factor in? Why does design affect user experience? If your gears started turning following episode 67 part 1. If questions came to mind. If you're now motivated to dive deeper… Well, you know what to, hit play on episode 67 part 2! Special thanks to the Portland Chamber of Commerce, Eaton Peabody, and Anania Bailey.For follow-up comments or questions please email us at podcast@dennisexpress.comFor more foodservice news, resources, products and business insights visit us online at www.dennisexpress.com.Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms!  

In this 2-part episode, host Luke LaBree talks with the website development and marketing experts Peter Anania and Dustyn Bailey about what goes into a well-branded website and how that can lead to better business across the board.The best practices covered in this episode go deep and apply to your business–whether you're a multi-million dollar operation working with an agency or a small family-owned business going the DIY route. No matter the size of your business, your brand needs to put its best foot forward on the internet. It is quite literally a digital battleground for the hearts and minds of potential customers. And as we approach the busy summer selling season in New England, now is a good time to make sure your online presence is dialed in!Part 2 of episode 67 will include answers to questions received during the live recording of this webinar. Special thanks to the Portland Chamber of Commerce, Eaton Peabody, and Anania Bailey.For more foodservice news, resources, products and business insights visit us online at www.dennisexpress.com.Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms!  
Send questions and feedback to podcast@dennisexpress.com. 

Derek Fasset, Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state. As we know, these employees are essential. Whether you're a small independent business or a multi-million dollar resort, a successful season depends on your ability to fill job openings. In this episode, Derek shares how Maine's premier hospitality organization is working with its partners across the state to create a pipeline of employees. This system will be crucial to the success of Maine's hospitality-based economy for years to come.Upcoming HospitalityMaine Workforce Development Events:January 26HMEF- Maine Department of Corrections WebinarFebruary 2HMEF- Bureau of Rehabilitation Services & Maine Medical Center WebinarFebruary 15 [Updated Date]HMEF- Learning Works WebinarTo learn more about HospitalityMaine, or to become a member, visit their website at www.hospitalitymaine.comSubscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms!  
Send questions and feedback to podcast@dennisexpress.com. 

Even though you couldn't be there with us, I promise you'll take something away from this talk. This episode has been edited down from its original length. Thank you to Chef Tim, he recorded the session on his phone. The video version includes the full discussion, minus round-table portions, and closed captioning for any parts that you might not be able to understand. To see a video recording of the session, find Dennis on YouTube at youtube.com/dennispaperfoodservice or visit dennisexpress.com/podcastSend questions and feedback to podcast@dennisexpress.com

  It's time to start tackling a huge marketing opportunity, one that can be accomplished completely in-house. Get your smartphone out of your pocket, it's time to hit record!In this episode, we're discussing how restaurants can easily start creating video for powerful, personalized marketing content. Joining the conversation is the gang from Restauranttopia, a fun and informative podcast from Hillcrest Foodservice in Ohio. Get ready to take notes, there's a wealth of wisdom piled into this pod! Like Dennis, Hillcrest is a member of the UniPro Foodservice cooperative. With over 850 member locations, UniPro Foodservice, Inc. is the largest food distribution cooperative in the United States. In fact, the cooperative of UniPro foodservice members is 4 billion dollars larger than the 4 “largest” national distributors COMBINED. Visit uniprofoodervice.com to learn more.In addition to greater buying power, being a UniPro member provides opportunities to collaborate with like-minded distributors around the country (as we've done in this episode) to discuss business-building insights that we can share with our customers and the restaurant industry at large.Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms! [Links available here] We look forward to your feedback, send an email to podcast@dennisexpress.com. 

 In this episode we’re talking about delivery – getting food from point A to point B... from your kitchen to your customers. In mid 2020, with dining rooms across the country shuttered, the question of “how to get food to customers without a dine-in option” quickly became one of the foodservice industry’s top priorities. Stepping in to address this pandemic-driven problem were platforms like GrubHub, Postmates, UberEats and DoorDash. Otherwise known as third-party delivery platforms. The attraction was almost immediate. They had the means to get food from a restaurant to someone who ordered it. All an operator needed to do was sign up. And, sure enough, it was basically that easy. After all, the convenience of existing apps and the infrastructure to deal with delivery was already in place. Closed doors turned into open takeout windows almost overnight. Then, the honeymoon period began to wear off...Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox and other top platforms! [Links available here] We look forward to your feedback, send an email to podcast@dennisexpress.com. 

