The Daily Foodie - Dennis Food Service

See how Hormel’s Fire Braised proteins can help kitchens deliver slow-cooked flavor, consistent portions, and faster execution across a wide range of menu applications. When labor is tight and consistency matters, fully cooked proteins can be one of the most valuable tools in a commercial kitchen. During a recent product demonstration, Chef Trevor was joined by Dean and ...

Pizza Dough Ball Training: Handling, Stretching & Baking Secrets from The Dough Co.

A great pizza starts long before it reaches the oven. Dough handling, storage, stretching, and portioning all play a role in the final product. In the Dennis Test Kitchen, Chef Trevor was joined by Tina from The Dough Co. to walk through the process from frozen dough ball to finished pizza...

This video demonstrates how to make Chef Trevor’s Prosciutto-Stuffed Pork Loin — a make ahead crowd-pleaser or standout centerpiece in any meat case. This stuffed pork loin is filled with prosciutto, provolone, Parmesan, mozzarella, ...

A well-prepared operation turns winter challenges into opportunities for comfort, safety, and sales.

The winter hospitality season in New England starts at the table—with warmth, comfort, and connection—and extends to the curb, where snow, ice, and short days demand preparation. Winter doesn’t just challenge your operation; it shapes how guests perceive your business. When co...

By Luke LaBree
CMO, Dennis Food Service

LTOs aren’t just seasonal gimmicks—they’re important menu development tools for any foodservice operation. When LTOs are used effectively, they can help test new ideas, get honest feedback from customers, ...