Organize your kitchen with FIFO (First In, First Out) for better food service.

First In, First Out (FIFO) is a system for storing and rotating food. In FIFO, the food that has been in storage longest (“First in”) should be the next food used (“First out”). This method helps restaurant owners keep their food storage organized and to use food before it goes bad. First In, First Out is an effective system that should be a standard operating procedure for every food service establishment and a staple practice for food managers.

ORGANIZATION IS KEY

Everyone wants to be first, but food service works better when there is order (I’m looking at you, Martin the Milk). The key to FIFO is organization, and it all starts with use-by dates.

FOLLOW USE-BY DATES

First In, First Out organizes food by expiration or use-by date. For the system to work, all food in refrigerators, freezers, and dry storage must be marked with a use-by date. If food doesn’t have a use-by or expiration date, workers should mark the food package with the date received and use that date as a storage reference.

STORE THE SAME FOOD TOGETHER

Under FIFO, Food is organized to keep the same kinds of foods together. For example, packages of the same food should be stored in one area so they are all kept together. This organization makes finding food easier and cuts down on the time it takes to stock items.

ARRANGE OLDER FOOD IN FRONT

Storing food by category isn’t enough on its own. Food in storage should be arranged from oldest to newest according to use-by dates. Newer foods should be put at the back of the shelf behind older foods, leaving the oldest food in the most accessible place near the front of the shelf.

This system makes it easy for food workers to find the oldest food and to use it first when that ingredient is needed. FIFO organization saves food service operators the time they would have spent searching for an item or comparing expiration dates.

MAINTAIN FIFO

For FIFO to really work, the organization system must be maintained. The process of date-marking, organizing, and arranging food in First In, First Out order should happen every time the facility receives new shipments of food. Different foods require different steps to integrate them into the FIFO system. Some foods may need date-marking. Other food will need some preparation before it can be stored in a refrigerator or freezer. Depending on the size of the packaging, a row of over food may need to be shifted forward or temporarily taken out so newer food can be placed in the back.

FIFO Benefits

It takes extra effort to organize food according to First, In, First Out, but the effort pays off. FIFO keeps older food from being shoved to the back where it can be forgotten or overlooked. FIFO helps food establishments cycle through their stock, keeping food fresher. This constant rotation. helps prevent mold and pathogen growth. When employees monitor the time food spends in storage, they improve the safety and freshness of food.

FIFO can help restaurants track how quickly their food stock is used. This information is useful in managing inventory and adjusting orders to more closely fit the needs of the facility, reducing waste. FIFO also makes it easier to identify food that is about to expire. Food must be discarded if it is past its use-by date, and FIFO can help food establishments catch items that are almost expired and use or sell them before this date passes.

For organization, tracking, safety, and usefulness, FIFO can’t be beat. If your establishment hasn’t tried First In, First Out, give it a trial run and enjoy the benefits.

FOOD STAFETY REMINDER

To minimize waste in your establishment, use older products first as long as they are safe to use.

The Rameking-Simplifying FIFO Systems  Other ways to Waste Not Want Not

We’re highlighting our hard-working employee owners! Meet Anthony Slauenwhite.

Anthony has worked at Dennis Food Service for ten years. As the Day warehouse Supervisor, Anthony works with all the warehouse employees to get products off the trucks and restocked in the warehouse, as well as helping get orders out throughout the day. Anthony takes a lot of pride in his job, ensuring he is building positive relationships with the men & women on his staff. Anthony does a lot of training for many of the new warehouse workers, from equipment safety to learning how to pick orders, and build pallets, as well as equipment and some building maintenance, and always strives to set a good example.

Anthony started at Dennis in the warehouse as a night order selector, moving around to different day positions as well, working in dry goods, as well as the freezer, or refrigerator, learning a lot about the warehouse. After a few years, he wanted to do more, and moved into the purchasing department, and learned even more about Dennis, from orders and delivery to the company as a whole. After about a year Anthony learned he missed the buzz and energy of the warehouse and wanted to do more. He was given the position of outbound logistics facilitator, doing lots of data analysis, and then this past year he moved into the day warehouse supervisor position.

