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How Hennepin Healthcare's Foodservice is Handling COVID-19

Hennepin Healthcare regularly trains for major incidents. “We’ve trained for some nasty things, but I don’t recall training for a pandemic,” William Marks, director of food, nutrition and environmental services at Hennepin Healthcare, says.

What If We, like Sweden, Didn't Close Restaurants?

Minnesota is home to around 300,000 Swedes, a giant IKEA store where you can add lingonberry syrup to your soft drink, as well as the American Swedish Institute in Minneapolis. So what can we learn from the way Sweden handled the pandemic—relying on personal responsibility and willful obedience?

Nimble Business Turns Ice Delivery into New Revenue Stream

When life gives you a semi-empty refrigerated truck, the optimist finds a way to fill it with items other small businesses need to move.Here's why it pays to be well-connected in your community and a story of friends helping friends drive business.

Local Baker Up for Midwest Book Award for Poetry

Attendees at the 9th annual Charlie Awards had no idea that the two short spoken-word presentations from Dan “Klecko” McGleno were being delivered by a baker/poet whose poetry collection, Hitman-Baker-Casketmaker: Aftermath of an American’s Clash with ICE was named a finalist in the General Poetry category of the 30th annual Midwest Book Awards.

Food On Demand Wrap-up

As dine-in is not an option for restaurants in Minnesota for a least a few more weeks, delivery and takeout have increased. Here is the latest on third-party delivery, as well as online grocery ordering from our sister publication, Food on Demand. For more news in this sector of the foodservice industry, visit their website at www.foodondemandnews.com

Open Arms' Virtual Cooking Fundraiser Tonight

Tonight (April 30), starting at 6 p.m., Open Arms of Minnesota is teaming with Chef Yia Vang (Union Hmong Kitchen) and editor/host Stephanie March of Mpls.St.Paul Magazine for a live cooking event, Hungry to Connect. The free event will broadcast via Zoom and Facebook Live from the kitchen of Open Arms

Biscuit Pop-ups and Parking Lot Dining Top Innovation List

On the first Saturday the Biscuit Breakfast Bar popped up at Stanley’s Northeast Bar Room in Minneapolis, biscuit lovers were lined up six feet apart in the parking lot to score a $5 breakfast sandwich on an oversized biscuit. Buy two and they tossed in an order of fried biscuits rolled in cinnamon sugar.

How Restaurants Can Survive and Thrive—Webinar Recap

Independent restaurants expect to be hit the hardest by the pandemic, but they are also in the unique position to quickly pivot to stay afloat amid shutdowns and successfully stay open after.

ServSafe Recertification Receives 6-month Grace Period

One of the ironic fallouts of the COVID-19 pandemic where safety is issue No. 1 is that restaurant workers needing to recertify their food safety credentials through ServSafe won’t be able to take the class and the required test.

Donating for Crowlers and Out-of-Work Workers

With everything going on, it’s hard to plan more than a couple of days out. As more and more events are forced to cancel, the noncalendar list continues to grow. Events are starting to reschedule, such as The Bloody Mary Festival – Twin Cities, which is now going to be held on Friday, October 16 and October 17. And we’re all waiting to hear when restaurants can start welcoming guests inside. Until then, here’s some of what’s going on.

Adding Beer and Wine to To-go Orders Passes

UPDATED: Restaurants ability to add beer and wine sales to their takeout and delivery orders is here. But while it will provide some much needed dollars, it may not be the silver bullet the industry needs during sheltering-at-home times.

Creative Business-Saving Ideas in the Midst of a Pandemic

From teaming up with designers for masks to offering a whole week's worth of food and your restaurant's playlist, local restaurateurs find ways to make their brands lifestyle choices.
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