Server Speak: Exciting trends in dining

Annie Thompson Server Years in the industry: 2 Everest on Grand, St. Paul I like the idea of a community table. It makes serving hard, but as a patron I enjoy meeting random hungry people.

Server Speak: Exciting trends in dining

Chev Arnold Manager Years in the industry: 9   Troubador Wine Bar, Minneapolis  In terms of wine, people’s palates are broadening. There is also a younger crowd of people coming into interest and trying new wines and kinds of grapes from countries you wouldn’t associate immediately with making wine. It’s cool to go to other places and see progress in a cool wine list.

Server Speak: Exciting trends in dining

Mollie Weatherall Barista Years in the industry: 4  Blackeye Coffee , Minneapolis I think the trend toward community boards in coffee shops is a really great idea. Especially in neighborhoods that are changing, it's good to see the business offer comp drinks to people and ask higher-wealth customers to pay for people's drinks. It offers the possibility of spaces that are more mixed-income.

Server Speak: Exciting trends in dining

Mitch Stahlmann Wait Assistant Years in the industry: 7 Martina, Minneapolis I love a good al pastor burrito and oh boy, does Minneapolis got it going on. Valerie’s on Nicollet is low key and has the best burrito you’ll get in town. They give you two big bottles of different homemade sauces right on the plate. Second place goes to Maya on Central. They get brownie points for having a giant selection of salsas and real good horchata. The bummer end of them is their popularity, you can’t go there starving.

Server Speak: Exciting trends in dining

Nigel Carleton Manager Years in the industry:  8 Penny’s Coffee, Minneapolis We try to both surprise and impress people with the things we incorporate in our menu. We’re one of the only places that uses activated charcoal in their drinks, which has a lot of health and detoxifying benefits. It looks really cool in the drinks, too. We’re also a part of the renaissance of frozen yogurt. We’ll be selling some interesting flavors this summer. One flavor we played around with uses olive oil and kale chips in the recipe.

 

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