When he is not at work, Anthony loves being with his family, including his pets, researching and learning more about his love for fitness, or relaxing and playing video games. His favorite food is pizza, “because you can do so much with pizza, you can do breakfast pizza, you can do cultural pizza, you can do Hawaiian pizza, you can do everything. I’d say pizza is my go-to, but it’s also the one I have to stay away from the most too.”

When it comes to working at Dennis, Anthony shares “It’s a great company to work for, a great company. They take care of their people.”

Thank you Anthony for exemplifying The Dennis Difference!

MEET MORE OWNERS

Nominated by their fellow coworkers for demonstrating our core values, please join us in celebrating Jeff Guimond and Connor Hunt for their outstanding contributions to our team, customers, and company success!

Watch on YouTube

We are thrilled to shine a spotlight on these exceptional team members who embody the Dennis Difference. The Dennis Difference Award was established in 2015. Nominated by their peers, the Dennis Difference Award is presented to one deserving employee each year. Among several considerations, the award is voted on and honors the employee’s distinguished commitment to upholding our company values. For many there is no higher form of recognition than being recognized by one’s peers. This Award does just that – it is for employees by employees.

Jeff Guimond: New Markets Specialist
Nominated not once, but THREE times for the prestigious Dennis Difference award! Jeff’s wealth of knowledge, quick responsiveness, and dedication to finding solutions have set him apart. One of his nominators praises his role as a category buyer, managing high-volume commodities like eggs, poultry, and cheese with unmatched skill and professionalism. In the volatile world of perishables, Jeff has not only mastered his craft but has done so with a smile. His commitment to going the extra mile, ensuring special orders arrive on time, exemplifies the kind of dedication that makes us unstoppable as a company!

Connor Hunt: Class A Delivery Driver
A big round of applause for Connor Hunt, a rarity at the age of 22! His nominator describes him as hardworking, dependable, driven, and passionate–qualities that are truly exceptional in today’s workforce. Rain or shine, Connor brings a smile and the patience of a saint to his role, demonstrating a deep understanding and empathy for the challenges faced by our customers. His positive presence in our pre-delivery group texts adds a touch of humor and camaraderie to our team, making every day a joy.

Learn More About Dennis

Each year when October rolls around, it brings with it the chill of fall air and the warm spirit of celebration for our employee-owners at Dennis Food Service! ESOP month is a special time for us as we highlight and share the value of being an employee-owner. But before we dive into the festivities, let’s take a moment to understand why ESOPs are so unique and why they matter to us.

What is an ESOP?
An Employee Stock Ownership Plan (ESOP) is not just another retirement program. It’s a distinctive setup where employees receive company stock. This means as Dennis Food Service grows and prospers, so does the “additional retirement account” of every employee. And here’s the kicker – unlike the typical 401(k)s, our employees don’t have to spend a dime for these accounts to flourish.

But the magic of ESOP doesn’t stop there. Being an owner does wonders for one’s mindset. As owners, we all feel a genuine sense of responsibility towards the success of our company and by virute of that, to our customers as well.. This ownership culture motivates us, enhances productivity, improves retention rates, and ensures that we always endeavor to provide top-tier service – setting the company on a path of sustained health and growth.

Did You Know?

• Retirement accounts in ESOP companies are 2.5 times higher.
• ESOP-owned companies grow 2.5 times faster than non-ESOP ones.
• When it comes to performance, benefits, and motivation, employee-owned companies stand superior.

The air at Dennis Food Service is filled with excitement as we celebrate all month long with events including an Employee Appreciation Breakfast, a Tailgate Party, and corn hole tournament. Any creatively inclined employees have a chance to shine in our upcoming Poster Contest. The stakes are high this year, with the winner getting an opportunity to represent Dennis Food Service at the national contest in June 2024. As we move through the month, we have a grand evening planned on Saturday, October 21st. The Employee-Owner Celebration is an event everyone looks forward to. It’s an evening of food, entertainment, and prizes, and an event not to be missed. During this celebration, we’ll also present our annual Dennis Difference Award to a deserving individual who was nominated by their fellow employees.