 Maine's statewide ban on disposable polystyrene containers takes effect on January 1st, 2021. Given that the change is right around the corner. I thought you might enjoy hearing from someone with insider info… someone with intimate knowledge of Maine's foam ban. Joining me for this episode is Greg Dugal, Director of Government Affairs for Hospitality Maine. He's an expert in his field, and an advocate for foodservice and hospitality businesses across the state of Maine.Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox and other top platforms! We look forward to your feedback, send an email to podcast@dennisexpress.com.

  The most valuable weapon you have in the battle for eyes, ears and engagement online is content. Content is as important to your digital presence and marketing efforts as the food you serve is to your dining room. It shows who you are, what you do and what you’re capable of – but most importantly – it can impact a visitor’s decision to return. Like a great meal, great content helps customers establish an affinity for your business and brand. This episode explores (what is in my opinion) the best way to be found, to be followed and to grow your foodservice business using the internet. I won’t be going into specifics on how to establish properties like your website, Facebook page and Instagram account. This is for foodservice owners and operators who already have digital properties and want to get better at using them to increase traffic. Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox and other top platforms! We look forward to your feedback, send an email to podcast@dennisexpress.com.

 Six figure sales swings, last minute website launches, loss mitigation, oncological humility and a philanthropic culture… Paul Saval shares how his team never backed down from the pandemic and what he hopes is on the horizon.If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months this episode is a can’t miss. Foodservice distributors provide the food and supplies at restaurants, delis, bars, hotels, schools and institutions… basically the nations food operations. Their contribution to America’s dining and leisure time often goes widely unnoticed by the general public. In this episode a food distribution CEO, who never really wanted to work in the industry to begin with, shares his thoughts on the business of foodservice and maintaining a positive outlook during a challenging time.Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links relevant to this episode include www.savalfoods.com and www.dennisexpress.com.We look forward to your feedback, send an email to podcast@dennisexpress.com.

Wisdom nuggets with a twist. We're cross-pollinating podcasts in this episode! Full Comp host Josh Kopel takes the reins and joins Dennis Knows Food host Luke LaBree to discuss some of their biggest takeaways from past interviews. Episode 59 reflects on the experiences and advice of several widely different foodservice professionals. Timeless and relatable wisdom; the ideas and insights flowing in this episode will get you fired up about finding unique opportunities in your operation.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links relevant to this episode include www.joshkopel.com and www.dennisexpress.com.We look forward to your feedback, send an email to podcast@dennisexpress.com.

A discussion about using restaurant reopening guidelines as a to-do list for marketing messages.In this episode of Dennis Knows Food host Luke LaBree talks with Cary Weston, partner at Sutherland Weston Marketing Communications. The idea at hand… What if foodservice operations used restaurant reopening checklists as a guide for marketing their businesses?Sharing your adherence to safety and sanitation practices will help build customer confidence at a time when the public seeks comfort and reassurance. Plus, adding a dash of personality and empathy to your messaging will help showcase your unique business and build an emotional connection with your customers. Episode 58 provides inspiration for capturing customer attention while reinforcing your foodservice brand during this challenging time.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links relevant to this episode include www.sutherlandweston.com and www.dennisexpress.com. For the CDC’s restaurant reopening guidance click HERE. For COVID-19 related information click HERE.We look forward to your feedback, send an email to podcast@dennisexpress.com!

The New Video Norm - Marketing During the CovidIn this special video and audio dual-edition of the Dennis Knows Food podcast, host Luke LaBree interviews Sal Marotta of SM Media Group on the creation and use of video in the foodservice industry. Video, especially social media video, is a powerful marketing tool that has become increasingly more potent and important during the coronavirus outbreak.Luke and Sal discuss how the restaurant industry can take advantage of video, tips and tactics for first timers and novices, best practices for marketing strategies and a lot more.There's a wealth of insight in this episode, which is available in video and standard podcast format. Enjoy, subscribe and share with anyone who could benefit from this information.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links relevant to this episode include: dennisexpress.com and the Foodservice 411 Facebook group: facebook.com/groups/foodservice411We look forward to your feedback, send an email to podcast@dennisexpress.com!

