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Restaurant Parking Woes Continue in St. Paul

Be it at downtown St. Paul’s child magnet Candyland store or Cathedral Hill’s upscale and trendy restaurants, on-street parking and business needs are set to dominate conversation at city hall in 2015.

Aquaponics Farm Urban Organics Plans Expansion

If Urban Organics’ vision for the former Schmidt Brewery warehouse becomes reality, leafy greens could sprout and fish could swim where beer was once stored.

Vikings Player Tackles the Franchise Expansion of Pieology

Living large is a boon for Matt Kalil's football career, which in turn helps publicize his development agreement with Pieology, a contender in the crowded assembly line, fast-casual pizza niche.

Tablet Menus Can Improve Restaurant Service and Even Boost Tips

Instead of handing customers a flat paper menu listing Burgers and Bottles’ many gourmet burgers or 50-plus beers, servers direct their attention to something shinier.

At American Fish & Seafood, Customer Service and Food Safety Are Top Priorities

Live lobsters are just one of the thousand-plus product offerings that helps American Fish lay claim to having the largest in-stock selection of fresh and frozen fish and seafood in the Midwest.

Restaurant Owners Learn There’s More to a Kickstarter Campaign Than Clicking a Mouse

Instead of heading back to the bank, turn to Kickstarter and become part of a growing trend among entrepreneurs who seek seed money through crowdfunding.

Industry Group Brings Tipped Worker Proposal Back to Lawmakers

M​innesota restaurant and hospitality industry leaders are back at the state capitol, again seeking a tipped employee tier for the state’s minimum wage.

Herbivorous Butcher Brings Meatless Meats to Minneapolis

When people discover someone is a vegan or vegetarian, it’s almost inevitable that they ask: How can you not want to eat a hamburger?

Culinary Q&A With WCCO’s Natalie Nyhus

As the host of WCCO’s Saturday Morning show, Natalie Nyhus highlights some of the state’s top gems in the “Best of Minnesota” series.

Chef’s Dish: Greg Johnson Brings Freshness and Finesse to Public Kitchen

Greg Johnson knew some of his dishes at Public Kitchen and Bar would evolve and change as the restaurant found its rhythm.

These Minnesota Companies Offer Foodservice Operators Options to Buy Local

Tortillas, chicken and cheesecake. What do they have in common? All three come from Minnesota.

With a More Focused Menu, Sclavi’s Returns to North Superior

If our restaurant history is a cycle of death, the story of Sclavi’s in North Superior is more like a rebirth.
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