In the restaurant industry, time is an ingredient as important as salt or sugar. It’s the invisible seasoning that can make or break a restaurant’s success. Let’s optimize your kitchen’s efficiency and unlock new opportunities!
![illustrated graphic of chefs doing prep work](jpg/labor-saving-ingredients-1280-1200x520.jpg)
In the restaurant industry, time is an ingredient as important as salt or sugar. It’s the invisible seasoning that can make or break a restaurant’s success. Let’s optimize your kitchen’s efficiency and unlock new opportunities!
Dennis Food Service, CMO and veteran marketing professional, Luke LaBree, shares creative, practical, and actionable strategies for marketing your business on a shoestring budget.
Welcome to Episode 74 of the Dennis Knows Food podcast! In this special three-part installment, we’re excited to present Luke LaBree’s keynote address, “Do the Free Stuff First.”
Here’s how to generate more traffic and revenue this summer by attracting hungry travelers and weary tourists with your website and social media content.
The menu has always been a food service establishment’s best marketing tool—and a roadmap to its financial viability. Now, in the post-pandemic era, engineering the menu to drive margins and enhance efficiencies is even more important.
In today’s internet-driven digital age, a strong online presence is essential for any business. Yet, surprisingly, many restaurants and food-focused operations still operate without a dedicated website. By doing so, they unwittingly limit their potential reach and allow others to shape their brand’s perception online.
AI technology like ChatGPT can dramatically reduce the time restaurant management spends on common marketing tasks. You can leverage AI to generate social media posts, Google Ads, review responses—even your marketing plan—in a matter of seconds.
C-stores are doubling down on lunch as customer demand for options grows. Popular c-store fare like chicken, pizza and roller grill items remain customer favorites, while featured specials and LTOs keep the menu fresh.
In today’s competitive restaurant industry, rising inflation poses significant challenges for restaurant owners. However, by making strategic changes to their menus, restaurant owners can combat these challenges and maintain profitability.
While it seems that spring has just arrived, summer is already bearing down. And with it comes heightened possibilities in the restaurant industry. To make the most of this season, we’ve put together the events, marketing strategies, and menu optimizations that can make this your restaurant’s best summer yet.
When employees feel respected and appreciated, it can improve the overall quality of your restaurant. Happy employees are more effective workers, have less turnover, and can help keep your restaurant running efficiently.
Whether you’re looking for a cure to your restaurant’s winter blues or a more long-term plan to help combat natural dips in business, here are five strategies for driving more foot traffic to your restaurant.
To compete today, your restaurant’s social media marketing strategy needs authentic content that represents who you are as a brand. But the question still remains… What should your restaurant post on social media?
The start of a new year is typically a good time for restaurants to evaluate and update their menus, especially pricing. Here are a few factors to consider if your establishment plans on adjusting menu prices in 2023.
Multitasking ingredients save time and money in the kitchen. Multitasking ingredients can be used in more than one item and are the Holy Grail of menu management, keeping food costs, labor, and inventory in line.
It goes without saying that the industry is facing labor challenges like never before. Here are a few tips to help simplify back-of-house prep and improve efficiencies in your establishment.
QR codes are here to stay. But what is a QR code, and what can it do for your restaurant? With a simple scan, customers can view menus and place online orders. 7-MIN READ to start making the most of FREE QR codes for digital menus and online ordering in your restaurant.
By learning more about what tastes and influences are shared among age groups, restaurants can create profitable and engaging opportunities around those values and preferences. The following dining preferences can be helpful in better serving your restaurant customers and their varying preferences.
Did you know the way your business smells could entice customers to spend more money? Here’s everything you need to know about scent marketing.
In this follow-up to episode 67, Peter Anania and Dustyn Bailey return to tackle the topic “What goes into a well-branded website?” You asked, we answered. We’re focusing this conversation around questions received, and answers given, following our first discussion.
Every restaurant shift starts with prep. Your prep team is the key to getting your menu up and running, so choosing a good prep cook is crucial.
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.
Derek Fasset, the new 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.
Recorded live during a group session at the HospitalityMaine Summit in Rockland, Maine; this episode will help break down barriers between you and the digital marketing efforts your business could and should pursue.
In this episode, we’re discussing how restaurants can easily start creating video for powerful, personalized marketing content. Get ready to take notes, there’s a wealth of wisdom piled into this pod!