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?

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!

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?

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

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

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

[This episodes blog photo courtesy of @lauragrafie.]

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