Dennis Knows Food - SoundSage

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Recorded during the filming of their hands-on pizza dough video, the conversation follows the process from frozen dough ball to finished pizza, covering the techniques and details that contribute to a better finished product. Along the way, Tina shares practical tips on thawing, proofing, stretching, portioning, and baking pizza dough, while Chef Trevor puts those ideas into practice at the bench.

The discussion also explores what makes The Dough Co.'s products unique. Tina explains the company's commitment to all-natural ingredients, their decision to move away from dough conditioners, and how a simple formula of flour, water, salt, sugar, oil, and yeast allows the dough to perform naturally.

Whether you've been working with pizza dough for years, are evaluating new dough ball suppliers, or simply enjoy learning more about the craft behind great pizza, you'll find plenty of practical insight throughout this conversation. From dough handling techniques to proofing, stretching, and baking, Tina shares the knowledge and experience that have helped make The Dough Co. a trusted partner for operators across the Northeast.

This isn't a scripted presentation or a formal training session. It's a real conversation between two people who love pizza, happening while they're actively stretching dough, building pies, and talking through the process.

To learn more about The Dough Co. and watch the full video session from the Dennis Test Kitchen, visit DennisFoodservice.com/doughcast.

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Listen in to discover why, as Trevor cleverly puts it, "In the cheese business, it really comes down to the culture."

Craig Gile, National Food Service Sales Director with 22 years at Cabot, shares fascinating insights from his journey through the company—including his time as a professional cheese grader hand-selecting the perfect cheddars. Meanwhile, Jenni Tilton-Flood brings the farmer's perspective as a first-generation dairy farmer who married into a three-generation family operation producing 18,000 gallons of milk daily.

Together, they unpack the 100+ year history of Cabot Creamery Cooperative, reveal what truly makes award-winning cheese, and discuss how sustainability practices on the farm translate to exceptional quality on the plate. From the science of cow comfort to the art of aging cheddar, this conversation offers food service professionals and culinary enthusiasts alike a deeper appreciation for the craft, care, and community behind every block of Cabot cheese.

Show Notes:

Learn about Cabot's century-old cooperative model that began in 1919
Discover how Cabot's strategic placement of processing facilities ensures the freshest products
Hear how third-party verification systems ensure quality and sustainability
Understand what makes New England cheddar distinctive with its "tangy bite"
Find out how cheese is graded and selected for different culinary applications
Explore how Cabot balances tradition with innovation through practices like using digester energy to power production facilities

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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 appreciation

Whether 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.

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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 Service
Guest: Chef Trevor Lizotte, Corporate Chef at Dennis Food Service
Key Topics Covered:

Where to find Chef Trevor:

Website: DennisFoodService.com/chef
Social Media: Follow Chef Trevor on Facebook, Instagram, TikTok, and X @ChefDifference

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Introduction
Integrate digital tasks into daily routine
Leverage user-generated content
Automate and schedule
Delegate and outsource
Prioritize high-impact activities
Incorporate digital elements into physical space

Find more valuable resources for today's foodservice operations, visit our website at www.DennisFoodService.com

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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!

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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 👉 https://dennisfoodservice.com/episode-73-so-you-want-to-make-a-podcast

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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.

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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

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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.

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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/)

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For more a more detailed breakdown, check out FREE QR Codes for Restaurant Menus and Online Ordering. (https://www.dennisexpress.com/qrcodes-for-restaurants/)

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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 scent can make your business smell good and has 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

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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.com

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!

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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.

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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 26
HMEF- Maine Department of Corrections Webinar

February 2
HMEF- Bureau of Rehabilitation Services & Maine Medical Center Webinar

February 15 [Updated Date]
HMEF- Learning Works Webinar

To learn more about HospitalityMaine, or to become a member, visit their website at www.hospitalitymaine.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.

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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/podcast

Send questions and feedback to podcast@dennisexpress.com

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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.

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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.

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Maine's statewide ban on disposable polystyrene containers takes effect on January 1st, 2021. UPDATE: The Maine Department of Environmental Protection (DEP) is delaying its enforcement of the "foam ban" until July 1, 2021. See the news release: https://content.govdelivery.com/accounts/MEDEP/bulletins/2b2649b 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! [Links available here] We look forward to your feedback, send an email to podcast@dennisexpress.com.

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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.

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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.

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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.

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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!

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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/foodservice411 We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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-downtime We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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-transition We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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/dailyfoodie We look forward to your feedback, send an email to podcast@dennisexpress.com!

