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August 2018

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Current Issue

Abundant Kitchen Owner is Living the Dream

Buffalo, Minnesota, is no longer just “shabby chic” antique stores with unpredictable hours, surrounded by farmland.

From the Editor: Bye to Greg DeMarco/Charlies’ Kickoff

Like the MRA, I, too, am saying goodbye to a co-worker, Greg DeMarco, who as the sales executive for Foodservice News made coming to work a little more fun each day.

Server Speak: How Do You Take Your Breakfast?

How Do You Take Your Breakfast?

Phil Roberts’ WTF Blog Tackles Wine, Travel & Food

David Sedaris may be a best-selling author of satirical autobiographies, but he has nothing on Phil Roberts, co-founder of Parasole Restaurants. Plus Roberts’ family sounds much nicer in print.

Coffee Talk

Hamline Church Dining Hall has made the 2018 Minnesota State Fair new food list with its new item, Bananas Foster French Toast—cinnamon-swirl French toast topped with slices of fresh bananas in an orange-rum-flavored caramel sauce and finished with whipped cream.

News Briefs/Industry Ink

Peace Coffee has been recognized as one of the top 226 companies in the world for supplier relations, diversity and community involvement.

Hospitality MN Leader Gets Industry Send-off

As everyone in the crowded ratskeller at Summit Brewing raised their glass, Dan McElroy looked around with smile as his wife, Mary, brushed tears from her cheek.

A Brief History on Breakfast

You’ve heard it before: Breakfast is the most important meal of the day. For lovers of the morning meal it’s a no-brainer.

Chefs Dish: Psychedelic Nice Cream

Katie Romanski spends 18 hours a day around the sparkliest food in the state. Quick thinking before a weekend at Northeast Minneapolis Art Association’s Art-A-Whirl resulted in her Minnesota Nice Cream signature topping: edible glitter.

New Chef at Lela

“I go where the work interests me,” says Thomas Orbison, explaining why he exchanged a gig cooking at a Faena Group hotel property in Miami for Minnesota.

InterContinental MSP Airport Opens 3 Restaurants

Graves Hospitality expects business travelers to account for about 70 percent of the occupancy at its new InterContinental MSP International Airport Hotel, and it’s with that guest in mind that Chef John Occhiato created the menus for the hotel’s restaurants and bars.

Institutional Dining: Three Viewpoints on Distribution Challenges

One hundred and fifty on the books for brunch and the butter never arrived? Or imagine you’re a hospital ordering manager and the coffee doesn’t show up. Have you ever seen a hospital run without coffee? Shudder.

Diversity Training: Workplace Inclusion Workshop at Ecolab

Every worker has a bias. Which is why the industry shouldn’t have been surprised when the liberal, hip Starbucks got caught with its paninis down recently due to racial profiling at one store.

Restaurant Openings

Fairgrounds Coffee & Tea opened on Third Avenue North in Minneapolis’ North Loop. The coffee/tea shop with a full menu also has two locations in Chicago and one in Los Angeles.

Public Art/Briefs

Every vibrant city has street art—some by design, some by taggers.

Food on Demand: Conference Touts Catering

It takes a village to grow sales in a catering business, said Gracie Prasanson, director of sales at Jason’s Deli. “You need everyone in the store comfortable with sales.”

St Paul Considers Commercial Development Districts

When the Green Line light rail opened along University Avenue in 2014, the hope was for an influx of new dining and nightlife options.

MRA Report: Dan McElroy Pens Last MRA Column

It has been almost five years since we introduced this column in Foodservice News. It has been a great way to communicate with you about a wide variety of industry issues and to explain the work of the Minnesota Restaurant Association.

Commodities Report: Effect of Recent Tariff Actions

The food markets have been heavily influenced by trade issues during the early summer, mostly pressuring prices lower.

Buy the Numbers: How to Market Branded Items

My mantra over the years has always been: Successful restaurant companies have multiple profit centers.

Common Foodsense: Encourage Innovation

I just finished sharpening a knife, a task which I used to teach fairly well but one which I do, when I’m not teaching it, fairly badly. No patience.

Hangin’ with Klecko: Day By Day Cooks a Mean Breakfast

Sometimes, if the food is good, and the staff is good, a restaurant takes on the role of an extended family member. Over the years, the Day By Day Café in St. Paul has done much more than provide breakfast for my tribe, they’ve shown us kindness and love.

ACF News

Minneapolis Chapter

Faces + Places: Peace Coffee’s Bike Delivery Program

Sam Timmreck used to pedal around 75 miles per week, delivering up to 2,500 pounds of coffee to Peace Coffee’s commercial customers who reside in a 10-mile radius of the roastery in south Minneapolis.


Foodservice industry events
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