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June 2016

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Current Issue

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.

Restaurant Owners Share Advice for Surviving Construction

Dozens of Minnesota Department of Transportation, county and city projects are already taking a toll at the cash register.

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.

Sometimes Working With Your Parents Works to Grow Business

I found myself thinking about those summers while reporting this month's main cover story, for which I sat down with Anthony Polski at his family's 70-year-old Minneapolis restaurant.

Server Speak: What Do You Wish Your Customers Knew?

What Do You Wish Your Customers Knew?

News and Noteworthy Around the Twin Cities

News from around the Twin Cities.

Remembering St. Paul Hospitality Leader Bill Morrissey

Bill Morrissey of St. Paul-based Morrissey Hospitality spent his life making people feel at home when they visited one of the many properties he managed.

Chef’s Dish: Craig Johnson of Prairie Dogs

Well luckily for “Triple D,” aka “Diners, Drive-Ins and Dives,” Prairie Dogs Hot Dogs and Handcrafted Sausages got a permanent restaurant spot last year.

Culinary Curiosities: The First Food Truck

Food trucks can be found downtown at the lunch hour, Friday night at the neighborhood taproom and Saturday morning at the farmers market.

Culinary Q&A: Taste of the NFL’s Wayne Kostroski

Wayne Kostroski is the co-founder of Cuisine Concepts, which operates Franklin Street Bakery in Minneapolis and offers hospitality consulting and management services.

New Product Lines, Resources Stand Out for Performance Foodservice

Performance Food Group used its spring show to not only highlight products but also share tools for success and ideas on how to increase profits.

Upper Lakes Highlights Online Ordering, New Partnerships

Upper Lakes Foods reps were busy at the distributor’s spring food show last month, demoing a built-in-house system that offers customizable guides, real-time product updates and easy access to nutritional information.

Food Industry Group WWRC Awards Culinary Grants

With its largest award class to date, Women Who Really Cook presented grant checks to 20 students who are pursuing careers in the culinary and hospitality industry.

Accessibility Is Everything When Your Customers Are Moving Targets

“People from the suburbs are coming into the city for lunch because there’s a heavy presence of food trucks,” says Carrie Summer, co-owner of Chef Shack.

Local Chef Reminisces About Cooking at Trump Towers

Antonio Tettamanzi, the chef/owner of La Grolla in St. Paul, just might consider voting for his former employer as President of the United States.

Dame It! Celebrates Women Chefs, Supports Culinary Education

Proceeds from the Minnesota chapter of Les Dames d’Escoffier's fundraiser will go toward scholarships for culinary students and the youth gardening project at Urban Roots.

Learning From Standout Fast-casual Sandwich Restaurants

It’s a common refrain that sandwich concepts have low margins and owning one of the traditional sub franchises is akin to “buying a job.”

Urban Ag Lab Gives Chefs More Flavor Options

Minneapolis-based Spark-Y is more than just a vertical hydroponic garden in a 1,700-square-foot office building. It is training Twin Cities youth to be leaders while enjoying a hands-on version of science and supplying schools with student-grown produce.

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.

MRA Report: Students Win Scholarships and Nab ProStart Honors

I love May! I love the weather, Mother’s Day and that the Legislature finally goes home for the year. Most of all, however, I love our annual scholarship luncheon.

Commodities Report: Protein Price Gains Are Coming

The commodity markets have found support during the last month due in large part to a declining value of the U.S. dollar.

Buy the Numbers: Third Year’s a Charm for Kyatchi

The pitch at Kyatchi, an authentic Japanese restaurant, is that it only features certified, sustainable fish.

Common Foodsense: Catering Requires a Cool Head

I have the utmost respect for caterers. To be that organized, consistent and (most of all) polite day after day is something I will never achieve.

Hangin’ With Klecko: Staying Relevant After 126 Years

With more than 30-some years in the industry, I think it’s safe to say I have never met a hospitality worker with more confidence than Vincent Tracy.

People to Know and Places to Go

Andrea Christenson of Cushman & Wakefield and The List, a networking group, gathered some of its members to contribute some time May 10th to packing food for Second Harvest Heartland.

ACF News

ACF news from around the Twin Cities.
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