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.
Through reporting, networking and our own events, I get to see a lot of companies pitch the virtues of their concepts to industry experts, developers and financiers. Wednesday morning, I got another taste of that chum as part of a local event modeled (and named) after ABC’s popular Shark Tank show.
Proceeds from the Minnesota chapter of Les Dames d’Escoffier fundraiser will go toward scholarships for culinary students and the youth gardening project at Urban Roots.
Chefs and other would-be restaurant owners need to understand their audience and create a concept around what the people want before committing to a location.
The St. Paul hotelier and restaurateur died Monday, April 25, after a battle with leukemia.
With his essay, "Two Minutes About Sardines," St. Paul high school senior Fue Xiong earns a $20,000 scholarship from Chipotle.
Panera Bread and other fast-casual restaurants are trying to appeal to not just millennials, but also to their older counterparts who may sometimes be footing the bill.
Les Dames turns spotlight on women chefs for Dame It, featuring the chefs behind Chef Shack, Salty Tart, Spoonriver and more.
The U.S. Court of Appeals chose not to review a National Labor Relations Board ruling that found a Jimmy John’s operator wrongfully terminated six Twin Cities employees.
For an industry that’s long relied on the shaking of a 170-pound keg to guess how much beer is left, SteadyServ offers an alternative that brings technology and data into the equation.
Teams from Elk River and Sauk Rapids-Rice high schools retained their titles at the 10th annual Minnesota ProStart Invitational, sponsored by the Hospitality Minnesota Education Foundation and Sysco Minnesota.