The Dennis Food Show is a fantastic opportunity to engage with our vendor partners, and the Dennis team, while getting hands on with exciting new foods and foodservice innovations.
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Spearheaded by our leadership team we work toward a vision of being the leading foodservice distributor in New England.
Products, service and support for New England’s restaurants, schools and foodservice operations.
Keto-focused dishes have risen in popularity recently alongside the ketogenic diet craze. Keto dieters focus on foods that are high in fat, quality sources of protein and low in carbohydrates. On this page you’ll find a list of recommended keto-friendly foods and the item numbers for some of our corresponding products.
Dennis Food Service maintains a growing database of recipes, unique dishes and menu concepts. Take advantage of profitable products, seasonal trends and national holidays while discovering new dishes ready for your signature touch.
We’ve put together an assortment of our best-selling breakfast items, rebates and recipes! Looking for more? We have dozens of other options and varieties available in our inventory, ask your Account Executive for suggestions!
Connecting with customers is the best way to bring them through your establishment’s doors. Social media provides powerful opportunities to do exactly that by helping you reach new customers and continually engage your regulars.
Dennis Food Service is New England’s largest employee-owned broadline foodservice distributor. Our mission is to provide real value and profitability to restaurants and food-based businesses in Maine and New Hampshire.
We source both commodity and value-added seafood products from our supplier partners world-wide. We require our suppliers to meet stringent standards for food quality and product safety.
Over the course of many generations, Wyman’s of Maine has perfected the science of fresh freezing fruit to maintain optimum flavor and nutritional benefits.
General Mills Convenience & Foodservice serves the convenience, foodservice and bakery industries by providing quality products from time-trusted brands.
From fast to fine, casual and convenience, we work harder than anyone else at delivering a competitive advantage with personalized service.
Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…
Some of the best ingredients for inventive dishes come from the Thanksgiving table. Show your customers that you’re a culinary force during the holidays by highlighting Thanksgiving leftovers.
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.
Dennis Food Service, CMO and veteran marketing professional, Luke LaBree, shares creative, practical, and actionable strategies for marketing your business on a shoestring budget.
In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
Here are 10 easy ways to help you dress up your donut offerings! From “Coconut & Jelly” to “Mocha Sugar” these donut prep techniques add eye appeal and delicious flavor.
This recipe combines beef short ribs and mushrooms braised in beef stock with red wine to create deep, rich delicious flavors.
Restaurant owners are always looking for ways to get more business, earn a higher profit, and attract new customers. Marketing strategies, like social media campaigns and local advertising, are great ways to get the word out about your business. But your most powerful restaurant marketing tools already exist in your restaurant menu. Learn how to take your restaurant menu online and use it as an effective marketing tool.
Despite all of the hoopla surrounding social media marketing this year, email marketing can produce tremendous returns at a minimal direct cost. And it’s all based on quantifiable facts.
A good restaurant social media marketing strategy can help bring customers to your venue. This is because social media is an important tool people use to make purchasing decisions. This is especially true when it comes to choosing where to eat…
Own or operate a restaurant, c-store or food service business? Check out these seven marketing ideas for your restaurant to attract and retain customers in 2021.
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.
They are the first digitally native generation; that is, they grew up with easy access to information through handheld devices. Transparency, whether it relates to processing methods or ingredients, is an expectation rather than a pleasant option…
Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.
In this episode you’re going to hear how a foodservice operation has been harnessing the power of their team to market business and broadcast their brand to the world using social media.
With all the stress that comes during the holidays, customers will be looking for a place to get a great meal that they won’t have to cook for themselves. Here are 7 tactics to try when marketing for your business this holiday season.
It’s official, social media has eclipsed traditional advertising to become the most commonly used form of marketing for restaurants.
Are you clearly communicating what sets your restaurant apart with your marketing? The right marketing efforts can help drive traffic to your establishment and boost sales.
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.
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.
Super Bowl 58 is almost here, given all the celebrity hype around this year’s big game we thought it would be fun to throw out a few ideas for themed Super Bowl foods. This year’s theme? It has to be Taylor Swift!
The internet is expanding at an exponential rate; millions of posts are uploaded every day. Here, hashtags have emerged as a universal organization system for the world’s digital shares. But would Melvil Dewey approve of our #anythinggoes internet organization?
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.
The 2023 National Restaurant Show, held at McCormick Place in Chicago, 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.
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.
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.
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.
Transforming your restaurant into a winter wonderland can draw people into the warmth of your building. Instead of being one of many potential stops while people are out and about, you can become the go-to restaurant in your area for people who want to celebrate the season with inspiration from these ideas.
In the important world of portability, sandwiches are the quintessential ever-evolving handheld, and industry-leading menus show that everything from the flavor and menu placement to the ingredients and bread is up for innovation.
Using social media platforms to reach your target audience when promoting dessert offerings may be key to boosting sweet sweet sales.
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.
As the restaurant industry slowly makes a comeback across the world eggs, breakfast, and global flavors are 3 trends that may impact restaurants on a large scale in 2022.
There is no single formula to follow to ensure your videos go viral, but you can start building a following for your restaurant on one of the fastest growing social media platforms in the world by keeping a few things in mind…
It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. When hiring restaurant employees, it’s also important to find staff that will take these measures seriously. This guide covers important hiring topics for recruiting in a COVID-19 world.
Ready to build a library of images that support your marketing and social media efforts? These 7 quick tips will help you carve out more time for photography in your restaurant or foodservice business.
