Episode 58 – Marketing to the Checklist

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.

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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!

Episode 57 – Video Marketing During the Covid

The New Video Norm - Marketing During the Covid

In 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.

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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!

Special Episode - Making the Most of Downtime

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!

Special Episode - The Takeout Transition

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 Only
• What to Sell / Effective Menu Planning
• Takeout Packaging
• Effective Messaging to Your Customers
• Maximizing Your Labor & Resources

Subscribe 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!

Episode 56 – Teamwork Makes the Dream Work, with Chef Tim

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!