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June 2017

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Current Issue

Hats Off to Quirky Betty Danger’s Country Club

Betty Danger’s childhood humiliation on the golf course of a tony country club motivated her years later to open her own country club for the other 99 percent of us.

Our Reporter Catches Up With Where Zen Delivery is heading

If you want to keep up with Sean Folstad, the founder of bicycle-delivery company Zen Delivery, don’t bother. The man is a biking machine with a pair of quads suitable for the Tour de France.

St Paul Deals with Loss of Parking for Bike Lanes

Business owners and groups including the North End Business Association oppose the loss of parking. The debate has roiled the District 6 Planning Council, a citizen engagement group.

Weingartner Monroe Returns to Managing Editor Role

This will be my third time as managing editor and I always consider it an honor to tell the stories of this vibrant foodcentric community.

Server Speak: If you could run your restaurant for a day, what would you do differently?

If you could run your restaurant for a day, what would you do differently?

Duluth’s Best Bread Endorsement and Other News

Duluth’s Best Bread is the first company in the city’s history to get the official endorsement of Germany’s No. 1 ranked arm wrestler, Matthias “Hellboy” Schlitte.

All the Latest News on People Going Places

President and CEO of Hospitality MN Dan McElroy has alerted his board that he will retire next summer (2018).

Meals on Wheels Was the Original Home Delivery Service

As much as I love to cook, there are days when the evening carpool has me making three different stops, none of which is the grocery store.

Farmers’ Market Roundup Highlights Bone Broth and Catering

‘Tis the season for farmers markets, as Foodservice News, along with other local media, was invited to sample some of the new offerings from small batch producers who will be manning booths at farmers markets around Minneapolis this spring and summer.

Chef’s Dish: New Chef Brings His Style to White Bear Lake

If you’re looking for American fare done well, check out Manitou Grill and Event Center, the newly opened concept replacing The Station Pub in White Bear Lake.

US Foods Takes Over US Bank Stadium for Food Fanatics Show

Acclaimed chef Gavin Kaysen attracted a huge crowd to the main stage as he talked with US Foods Chef John Byrne on a range of topics, including the importance of not just hiring good talent but developing it.

FSN Summit: Pros Share Ins and Outs of Pop-ups, Crowdfunding and Politicking

Top operators and chefs networked with experienced vendors at Foodservice News Restaurant Business Summit last month at Loring Social in Minneapolis.

Upper Lakes Rolls out the Red Carpet for Vendors and Customers

Upper Lakes Foods put the pedal to the metal for its spring food show May 2. Attendees had multiple chances to win a 1967 cherry-red Mustang.

Fruit Carving Ninja Cuts Up at US Foods Show

Patrick O’Brien discovered during a routine garnish class in culinary school that he was more suited for the Fruit Carving Ninja lifestyle than one in a restaurant kitchen.

MRA Report: ProStart Teams Excel; Legislative Agenda Items

Congratulations to our talented ProStart teams who represented Minnesota in the National ProStart Invitational, held April 29 to May 1 in Charleston, South Carolina.

Commodities Report: Rain Is Having a Negative Impact on Crops

The 2017-18 crop season is progressing, but under much more challenging conditions than during the early spring.

Buy the Numbers: Longevity Bodes Well for 2-Talented Chefs’ Pajarito

Pajarito evokes a neighborhood feel, but make no mistake, it’s upscale Mexican food.

Common Foodsense: What Every Well-Seasoned Cook Should be Considering

The question for employers is whether to make a plan now, with the storm on the horizon, or whether to wait until the roof starts to blow off.

Hangin’ With Klecko: Advice about Hiring Cooks from a Pro

In addition to being a fashionable suburb, Shoreview serves as the northern boundary of my bread empire.

People to Know and Places to Go

In addition to recognizing the Hennepin Tech students preparing the dinner, it was a call for chef mentors to support the ProStart high school culinary programs

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