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Dennis Knows Food

Dennis Knows Food

Author: Luke LaBree

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Welcome to THE podcast for foodservice professionals, restaurant operators and anyone who lives-and-loves the world of food! From fast to fine, casual and convenient Dennis Knows Food serves up the latest industry news, products, marketing tactics and more - complete with fun facts and a dash of humor. Subscribe and join us on a journey to "put the foodie back in foodservice!"
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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! 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 Fall Favorites at www.dennisexpress.com/fall-favorites.We look forward to your feedback, send an email to podcast@dennisexpress.com!This weeks podcast photo comes from Chris Isherwood.
We're breaking from our usual format with this episode and pulling an unpublished segment from the archives!In this episode we're sharing an unpublished portion of our Christmas 2017 podcast that, due to time constraints and bustling activity here in the office, was just never finished.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!
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.]SaveSaveSaveSave
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/dailyfoodieWe look forward to your feedback, send an email to podcast@dennisexpress.com!
"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.comSubscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) Links relevant to this episode include:preuxandproper.com, southcityfriedchicken.com, justcallflo.com, thepineapplepost.org and joshkopel.comWe look forward to your feedback, send an email to podcast@dennisexpress.com!
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.comFor more on the Great Pepperoni Debate, check out Hormel's blog.We look forward to your feedback, send an email to podcast@dennisexpress.com!
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.comFor more on the Great Pepperoni Debate, check out Hormel's blog.We look forward to your feedback, send an email to podcast@dennisexpress.com!
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!
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!
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!
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!
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!
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.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!
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!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!
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!
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? 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 original article on building your businesses brand message here: [ARTICLE].We look forward to your feedback, send an email to podcast@dennisexpress.com!
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-dollarsSubscribe to the Podcast -  Subscribe Now (Subscribe with iTunes) We look forward to your feedback, send an email to podcast@dennisexpress.com!
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.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 barbecue page here: www.DennisExpress.com/bbq.We look forward to your feedback, send an email to podcast@dennisexpress.com!
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!
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!  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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Comments (3)

Nate Hall

great episode

Nov 15th
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Nate Hall

nice stuff Luke and Jesse

Jul 4th
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