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Parasole Has an Appetite for Change to Keep Its Restaurants Relevant

While some may say Parasole is simply jumping on a barcade trend that’s brought the likes of Up-Down and Punch Bowl Social to the Twin Cities, Parasole doesn’t see this move as following a fad.

Food Hall Trend Hits St. Paul With Keg & Case Market

Workers are swarming the former Schmidt Brewery keg and case house, transforming the old structure into the aptly named Keg & Case Market.

Sushi Fix Owner Adds Mexican Coastal Seafood to Repertoire

The first time Enkhbileg “Billy” Tserenbat took his Bibuta food truck in search of sushi lovers, he found a prime spot to park, right in front of the busy downtown Minneapolis IDS Center.

Next Chapter for Former Piccolo Owner Includes His Wife and a Dive Bar

We think it makes perfect sense that when he and his wife Amy Greeley decided to open a dive bar, the chosen name would be more of a shout-out, a let’s-make-some-noise kind of name.

Minneapolis ACF Continues to Fuel the Industry Fire

“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.

Pat Weber Puts Passion to Work as Restaurant Consultant

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."

New Technology Helps Restaurants Run Smarter

There are plenty of smart restaurant operators out there, but the question Deepinder Singh asks is, are they running a smart restaurant?

Third-party Delivery Fees Are a Negotiable Secret

How much does third-party delivery cost? Well, it depends who you ask and how good their contract is.

Rustica Owner Capitalizes on Cookies, Expands Brand With Spinoff at MOA

Rustica cookies, meet ice cream.

Labor Rules, Industry Taxes Top MRA Issues List

Ensuring uniform state labor standards in Minnesota and maintaining the principle of “one state—one rule” sit atop the Minnesota Restaurant Association legislative agenda.

Prepping the Next Wave of Hospitality Workers, ProStart Expands in MN

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 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.
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