For those needing a little relaxation amid the festivities, our Massage Therapist sessions are back by popular demand. And if you can’t make it to the site, don’t fret; we have a lucky draw just for you. Nearing the end of the month, on Wednesday, October 25th, the aroma from The Black Sheep Food Truck will waft through our premises, offering delicious treats from 12:00 – 5:30 PM. And as the month concludes, anticipate delightful surprises with unexpected prizes and a special gift to commemorate our appreciation for all our employee-owners.

Through these festivities and more, we hope to cement the bond of ownership and camaraderie among all at Dennis Food Service. So, here’s to a month filled with fun, recognition, and celebration of our collective ownership spirit at Dennis Food Service. Cheers to us, the proud employee-owners!

Discover Dennis    Learn about our ESOP

A poem for our delivery drivers:

In the land of pines, where lakes and mountains meet,
Across two states, and down a hometown street,
There roam our heroes of the open road,
Delivery drivers with hearts of gold.

For an employee-owned company they ride,
Through Maine and New Hampshire far and wide,
To service schools, restaurants, and convenience stores,
Supporting local businesses through delivery doors.

From early morn, before the sun’s first light,
They rise with courage, ready for their flight,
Their hands on the wheel, their minds set on the day,
The route is mapped out, they set on their way.

Through rain, through wind, through sun, and snow,
They brave the elements wherever they go,
To bring the ingredients restaurants need,
Their mission driven by an unwavering creed.

Independent businesses, small and grand,
They serve with dedication, heart in hand,
Like kindred spirits, hardworking and true,
Their destinies entwined, as they push through.

Heavy loads they bear, their backs to strain,
Loading pallets in a refrigerated domain,
Then onto hand carts, they deftly steer,
Into the restaurants, their goal is clear.

With sweat upon their brows, they labor on,
Unloading, reloading, till the day is gone,
Each pallet and box a testament to their might,
In this world of delivery, they cast a bright light.

Though they hustle and hustle from town to town,
They’re the unsung heroes, rarely seen renowned,
That is their toil, their strength, and their grace,
They bring food and essentials to your favorite place.

So let us raise our voices and declare,
Our gratitude, simply, for how it all gets there,
It’s our drivers, and a mighty operations crew,
For in their hands we go from grow to grew.

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@dennisknowsfood

It’s National Truck Driver Appreciation Week. We’ve been celebrating our team all week, but we can’t thank them enough! We hope this poem captures the spirit of their hardwork and dedication! Thank you for all that you do! #truckdrivers #deliverydrivers #wholesale #deliveryheroes #foodservice #restaurantsupply #truckdriversoftiktok #operations #maine #newhampshire #appreciationpost

♬ soft and warm acoustic guitar(1444057) – Ogata Mamoru

For both students and companies, internship programs can be highly beneficial for several reasons: Any internship provides hands-on experience in an industry that a person is interested in. It allows the intern to apply the theoretical knowledge that they have gained in their studies to real-world situations. This practical exposure helps to understand the complexities, challenges, and intricacies of business operations. Logistics internships offer an opportunity to develop and enhance various skills that are essential in the field. These include problem-solving, critical thinking, decision-making, communication, teamwork, time management, and attention to detail. You can learn how to navigate supply chain systems, handle inventory, coordinate transportation, and manage warehouse operations, among other valuable skills. By interning here at Dennis Food Service, you gain exposure to the industry and gain insights into the functioning, processes, and the best practices. You can observe and learn from professionals who have extensive experience in the field. This exposure helps you understand the various roles and career paths within logistics, allowing you to make more informed decisions about your future career.

Meet the 2023 Dennis Food Service Interns!

  Sierra Hoops

“Hello, I am Sierra, and I am from Houlton, Maine. After graduating from Houlton High School in 2020, I decided to pursue a Bachelor of Science in International Business and Logistics with a Minor in Sustainability at Maine Maritime Academy. I chose this school and program because it has an excellent reputation and allows me to continue my soccer career, all while staying in the beautiful state of Maine. When I finished high school, I was unsure what I wanted to do, so I decided to get a business degree which is very versatile and would open up many opportunities. When choosing a summer internship, I chose Dennis because I loved the friendly and supportive atmosphere inside and outside the workplace. I was extremely excited to join the team and am very happy I did! Being a transportation intern has allowed me to see firsthand what the logistics field is like, which is something I want to explore in the future. I am very thankful for this opportunity, and I look forward to the rest of my summer here with Dennis!”

