A fountain out front and a font of capital inside, the Restaurant Finance and Development Conference is almost here, presented by our sister publication, the Restaurant Finance Monitor. It runs from November 14-16 at the Bellagio Hotel in Las Vegas.
The restaurant, developed by Minnesota Wild owner Craig Leopold with Chicago-based Levy Restaurants, is named for Herb Brooks, a St. Paul native best known for coaching the 1980 U.S. Olympic Men’s Ice Hockey team to gold over the Soviet Union.
Chatbots are now taking orders for restaurant brands large and small.
Minnesota Cooks Day at the Minnesota State Fair means a day of cooking demonstrations that highlight how Minnesota chefs are using the bounty of this state’s many farmers.
Under the agreement, Madison Hospitality will handle business operations for Ox Cart Ale House, Salt Cellar and Eagle Street Grille while Kevin Geisen and Joe Kasel remain “the face and operating partners of the three restaurants.”
There were 2,500 people crowding the space behind Smack Shack on Washington Avenue in Minneapolis for the restaurant’s annual Crayfest, August 20.
It’s a common refrain sung by investors and operators: restaurants can’t be disrupted by the internet. Amazon has a response for that.
A pair of damning reports predict some dark times ahead for the industry. Paul Westra, an analyst with Stifel, issued a report that announced the firm is taking a bearish stance on all restaurants and issued a “restaurant recession outlook.”
The deal will allow Boelter, a foodservice design, equipment and supply dealer headquartered in Milwaukee, to consolidate its Minnesota operations in Premier’s 50,000-square-foot facility.
I’ve never been a beer drinker. In college, my dates had to pony up for sloe gin or a really nice bottle of white zinfandel if they wanted me to enjoy keggers. So only a mother’s unconditional love for her child induced me to go on a brewery tour with my son Zack in St. Petersburg, Florida.
When it closes July 30, Ichiban will be the third restaurant on Nicollet to do so in the last nine months.
Even among smart restaurateurs, there are a lot of questions about what makes a good growth concept.