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December 2016

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New Liquor Store Hours to Benefit St. Paul Breweries

St. Paul craft breweries are raising a glass—and a growler jug—to extended hours for the city’s off-sale liquor stores.

Server Speak: If You Could Give Your Coworkers Any Gift, What Would It Be?

If You Could Give Your Coworkers Any Gift, What Would It Be?

With New Fitzgerald’s Concept, the Bar Is the Star

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.

Acquisitions Help Bite Squad Expand to New Markets

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.

Talking Trends and Predictions for 2017

Even before the calendar turned to 2016 it seems industry forecasters have already been talking 2017 trends and what to expect for the next year in foodservice.

News and Noteworthy Around the Twin Cities

Chef Scott Pampuch joins Mise en Place Consulting as directory of culinary operations, owner Pat Weber recently announced.

Chef’s Dish: Virgil Emmert of Oak Ridge Hotel

Oak Ridge Hotel provides a number of team building activities for its business clientele, and Virgil Emmert runs a part of the program inside the kitchen.

Not Just for Drunk Gourmets, Taco Cat Pedals Good Food

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.

Reinhart Highlights Seasonal Tastes and Menu Ideas

Tim Walker and about 40 other exhibitors were offering samples and highlighting holiday menu options during Reinhart’s food show.

A Tour of Rancher’s Legacy, Where Consistent Quality Is Key

Because of the layout, they’re able to do both fresh and frozen burgers. Consistency is important.

Sysco MN Helps Customers Add Flair to Their Menus

Specialty and gourmet ingredients, along with creative options for center of the plate menus, were highlights of Sysco Minnesota’s holiday show.

New Product Lines, Specialty Items Highlight Performance Show

Performance Foodservice invited customers to experience offerings from three product lines new to the company—plus much more—during its fall food show October 19.

Customers Get Menu Inspiration at Upper Lakes’ Fall Show

Tempt customers to buy a dessert by putting on your menu the flavors and textures that sell.

And the Charlie Award Goes to

With the executive chef of The Strip Club Meat and Fish on lead vocals and Corner Table’s main man in the kitchen showing off his guitar skills, the sixth annual Charlie Awards honored the best in the Twin Cities food and drink scene.

MRA Report: Association Honors Members, Elects New Officers

The Minnesota Restaurant Association held its 2016 annual meeting October 18 at Grand Casino in Hinckley.

Commodities Report: Solid Protein Output to Continue

The 2016-17 growing season for the major crops has basically culminated, and oh what a season it has been.

Buy the Numbers: Erik the Red Brings Viking Value

It’s not often you can walk into a restaurant and instantly know it’s going to be a success.

Common Foodsense: Reflections on a Life Spent Cooking for Others

Now it’s a California-Indian fusion with two Michelin stars, the hotel is the Taj Campton Place, and the food is artful and unaffordable, just like before. The accent may have changed, but it’s still sitting atop Nob Hill, where even the 1 percent check their credit limits before dinner.

Hangin’ With Klecko: DeGidio’s Shows No Signs of Slowing Down

The capital city seems to have a pasta palace on every corner, but when you enter the dining room at DeGidio’s you’re getting more than great food at an honest price—you’re getting an experience that defines what St Paul is all about.

People to Know and Places to Go

ACF News

Foodservice Events Calendar

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