Zachary Briscoe Position: Cashier Years in the industry: 2 Zait & Za'atar St. Paul I would put ful on the menu—it's a Middle Eastern bean dish—and so many people have been asking for it … it's been insane! I would make it a weekly special.
Niat Semere Position: Server Years in the industry: 2 1/2 The Lotus Uptown Minneapolis I love this restaurant and honestly there isn't a whole lot I'd do differently. They have a suggestion box for us and take our comments really well. One thing might be having a separate clean up crew. Just more people who are able to help with bussing and cleaning.
Grant Wann Position: Server Years in the industry: 5 Italian Pie Shoppe & Winery St. Paul I would think of ways to include a younger crowd. We have a lot of religious older patrons, but I want to find a way to get people from off the streets to come in. Probably put some new things on the menu.
Brian Boente Position: Barista Years in the industry: 4 French Meadow Bakery & Cafe St. Paul I would cook a halibut and asparagus dish. I love halibut and I haven't really seen it on our menu.
Libby Tousignant Position: Front of house manager Years in the industry: 7 Pimento Jamaican Kitchen Minneapolis Give everyone equal breaks.