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December 2014

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Current Issue

Low Wages, High Loan Defaults Prompt Culinary Program Closing

The number of culinary schools serving Minnesota shrunk by one this fall with the announced closing of Minneapolis Community and Technical College’s culinary arts program.

Restaurants Trends Extend Influence to Senior Dining

Some 10,000 baby boomers turn 65 every day, and as that next wave of seniors approaches retirement years, they’re bringing with them a more food-centric attitude.

Talking Trends and Those With True Staying Power

I’ve been thinking a lot about trends lately—probably not a coincidence as it seems like every restaurant-related company or website is sending out its own version of a “top trends for 2015” list

Server Speak: How is the Restaurant Family Like Your Own?

Servers around the Twin Cities are asked: How is the dysfunctional restaurant family like your own?

Culinary Q&A With Design Guru David Shea

During the past 36 years, the Minneapolis-based Shea Inc. has grown into a national design and marketing firm that specializes in creating successful consumer environments using brand development, architecture, interior design, marketing and graphics.

Coffee Talk

The trio behind The Lexington’s revival has turned its sights to another storied restaurant space, the old Forum Cafeteria in downtown Minneapolis, and they’ve brought in a fourth partner.

News and Noteworthy Around the Twin Cities

News and Noteworthy Around the Twin Cities

Culinary Curiosities: Doughnuts Throughout History

Doughnuts: trending or timeless? Both if you ask me. Americans happily consume nearly 10 billion of the sugary, deep-fried pastries every year.

Hospitality MN Fundraiser Supports Next Wave of Culinary Talent

Minnesota high school students and some of the state’s most accomplished chefs came together recently to share their culinary creations and raise money for the ProStart program.

MN Restaurant Association Presents 2014 Industry Honors

John Schiltz and his co-owner wife Chris added to their collection when they accepted Restaurant of the Year honors from the Minnesota Restaurant Association.

And the Charlie goes to...

Gathered to celebrate the Twin Cities’ food and drink scene, hundreds of chefs, restaurant owners, bartenders and their cohorts packed the Pantages Theatre in Minneapolis Sunday, November 16, for the fourth annual Charlie Awards.

Crowdfunding Law Change Could Widen Investor Pool for Restaurant Owners

Many a good idea for a restaurant, craft brewery or other foodservice-related business has languished due to lack of funding. Kickstarter and other donations-based campaigns are used with mixed results.

Top Chefs Say the Future of Food is in Simple Flavors

In an ever-changing market crowded with competition, what’s more important than a menu trend, pointed out Sandoval, is staying relevant. “You gotta keep reinvesting and evolving,” said the chef with 40 restaurants around the world.

Commodities Report: USDA Projects Protein, Dairy Production Increases

Growing conditions for the crops have been some of the best in the last 20 years, which is behind the USDA forecasts for record corn and soybean output.

MRA Report: 2015 Brings Continued Push for Tipped Employee Tier

The Minnesota minimum wage went up for most employers on Friday, August 1, for the first time since 2005. The impact of the increase looks different to restaurant owners, depending on their geographic location.

Hangin’ With Klecko: Nigerian Food and Kim Bartmann’s New Restaurant

It’s 2:15 on a Friday morning. My phone is plugged in and resting on a ledge directly over my head like some kind of creepy gargoyle. DROID-DROID-DROID …

Upper Lakes Show Brings Flavors of Fall

With the tagline “Make Every Great Bite Count,” Upper Lakes Foods welcomed 150 vendors and thousands of customers to its fall food show October 28 to sample and learn about their ever-expanding product lines.

People to Know and Places to Go

Meet Kristi Rowland, who handles marketing and business development for Diversified Construction. Rowland is the first person operators speak to when opening a new restaurant or remodeling their current establishment.

Corner Table Creates Winning Combination of Food, Service

Thomas Boemer was convinced neither he nor his restaurant would receive any awards that night after his Corner Table crispy pork belly won Outstanding Menu Item last year.
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