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"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.com Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links relevant to this episode include: preuxandproper.com, southcityfriedchicken.com, justcallflo.com, thepineapplepost.org and joshkopel.com We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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.com For more on the Great Pepperoni Debate, check out Hormel's blog. We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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.com For more on the Great Pepperoni Debate, check out Hormel's blog. We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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!

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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!

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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!

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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!

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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!

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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

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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

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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

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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.

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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].

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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-dollars Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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.

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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!

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Challenge + Justification = Action. A simple equation to maximize the success.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. We're in the midst of Easter season, a widely observed religious holiday. For this week’s foodie fact we're asking - 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! Normal 0 false false false EN-US X-NONE X-NONE / Style Definitions / table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Calibri",sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com. The Cousins Maine Lobster book article from MaineBiz.com - here. We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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!

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After a brief hiatus we’re back in the studio! Our first podcast of 2018 is a double-length episode with special guest Katrina Petersen.Where has the podcast been for the last 2 months? Under construction! Since completing our most recent major expansion we’ve added over 20 new members to the Dennis Paper & Food Service team. So, we’ve been busting down walls to make room! Construction is now nearly wrapped, the podcast studio is back together and we’re recording once again. In this 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. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include registration for our 2018 Food Show on our website: www.DennisExpress.com/foodshow. Our new Recipe Center at www.DennisExpress.com/recipes. The source article on salmon farming proposal in Maine - here. We look forward to your feedback, send an email to podcast@dennisexpress.com!

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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. For this week’s foodie fact, revealing the source of our inspiration would give the answer away... Do you think you know what popular dessert first came about as a savory dish in an 18th century France. You'll find the answer in this episode. Also in this episode, our new Dessert of the month page is mentioned. Featuring seasonally inspired items in limited quantities. To learn more about our Dessert of the Month page you can jump directly to it on our website here: www.dennisexpress.com/dessert-of-the-month Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website: www.DennisExpress.com. The C-Store report from King-Casey here. And the link to order a copy of Michael Mirarchi's book "Sales Wisdom from a Toilet Paper Salesman." We look forward to your feedback, send an email to podcast@dennisexpress.com!

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In this Thanksgiving episode of Dennis Knows Food we're talking with a special guest about olfactory senses, the power of pies and more.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. Plus, 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. This week many of us will gather around a table with friends and family to celebrate Thanksgiving. Naturally or foodie fact for the week is inspired by one of America's favorite foodie holidays… What 1950's convenient-food-innovation was directly inspired by Thanksgiving? 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. Our Pie Case page with information on RTB pies and related products here: https://www.dennisexpress.com/products/pie. And the download links for the new Facebook Local App. iOS (Apple) https://itunes.apple.com/us/app/facebook-local/id1153443320?mt=8 Android https://play.google.com/store/apps/details?id=com.facebook.Socal&hl=en We look forward to your feedback, send an email to podcast@dennisexpress.com!

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In this episode of Dennis Knows Food we've got Maine food news, national coffee news and influences for restaurants in the coming year.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 below. 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! This week saw the celebration of Halloween! So, for this week’s foodie fact we’re taking inspiration from candy… What was the first individually wrapped penny candy in America? 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. The article about wild Maine Blueberries: http://bit.ly/2h8pfmo And the article from Restaurant Business Online: http://bit.ly/2hCyuIC We look forward to your feedback, send an email to podcast@dennisexpress.com!

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In this episode of Dennis Knows Food the IFDA is taking us into the minds of independent operators!This week 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. Members of the IFDA can download the report from their website - www.ifdaonline.org. 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! October 13th saw the celebration of National M&Ms day. This week's foodie fact asks - What do the two 'M's in M&Ms stand for? 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 the IFDA website, linked above. We look forward to your feedback, send an email to podcast@dennisexpress.com!

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In this special unedited episode of Dennis Knows Food we're talking about convenience foodservice and freshness to-go. 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. October 1st saw the celebration of National Pumpkin Spice Day, so naturally, our foodie fact for the week is inspired by pumpkins! The first pumpkin pies were not as we know them today. Discover their humble pie beginning 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. The article about algae as a food source [LINK] and the article about wild blueberry health benefits [LINK]. We look forward to your feedback, send an email to podcast@dennisexpress.com! SaveSave

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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!

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 – email us at podcast@dennisexpress.com!

Subscribe to the Podcast – Subscribe Now (Subscribe with iTunes)

This weeks podcast photo comes from Chris Isherwood.

