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New Technology Helps Restaurants Run Smarter

There are plenty of smart restaurant operators out there, but the question Deepinder Singh asks is, are they running a smart restaurant?

Third-party Delivery Fees Are a Negotiable Secret

How much does third-party delivery cost? Well, it depends who you ask and how good their contract is.

Rustica Owner Capitalizes on Cookies, Expands Brand With Spinoff at MOA

Rustica cookies, meet ice cream.

Labor Rules, Industry Taxes Top MRA Issues List

Ensuring uniform state labor standards in Minnesota and maintaining the principle of “one state—one rule” sit atop the Minnesota Restaurant Association legislative agenda.

Prepping the Next Wave of Hospitality Workers, ProStart Expands in MN

The labor shortage is affecting restaurants throughout the state, and in the Brainerd Lakes region where tourism is a key economic driver and Crow Wing and Cass counties have more than 180 resorts between them, it’s of particular concern.

With New Fitzgerald’s Concept, the Bar Is the Star

With the Fitzgerald’s rebrand, Joe Kasel and Kevin Geisen do believe the restaurant will have long-term success, as does Carol March, president of Madison Hospitality Restaurant Group.

Acquisitions Help Bite Squad Expand to New Markets

With technology developed in-house, Bite Squad uses an algorithm that measures cooking time, how many orders are being placed, available drivers and even traffic flow to generate a precise arrival time.

Not Just for Drunk Gourmets, Taco Cat Pedals Good Food

Rather than compete with the sandwiches and pizzas of the world, however, the pair delivers tacos and burritos out of their storefront space, Taco Cat, in the Midtown Global Market in Minneapolis—rain or shine, snow or heat.

For Tonic Owner, Restaurant Is Her Version of the American Dream

One would think that an organic, made-from-scratch juice bar and restaurant would be just the tonic needed across the street from St. Mary’s Hospital, part of the world-renowned Mayo Clinic.

Dixie’s Owners Share Lessons in Longevity After 30 Years in the Business

Take it one customer at a time. That’s what the staff at Dixie’s on Grand has been doing for 30 years and it’s why the owners believe their restaurant will be around for another three decades.

At Gandhi Mahal, a Basement Garden Feeds a Village

Ruhel Islam has set up what he believes is the first restaurant in the U.S. to grow its food in a basement aquaponic garden.

Finding Employees in Today’s On-demand Economy

When Jeanne Graves came to Del Taco in February 2014 as vice president of human resources, her priority was, as she put it, “to bring HR into the 21st century.”
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