Reignite your enthusiasm, find the niche that’s right for you, and boost your visibility without breaking the bank!

Recorded live from the main stage at Maine-Stay 2023–you’ve got a front-row seat to Luke’s insightful discussion on maximizing your marketing impact without breaking the bank. From traditional methods to cutting-edge digital solutions, Luke unpacks a diverse array of strategies designed to elevate your business’s visibility and drive growth.

Be prepared to take notes as Luke delves into topics such as common marketing tactics, budget-friendly technology solutions, untapped platforms, and the DIY power of “the free stuff.” Whether you’re a seasoned entrepreneur or a budding business owner, “Do the Free Stuff First” is brimming with actionable insights to reignite your enthusiasm and propel your brand to new heights.

Ready to revolutionize your marketing approach and unlock untapped potential—all without emptying your pockets? Let’s embark on a journey to supercharge your marketing efforts, affordably!

Also available as a three-part podcast series.
Listen to “Do the Free Stuff First” on-the-go, at the office, or in the kitchen with Episode 74!
GO TO THE PODCAST

Interested in attending Maine-Stay 2024?
Early bird pricing available now!

Register for Maine-Stay 24

Luke, the Chief Marketing Officer at Dennis Food Service and a seasoned marketing expert, shares invaluable insights drawn from his wealth of experience.

Recorded live from the main stage at Maine-Stay 2023, this episode offers a front-row seat to Luke’s insightful discussion on maximizing your marketing impact without breaking the bank. From traditional methods to cutting-edge digital solutions, Luke unpacks a diverse array of strategies designed to elevate your business’s visibility and drive growth.

Join us as Luke delves into topics such as common marketing tactics, budget-friendly technology solutions, untapped platforms, and the DIY power of “the free stuff.” Whether you’re a seasoned entrepreneur or a budding business owner, this episode is brimming with actionable insights to reignite your enthusiasm and propel your brand to new heights.

Ready to revolutionize your marketing approach and unlock untapped potential—all without emptying your pockets? Dive into episode 74 and embark on a journey to supercharge your marketing efforts, affordably!

GO TO ALL PODCAST EPISODES

Available as a video with slides and captions.
Dive deeper into “Do the Free Stuff First” with the keynote presentation video.
GO TO THE VIDEO

Dennis Knows Food Podcast   podcast@dennisfoodservice.com

AVAILABLE ON ALL POPULAR PLATFORMS
APPLE  |  SPOTIFY  |  AMAZON  |  MORE

If you “don’t have time to take photos.” You should know, the intent of this article is not to convince you to take photos. If you require motivation for that, try Grow Your Foodservice Business with Content Marketing. Here, we are focusing on how to make your photo-taking efforts more productive. The goal is simple, find more time for photography–helping you to build a library of photos that support your social media efforts, brand, and business.

1)    The “best smartphone available” should be a part of your yearly budget. Using the latest technology ensures you’re getting the highest resolution images possible by taking advantage of new lenses, sensors, and software. Today’s modestly-upper-end smartphones have HDR (High Dynamic Range) sensors and processing features that capture beautiful photos in even the worst lighting conditions. Plus, better pictures on the first try means you’ll be more encouraged to keep taking pictures!

2)    Scout your establishment for the best “scenes.” Walkthrough your dining areas and kitchen, view the world through your camera, and discover your best picture-taking locations. I find it handy to carry around a test subject, like a cheeseburger or a salad. Make a note of the areas that are:

• Adequately lit or have unique lighting. (Natural light is always a winner, but things like heat lamps and spotlights can be interesting/unique light sources too.)
• Visually engaging, seasonal, and exclusive to your operation or methods.
• Suitable for providing context about your facility, people, and general atmosphere.
• Ideal for showing staff performing their duties without interfering.
• Highlight customer activity, again without interfering.

3)    Make sure your staff knows what’s up. Picture this scenario. You see a moment to capture a great shot. The chef is just about to pour a ladle of sauce over your signature entrée. You take your phone out to capture the magic, and then the chef sees you and stops. “No,” you say, “Keep going.” Quickly they pour the sauce, but it’s before you can get your camera ready, and the moment is gone. 

