Dennis Knows Food – Détails, épisodes et analyse

In this episode of the Dennis Knows Food Podcast, Samantha Hammond, Marketing Coordinator at Dennis Food Service, sits down with our new Corporate Chef, Trevor Lizotte. Chef Trevor discusses his culinary journey, from starting in a small-town kitchen at the age of 15 to leading a restaurant kitchen for over a decade. He shares his excitement about joining Dennis Food Service, where he aims to use his experience to help customers by simplifying their kitchen operations, saving costs, and providing creative menu solutions.

• Host: Samantha Hammond, Marketing Coordinator at Dennis Food Service
• Guest: Chef Trevor Lizotte, Corporate Chef at Dennis Food Service
• Key Topics Covered:

Where to find Chef Trevor:

• Website: DennisFoodService.com/chef
• Social Media: Follow Chef Trevor on Facebook, Instagram, TikTok, and X  @ChefDifference

In this episode of the Dennis Knows Food podcast, host Luke LaBree explores the challenges of maintaining work-life balance for restaurant owners in the digital age. LaBree presents seven simple strategies to help foodservice professionals manage their online presence without sacrificing personal time or business quality. From integrating digital tasks into daily routines to leveraging user-generated content, the episode offers realistic advice for restaurateurs looking to thrive both online and off. Whether you're a seasoned owner or new to the industry, this episode provides valuable tips for navigating the modern landscape of food service marketing and management.

1. Integrate digital tasks into daily routine

2. Leverage user-generated content

3. Automate and schedule

4. Delegate and outsource

5. Prioritize high-impact activities

6. Incorporate digital elements into physical space

7. ....

Find more valuable resources for today's foodservice operations, visit our website at www.DennisFoodService.com

In her article "The Smells That Make Shoppers Spend More" Marisa discusses how smell has a strong link to emotion and, therefore, spending. How scent marketing and scent branding are complex strategies involving science and art, intended to enhance customer loyalty and spending. And how using ambient scents to make your business smell good can have other applications, such as decreasing stress and anxiety. In this episode we're connect the topic to food service to hopefully help you make more cents with your scents, if that makes sense...

For more foodservice news, resources, products and business insights visit us online at www.dennisexpress.com. For the original article from Marissa Sanfilippo click here: businessnewsdaily.com/3469-smells-shoppers-spend-more.html

Do you need an agency-built website or is DIY for you? What other digital marketing opportunities should you consider? How does your social presence factor in? Why does design affect user experience? If your gears started turning following episode 67 part 1. If questions came to mind. If you’re now motivated to dive deeper… Well, you know what to, hit play on episode 67 part 2! Special thanks to the Portland Chamber of Commerce, Eaton Peabody, and Anania Bailey.

For follow-up comments or questions please email us at podcast@dennisexpress.com

For more foodservice news, resources, products and business insights visit us online at www.dennisexpress.com.

Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms!  

In this 2-part episode, host Luke LaBree talks with the website development and marketing experts Peter Anania and Dustyn Bailey about what goes into a well-branded website and how that can lead to better business across the board.

The best practices covered in this episode go deep and apply to your business–whether you’re a multi-million dollar operation working with an agency or a small family-owned business going the DIY route. No matter the size of your business, your brand needs to put its best foot forward on the internet. It is quite literally a digital battleground for the hearts and minds of potential customers. And as we approach the busy summer selling season in New England, now is a good time to make sure your online presence is dialed in!

Part 2 of episode 67 will include answers to questions received during the live recording of this webinar. Special thanks to the Portland Chamber of Commerce, Eaton Peabody, and Anania Bailey.

For more foodservice news, resources, products and business insights visit us online at www.dennisexpress.com.

Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms!  
Send questions and feedback to podcast@dennisexpress.com. 

Derek Fasset, Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state. As we know, these employees are essential. Whether you're a small independent business or a multi-million dollar resort, a successful season depends on your ability to fill job openings. In this episode, Derek shares how Maine's premier hospitality organization is working with its partners across the state to create a pipeline of employees. This system will be crucial to the success of Maine's hospitality-based economy for years to come.

Upcoming HospitalityMaine Workforce Development Events:

January 26
HMEF- Maine Department of Corrections Webinar

February 2
HMEF- Bureau of Rehabilitation Services & Maine Medical Center Webinar

February 15 [Updated Date]
HMEF- Learning Works Webinar

To learn more about HospitalityMaine, or to become a member, visit their website at www.hospitalitymaine.com

Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms!  
Send questions and feedback to podcast@dennisexpress.com. 

Even though you couldn’t be there with us, I promise you’ll take something away from this talk. This episode has been edited down from its original length. Thank you to Chef Tim, he recorded the session on his phone. The video version includes the full discussion, minus round-table portions, and closed captioning for any parts that you might not be able to understand.

To see a video recording of the session, find Dennis on YouTube at youtube.com/dennispaperfoodservice or visit dennisexpress.com/podcast

Send questions and feedback to podcast@dennisexpress.com

Joining the conversation is the gang from Restauranttopia, a fun and informative podcast from Hillcrest Foodservice in Ohio. Get ready to take notes, there’s a wealth of wisdom piled into this pod! Like Dennis, Hillcrest is a member of the UniPro Foodservice cooperative. With over 850 member locations, UniPro Foodservice, Inc. is the largest food distribution cooperative in the United States. In fact, the cooperative of UniPro foodservice members is 4 billion dollars larger than the 4 “largest” national distributors COMBINED. Visit uniprofoodervice.com to learn more. In addition to greater buying power, being a UniPro member provides opportunities to collaborate with like-minded distributors around the country (as we’ve done in this episode) to discuss business-building insights that we can share with our customers and the restaurant industry at large. Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox, and other top platforms! [Links available here] We look forward to your feedback, send an email to podcast@dennisexpress.com.

In this episode we’re talking about delivery – getting food from point A to point B... from your kitchen to your customers. In mid 2020, with dining rooms across the country shuttered, the question of “how to get food to customers without a dine-in option” quickly became one of the foodservice industry’s top priorities. Stepping in to address this pandemic-driven problem were platforms like GrubHub, Postmates, UberEats and DoorDash. Otherwise known as third-party delivery platforms. The attraction was almost immediate. They had the means to get food from a restaurant to someone who ordered it. All an operator needed to do was sign up. And, sure enough, it was basically that easy. After all, the convenience of existing apps and the infrastructure to deal with delivery was already in place. Closed doors turned into open takeout windows almost overnight. Then, the honeymoon period began to wear off... Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox and other top platforms! [Links available here] We look forward to your feedback, send an email to podcast@dennisexpress.com.

Maine's statewide ban on disposable polystyrene containers takes effect on January 1st, 2021. UPDATE: The Maine Department of Environmental Protection (DEP) is delaying its enforcement of the "foam ban" until July 1, 2021. See the news release: https://content.govdelivery.com/accounts/MEDEP/bulletins/2b2649b Given that the change is right around the corner. I thought you might enjoy hearing from someone with insider info… someone with intimate knowledge of Maine's foam ban. Joining me for this episode is Greg Dugal, Director of Government Affairs for Hospitality Maine. He's an expert in his field, and an advocate for foodservice and hospitality businesses across the state of Maine. Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox and other top platforms! [Links available here] We look forward to your feedback, send an email to podcast@dennisexpress.com.