Keegan Gruver

“I am originally a farm boy from Lebanon, CT, but I have called Winthrop, ME, my home since 2012. I graduated from Winthrop High School in 2019 and am now studying for a bachelor’s degree in International Business and Logistics at Maine Maritime Academy. MMA’s reputation for student development and work readiness were the leading factors for why I committed to the school’s program. Dennis offered me a position to test the waters in my field of study as an Operations Intern, with all my training being done in a hands-on learning environment. The opportunity to work alongside a variety of departments and management made it an easy decision for me to join the team. Once I graduate from MMA, I intend to expand my education with a master’s degree in Supply Chain Engineering.”

Kaitlyn Anair

“I grew up in Greene, a small town in Southern Maine. After graduating from Leavitt Area High School in 2020, I started my next adventure at Maine Maritime Academy in Castine. I began taking classes in the fall to obtain a Bachelor of Science in International Business and Logistics (IBL) and became a teammate on the women’s soccer team. I chose Maine Maritime for the small school atmosphere and how well you can get to know your professors. When I first toured MMA, I met the IBL Department Head, Kirk Langford, and was thoroughly captivated by the speech he gave. After listening and speaking with him, I decided MMA would be my home for the next four years. Now I am a rising senior at MMA, working as an intern at Dennis Food Service as a requirement through school for the summer to graduate. I chose to do my internship at Dennis because my IBL graduating class worked with them, and a few Dennis employees mentioned that they were coming to our spring career fair to take applications for interns. When I had my interview with Thomas White and Matt Cuskelly, they were very friendly and inviting; they also stated Dennis would be a great place to learn all sides of logistics. I was all for it! After graduating from MMA, I plan to pursue further education through MMA’s master’s program to achieve a master’s in International Logistics Management. I also hope to find a job doing something that makes me happy.”

Landon Jones

“I’m from Sanford, Maine and attended Sanford High School and Sanford Regional Tech, and I’m currently taking classes at Maine Maritime Academy, studying International Business Logistics. I chose International Business Logistics for my major because I wanted to do something that wasn’t being a machinist because that would probably kill me young. Last fall I met Thomas White at a career fair; he was personable, real nice and represented Dennis Food Service well. The company seemed like it would be a fun place to work for the summer, so I looked into the internship and here I am. Since I still have two more years at MMA, I don’t have any definite plans for the near future, but I could end up in defense with transportation. I like the idea of transportation, that really interests me.”

Sierra, Keegan, Kaitlyn and Landon will soon finish their internships with us. We look forward to what the future holds for them and who knows, maybe we’ll see them back here someday.

The National Restaurant Association’s 2023 Restaurant Show, held at McCormick Place in Chicago, Illinois, brought together over 50,000 food service professionals and restaurateurs from around the world.

This annual event showcases the latest products and innovations from global businesses to boutique brands, and is the best place to see emerging trends, and immerse yourself into the vibrant foodie culture shaping the culinary landscape. I had the privilege of attending this remarkable gathering alongside Dennis corporate chef Timothy Labonte and wanted to take the opportunity to share some of that experience.

At the heart of the show, innovation was on everyone’s mind as exhibitors unveiled their products and inventions. One of the new products we tried, which also received a FABI Innovation award this year, were McCain’s Mini Mashers. Mini Mashers are little spheres of creamy mashed potato encapsulated in a crispy coating. To put it another way, Mini Mashers are to mashed potatoes what popcorn is to chicken. Rameking’s “first in, first out” ramekin storage dispenser was one of my favorites for its clear “where have you been all my life?” function. I could hear a tray of stacked ramekins falling over in my mind as I yanked a sauce cup from the elegant Rameking solution.

