Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Angel Food Bakery Wants to Keep Your Bad Ex-lovers on Pins and Needled

Want an ex-love to experience a little justified bad Juju? There’s a doughnut for that.

Ready to Return: The Lexington Sets Opening Date

Expect an elevated menu of supper club favorites and cocktails including an old fashioned, brandy slush and rum punch.

Here’s Why Diners Are Losing Their Appetites

Bonnie Riggs, a veteran researcher at the NPD Group, noticed a numerical anomaly as she examined last year’s industry traffic. It stopped halfway through 2016, then nosedived.

Restaurant Association Responds to Mayor’s Support for Higher Minneapolis Minimum Wage

The MRA’s announcement came a day after Minneapolis Mayor Betsy Hodges issued a statement changing her position in support of a higher city-only minimum wage, which she said the city council would pass in the first half of 2017. What that wage should be, Hodges doesn’t say, but she made clear she doesn’t support a different wage for tipped workers.

‘Authentic Feel’ Drives Concept Creation at The Briar Group

What started with a few Irish pubs in Boston has grown to become The Briar Group, a collection of 14 restaurant concepts ranging from casual bar to upscale dining. And as CEO Austin O’Connor tells Franchise Times’ Laura Michaels, location and authenticity are what drive growth.

Stars of the Future Event Showcases Young Talent

Stars of the Future is a small-plate tasting fundraiser for Hospitality Minnesota Education Foundation’s ProStart program held at the W Hotel in Minneapolis.

More Stories »

Edit ModuleShow Tags

Top Chefs

Benjamin Rients – Lyn 65 Kitchen and Bar | Alex Roberts – Restaurant Alma and Brasa

I think it’s safe to say the Twin Cities restaurant community is glad Alex Roberts opted against a career in medicine, choosing instead to wield a blade in the kitchen, not an operating room.

Steven Brown – Tilia and St. Genevieve | Paul Backer – St. Genevieve

Asked about the pre-opening hype surrounding St. Genevieve, Steven Brown played it cool, suggesting the frothy excitement before high-profile openings risked setting public expectations dangerously high.

Daniel del Prado and Isaac Becker – Burch Steak

In the pre-opening hours at Burch, it’s plain to see how much work goes into running the vast upscale restaurant.

Tyge Nelson – Pajarito | Tim McKee – Parasole Restaurant Holdings

To find a top chef mentored by Tim McKee, all one has to do is stand blindfolded in front of a map of the Twin Cities culinary scene and throw a dart.

More Top Chefs »

Edit ModuleShow Tags
Edit Module

Sign Up For Our Newsletter

The FSN Monthly Update is emailed each month, highlighting top stories and industry news and events, along with information to help grow your business.

Edit Module