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!