We also got hands (and mouth) on Fontanini’s cup-and-char sausage; a new development achieved by tapping into the pepperoni expertise of parent company Hormel. A company by the name of FLAT showcased their impressive table-leveling technology. Their “equalizers” eliminate the need for folded napkins or coaster wedges under wobbly table legs. We watched as they gave a push or a tug to uneven tables, and they magically remained corrected. We also loved the demonstration from Vito of their unique hot oil filtration system, and the presence of a company specializing in restaurant planning using virtual reality was another indicator of the cutting-edge technologies finding their place in the industry. But not all innovations were tech-centered. One item caught my eye for its simplicity—Crayangles, triangle crayons that don’t roll off the table. As a father who has retrieved countess crayons from underneath restaurant tables, I liked these a lot.

The National Restaurant Show is also one of the best places to get a look at emerging trends in food service, providing insight to ever-evolving consumer preferences. Throughout the exhibition, it was evident that Boba (Bubble Tea) is quickly becoming a mainstream sensation. Again, as a father, I can attest that kids are taking parents out of their way to find bubble tea. And, after sampling boba from numerous vendors featuring exotic flavors, customized ingredient combinations, and even bursting “bubbles”–I can see why.

But there was a trend at the show that was seemingly everywhere: the integration of robotic and AI solutions. A presentation at one booth involved robotic griddles equipped with lasers and cameras, specifically designed for preparing burger patties. The Alpha Grill from Aniai utilizes AI algorithms to determine the optimal cooking time and temperature, ensuring consistent and perfectly cooked patties every time. Another booth featured a robotic arm that retrieved French fries from a freezer and dropped them into a fryer. And more than one vendor had “servant droids” functioning as robot waiters, whirring around their booths. These robots were capable of delivering trays of food to tables or within a facility; demonstrating a futuristic approach to service that’s not very far away. By utilizing AI algorithms, these robot waiters were able to navigate crowded spaces, recognize obstacles, and interact with customers in a polite and friendly manner. AI was also incorporated into countless software solutions demoed at the show. Solutions aimed at enhancing customer discovery, brand engagement, experience, order capture, and even employee well-being. The takeaway; AI is enabling restaurants to gain valuable insights, optimize operations, and make data-driven decisions in ways they never have before.

When it comes to foodie inspiration, the 2023 Restaurant Show presented countless culinary experiences to make mental note of. While exploring the exhibition we discovered exceptional products, flavors, and novel ideas that kept our gears turning. Among our favorites was a triple-cream artisan Greek yogurt, produced by a small family creamery and boasting a rich and velvety texture. Planet Oat unveiled a new Barista Edition of their Oat Milk which, combined with espresso from locally roasted beans, was the best cup of coffee we had at the show. I believe one highlight for Chef Tim was when the team from Savor Imports took us around their booth, sampling ingredients from across the globe. And I enjoyed sitting down with Kelly from Tyson to sample their award-winning fully-cooked, sliced pork belly. Which, like McCain’s Mini Mashers, picked up a FABI Innovation award this year. From jumbo tater-tots to Portuguese custard recipes 400 years in the making, we sampled it all. One category that has clearly grown a lot, and continues to innovate, is plant-based foods. We were pleasantly surprised (narrowly avoiding seared tongues) by an exceptionally melty vegan cheese, which further highlighted that plant-based alternatives are quickly becoming stronger rivals for their animal-based counterparts in taste and performance.

Although the category is still in its infancy, the prominence of the plant-based foods at the show reflects the increasing demand for meat-alternative and health-conscious menu options. From plant-based eggs to vegan dairy options, there were aisles seemingly dedicated to exploring the possibilities of plant-based alternatives. We experienced the flavors and textures of everything from vegan burger and chicken substitutes to ice cream and seafood alternatives. One standout was Yo Egg’s plant-based egg products, which surprised us with their uncanny resemblance to traditional eggs, including a runny yolk that left you asking “but… how?” We also enjoyed the taste and texture of a plant-based rib sandwich that closely mirrored McDonald’s intermittent McRib, but then again, just about anything would taste good with enough BBQ sauce on it.

