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February 2016

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Current Issue

With Brand Refresh, Davanni’s Finds New Life

Davanni’s executives got somewhat of a reality check during a focus group session in 2014. That’s when, as President and CFO Bob Stupka put it, “we could have jumped out the window listening to the millennials.”

St. Paul Relaxes Liquor Laws to Attract Restaurants

By March, St. Paul diners should have a better idea of how many restaurants will take advantage of the city’s expanded on-sale liquor license regulations.

Minneapolis Food Hub Is an Entrepreneurial Playground

It takes time to create something special. Time to form the idea, develop the necessary skills, and execute a plan properly.

Davanni’s Debuts New Look While Balancing Millennial Appeal

When I first heard local pizza and hot hoagie mainstay Davanni's was rebranding with the goal of attracting millennial customers, I remember shaking my head.

Server Speak: What Is Your New Year’s Restaurant Resolution?

What Is Your New Year’s Restaurant Resolution?

Restaurant Closures Mount; Industry Continues Shift to Cage-free Eggs

Brasserie Zentral closed its doors last month, with chef and co-owner Russell Klein noting the difficulty of attaining financial success.

Culinary Q&A: Sara Pelissero of KARE 11

As a multimedia producer at KARE 11, Sara Pelissero often gets an up-close look at the inner workings of many Twin Cities restaurants.

Chef’s Dish: Prescott’s Chris Rohe

A beacon of fine dining in Rochester since its doors opened in 2006, Prescott’s Grill is exactly what owner and head chef Chris Rohe has been working toward since he was 13 years old.

Culinary Curiosities: When Did We Start Celebrating Birthdays With Cake?

In my highly nonscientific survey, everyone I asked, even those who don’t like sweets, recall with universal delight at least one special birthday cake.

Twin Cities Cocktail Creators Share Spirited Predictions For 2016

You want to know what’s limited edition? Single-batch production runs of raicilla that will literally never be made again. It’s like tequila's moonshine cousin.

Foodservice Operators Have Abundant Options For Buying Local

As sustainable sourcing and the “buy local” mindset continue to dominate the foodservice industry, this month we’re highlighting four very different companies that call Minnesota home.

The Art of Dining in New York City

When your family is otherwise occupied for the holidays, a culinary tour of New York City’s restaurants, art galleries and theaters is a close second.

Hospitality Industry Sounds Off on Paid Sick Leave

Restaurant owners are concerned about the costs of such a mandate, as well as the City of Minneapolis’ role in dictating how they run their businesses.

Area Chefs Compete for Taste of Elegance Honors

Wielding pork lollipops, bacon meatballs and the occasional pork tongue, 14 Minnesota chefs had their game faces on for the Minnesota Pork Board’s 28th annual Taste of Elegance.

MRA Report: City Halls Get in on the Regulation Game

At this time of year, we would normally be busy getting ready for the legislative session to begin in St. Paul. This year, however, isn’t normal when it comes to advocating for restaurants or watching for public policy land mines.

Common Foodsense: Employers Need to Supersize Their Game

There are only two kinds of people in the foodservice business: the concept people and the detail people.

Hangin’ With Klecko: What’s Trending Hard in 2016

Like all good movies, this one starts off with a handsome baker crossing a major metropolitan area in a bread truck.

Industry Ink: Ian McNamara

As Ian McNamara was stocking lettuce at the downtown Minneapolis Whole Foods, we were fascinated with the abundance of smiley faces tattooed on his arms and neck.

People to Know and Places to Go

Passion for the business of developing and implementing strong systems for everyone is the driving force behind Lars Johnson’s years of excellent performance.

ACF News

ACF News Minneapolis Chapter
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