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In this episode of Dennis Knows Food, hungry diners want to know "What's new?" 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. This week saw the celebration of National Cheeseburger Day, so for this week’s foodie fact, we’re asking… If all the burgers eaten by Americans in a single year were arranged in a straight line, how many times would it circle the Earth? Find out 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!

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In this episode of Dennis Knows Food, we're cozying up to comfort!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. This week saw the celebration of National Date-Nut Bread Day, and for this week’s foodie fact we’re asking – What’s a date? We most often use them in their dried form, but could you explain what dates are and where they come from? Find out 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 line-up of soups at www.DennisExpress.com/soup. We look forward to your feedback, send an email to podcast@dennisexpress.com!

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Sometimes all it takes to be an innovator in small business is a willingness to not give up. In this inspirational episode of Dennis Knows Food, we're sharing the story of a country store operator who kept her business running, growing and adapting - one small innovation at a time - despite 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! This week saw the celebration of National Trail Mix Day, and our foodie fact for the week is inspired by trail mix. What is trail mix called in Australia? Find out 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!

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Robots are coming, and they're bringing spatulas! This week saw the celebration of National Peach Pie Day, and our foodie fact for the week is inspired by peaches. We're doing something a little different with this week's fact, tune in to find out! In this episode we're discussing tips for success in your next marketing campaign. We'll explain why focusing on your target audience, using the right language, engaging potential customers at the right time - and in the right place can have an impact on the results you see. 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! Ten new items have been added to our inventory this week. We'll share one that comes in several bakery-fresh varieties. You can always find more information our newest products on our website, including their item number, brand and pack size through the links below. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links and product information mentioned in this episode include our website - www.DennisExpress.com. This weeks new products - 8/23/17. And Shaun Buck's article on Inc.com - "7 Ways to Foolproof Your Next Marketing Campaign." We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, August 17th, and today is National Vanilla Custard Day! Our foodie fact is not inspired by vanilla custard, but rather by one of this week's new product additions, calamari. Find out where the word calamari comes from in this episode! 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. Follow the link below to our Pinterest page to see the recipe. And on a humorous note we've got a short punny story to share with you. Fourteen new items have been added to our inventory this week. We'll share more about those in this episode. You can also find more information on these items, including their item number, brand and pack size through the link below. Links and product information mentioned in this episode include our website - www.DennisExpress.com, and this weeks new products - https://www.dennisexpress.com/new-products-81617. Tarator Recipe: Tarator sauce is perfect for meats, and even better on pita sandwiches like shawarma. It is a universal sauce and can be used on veggies, seafood, beef, chicken, and lamb. https://www.pinterest.com/dennisknowsfood/lets-get-saucy/ Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, August 3rd, and today is National Watermelon Day! Our foodie fact is inspired by this Summer favorite. The United States is the world’s 4th largest producer of watermelon. How many pounds of watermelon are grown in the US each year? 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. For example, did you know that alluding to past time periods can trigger happy memories of family, tradition, and nationalism?” One study says, “Customers sometimes like the feeling of tasting something wholesome and traditional.” Connecting emotionally with your food can draw out these happy and nostalgic memories resulting in more satisfied customers. Lastly, a slew of new items have been added to our inventory - sixteen to be exact, more about those in this week’s episode. You can also find more information on these items, including their item number and pack size through the link below. Links and product information mentioned in this episode include our website - www.DennisExpress.com. This weeks new products - https://www.dennisexpress.com/new-products-8217. Our recipe for Smoked Pork Belly Sliders - https://www.dennisexpress.com/recipe-pork-belly-sliders. Blog Bonus: Perfect Pairings Drive Profits Two tastes are better than one. Suggesting food and beverage pairings can satisfy the 60% of consumers who are interested in pairings when dining out... Continue reading here: https://www.dennisexpress.com/perfect-pairings-drive-profits Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Friday, July 28th, and this is episode 24 of Dennis Knows Food! Our foodie fact is inspired by one of our new products additions this week. This week we have a 2-part question: Jennie-O was founded in what year, and today they produce how many different products? The answers at the end of this episode. Three new products have been