Barry Zelickson is a man who likes routine. So when the governor’s Covid-19 stay-at-home order last spring disrupted his normal schedule, he substituted working out at the gym with a renewed interest in baking. “I know,” he says with a laugh. “Not a good trade-off.”

    A new national survey commissioned by the American Hotel & Lodging Association (AHLA) found that the majority of Americans are not expecting to travel this holiday season. Results show that 72 percent of Americans were unlikely to travel for Thanksgiving and 69 percent are unlikely to tr…

      Sysco Corporation announced in mid-November that it will eliminate minimum delivery size requirements for customers’ regularly scheduled delivery days as part of the company’s Restaurants Rising campaign. This change was effective on November 16 for all U.S. Broadline, FreshPoint, Buckhead M…

        Land O’Lakes, a local farmer-owned cooperative, not only made it as a question on NPR’s popular Wait, Wait Don’t Tell Me game show, but as a podcast in Fortune magazine for its ability to pivot during the pandemic and save its farmers from having to dump their milk surplus. With restaurants …

        Hy-Vee, an employee-owned grocery chain that’s been a leader in convenience and off-premises realms, is rolling out Fast & Fresh convenience stores that give customers a wide range of grab-and-go and take-and-bake pickup options, along with more traditional meal kits, wood-fired pizza, s…

        Oaxaca, Mexico’s Noche de los Rábanos (Night of the Radishes) makes the U.S. tradition of carving pumpkins for Halloween look like it’s dying on the vine. While a scary pumpkin face can be illuminating with the help of a candle, imagine red and white radish dioramas as far as the eye can see…

          Phase Change Solutions, a manufacturer of green building materials and the company behind the Domino’s HeatWave bags, claims the technology to improve restaurant delivery is fired up and ready to go—if only third-party delivery providers would spring for the upgrade. 

          Ghost kitchens do for restaurants what off-Broadway does for all the Hamiltons and Phantom of the Operas of the world— it allows them to try out a new concept before committing to a 500-seat theater—or in the case of a restaurant, a brick-and-mortar location.

            Andiamo Italian Ristorante opened its second location, this time on Weir Drive in the Woodbury suburb. After 30 years of working for others, from Two Guys from Italy to Buca di Beppo, Chef Ramon Ruiz opened his first community kitchen in Eagan. Dine-in and takeout hours are Monday through Su…

            For the past 10 years, Abdirahman Kahin has eaten at the Afro Deli & Grill six days a week. “It’s a diverse menu, I never get tired of it,” the 45-year-old owner of the chain says.

            One of the things that has occurred during the pandemic is that we have had to look at new delivery systems and new approaches to making money in restaurants. An idea I have recently been following is the reconfiguration of restaurant space. Restaurant spaces that are designed just for a sma…

            It might make for a shorter story if we just recounted all the things Erik Forsberg hasn’t done in his short 47 years, but it wouldn’t be nearly as interesting.

            Every December for the past few years my husband and I have spent a whirlwind Christmas in NYC, scouting out new restaurants, sitting in the audience of at least one Broadway play, standing in the frigid weather to get into the Blue Note to hear Chris Botti’s New Year's Eve holiday show and …

            After nearly 20 years of being shuttered, one of Minneapolis’ iconic coffeehouses is returning not to its original spot—which is now Barbette, a French-inspired restaurant that’s The Bartmann Group’s flagship—but to the location of the former Gigi’s Café in Uptown. Twin Cities restaurateur K…

            Being the only son of the well-known Chef David Fhima, who has made his mark several times on both the downtown Minneapolis and St. Paul restaurant scene—not to mention a short stint with “kissing booths” at Louis XIII in Edina’s Southdale Mall, could create a rebel who would have cause.

              Chicken Guy is still slated to open on Level 3 North in the Mall of America. The concept is by the Food Network’s Diners, Drive-In and Dive’s Guy Fieri, along with restaurateur Robert Earl.