Making the Most of Downtime [During the COVID-19 Crisis]The restaurant industry is in a chaotic and difficult situation due to the coronavirus outbreak. As a result many operations are seeing significantly lighter traffic, or have temporarily closed their doors, and are facing prolonged periods of downtime.In this episode podcast host Luke LaBree, and 4 other foodservice professionals share ideas and advice to help restaurant owners and operators make the most of this unfortunate situation. Topics discussed include reviewing menus to maximize profits, improving operational efficiencies, training staff, marketing and more. If you own own or operate a restaurant this episode, this advice, is for you.If you have any question or would like more ideas, please don’t hesitate to reach out, email Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) For the video version visit: dennisexpress.com/making-the-most-of-downtimeWe look forward to your feedback, send an email to podcast@dennisexpress.com!

The Takeout Transition [During the COVID-19 Crisis]Following the need for many operations to transition from full service, dine-in establishments, to takeout and delivery only – I joined a Zoom call with 3 other industry experts to discuss 5 important topics pertinent to restaurants and the foodservice industry during this challenging time.The Transition to Takeout & Delivery OnlyWhat to Sell / Effective Menu PlanningTakeout PackagingEffective Messaging to Your CustomersMaximizing Your Labor & ResourcesSubscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) For the video version visit: dennisexpress.com/covid-takeout-transitionWe look forward to your feedback, send an email to podcast@dennisexpress.com!

In this episode of Dennis Knows Food we're sharing tips to help prepare your kitchen for the fall foodservice season. 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. This week saw the celebration of National Coffee Day on Friday Sept. 29th – and this week’s foodie fact is inspired by coffee. The first "what" was invented at The University of Cambridge to let people know if the coffee pot was full or not. Find out what it was in this episode! Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website - www.DennisExpress.com. And our Fall Favorites at www.dennisexpress.com/fall-favorites.We look forward to your feedback, send an email to podcast@dennisexpress.com!This weeks podcast photo comes from Chris Isherwood.

We're breaking from our usual format with this episode and pulling an unpublished segment from the archives!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.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com.We look forward to your feedback, send an email to podcast@dennisexpress.com!

Our longest episode yet offers up valuable insights for today's foodservice operators. Join us for an open-ended conversation with fellow industry professional Michael Mirarchi!A departure from our usual format - 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, branding, the power of Yelp, social media and more - don't miss this episode!This week’s foodie fact is brought to you by Original Philly - Original Philly Cheesesteak Company crafts enough raw and fully-cooked steak each day to make a cheesesteak that would stretch from South Philly to Atlantic City. We’re asking, how long was the largest cheesesteak ever made? Steve’s Prince of Steaks and Amoroso’s Bakery nabbed the record for world’s largest cheesesteak in 2015… how long was it?Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com and the Michael Mirarchi's book - Sales Wisdom from a Toilet Paper Salesman [HERE].We look forward to your feedback, send an email to podcast@dennisexpress.com![This episodes blog photo courtesy of @lauragrafie.]SaveSaveSaveSave

Constructive criticism is not a personal attack.In this episode Chef Tim shares one of the very first lessons he learned in foodservice. A story about teamwork from the unteachable point of view of a dish-pit newbie.Having worked in foodservice for over 31 years, Chef Tim Labonte has done it all and seen it all in professional kitchens... but, everyone starts somewhere.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links relevant to this episode include: dennisexpress.com/dailyfoodieWe look forward to your feedback, send an email to podcast@dennisexpress.com!

"If you're not making enough money, it's because you're not making enough money."Joshua Kopel is an entrepreneur, restaurateur and environmental advocate from Baton Rouge, Louisiana. During his 20-plus year career he's managed everything from dive bars to fine dining establishments. Today he runs two successful foodservice ventures in Los Angles, and has recently started broadening into the consulting and services side of the industry. Hospitality has always been where his heart is, but it hasn't always been easy or fun. In this episode Joshua shares his thoughts on growth, overcoming challenges, management and leadership, sustainability and the importance of culture in foodservice.For listeners that would like to ask Joshua more questions, or request his breakdown on strategies to grow business, his email address is: joshua@preuxandproper.comSubscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links relevant to this episode include:preuxandproper.com, southcityfriedchicken.com, justcallflo.com, thepineapplepost.org and joshkopel.comWe look forward to your feedback, send an email to podcast@dennisexpress.com!

Creating valuable content that will help build your brand, and inspiration for how to use it.Social media has exponentially increased the opportunity for people to develop an emotional connection with your brand. The Secret Social Sauce is a strategy that will help you identify your brand’s unique marketable attributes for digital content and social media. Using the sauce will increase your creativity, improve your content and help your followers establish a deeper connection to your business.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links mentioned in this episode include our website: www.DennisExpress.comFor more on the Great Pepperoni Debate, check out Hormel's blog.We look forward to your feedback, send an email to podcast@dennisexpress.com!