added to our inventory this week. We’ve added fresh Tender Browned Turkey Breast from Jennie-O. In beef we’ve added Flat Iron Steaks from South Shore Meats. From McCain, Heavy-Battered French Fries feature a crispy textured batter with puffy and buttery potato insides. These fries serve up great taste with an unforgettable audible crunch. In this weeks episode we're diving into insights about how the demands of consumers are impacting menu development. We'll share how trends across multiple generations are shaping the direction of dining. We're also talking about a tender cut of beef. The second most tender in fact, Flat Iron steaks. We've posted a new recipe featuring flat iron steaks, which you access through the link below. Links and product information mentioned in this episode include our website at www.DennisExpress.com. Our recipe for Flat Iron Steak with Peanut Sauce - https://www.dennisexpress.com/flat-iron-steaks-peanut-sauce/. Blog Bonus: A Guide for Beef Cuts in Foodservice https://www.dennisexpress.com/guide-beef-cuts-foodservice/. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Friday, July 21st, and today is National Creme Brûlée Day! We're taking the theme for this week's foodie fact from Creme Brûlée - What was the estimated calorie count for the world's largest Creme Brûlée? The answer in this episode! This week we’ve added 6 new items to our inventory. Now in for produce we’ve added a premium Asian style stir fry medley. From the artisan bakery experts at Turano comes a new Brioche Burger Roll. We're adding more options to our line of Burger Maker beef patties with fresh 5/16″ thick 2.7oz patties. Lastly, in non-foods we’ve added 3 sizes of blue Nitrile gloves from Royal. In this podcast episode we're focusing on growing your takeout business. Earlier in the week I was on the road attending the IFDA Smart conference. There I was met, networked with and shared ideas among our industry partners and peers. Presenting were two keynote speakers who's messages had a important message in common - more about that in the podcast! I also met an individual who shared with me some tips he'd written for restaurants looking to "ramp up" their takeout business, those tips are at the heart of this week's episode. We've posted a blog inspired by those tips on our website, link below. Links and product information mentioned in this episode include our website at www.DennisExpress.com. 7 Tactics for Takeout Sales Growth here - https://www.dennisexpress.com/7-takeout-tactics. And we've got a delicious burger recipe highlighting a great idea featuring our new Turano brioche rolls here - https://www.dennisexpress.com/pub-burger-brioche Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, July 13th, and today is National French Fry Day! Every July 13th, the nation joins in celebration of an culinary staple, French fries! That means our foodie fact for the week is inspired by French fries! During WWI, which army influenced the coining of the term "French fries" among US soldiers; the Russian, Belgian, or French army? The answer in this episode! This week we’ve added nine new items to our inventory. From the world of pizza comes a new dough option, 16″ presheeted pizza dough from It’ll Be. From Kellogg’s we’ve added Eggo brand heat-n-serve 3″ buttermilk pancakes. We’ve added an epic new low fat gelato from Honey Hill, Candy Bar Crunch. Lastly, from Juicy Juice we’ve added six new individual serving juice flavors. These come as a pack of 40, 4.3oz juice boxes. In this weeks episode we're talking coffee, with recent news on the health benefits of coffee giving frequent consumers reason to celebrate. Plus, there's hot news for cold brew, the math is in and there's opportunity and profit with this on-trend coffee item. We've also got fries, and every imaginable type of potato product! The team at Dennis is ready to find just the right one to your business needs. So, grab your ketchup and dive into episode 22 of Dennis Knows Food! Links and product information mentioned in this episode include our website at www.DennisExpress.com. Our National French Fry Day page at www.dennisexpress.com/national-french-fry-day. And, our cold brew coffee page at www.dennisexpress.com/nescafe-cold-brew. This weeks image comes from T.Tseng. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, July 6th, and today is National Fried Chicken Day!That means our foodie fact for the week is inspired by chickens! What is the greatest height an unprotected egg has been dropped to earth without breaking? The answer in this episode! Three new items have been brought in to our inventory this week. We’re adding to our impressive selection of beef products with two of them. First up are mouth-watering steak tenders from South Shore Meats. We’ve also added a fresh 7oz Angus beef patty to our lineup of Burger Maker steakburgers. New in dairy products this week we’ve added Strawberry Gogurt from Yoplait which come in a pack of 96/2oz tubes. In this weeks episode we're giving a shout out to the cheese makers at Great Lakes Cheese Company. We share insights on how to engage with Millennial diners. Plus, there's a BBQ contest going on right now that could take you and your smoked-turkey recipe to Austin, Texas! Production Note: We've refreshed our podcast artwork! If all goes according to plan it should be showing up in your podcast feed over the next few days. We've also been trying to improve our audio quality and overall volume level, this is a work in progress. Links and product information mentioned in this episode include our website at www.DennisExpress.com. Our Social Media 101 guide at www.dennisexpress.com/social101. Our interactive map of local New England brands at www.dennisexpress.com/newengland. The How America BBQ's contest page at www.howamericabbqs.com. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com! SaveSave

