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Final Hot Topics Event Paves Way to Charlie Awards

It was the best of time in the worst of weather as six industry experts took the stage at General Mills to deliver the final Charlie Awards Hot Topics on the Business of Food & Drink.

Parasole Goes Fast Casual With New Field Day Concept

A counter-service version of the restaurant company's Good Earth concept, Field Day debuted earlier this month with its first location at Ridgedale Center in Minnetonka.

Service or Convenience? New Survey Says Both

It’s a common conversation in the restaurant industry: Does the consumer want great service or great convenience? According to a new survey from POS provider Toast, they want both.

D’Amico Names New Chef at Lurcat in Minneapolis

Jordan Swiler replaces longtime chef Adam King, who recently announced plans to open his own restaurant in the Twin Cities west metro.

Food On Demand Launches to Cover Growing Industry

It’s a new era in food, with companies like Domino’s designing their own cars and drone technology that’s ready and waiting once regulatory hurdles are cleared. This will impact everything from independent restaurants to the largest players in industry, and we’ve started a brand-new media project called Food On Demand to cover it all.

Restaurant Finance Gathering to Draw Strategists, Dealmakers

A fountain out front and a font of capital inside, the Restaurant Finance and Development Conference is almost here, presented by our sister publication, the Restaurant Finance Monitor. It runs from November 14-16 at the Bellagio Hotel in Las Vegas.

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Top Chefs

Jorge Guzman - Surly Beer Hall & Restaurant, Brewer’s Table

Pairing Surly's brews with equally forceful food is Jorge Guzman’s daily charge as executive chef of both restaurants at Surly’s massive, still-new destination brewery.

Gavin Kaysen - Spoon and Stable

“I’ve never experienced anything like it,” Gavin Kaysen says about the opening last year. When reservation lines opened, they sold out two months’ worth of seats immediately.

Angel Luna - 6 Smith

At 19, Angel Luna and two friends came to the U.S. illegally. Luna, who grew up in Veracruz, Mexico, wanted to find steady work in order to send money back to his parents and sisters.

Diane Yang - Spoon and Stable

When Diane Yang heard that famed New York City Chef Gavin Kaysen was returning to his hometown to start a restaurant, she didn’t believe it.

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