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.
Writing a column in November about being thankful isn't exactly cutting-edge stuff, but then neither is bringing back pumpkin-spice lattes every October.
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.
Q. What state raises the most turkeys?
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…
A developer postpones a project on Washington Avenue after seeing news reports of multiple cars recklessly doing donuts in the middle of the intersection of Third and Washington avenues in the early hours.
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…
I rarely make demands or chastise people in the general public, I save that side of myself for the people I love the most—my family.
After the drama of his Kickstarter campaign, the first time Chef Yia Vang laid eyes on the building which would become his first-ever, brick-and-mortar restaurant, he thought to himself, “eh.”
What Will Get Diners Back Inside?
Spencer Venancio wanted to cook for a less biased audience than his parents and grandparents and for more people than a six top.
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…
Hormel Foods Corp. formed a partnership with local community colleges where they have facilities to offer a two-year college degree program to its employees' children.
Walk into Town Hall Station in Edina and you have no qualms over which bar stools are reserved for social distancing and which can be bellied up to.
Rashmi Bhattachan was looking forward to dancing in the parking lot to live music and a fashion show and an abundance of Himalayan food giveaways, for the 10th anniversary of her Northeast Minneapolis, restaurant, Gorkha Palace, but instead…well, you know.
Here's the dilemma printed at the bottom of a bill at an upscale restaurant in Minneapolis. “(Name of the restaurant) has replaced tipping with a 22 percent Hospitality Service Charge.
The Lab Taproom in St. Paul created a beer where all proceeds go to the Metropolitan Economic Development Association (Meda) to help Black, Indigenous and People of Color (BIPOC) entrepreneurs.
In early September, a cold spell gave Twin Cities restaurants an undeserved taste of what winter dining will be like once guests are no longer grateful for the open air of a patio
The Lynhall took advantage of all the new construction at 50th and France in Edina to open a second bakery/café
Steven Schussler, the developer of over-the-top concepts like Rainforest Cafe, T-Rex Café and Galaxy Drive-In, says he's known as the “light-bulb king” because he can spot a single burned out light bulb among the hundreds of lights layered in his concepts.
Thr3 Jack wants to be known as much for its cuisine as it is for its six state-of-the-art golf simulators.
Of the four companies that have recently made the news for employees seeking or succeeding on unionizing, only Fair State Brewing Cooperative, the first U.S. microbrewery to unionize, released a statement from the CEO praising the move.
Taking Charge: Downtown Mpls Restaurant owners ban together
Master of ‘Shock and Awe' starts Super Hero Charity
If it wasn't enough to continue dealing with COVID, now the foodservice industry has additional challenges of uncertainty and disturbances in downtown Minneapolis and other retail areas.
Luke Shimp, founder of Red Cow and Red Rabbit, had more than his fair share of gut-punches the last few months.
First live music was silenced, then live-streamed when it was thought COVID would be over quickly.
Everyone at the park that meanders along the Mississippi River in Red Wing was social distancing, except one especially aggressive squirrel who had his eye on my picnic lunch.
How Has Your Job Changed?
Most concept changes don't tug at your heartstrings. But when Tanya Spaulding, principal at Shea, was asked to reconceptualize Popul Vuh in Northeast Minneapolis, she had mixed emotions.
Describing his career, Timothy McKenna says he “slowly crept” from server to management, but in actuality the elevator ride only required a few months before his innate talent for bringing out the best in people was discovered.