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It's Thursday, June 29th, and this is Episode 20 of the Dennis Knows Food Podcast! Today is National Almond Buttercrunch Day! This week's almond-inspired foodie fact asks "What conditions do almond trees need to produce almonds?" The answer in this episode! This is a rare week where we do not have any recently added inventory products to discuss, we'll explain more about what that means in this episode. Instead, we're taking the opportunity to discuss how the strong relationships between our team, our Account Executives and our customers can lead to delicious and profitable results. In this unique episode of Dennis Knows Food we're heading to the coast of Maine to talk business strategies and fresh lobster meat with a couple of special guests - a Dennis Account Executive and a seasonal businesses operator with saltwater in his veins! Links and product information mentioned in this episode include our website at www.DennisExpress.com. And the lobster products page of our website at www.DennisExpress.com/lobster. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, June 22nd, and this is Episode 19 of the Dennis Knows Food Podcast! Today is National Onion Ring day! This week's onion-inspired foodie fact asks "What was the fastest recorded time to peel 50 pounds of onions?" The answer in this episode! We've added 9 items to our inventory this week covering new products as well as some seasonal favorites that are now back in stock! This week's additions include a new specialty Mandarin Orange Sesame Ginger dressing. Frozen chicken leg quarters that have been ice glazed to maximize freshness. An expertly smoked pre-sliced turkey breast. 4 bakery-fresh items; a hearth baked bulkie roll, a potato burger roll, a country style burger roll, and a soft bulkie roll. In for the season in seafood; premium crab meat and our extremely popular fresh “tail-claw-knuckle” lobster meat. In this week's episode we revisit the conversation on dressing-up your dishes for extra appeal. Applying the strategy to other menu areas it's amazing what a specialty dressing or glaze can do to add a unique twist to new or classic menu items. Riding that good-flavors vibe we've got a recipe for Tomato Butter to share with you, the link to access that is below. We cover an important business-capturing strategy that you should be doing online; helping to put your best foot forward with potential customers. If you haven't "claimed your business" yet, and quite possibly have no idea what that means, pay attention to this segment! Lastly, we've got some fantastic beef purchasing opportunities coming that you're definitely going to want to take advantage of while you can. Links and product information mentioned in this episode include our website at www.DennisExpress.com. The article/recipe for Tomato Butter from Food Republic at http://www.foodrepublic.com/2017/06/19/make-tomato-butter/ Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, June 15th, and this is Episode 18 of the Dennis Knows Food Podcast! In this weeks episode of Dennis Knows Food we focus some of the spotlight on New England, with 3 of our 12 latest inventory additions coming from right here in Maine. We're also putting some emphasis on produce, with Chris Webster, one of our Dennis Account Executives joining us for a discussion on "veggie perceptions." This week we’ve added a dozen new items to our inventory. In for the season we have fresh cooked lobster meat and 10-20 fresh scallops. We’ve added cooked bacon bits and unbreaded cooked chicken wings. Golden Velvet Yellow Cheese Sauce. New England style sliced hotdog rolls. 3 varieties of coffee cake, complete with plain craft windowed boxes and labels. In non-foods we’ve added a 21oz clear plastic, 2 compartment, tamper evident package and a 5 pack 200CT option of the C2 hybrid synthetic gloves in size medium. Scorching its way into our inventory is a hot new item, Blueberry Habanero Hot Sauce from Maine Man Flavors. This is a great product with fantastic potential applications, and in this episode I'll share a couple of the ways in which I've been able to try it. Also in this episode we revisit cold brew coffee, but this time there's alcohol involved. Our Foodie Fun Fact takes inspiration from a seasonal favorite, strawberry shortcake. Do you know how many pounds of strawberries were used to make the worlds largest strawberry shortcake? The answer at the end of our podcast. Links and product information mentioned in this episode include our website at www.DennisExpress.com. The article about cold brew cocktails at http://www.restaurantbusinessonline.com/menu/beverage-trends/cold-brew-coffee-can-wake-cocktail-sales#page=0. The article on Mastronardi's acquisition of Back Yard Farms at http://producenews.com/the-produce-news-today-s-headlines/21595-mastronardi-produce-acquires-backyard-farms and how to find us on social media at www.DennisKnowsFood.com. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, June 8th, and this is Episode 17 of the Dennis Knows Food Podcast! Here we are with another Thursday edition of our Podcast; the last few episodes have been recorded on Thursdays rather than our usual Wednesday schedule. This made me reflect on how, even with schedules and planning, the unexpected can cause a hiccup in our regular routines. In this episode I've got some advice to help you overcome unforeseen changes and challenges to your routines. This week we have 8 new items to share with you which were just added to our inventory including an ABF honey ham from McKenzie Deli, French baguettes, new salad dressings and more. There's something "marrowvelous" in the world of burger condiments that fits perfectly with our discussion from last week's episode about signature burgers. We cap that off with some recent burger statistics from industry data firm Technomic. Our new test kitchen gets its first use on Friday and Stouffer's will be there with a new premium mac and cheese that everyone is looking forward to trying. We're hitting the road with Social Media and there's an update on our upcoming Summer Buying Brochure. All that and more in this episode of Dennis Knows Food! Links and product information mentioned in this episode include our website at www.DennisExpress.com. The article about Chef Stevens' marrownaise at http://www.foodrepublic.com/2017/05/25/derek-stevens-marrownaise-makes-killer-burger/. The registration for our New Hampshire Social Media Round Table at https://www.dennisexpress.com/socialroundtable/. Lastly, here's the website for the fine folks at R.M. Flagg - http://www.rmflagg.com. Note: This week's episode is slightly longer than our usual, and due to file size requirements it needed to be compressed down more than normal. So, if you perceive a loss in audio quality, that's not on your end, it's just the MP3 compression. Hopefully it's not too noticeable. A high quality version of our podcast is also uploaded to SoundCloud each week. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com! SaveSave

