With 150 companies, Foodservice News’ Fifth Annual Multi-Unit Restaurant Companies index is the biggest yet, and its reach is expanding beyond Minnesota and into the Dakotas. It’s an eye-opening exercise that documents the entrepreneurship that is alive and well in the Upper Midwest.
This year there are 50 new listings—many of them companies that have been around a while, but a significant number are business owners that added a second unit this past year, such as Sameh and Saed Wadi, owners of Saffron Restaurant & Lounge, who opened World Street Kitchen. Or Craig Bentdahl who, after the success of Mill Valley Kitchen in St. Louis Park, is set to open Marin in the Le Meridian Chambers hotel in downtown Minneapolis.
There are other surprises to be found in this index—companies changing hands, growing, consolidating, and, of course, a few that dropped out.
As comprehensive as we want our index to be, we’re sure it falls short. To that we say: “Keep sending us updates.” We have some basic criteria to be included in the list. Among them, because in many circumstances we found an abundance of partnerships and collaborations among several concepts, we looked for a clear ownership structure from unit to unit.
Read on, and, again, let us know who we’ve missed.
Click here or on the image above to learn more about Minor’s bases and sauces.
Minnesota’s ProStart teams make their marks at nationals.
The Hospitality Minnesota Education Foundation is excited to announce that Minnesota’s own Sauk Rapids-Rice team took second place in the management competition at the National ProStart Invitational! The competition took place over the weekend in Baltimore and winners were announced Sunday night. Congratulations to students Lexi Johnson, Kristin Campbell, Ashley Bronder, Alex Brown and Shelby Studenski and their teacher, Mary Levinski.
What makes a chef? It starts before any official training in culinary arts and perhaps even before that first job in a restaurant as a dishwasher. It starts back with the family, for good or ill, and those first meals our parents or grandparents cooked for us. The road to cooking begins with food and love—or the lack thereof. Nigel Slater relates his journey, in all its twisted glory, in Toast.
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