Episode 52 – Dennis Invests in Foodservice & Tina Talks Dough

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!

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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!

Episode 51 - A "Hospitality" Convo with Steve Hewins

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.

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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!

Episode 50 - Looking Like a Pro on Camera, with Brad LaBree

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.

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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!

Episode 49 - Interview with Larry Geaghan & Lisa Sturgeon | Restaurant Marketing Deep-Dive

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!

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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!

Episode 48 - News from the IFDA & Tips for a Smooth-Running Kitchen

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.

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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!

Episode 47 - The Learning Never Stops, Foodservice Tech Trends, Plus - Kelly & Kelli on School Food Programs

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.

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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!

Episode 46 - Cold Coffee, Hot Pizza and New Edible Emoji!

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!

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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!

Episode 45 - Spotless Tabletops & Chemical Programs with Jesse Landry

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?

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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!

Episode 44 - Down the Rabbit Hole with a Special Guest, Author and Salesman Michael Mirarchi

Our longest episode yet offers up valuable insights for today's foodservice operators. Join us for an open-ended conversation with fellow industry professional Michael Mirarchi!

A departure from our usual format - Episode 44 takes on a life of its own as Dennis Knows Food host Luke LaBree, and special guest Michael Mirarchi, share their thoughts on a number of trending industry topics - paper straws, eco-friendly packaging, branding, the power of Yelp, social media and more - don't miss this episode!

This week’s foodie fact is brought to you by Original Philly - Original Philly Cheesesteak Company crafts enough raw and fully-cooked steak each day to make a cheesesteak that would stretch from South Philly to Atlantic City. We’re asking, how long was the largest cheesesteak ever made? Steve’s Prince of Steaks and Amoroso’s Bakery nabbed the record for world’s largest cheesesteak in 2015… how long was it?

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Links and product information mentioned in this episode include our website: www.DennisExpress.com and the Michael Mirarchi's book - Sales Wisdom from a Toilet Paper Salesman [HERE].

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

[This episodes blog photo courtesy of @lauragrafie.]

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Episode 43 - Discovering Your Brand Message and Protein Questions with Chris Caler

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? 

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Links and product information mentioned in this episode include our website: www.DennisExpress.com and the original article on building your businesses brand message here: [ARTICLE].

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

Episode 42 - It Pays to Have Well Trained Servers, Memorial Day Facts & New Products

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

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

Episode 41 - BBQ Season & Google My Business

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.

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

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

Episode 40 - Tips for Outdoor Dining Spaces

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.”

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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!

Episode 39 - A Simple Equation to Maximize Success

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!

 
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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!

Episode 38 - From the Archives, The Missing Christmas Episode

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.

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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!

Episode 37 - Salmon & Instagram'n - Plus Social Media in Foodservice with a Special Guest

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.

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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!