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It's Thursday, June 1st, and this is Episode 16 of the Dennis Knows Food Podcast! Our podcast is protein packed this week as we put the spotlight on creating new opportunities and dishes for your menu. Burgers are big and getting bigger, we discuss the customer-keeping-power of crafting unique signature burgers. The record breaking popularity of bacon means customers are hungry for more pork menu options. And, we share the 8 new products that were added to our inventory this week; one of these new items is a first of it's kind compostable hot/cold food container. Links and product information mentioned in this episode include our website at www.DennisExpress.com. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, May 25th, and this is Episode 15 of the Dennis Knows Food Podcast! In this weeks episode we share 10 new products that were just added to our inventory; including a larger size of our extremely popular Arcadian Harvest lettuce mix. We talk about the return of a fresh seafood favorite, and cover some recent Maine-seafood headlines. We're big on beef, and we're setting up a future "all beef" episode of Dennis Knows Food. We've also got a great device for kitchens that you're going to want to hear about! Links and product information mentioned in this episode include our website at www.DennisExpress.com. The Portland Press Herald article about Maine clamming at http://www.pressherald.com/2017/05/22/clammers-feeling-the-pinch-as-green-crabs-threaten-another-harvest/. You can learn more about the Date Code Genie on our website at https://www.dennisexpress.com/introducing-date-code-genie/ We look forward to your feedback - help us make future Podcasts more valuable! Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com! This weeks podcast photo comes from Filipe Fortes.SaveSave

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It's Thursday, May 18th, and this is Episode 14 of the Dennis Knows Food Podcast! We hope you had an opportunity to get outside for at least a few minutes today and enjoy a taste of this early Summeresque weather. I was able to spend all weekend outside while fishing in Northern Maine. In this episode of Dennis Knows Food I've got a fishing/cooking story to share with you. Also in this episode we talk about the latest items added to our inventory, discuss new soups from UniPro, spend a few minutes highlighting the value of utilizing your expertise, and more! We've also got an update on our expansion... Spoiler alert! It's nearly complete! Links and product information mentioned in this episode include our website at www.DennisExpress.com and access to all of our social media accounts on www.DennisKnowsFood.com. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com! SaveSave

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It's Thursday, May 11th, and this is Episode 13 of the Dennis Knows Food Podcast! It's been an interesting couple of days trying to record audio for our Podcast, you'll hear why in the episode. This week we've added 14 new items to our inventory spanning several delicious categories. We’ve added liquid coffee concentrate, cereal, almond milk, yogurt, soups, a 4.5oz beef and bean burrito and more. Keith Durrah our Director of Risk Management drops in to talk safety. We cover some of this weeks food industry headlines. Don't forget Mother's Day is this coming Sunday. Visit our website for great Mother's Day menu ideas! Links and product information mentioned in this episode include our website at www.DennisExpress.com and FoodNavigator.com's white paper on "Developing a Culture of Food Safety" available here: http://www.foodnavigator.com/Product-innovations/White-paper-Developing-a-culture-of-food-safety-in-your-business/ We look forward to your feedback - help us make future Podcasts more valuable! Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com! More about this week's Podcast photo: The U. S. Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) recommends an internal cooked temperature of 165 to 180 degrees for poultry. The food thermometer depicted here is thermistor-style food thermometer, which uses a resistor (a ceramic semiconductor bonded in the tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is approximately 1/8 of an inch and takes roughly 10 seconds to register the temperature on the digital display. Since the semiconductor is in the tip, thermistors can measure temperature in thin foods, as well as thick foods. Because the center of a food is usually cooler than the outer surface, place the tip in the center of the thickest part of the food. This type of thermometer does not remain in the food while it is cooking but should be used near the end of the cooking process. USDA Photo.