In today’s competitive restaurant industry, rising inflation poses significant challenges for restaurant owners. Higher costs of goods and reduced customer spending can impact profit margins. However, by making strategic changes to their menus, restaurant owners can combat these challenges and maintain profitability. This article explores three effective strategies for menu optimization in the face of inflation: identifying and emphasizing best-selling items, eliminating poor-performing dishes, and adjusting the menu layout for higher profits.

1. Identifying and Emphasizing Best-Sellers: One of the most effective ways to combat inflation is by identifying and emphasizing a restaurant’s biggest sellers on the menu. By prominently featuring these items, restaurant owners can guide diners toward ordering more profitable dishes. Here’s how to implement this strategy:

1. 1. Menu Placement: Position the best-selling items strategically, such as at the top of the menu or in a highlighted section. Use visual cues like borders, icons, or bold font to draw attention to these dishes.
   2. Descriptive Language: Craft compelling descriptions that highlight the unique qualities of the best-sellers. Use descriptive words to create an enticing narrative that appeals to diners’ senses and increases their desire to order these dishes.
   3. Visual Appeal: Include high-quality photographs or illustrations of the most popular dishes. Visual representations can evoke cravings and create an emotional connection, encouraging customers to choose these items.

1. Eliminating Poor-Performing Dishes: To mitigate the impact of inflation on costs, restaurant owners should consider eliminating poor-performing dishes from their menus. Streamlining the menu not only reduces operational complexity but also helps cut back on expenses. Here are the steps to follow:

1. 1. Analyze Sales Data: Review sales data to identify dishes with consistently low demand or low profitability. Evaluate factors such as food costs, preparation time, and popularity among customers to make informed decisions.
   2. Regular Menu Review: Conduct regular menu reviews to assess the performance of each dish. Remove items that consistently underperform or do not align with the restaurant’s overall concept or target audience.
   3. Seasonal Menu Offerings: Consider offering seasonal menus that showcase new, innovative dishes or capitalize on ingredients that are cost-effective during specific times of the year. This approach allows for increased profitability and keeps the menu fresh and exciting for customers.

1. Adjusting the Menu Layout: A well-designed menu layout can significantly impact customers’ ordering decisions. By making strategic adjustments, restaurant owners can highlight the most profitable dishes and improve readability. Here are some effective changes to consider:

1. 1. Visual Hierarchy: Use font sizes, bold formatting, or colors to create a visual hierarchy that directs customers’ attention to high-profit items. Ensure that the most profitable dishes stand out and are easy to locate.
   2. Boxed or Highlighted Sections: Create special sections or boxes to draw attention to signature dishes, chef recommendations, or high-margin items. This helps customers quickly identify the standout options and increases the likelihood of ordering them.
   3. Simplified Language and Organization: Use clear and concise language to describe dishes, avoiding jargon or excessive detail. Organize the menu into logical sections to facilitate easy navigation and understanding.

In the face of inflation’s challenges, restaurant owners must be proactive in making menu changes to maintain profitability. By identifying and emphasizing best-selling items, eliminating poor-performing dishes, and adjusting the menu layout, restaurant owners can effectively combat rising costs and reduced customer spending. These strategies not only improve profitability but also enhance the overall dining experience, leading to increased customer satisfaction and loyalty. By staying agile and adapting to the changing economic landscape, restaurants can thrive despite inflationary pressures.

Dear Customers and Vendors,

Effective immediately, we are rebranding our company name to Dennis Food Service. For over 20 years, we have carried the name Dennis Paper and Food Service. We are proud of our heritage and the work we’ve done over the past two decades to grow our business while developing great customer relationships. These relationships have come from all customer segments. These segments include the following: all restaurant types, school food service, camps, c-store, catering, and many other hospitality and dining establishments.

This slight name change to Dennis Food Service better represents our core competencies and the key market segments we serve. Dennis Food Service and its employee-owners are committed to supplying our customers with the best available food products and related supplies. In addition to these products, our company-wide mission to provide the expertise and resources our customers need has never been more critical.

Though our name is changing, we are still the same team of industry professionals working to grow the businesses of our customers and our vendors. As always, thank you for your support.

_____________________________

Rick Robertson
President and CEO, Dennis Food Service