Kim Bartmann’s environmentally responsible restaurant group received recognition from the Good Food Network’s recently released Good Food 100 List for all eight of her restaurants, including Tiny Diner, Pat’s Tap and Red Stag.
Daniel del Prado, owner of Martina and Colita, has found his third space, thanks to his neighbor, John Kraus, vacating his Rose Street Patisserie in Minneapolis in order to concentrate on his two cafes in St. Paul.
ProStart students at the Integrated Arts Academy (IAA) in Chaska have a former Le Cordon Bleu College of Culinary Arts instructor as a teacher and a learning environment that looks more like a classroom than a kitchen.
Design thinking can be “exhilaratingly difficult,” which is why the organizers behind the Restaurant Innovation Summit spent day two of the recent event in Cleveland putting into practice all the tools introduced the previous day.
This year has been a busy year for the restaurant business community, and since things never stay the same in such a creative, fast-paced industry, I thought I would update some of the articles I wrote in 2019 and highlight trends.
Recently I brought it to my editor’s attention that this month’s installment of “Hangin’ with Klecko” would be my 100th column for Foodservice News. My editor seemed pleased and suggested that it might be fun if I reminisced about some of the better pieces I have turned out over the last decade.