A few years ago, the Bakken Oil Field in North Dakota was the new Wild West, and Marcus Jundt was Doc Holiday. But now that oil is trading below $28 a barrel, Bakken is more like the Dust Bowl, and Jundt is watching the tumbleweed blow by.
Though not against the idea of workers earning paid sick time, per se, many employers are worried about another layer of regulations on top of those already enforced at federal and state levels.
A slew of restaurant closings are coming, predicted panelists at a Minnesota Shopping Center Association event last week, as soon as patrons use up their holiday gift cards. “There’s a lot of zombies out there who are dead and they just don’t know it,” said Stephanie March, senior editor at Mpls.St. Paul Magazine. “February will be the reckoning.”
Raise a glass–or two–to the busy holiday season we just enjoyed all around town in December. And cheers to the many tasty wine dinners with a toast to the new year ahead in 2016.
Check out our list of the 10 most-clicked stories on FoodserviceNews.net, with those articles covering restaurant expansion efforts leading the pack.
Hell's Kitchen chef Mitch Omer, 61, died at home December 18 after a yearlong battle with an undisclosed illness. A celebration of his life is planned for Wednesday, December 23, at 1 p.m. at the restaurant.
Le Cordon Bleu is set to close its 16 culinary campuses across the country, including its Twin Cities location in Mendota Heights, in 2017.
At Scena, the two-story bar and balcony dining room space is kind of a flip-flop of the restaurant on the opposite corner, Coup d’état.
Vincent Francoual, the chef/owner of fine dining restaurant Vincent in downtown Minneapolis, will join Cara Irish Pubs as culinary director, a role that will take him inside the kitchens at Twin Cites spots such as The Local, Kieran’s, The Liffey and Cooper.
We’re only months—OK, a few years at most—away from drone delivery of everything from toilet paper to cheeseburgers, but many franchise brands are seemingly missing out on the wave of restaurant delivery companies like BiteSquad, DoorDash, GrubHub and Seamless.
During the four-course dinner Michael Solomonov explained zahav means “gold” in Hebrew—and you’ll find the recipes inside the cookbook are golden treasures as well.
It was almost like speed dating, as nine experts at the Restaurant Finance & Development Conference provided quick market snapshots and nuggets of information from their unique corner of the restaurant industry.