Thumbs Off! A simple sanitary silicon grip tool was launched by former Atlanta area restaurant owner, Christian Valvo, who saw a need to keep fingers off plates, in general, and especially in the height of the pandemic. While gloves need to be changed several times throughout the day and con…

There has been much written about the changes the pandemic brought, and how the hospitality industry has had to work around restrictions, closures, staffing issues and other challenges. It can be tough to look past the doom and gloom to see some of the exciting things happening today—things …

Bipartisan legislation was passed by both the Minnesota House and Senate on two key Minnesota Corn Growers Association policy priorities on July 14. This includes a $6 million commitment over the next two years toward biofuels infrastructure investments and maintained funding for important o…

Last month I wrote about important issues to consider going forward from a financial standpoint. This month, I'll focus on seven non-financial items I think we learned from the pandemic that we should take forward.

DoorDash is going bigger with ghost kitchens as it introduces DoorDash Kitchens Full Service, a new model allowing restaurants to license their brands and outsource many of the tasks associated with opening a new location, including hiring, meal preparation and ingredient sourcing.

Conveniently located just down the block from my apartment building in Minneapolis, Gorkha Palace has served Nepali, Indian and Tibetan cuisin…

“Koreans love their processed meats,” quips John Gleason as he ladles kimchi jjigae from a large pot, its simmering broth a rich fire-red cour…

Inside the soon-to-be Petite León, Jorge Guzman was thinking through the menu and all the trials, tribulations and inspirations that brought h…

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