                Technically, the siblings who are the fourth generation of Surdyk’s ownership don’t have birth order to help them decide who’s in charge, although Molly Surdyk claims that she’s the youngest of the triplets by a few seconds.

                  While the experts at the Butterball Turkey Talk-Line suggest defrosting a Thanksgiving turkey in a cold-water bath, they weren’t prepared for the father who was double-dipping by bathing his twin babies and thawing the turkey in the same bath. That was wrong on all sorts of levels, but espec…

                    Stuart Gray, formerly with Hospitality Rocks, is the new Talent Development Director at Viverant, a company focusing on wellness, from physical therapy to Pilates to dry needling.

                      Rose McGee has a passion for pies and social justice. And she also has a damn good family recipe that makes her sweet potato pie hard to duplicate commercially—until now.

                        It’s not every fledgling business that can thank Prince for its name. But not every cheesecake sends out a groovy, earthy vibe that “combines elements of rhythm and blues and soul music”—you know, the classic cheesecake funk.

                          Nashville Coop has traded in their food truck-only operation for a brick-and-mortar location at 300 Snelling Ave. S., in St. Paul. They serve Nashville-style chicken sandwiches and tenders, which means they come in a variety of spice levels.

                            When food, beverage, service and ambiance make up your restaurant’s offering, pivoting to takeout-only means guests are missing three-fourths of the restaurant experience, says Carrie McCabe-Johnston, the chef/owner of Bonafide Hospitality, which includes Nightingale, Mortimer’s Bar, Tilt Pi…

                              The National Restaurant Association released a series of videos on the best ways to neutralize conflicts with patrons. Some of the topics covered include, how to deal with customers who are anti-maskers or who refuse to adhere to social distancing. Ironically, servers and hosts also need tip…

                                Walking up to Jameson’s Irish Bar (formerly Cherokee Tavern) on Smith Avenue South in West St. Paul, I noticed a Little Free Library attached to the nonchalant brick exterior. As I passed by a few empty patio tables surrounded by pink, yellow and orange flowers, the Minnesota State Capitol b…

                                During the last devastating downtrend in the economy—2009-2010—people were careful with their discretionary spend, said Richard Dobransky, who heads up Morrissey Hospitality in downtown St. Paul, “but it wasn’t a direct hit to hospitality. This is a direct hit.”

                                  iPourIt has launched of its new GEN 4 platform, with advanced networking and improved hardware and software features. Leveraging iPourIt’s proprietary SMARTS™ Technology, all-new purpose-built tap screens and industry standard Power Over Ethernet (POE) networking, the upgraded GEN 4 system u…

                                  Chefs, while curmudgeons at times, have to rely on half-full-glass thinking in order to survive the day-to-day mental and physical demands of the job. Unfortunately, that half-full glass analogy can also apply to the high rate of alcoholism among workers in the restaurant industry.

                                    After 12 years as executive director of the foodservice networking organization, Women Who Really Cook, LoAnn Mockler is stepping down. “Happily she is not leaving us completely, and will still serve as a member of the WWRC board of directors, said Sue Zelickson, who founded the organization…

                                      The list of what we’ve learned over the last six months in terms of best practices for restaurant operators could be 20 to 30 items, but here are a few key ones:

                                      After watching looters break a window in his old restaurant, Vincent: A Restaurant, on Nicollet Mall in Minneapolis last August due to another suspected police involvement in a black man's death, Vincent Francoual, who is now the culinary director at Minikahda Country Club, said he has “surv…

                                        Cousins Subs has enjoyed 17 consecutive weeks of comp sales growth and 11 weeks of comp sales growth over 13 percent—during the current pandemic.

                                          Former Twin Cities Live Producer Mike Marcotte has left TV to become Open Arms Minnesota’s onsite and off-site events manager. Previously,  Marcotte was the senior producer and on-air regular for KSTP’s Twin Cities Live, working on the afternoon lifestyle show for nearly nine years, and logg…