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It's Wednesday, May 3rd, and this is Episode 12 of our Podcast!This week's podcast is a little longer than our previous, and that's because we had a guest join us today! Travis Estes, or Frozen Category Manager talks about new products, several of which are perfect for summertime business. In this episode we also share 9 new items that were just added to our inventory, we talk about this weeks James Beard Awards, and share a new study that independent owner-operators are sure to appreciate! There's ice coffee, delicious desserts and more - so dig in and enjoy episode 12 of Dennis Knows Food! Links and product information mentioned in this episode include our website at www.DennisExpress.com. The James Beard award recipients at https://www.jamesbeard.org/awards/winners. Information on NESCAFE cold brew coffee at https://www.dennisexpress.com/nescafe-cold-brew/, and information on Deep Fried Twinkies at https://www.dennisexpress.com/deep-fried-twinkies/ Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com! SaveSave

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It's Thursday, April 27th, and this is Episode 11 of our Podcast!It been a busy week! We're doing our Podcast a day later than normal to allow for a little catch-up after our Food Show on Tuesday. A big "thank you" to all of our vendors, customers and attendees! This week we've got 5 new items to share with you which were just added to our inventory, we revisit the discussion on sports drinks from last weeks podcast, and we highlight a new study on frozen vegetables that is set to be released in June. We end the podcast with an interesting headline circulating in Maine, one that leaves the impression that "Big Brother" is about to go fishing. Links mentioned in this episode include our website at www.DennisExpress.com and the article about fresh vs. frozen produce: http://www.medicaldaily.com/should-you-buy-your-food-fresh-or-frozen-study-debunks-myths-produce-freezer-416013 Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com! SaveSave

