“What Ray Duffy said 50 years ago still rings true today.” Keith Huffman was referring to the words of the founding president of the Midwest Chef’s Society, which later became the American Culinary Federation Minneapolis Chefs Chapter that is celebrating its 50th anniversary this year.
Though a test kitchen may seem a more fitting office for the owner of restaurant consulting company Mise en Place, Pat Weber says he’s “pretty virtual when it comes to [my] office space."
There are plenty of smart restaurant operators out there, but the question Deepinder Singh asks is, are they running a smart restaurant?
How much does third-party delivery cost? Well, it depends who you ask and how good their contract is.
Rustica cookies, meet ice cream.
Ensuring uniform state labor standards in Minnesota and maintaining the principle of “one state—one rule” sit atop the Minnesota Restaurant Association legislative agenda.
The labor shortage is affecting restaurants throughout the state, and in the Brainerd Lakes region where tourism is a key economic driver and Crow Wing and Cass counties have more than 180 resorts between them, it’s of particular concern.
With the Fitzgerald’s rebrand, Joe Kasel and Kevin Geisen do believe the restaurant will have long-term success, as does Carol March, president of Madison Hospitality Restaurant Group.
With technology developed in-house, Bite Squad uses an algorithm that measures cooking time, how many orders are being placed, available drivers and even traffic flow to generate a precise arrival time.
Rather than compete with the sandwiches and pizzas of the world, however, the pair delivers tacos and burritos out of their storefront space, Taco Cat, in the Midtown Global Market in Minneapolis—rain or shine, snow or heat.
One would think that an organic, made-from-scratch juice bar and restaurant would be just the tonic needed across the street from St. Mary’s Hospital, part of the world-renowned Mayo Clinic.
Take it one customer at a time. That’s what the staff at Dixie’s on Grand has been doing for 30 years and it’s why the owners believe their restaurant will be around for another three decades.