Cathy Maes has that can-do attitude that’s just what’s needed when you've teamed up to help put 180 cooks in the kitchen, a long line of bumper-to-bumper cars in a parking lot and you’re on pace to serve 4.4 million meals in a year of epic need.

I remember in 2019 asking servers what their New Year's Resolution was for the December issue and none of the people I spoke to had one. Perhaps resolutions have gone the way of wearing pants—a nice tradition, but not necessary for Zoom meetings with your manager.

    FINNEGANS Brew Co. in downtown Minneapolis donates 100 percent of its profits to charity. Their mission statement is “Turning beer into food,” and in a year where food is desperately needed, we wanted to check in and count all the ways they’ve contributed.

      As 2020 limped to a close, the challenges facing the restaurant community remained. In mid-December the governor announced that restaurants were to remain takeout and delivery only, but they could open up their patios. Not many Minnesotans dine outside in December, but that doesn’t mean some…

      A Zoom call in December presented a very different picture of local celebrity chef Andrew Zimmern than the one fans see on television or around town. Gone were the signature round glasses in fun colors positioned at the end of his nose and the bon vivant half smile. Instead we saw a much mor…

        As we get settled into a new year, we thought we’d prime the conversation with insights on a few trends from around the country. Hopefully one day we can once again have these talks around the water cooler or in the break room.

        On the eve of the ever-growing DoorDash IPO, it's worth taking a look at the big investors who are cashing in on the delivery space. According to finance tracking platform Crunchbase, there's no singular winner in the space.

          The 12th annual Let’s Kick Hunger Day Radiothon will be held on Thursday, January 21, from 6 a.m. to 7 p.m. to raise funds for Second Harvest Heartland. This year the annual event, presented by WCCO Radio, will take place virtually. Since it started in 2010, the Let’s Kick Hunger Day Radioth…

          Before publishing his second long-form article on the future of restaurants and delivery, Thanx CEO Zach Goldstein had become one of the most visible thought leaders in the space. One year after his “The Four Horsemen of the Delivery Apocalypse” lit up industry LinkedIn pages, Goldstein’s la…

          Popol Vuh, the fine-dining Mexican concept in Northeast Minneapolis that took the Charlie's honors for Outstanding Restaurant in February 2020, ended the year under a new concept and a new name, Viv!r, which is Spanish for "to live."

          Ryan Fuchs has always loved building with Legos. Ever since he was a kid, he just had a knack for spatial orientation and seeing things in his mind before they existed—leading him to major in mechanical engineering at the University of Minnesota, where he graduated with his bachelor of scien…

          After expanding in Minnesota, Crisp & Green is bolstering its presence nationwide. Steele Smiley, founder and CEO of the healthy fast-casual concept, said for him, getting ready for franchise development meant having the right team members prepared to grow with the brand.

            On the subject of how the public can help restaurants on a pre-holiday industry-related Zoom call, one participant wryly admitted: “Gift cards scare me, it’s great capital up front, but then my fear is that they’ll use them.”

            There are 90,000 results on Amazon under the heading of “cookbook.” And just like every English major thinks they have a novel in them, chefs, cooks and home ec majors are drawn to the siren call of compiling their recipes into a tome for future generations.

            While takeout and delivery have been touted as a restaurant-saving Covid pivot, not every restaurant found itself in the ideal setting to take advantage of it. For instance, restaurants at Mall of America were open for takeout during the governor’s mandated closure of indoor dining, but shop…

            In this time of total uncertainty and still no answer as to when Covid will end and when restaurants will go back to full strength, restaurant owners need to know what their legal options are. Many of the ideas I’m presenting here are theories at this point because the courts haven’t decided…

            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.