Dennis Knows Food

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 [email protected].

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 [email protected].

The most valuable weapon you have in the battle for eyes, ears and engagement online is content. Content is as important to your digital presence and marketing efforts as the food you serve is to your dining room. It shows who you are, what you do and what you’re capable of – but most importantly – it can impact a visitor’s decision to return. Like a great meal, great content helps customers establish an affinity for your business and brand. This episode explores (what is in my opinion) the best way to be found, to be followed and to grow your foodservice business using the internet. I won’t be going into specifics on how to establish properties like your website, Facebook page and Instagram account. This is for foodservice owners and operators who already have digital properties and want to get better at using them to increase traffic. Subscribe to Dennis Knows Food on Apple Podcasts, Spotify, Amazon Music, Overcast, Castbox and other top platforms! We look forward to your feedback, send an email to [email protected].

Six figure sales swings, last minute website launches, loss mitigation, oncological humility and a philanthropic culture… Paul Saval shares how his team never backed down from the pandemic and what he hopes is on the horizon.If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months this episode is a can’t miss. Foodservice distributors provide the food and supplies at restaurants, delis, bars, hotels, schools and institutions… basically the nations food operations. Their contribution to America’s dining and leisure time often goes widely unnoticed by the general public. In this episode a food distribution CEO, who never really wanted to work in the industry to begin with, shares his thoughts on the business of foodservice and maintaining a positive outlook during a challenging time. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links relevant to this episode include www.savalfoods.com and www.dennisexpress.com. We look forward to your feedback, send an email to [email protected].

Wisdom nuggets with a twist. We're cross-pollinating podcasts in this episode! Full Comp host Josh Kopel takes the reins and joins Dennis Knows Food host Luke LaBree to discuss some of their biggest takeaways from past interviews. Episode 59 reflects on the experiences and advice of several widely different foodservice professionals. Timeless and relatable wisdom; the ideas and insights flowing in this episode will get you fired up about finding unique opportunities in your operation. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) Links relevant to this episode include www.joshkopel.com and www.dennisexpress.com. We look forward to your feedback, send an email to [email protected].

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. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) 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 [email protected]!

The New Video Norm - Marketing During the CovidIn 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. Subscribe to the Podcast - Subscribe Now (Subscribe with iTunes) 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 [email protected]!

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 [email protected]!

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 OnlyWhat to Sell / Effective Menu PlanningTakeout PackagingEffective Messaging to Your CustomersMaximizing Your Labor & ResourcesSubscribe 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 [email protected]!