My recommendation for taking photographs in an active foodservice establishment is to instruct staff “not to stop” if they see the camera coming. Only if they asked directly, “Hey Tim, can I get a photo of you/that?” should they stop for a picture. This simple instruction enables you to more effectively capture “action shots,” which can be more exciting and contextual than their “still life” counterparts, helping you better tell your story. It also means the camera is less likely to interrupt staff during busy meal times.

4)    Snap, snap, snap and snap. To get a few great photos, you need to take a lot of OK ones. There is generally no concern about running out of storage space when sending your photos to the cloud. Yes, they’re on your device too. The short version is that cloud syncing utilizes compression and other technical stuff to make your photos exist in both places. Modern devices add to this convenience even more with faster processors, increasing storage capacities in every new model, and gigabyte level cloud services. The best photo you get might be the first one, but it doesn’t hurt to snap five more and a bit of video before putting your phone back in your pocket.

5)    Look for opportunities to tell a story or show a process. The dishes you serve aren’t delivered to you cooked and plated. Show what it takes to get to the finished product. What goes into creating your best sellers? Is there a from-scratch step? Is there a local ingredient you can highlight? The finished glamor shot or “still life” of a plated dish will always have appeal, but your visitors also appreciate an insider’s perspective. A peek behind the scenes is an opportunity to differentiate. Any reason you can give a potential customer to choose your food over the similar-looking food down the street increases the potential they’ll choose you over a competitor. And, don’t worry if you miss a step. Chances are you’ll have multiple opportunities in a shift to capture production shots of your top sellers.

6)    Review them later. Nothing slows you down faster than worrying and reviewing. Did I get the picture? Is it any good? Reiterate point number four to yourself. Snap, snap, snap. Let them go to the cloud. 

To help prevent photography (something that is essential preparation for the marketing of your business) from becoming a point of stress, set aside time when you’re not as busy to review and select your “keepers.” 

7)    Shoot for next week, today. Sure, there will be things that happen “in the moment,” which you’ll want to post right away. But, in general, patience is the better practice. If you set a goal of capturing 100 share-worthy photos in a week, you’d be able to post using a new image every day for 14 weeks before needing to take more pictures. And chances are, you wouldn’t go 14 weeks without taking more pictures. 

100 photos overwhelming? Take 30 photos tomorrow from those select 14 keepers. Now you’ve got visuals for seven days’ worth of Facebook and Instagram posts covered.

Want to learn more? This article is an excerpt from “More, Better, Managed Restaurant Photos.”

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.

LISTEN ON ITUNES LISTEN ON CASTBOX LISTEN ON OVERCAST

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.

Links relevant to this episode include www.joshkopel.com and www.dennisexpress.com.

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

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

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?

LISTEN ON ITUNES LISTEN ON CASTBOX LISTEN ON OVERCAST

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.

Links relevant to this episode include www.sutherlandweston.com and www.dennisexpress.com. To download restaurant reopening checklists for Maine and New Hampshire click HERE. For the CDC’s restaurant reopening guidance click HERE. For COVID-19 related information click HERE.

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

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

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.

LISTEN ON ITUNES LISTEN ON CASTBOX LISTEN ON OVERCAST

Links relevant to this episode include the Foodservice 411 Facebook group: facebook.com/groups/foodservice411 and SM Media Group: smmgrp.com.

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

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

Skip’s Kitchen is a family owned restaurant in Sacramento, California. It’s constantly packed and was recently named one of America’s top hamburger restaurants. Yet, in the nine years it’s been open, Owner Skip Wahl has never spent one dollar on advertising. How? Word of mouth.

Skip’s Kitchen is popular because its customers are compelled to tell other people about the restaurant. And it’s not because the food is good (although it is). And it’s not because the service is good (although it is). It’s because of a deck of cards.

After you place your order at the front counter at Skip’s, before you pay for your meal, the cashier whips out a deck of card, fans them out face down, and says, “pick a card” And if you pick a Joker … your entire meal is free!

