In today’s world of farm-to-table foodservice and restaurants that highlight the origin of every ingredient, frozen foods sometimes get a bad rap.
Restaurants are testing new ways to speed the ordering process, replacing humans with machines in various permutations.
Davanni’s executives got somewhat of a reality check during a focus group session in 2014. That’s when, as President and CFO Bob Stupka put it, “we could have jumped out the window listening to the millennials.”
By March, St. Paul diners should have a better idea of how many restaurants will take advantage of the city’s expanded on-sale liquor license regulations.
It takes time to create something special. Time to form the idea, develop the necessary skills, and execute a plan properly.
Based here in landlocked Minnesota, Sushi Avenue has built a sprawling $36-million-dollar business covering 16 states and supplying sushi to 270 retail locations nationwide, from the shelves of Target to Whole Foods.
A willingness to explore new concepts and a desire to expand into new communities are guiding principles for Kaskaid Hospitality.
Once upon a time restaurant companies aspired to be the next McDonald’s. Now, they all want to be the next Chipotle.
If it seems as though every aspect of the restaurant industry is somehow concerning itself with what millennials want, well, it’s because that’s exactly what is happening.
Cocktail hour may soon be a possibility for more St. Paul restaurants. Or folks could end up watching the clock for at least another year.
My recent trip to Latin America wasn’t supposed to be a culinary experience, but, hey, a girl’s gotta eat, right?
When Libby Wyrum was hired as the manager of the Linden Hills Farmers Market in Minneapolis, she brought with her a different attitude.