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It's Wednesday, April 19th, and this is Episode 10 of our Podcast!Ten weeks have gone by since we shared our first podcast, but it really only feels like 10 days. Thank you to our listeners for the great feedback; your thoughts, ideas and support have helped us improve our podcasting efforts. This weeks podcast covers some of the 13 new items that were just added to our inventory, health news for anyone who likes to exercise and an interesting trend in food manufacturing. There's a reminder about our Food Show next week, and the episode closes with an intriguing bit of "avocado backstory." Links mentioned in this episode include our website at www.DennisExpress.com and www.ChoppedCasting.com. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Wednesday, April 12th, and this is the 9th episode of our Podcast! Here we are on National Grilled Cheese Day, in the middle of National Grilled Cheese Month, and we've got a couple of yummy GC related ideas for you in this episode of Dennis Knows Food! With Easter just a few days away we've got a simple breakfast-special concept that could help you use Sunday's leftover ham. In this episode we also talk about some new non-foods items that were just added to our inventory, there's a health notice for any men listening, we revisit maple syrup and discuss nutrition development efforts by a popular beverage company. Links mentioned in this episode include our website at www.DennisExpress.com. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Wednesday, April 5th... and it's still snowing?! We are back on our regularly scheduled podcast day! We know that changing that up for a couple weeks was rough on our listeners ;). Thank you to our podcast subscribers, and those using SoundCloud, for listening each week. If there's anything you'd like to hear featured in our future podcasts just drop us a line. This weeks podcast talks about the new items we've added to our inventory, Lobster and Maple Syrup are on the radar in New England food news, we've got a tech recommendation for customers using social media and we wrap the episode up highlighting UniPro Foodservice. Links mentioned in this episode include our website at www.DennisExpress.com, and www.uniprofoodservice.com. (In the podcast the URL was mentioned as "unipro.com", it is not.) Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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Something a little different, a Fast-Foodie-Friday edition of our podcast!Our Podcasts typically go out on Wednesday, although the last two have been an exception. This past Wednesday we were down in Portland, Maine at the Maine Restaurant and Lodging Expo, held in the Cross Insurance Arena. Just being there we were getting pumped for our Food Show on April 25th at the Cross Insurance Center. Don't get those two confused... Arena = Portland, Center = Bangor. We briefly toyed with the idea of doing a Podcast from the Expo on Wednesday, but the show floor was just a little too loud and busy... Which is a good thing! So, please enjoy this truncated Friday edition of 'Dennis Knows Food.' Links mentioned in this episode include our website at www.DennisExpress.com, and www.tweakyourbiz.com. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It's Thursday, March 23rd and this is the 6th episode of our Podcast! Better late than never, this weeks podcast covers three products recently added to inventory, Maine craft brewing, internationally inspired menu items, and foodie news discussing expected 2017 trends. We also discuss the value of setting aside a small portion of time to improve your business by taking advantage of the great technologies that are available today. Much of this segment is geared toward our Account Executives in the field, but there are also helpful nuggets of information for our customers listening. Links mentioned in this episode include our website at www.DennisExpress.com, and MaineBiz.biz for the Maine Food Insider Newsletter. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It’s Wednesday, March 15th and this is the 5th episode of our Podcast!We almost had a good hold on Spring… almost. This wacky weather is affecting all of us in different ways. Add in the physical and mental impact from the recent daylight savings time switch, and this is shaping up to be a rough week. Fight through it, below is a link to strategies for help in coping with Daylight Savings! In this weeks new products we have added 30 new items to our inventory! Most of these come from Major Brands, which are a delectable line of soup stocks and bases. Don’t miss the mouth-watering Major Elite – Lobster Soup Base with no added MSG! In this episode we also talk about the impact of Farmer’s Markets on the local economy, some new additions to the Dennis website, and McKenzie Artisan Deli Meats. We wrap the episode up with a quick discussion about a new way you can explore our brands. Links mentioned in this episode include our website at www.DennisExpress.com and our new Brands page at https://www.dennisexpress.com/brands. Daylight Savings Can Hurt Your Productivity – 3 Simple Ways To Avoid It: http://www.business2community.com/strategy/daylight-savings-can-hurt-productivity-3-simple-ways-avoid-01176956#1eKmjs8t0crxxFTP.99 Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It’s Wednesday, March 8th and this is the fourth episode of our Podcast!The weather is making our thermometers swing radically up and down, but the trend is moving towards warmer weather! The rising average daily temperature is a sure sign that Spring will be here soon. As reminder, check with your Dennis Account Executive about what steps you should be taking to get ready for Spring business. In this, our fourth episode of the ‘Dennis Knows Food’ Podcast, we take a look at this weeks three new products; including a crab meat, chicken salad as well as peanut butter-alternative Wowbutter & Jelly sandwiches. In headlines this week is a new strategy from Hersey that it hopes will help increase their snack-market share. We talk about Maine’s record seafood year and California’s questionable produce outlook. We close the episode with a juicy brain teaser. Links mentioned in this episode include our website at www.DennisExpress.com and our Pinterest page at http://www.pinterest.com/DennisKnowsFood. We look forward to your feedback – help us make future Podcasts more valuable! Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It’s Wednesday, March 1st and this is the third episode of our Podcast!Spring is right around the corner and we are starting to get the hang of this whole Podcast concept, and from the feedback we’re getting it’s a welcome addition, so thank you! In this, our third episode of the ‘Dennis Knows Food’ Podcast, we take a look at this weeks new products, including a Black and White Mousse from Brooklyn Cannoli Company. In headlines this week we talk about 2017’s expectations for trends in to-go foodservice, and we talk a little more about how to deal with those food and health headlines we’re bombarded with. We close the episode with an update about our new expansion and a reminder for operators about menuing seafood for Lent. Links mentioned in this episode include our website at www.DennisExpress.com. We look forward to your feedback – help us make future Podcasts more valuable! Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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It’s Wednesday, February 22nd and this is the second episode of our Podcast!We are still learning the ropes, but we’re very excited about Podcasts as a fun and useful resource for our customers and employees. In this second episode we have a ‘protein’ highlight in our new products arrivals, we visit with a WWII veteran, discuss the impact of “fake news” in the food industry. We also dive into some of the great new resources we’re making available, and where to access them. We close the episode with a new food related law in Germany that you’re not going to believe.Links mentioned in this episode include a list of our social media accounts at www.DennisKnowsFood.com and our website at www.DennisExpress.com. We look forward to your feedback – help us make future Podcasts more valuable!Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

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Our First Podcast! February 15, 2017We are excited to share the inaugural episode of our new “Dennis Knows Food” Podcast! While podcasting has been around for quite awhile – this is totally new territory for us, so bear with us while we get up and running. In this first episode we share an important update from our purchasing department, highlight a couple new products in the weekly ‘New Items’ list, discuss a few new features on the new Dennis website and more. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!

Dennis Knows Food: Recent Episodes

Luke LaBree