Because hospitality businesses are public accommodations under the Civil Rights Act, restaurants owners should consider potential impacts of "bathroom bill" laws and how this topic could affect their business.
Good news for the hospitality and travel industry, as a new report from First Data shows that while overall consumer spending slipped in May, travel spending shot up 6.2 percent, leading all industries tracked by the point-of-sale network.
To be the neighborhood dive bar of cocktail rooms. That’s the intent behind Lawless Distilling Company’s iteration of the cocktail lounge.
The Art Institutes International Minnesota is no longer enrolling new students as it charts a course to the closure of its Minneapolis campus in three years.
Owner Suzanne Weinstein is selling Coastal Seafoods, the company she started in 1981 that today services more than 300 restaurants and retails stores in five states.
New overtime rules are not quite as bad as many people feared when the initial proposal came out last July, but there’s plenty of work to be done.
Former University of Minnesota football coach Jerry Kill will give the keynote address September 22 at the 2016 Minnesota Hospitality Conference and Expo at the St. Paul RiverCentre.
According to a survey of companies hiring via Snagajob, the tough labor trends aren’t getting any better, but operators do have some options to make things easier.
Could there soon be an Uber for everything? I had the chance to sit down with the man whose actual title is Head of UberEverything after he spoke as part of the National Restaurant Association’s Signature ’16 keynote presentation Sunday, May 22, during the annual NRA Show in Chicago.
Stewart Woodman, the former chef and owner of critically acclaimed Heidi's, returns from Rochester to take the helm at Bloomington restaurant Lela.
Foodservice News staffers join The List networking group to lend a hand packing food for a local food bank.
A partnership with the Mushroom Council, the James Beard Foundation's Blended Burger Project invites chefs to create their own burger blend using 25 percent mushrooms, then spread the word about their new featured menu item on social media and encourage customers to vote online May 30 through July 31.