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.

Ruhel Islam has set up what he believes is the first restaurant in the U.S. to grow its food in a basement aquaponic garden.

When Jeanne Graves came to Del Taco in February 2014 as vice president of human resources, her priority was, as she put it, “to bring HR into the 21st century.”

“It doesn’t matter how good your products are, if you don’t have buyers, you’re done,” said Rodrigo Cala, who with brother Juan Carlos owns Cala Farms in Turtle Lake, Wisconsin where they grow certified organic vegetables.

It was an interview about jobs, not a job interview, but by the time I left Pizza Lucé’s downtown Minneapolis location, I wanted to work there.

When he first made big news by abolishing tips at his flagship restaurant, NYC restaurateur Danny Meyer said, “The American system of tipping is awkward for all parties involved.”