Data makes the world go ‘round. At least, it’s one of the most crucial tools to help keep restaurants successful. Take a closer look at some of the stats behind popular marketing methods, see what channels make the most sense, and start thinking of creative ways to reach your audience today!
Health has never been more important. The world is talking about coronavirus, how to prevent it, how to treat it, and the lifestyle diseases that worsen its effects. These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.
A strategy for getting your smartphone out of your pocket and using it to increase engagement, traffic, and sales for your establishment.
Now that summer has come and some states have begun opening up, many people are feeling braver and more willing to venture out in search of normalcy—families included.
In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
In a world that showers children with pizza and macaroni and cheese, one thing parents and K–12 school foodservice operators can agree on is the need for better school lunches—meals that are more nutritious and made with cleaner ingredients that are free of artificial flavors, colors and preservatives.
While the diet itself if quite strict; creating dishes that fit within it using commonly stocked foodservice products is relatively easy. Developing a well rounded and flavorful dish will be a bigger challenge than sourcing the actual ingredients.
The new “Keep Sizzlin’” collection is inspired by the success of the original “Sizzle” video, which caught the attention of consumers by stimulating their eyes and ears with the satisfying look and sound of a juicy strip steak crackling and popping as it cooked to perfection in a cast iron skillet.
For many restaurants, the next few weeks will likely be one of the busiest times of the year. Between Thanksgiving, Christmas and New Year’s Eve operators can rake in the revenue. But with more business, and more people coming through the door, the biggest challenge is always staffing…
Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards. Modern restaurateurs must react faster in order to succeed…
It seems that every shift to the restaurant landscape brings with it a list of questions: What is the next hot flavor trend to watch? Which segment truly owns convenience? What is today’s definition of health? What type of technology is up and coming next?
It’s no secret the landscape of content marketing has shifted to video. The results are in, video marketing increases click-thru-rates, boosts conversions and keeps your brand relevant. So, let’s get over this fear and get you broadcasting.
Longer days and warmer weather can mean new sales opportunities. After months of cold weather, people are eager to get outside and enjoy the sunshine. From al fresco dining to special summer menus, here are five ways you can take advantage of the changing season and drive sales this summer.
The curb appeal of any business is often the first impression that people have when driving or walking by. In a sense, your exterior serves as a 24/7 surrogate billboard that conveys many messages. And that’s where the process of enhancing your message should begin: What do you want people to think, feel, and expect when they see your establishment from the outside?
It’s hard to imagine a beverage menu without coffee and tea. These hardworking staples can be served hot or iced, no matter the season or weather, throughout the day from breakfast to between meals and after dinner.
February is National Pancake Month! With the scent of melting butter, sizzling batter and warm maple syrup in the air your diners are sure to be in the mood for a helping of warm, fluffy pancakes.
Here are 10 easy ways to help you dress up your donut offerings! From “Coconut & Jelly” to “Mocha Sugar” these donut prep techniques add eye appeal and delicious flavor.
This recipe combines beef short ribs and mushrooms braised in beef stock with red wine to create deep, rich delicious flavors.
What is the big whoop about Millennials? Well, they are the largest generation in America for starters…
McCain is a household name, and it’s equally familiar to the foodservice industry.
While good food, attentive service, value and convenience will always be important today’s consumer is looking for more than just quality food and service…
An effective menu can be one of your strongest marketing tools. Here are three factors that can help take your menu to the next level.
Domino’s Pizza has managed to pull off a huge turnaround; in part by listening and responding to their customers in a uniquely-honest PR advertising blitz. Now they are opening hundreds of new locations and profits are soaring…
The best menu items have a certain extra something, an “x-factor” if you will…
One of the constants of the foodservice industry is that the back of house prep area is never quite as spacious as it could be.
On average 1.8 billion dollars are spent per day at restaurants in the U.S. Of these, 60 percent fail or change ownership within the first 3 years.
In this episode writer and marketing professional Marisa Sanfilippo joins the podcast to discuss scent marketing. Tapping into this powerful consumer sense can lead to increased sales and customer loyalty.
This episode explores the best way to be found, to be followed and to grow your foodservice business using the internet. That’s content creation, and it’s as important to your digital presence as the food you serve is to your dining room.
The idea at hand… What if foodservice operations used restaurant reopening checklists as a guide for marketing their businesses?
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.
In this episode you’re going to hear how a foodservice operation has been harnessing the power of their team to market business and broadcast their brand to the world using social media.
In Episode 27 of Dennis Knows Food we’re discussing tips for success in your next marketing campaign. Australian researchers have made a potential breakthrough in the fight against deadly peanut allergies. And Google now has a computer capable of making the perfect chocolate chip cookie. These topics and more in this week’s podcast!
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.”
In this episode of Dennis Knows Food, we’re diving into the world of podcasting with Michael Mirarchi, a professional “toilet paper” salesperson, author, and returning guest.
Real-world advice on menu management from a food service professional with over 20 years of experience. In this episode Dennis Food Service account executive Josh Henderson joins Luke and Samantha to discuss menu pricing, and managing your restaurant’s menu for margin and profit.
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.
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.
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!
Podcast host Luke LaBree, and 4 other foodservice professionals share ideas and advice to help restaurant owners and operators make the most of their unexpected downtime.
If you get nervous even thinking about talking on camera this episode is for you! Video and cameras are an increasing part of our daily lives, and 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.