Two pepperoni experts join us to share their thoughts on the lay-flat vs. cup-and-char debate raging in America's pizzerias.Pepperonis with edges that curl and crisp when cooked, leaving delectable pools of grease at the center, are most commonly referred to as cup-and-char. Lay-flat has been the dominant pepperoni among pizza purveyors for decades, but the grease-chalices challenging the lay-flat throne are making a big comeback! Brody Swedberg and Anthony Panichelli of Hormel Foodservice share their thoughts on why the popularity of this old-world pizza topping is on the rise. Plus, they drop some news about pizza topping innovations coming in the very near future.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links mentioned in this episode include our website: www.DennisExpress.comFor more on the Great Pepperoni Debate, check out Hormel's blog.We look forward to your feedback, send an email to podcast@dennisexpress.com!

After a whirlwind month we're back in the podcast studio, joined by Tina Parker of The Dough Co!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!We've also got a fresh Foodie Fact! This week's fact is brought to you by Island Made Ocean Clams. Hear a clam question and a clam answer in this episode!Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links mentioned in this episode include our website: www.DennisExpress.com and The Dough Co. website at www.thedough-co.com. We look forward to your feedback, send an email to podcast@dennisexpress.com!

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 one of Maine's largest industries and gives us a glimpse at what the future holds for supporting its businesses.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links mentioned in this episode include our website: www.DennisExpress.com. The article the Maine Restaurant Association website [LINK], the Maine Inn Keepers Association website [LINK], and the Maine Hospitality Summit website [LINK].We look forward to your feedback, send an email to podcast@dennisexpress.com!

In this episode we're sharing tips for looking like a pro on camera with special guest Brad LaBree. If you get nervous even thinking about talking on camera this episode is for you! Video and cameras are playing an increasingly impactful role in our daily lives; they're also 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.Plus, this week's foodie fact! We're asking, before the invention of the automated bagel machine, bagel making typically required a team of how many people? Find out at the end of the podcast.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com. The article [Tips to Look Like a Pro on Camera] by Brad LaBree.We look forward to your feedback, send an email to podcast@dennisexpress.com!

If you own or operate a foodservice establishment, you don't want to miss this epic, self-aware restaurant marketing deep-dive with two strategic thinkers from Geaghan's Pub & Craft Brewery.Subscribers to our podcast know that we discuss a wide variety of topics designed to help you grow and improve your business. In this episode, rather than just hear advice on how you can harness the power of your team, market through social media or think like an innovator... you're going to hear how an actual foodservice operation has been successfully putting these tactics to use to grow their business and broadcast their brand to the world!Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com. To learn more about Geaghan's and to follow them on social media, visit their website [here].We look forward to your feedback, send an email to podcast@dennisexpress.com!

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.From the locally sourced products we proudly distribute, to the construction crews we’ve hired to expand our warehouse – twice now – in order to hold thousands of products, to the diesel we put in our trucks and the uniforms we put on our backs; 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!This week’s foodie fact is a two-part’er, we’re asking... how large and how old can lobsters get? We’ll have the answer for you at the end of the podcast.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com, and the report from the IFDA [LINK].We look forward to your feedback, send an email to podcast@dennisexpress.com!

With our school food show on the horizon, we're putting an educational twist on this week's episode - focusing on the importance of paying attention to advances in foodservice.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!This week’s foodie fact is inspired by wild Maine blueberries. We’re asking, annually, what percentage of wild blueberries are sold fresh and what percentage are sold IQF – individually quick frozen. We’ll have the answer for you at the end of the podcast.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com.We look forward to your feedback, send an email to podcast@dennisexpress.com!

With our school food show on the horizon, we're putting an educational twist on this week's episode – focusing on the importance of paying attention to advances in foodservice.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!This week's foodie fact is inspired by wild Maine blueberries. We're asking, annually, what percentage of wild blueberries are sold fresh and what percentage are sold IQF – individually quick frozen. We'll have the answer for you at the end of the podcast.Links and product information mentioned in this episode include the “What's New” inventory additions page on our website: www.DennisExpress.com/whatsnew

By listener request we're chilling out with cold brew. Plus, we're sharing a MEGA pizza resource, and brand new from McCain – edible emoji!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… Then you need to tune into this episode!For this week's foodie fact we're asking, how many acres of pizza do Americans eat per day? If you laid all the pizza Americans consume each day out on a flat surface, how many acres would it take up? We'll have the answer, and then some, in this episode!Links and product information mentioned in this episode include our website: www.DennisExpress.com

