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Casinos Bet On Dining to Draw New Gamers

Not wanting their slot machine seats and keno lounges empty for long, casinos kept their meal options limited to cheap steaks and vats of mashed potatoes, with people herded through rather than encouraged to linger and enjoy.

School Cafeterias Get a Farm-fresh Touch With Scratch Cooking

Smack-dab in the heart of Minnesota farm country, Waconia and its public schools have access to loads of local produce. But until a few years ago, not much of it appeared on students’ plates.

Restaurant Marketers Weigh In On Staying Relevant

In today’s competitive dining scene, keeping your game sharp can be difficult.

Chef Laura Bonicelli Turns Meal Delivery Into Full-service Restaurant

Landlord issues, a new location and 14 months later, Bonicelli Kitchen is now open in Minneapolis’ Windom Park neighborhood.

Market Bar-B-Que Goes Mobile to Reach New Customers

While he wouldn’t give away any details, Anthony says more exciting things are on the way for Market Bar-B-Que as it plans for the next seven decades.

Better Dining Helps Link Golf Courses to More Customers

Though it may run contrary to the historical norm of food-and-beverage offerings being more amenity than necessity, golf clubs are prioritizing their restaurant operations.

Food On Demand: Capitalize On Office-food Fatigue

Foodee is committed to reducing its carbon footprint—napkins, cutlery and plates are provided by request only and Foodee mainly uses low emission vehicles for deliveries—and that it seeks to work with restaurants that have a local, sustainable focus.

French Meadow Uses Brand Equity to Its Advantage

What began as French Meadow Bakery in 1985—the first certified organic bakery in the country—has since grown to include restaurants, plus outposts at four airports, on two college campuses and at the Minnesota State Fair.

Restaurateur John Rupp Is in the Business of Authenticity

John Rupp’s latest St. Paul restaurant, the Commodore, lends itself to fantasy as one might imagine he’s sharing a gin rickey with F. Scott Fitzgerald or dining on venison cutlets à la Nérac aboard a great transatlantic ocean liner.

Chef’s Dish: John Ng Takes Japanese Cuisine Beyond Expectations

According to John Ng, chef and co-owner of Zen Box Izakaya, there are four components that go into making a perfect bowl of ramen: the broth, the seasoning, the oil, and the noodle.

Sommelier Bill Summerville Brings Care to His Craft

Be a water buffalo or be a lion. That’s what Bill Summerville would tell his service staff at La Belle Vie and, later, Spoon and Stable. Hint: Don’t pick the water buffalo.

St. Paul Considers Paid Sick Time Policy

St. Paul is the latest Minnesota city to delve into the issue of earned sick and safe leave for employees, with the goal of having draft policies unveiled in mid-May.
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