On average, about three people win each day at Skip’s. But when they do … It’s chaos. People take selfies with the joker. They post on social media. They call their mother. All the other patrons clap and cheer (somewhat enviously).

The deck of cards gambit at Skip’s Kitchen is a “Talk Trigger:” an operational differentiator that creates customer conversation.

Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants — and you do — you must be different in addition to being excellent.

My new study about this dynamic is called Chatter Matters: the 2018 Word of Mouth Report. In this study of more than 1,000 Americans, I discovered that 50 percent of Americans rely on word-of-mouth recommendations when making a restaurant selection.

And the impact of word of mouth on dining choices is even more pronounced among younger patrons. This is especially true for online word of mouth via social media, Google, Yelp, TripAdvisor and similar. When choosing where to eat, Millennial and Gen Z diners use online word of mouth 99 percent more than do Gen X and Boomer customers.

The best way to tap into this trend and create customer conversations is to give your patrons a consistent, memorable story to tell.

The Cheesecake Factory, for example, has an exceptional word-of-mouth generator: its enormous menu, which is filled with a total of 5,940 words.

I surveyed hundreds of The Cheesecake Factory customers, and a remarkable 38 percent of them have mentioned the size of the menu to someone else in the past 60 days. The customers of The Cheesecake Factory recruit new customers through their own storytelling.

In the research for my new book, “Talk Triggers: The Complete Guide to Creating Customers with Word of Mouth” my co-author Daniel Lemin and I identified different types of conversation catalysts; specific ways you can create chatter by doing something different in the operations of your restaurant.

1. Talkable generosity
In this style of Talk Trigger, you give your customers a little something extra, Five Guys Burgers and Fries is legendary in this area, as they provide each patron a substantial volume of “bonus fries.” Social media chatter about this largesse is constant, propelling the chain’s growth.

2. Talkable usefulness
Here, you do something for customers that is more useful than they anticipate, spurring them to tell others about the experience. Jay Sofer is the highest-rated locksmith in New York City, partially because of his Talk Trigger, which is to oil every lock in every home he visits, not just the locks he fixes.

3. Talkable empathy
Being more human and empathetic than customers expect is another way to boost conversation. Dr. Glenn Gorab is an oral surgeon in Clinton, New Jersey. Every Saturday, Dr. Gorab calls each new patient who is visiting his office for the first time in the following week, asking if they have any questions beforehand. Such a simple, humanizing gesture! An oral surgeon may have called you AFTER a procedure, but never before you’ve ever set foot in their office. A terrific Talk Trigger! In the fast-casual world, providing patrons with exceptionally thorough and easy-to-understand food allergens information might be a strong, empathetic talk trigger.

4. Talkable responsiveness
Speed matters. Customers equate speed to caring in many cases. The faster you can respond, and the more convenient you are, the more memorable you’ll be. Jimmy John’s uses this conversation-starter by creating and delivering sandwiches with great rapidity.

5. Talkable attitude
Some businesses create conversation just by being a little … different. Perhaps my favorite example is the Sip n’ Dip Lounge in Great Falls, Montana. It’s a 56-year-old tiki bar that was named “Number One Bar in the World Worth Flying to See” by GQ Magazine. Why?

Behind the bar is a giant swimming pool with glass sides. And from 9 pm until midnight every night, the Sip n’ Dip features human mermaids (and on Tuesdays, mermen) swimming in the pool for all to witness.

Now THAT creates some chatter!

Word of mouth is the most cost-effective way to grow your restaurant because when your current customers tell their friends, you get new customers at no additional cost.

But you have to give your customers a story worth telling. Pick one or more of these five types of Talk Triggers, and get started.

Source: Jay Baer for Fast Casual

For more visit FastCasual.com

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.

LISTEN ON ITUNES LISTEN ON CASTBOX LISTEN ON OVERCAST

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].

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

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

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.

LISTEN ON ITUNES LISTEN ON CASTBOX LISTEN ON OVERCAST

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.

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

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

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!

LISTEN ON ITUNES LISTEN ON CASTBOX LISTEN ON OVERCAST

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].

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

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