In this squeaky-clean episode we've got tips for spotless tabletops and Dennis Account Executive Jesse Landry joins us for a chemical conversation!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.We're taking inspiration for this week's foodie fact from one of America's favorite Independence Day foods. Hotdogs! This week's foodie fact is brought to you by Kayem, New England's premier hotdog manufacturer. According to TIME Magazine, Americans eat 20 billion hot dogs per year. We're asking, in millions, how many hotdogs do Americans consume each year on the 4th of July?Links and product information mentioned in this episode include our website: www.DennisExpress.com

By listener request we're chilling out with cold brew. Plus, we're sharing a MEGA pizza resource, and brand new from McCain - edible emoji!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... Then you need to tune into this episode!For this week's foodie fact we’re asking, how many acres of pizza do Americans eat per day? If you laid all the pizza Americans consume each day out on a flat surface, how many acres would it take up? We’ll have the answer, and then some, in this episode!Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com.We look forward to your feedback, send an email to podcast@dennisexpress.com!

In this squeaky-clean episode we've got tips for spotless tabletops and Dennis Account Executive Jesse Landry joins us for a chemical conversation!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.We're taking inspiration for this week's foodie fact from one of America's favorite Independence Day foods. Hotdogs! This week's foodie fact is brought to you by Kayem, New England's premier hotdog manufacturer. According to TIME Magazine, Americans eat 20 billion hot dogs per year. We’re asking, in millions, how many hotdogs do Americans consume each year on the 4th of July?Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com.We look forward to your feedback, send an email to podcast@dennisexpress.com!

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!This week’s foodie fact is brought to you by our friends at Great Lakes Cheese Company. This week saw the celebration of “National Cheese Day” so, for our Foodie Fact we’re asking… How many pounds of milk does it take to make 1lb of cheese? Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com and the original article on building your businesses brand message here: [ARTICLE].We look forward to your feedback, send an email to podcast@dennisexpress.com!

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, branding, the power of Yelp, social media and more – don't miss this episode!This week's foodie fact is brought to you by Original Philly – Original Philly Cheesesteak Company crafts enough raw and fully-cooked steak each day to make a cheesesteak that would stretch from South Philly to Atlantic City. We're asking, how long was the largest cheesesteak ever made? Steve's Prince of Steaks and Amoroso's Bakery nabbed the record for world's largest cheesesteak in 2015… how long was it?Links and product information mentioned in this episode include our website: www.DennisExpress.com and for Michael Mirarchi's book – Sales Wisdom from a Toilet Paper Salesman search Amazon.

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!This week's foodie fact is brought to you by our friends at Great Lakes Cheese Company. This week saw the celebration of “National Cheese Day” so, for our Foodie Fact we're asking… How many pounds of milk does it take to make 1lb of cheese?Links and product information mentioned in this episode include our website: www.DennisExpress.com and the original article on building your businesses brand message here: [ARTICLE].

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 our latest inventory additions.This coming weekend is Memorial Day weekend, with Memorial day on Monday, May 28th. So, this week we’re forgoing our usual foodie fact in favor of 5 Memorial Day facts.This week we’ve added 5 new products to our inventory, we'll share them with you in this episode. To see all of our new inventory additions, as well as items added in previous weeks, click here.Links and product information mentioned in this episode include our website: www.DennisExpress.com and our post on Ten Easy Ways Waitstaff Can Add $10 to Every Check here - https://www.dennisexpress.com/10-ways-to-add-10-dollarsSubscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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.Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com and our barbecue page here: www.DennisExpress.com/bbq.We look forward to your feedback, send an email to podcast@dennisexpress.com!

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.Links and product information mentioned in this episode include our website: www.DennisExpress.com and our barbecue page here: www.DennisExpress.com/bbq.

Get your outdoor 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. April 4th is National Cordon Bleu day and for this week’s foodie fact we’re asking -- When did the term “chicken cordon bleu” first appear in print? Here’s a hint, in was after veal cordon bleu. The earliest American reference to veal cordon bleu was in The Los Angeles Times, in 1958, where it is listed among the trendy dishes served at a swank affair... “Veal cordon bleu will be the piece de resistance on the menu.”Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com. The 2018 Dennis Food Show - Register Online - here. The School Food & Art article from MaineBiz.com - here.We look forward to your feedback, send an email to podcast@dennisexpress.com!