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June 2018

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Current Issue

Big Thrill’s a Big Deal

From Spooky World’s humble, but profitable beginnings, Barry Zelickson shifted away from a seasonal concept that had to be built up and torn down every year, to brick-and-mortar locations open year-round.

From the Editor: When Work Becomes Your Life…

You know you’re spending too much time at work when you can’t wait to get home to tell your children the cute thing your coworker just said.

Server Speak: How Do You Feel About Dogs on the Patio?

How Do You Feel About Dogs on the Patio?

News and Noteworthy

News and noteworthy around the Twin Cities

Farmers Markets Not Just Fruits and Veggies

Phil Calvit is a producer in his spare time of hundreds-of-years-old drink mixers, called shrubs, which aren’t made from bushes in his front yard, but with vinegar, syrup, fruits, vegetables and botanicals.

Culinary Curiousities: Backyard Grills

Cookouts have always been a part of the American cultural landscape, but it was that little patch of green in the backyard that ushered in the golden age of grilling that we now enjoy.

Chef’s Dish: Kate Sidoti Opens Brim

Kate Sidoti learned to cook in college—twice.

Eradicating your #MeToo Moments at Work

The names have been in the headlines. John Besh, Mario Batali, Ken Friedman, Steve Wynn, Mike Isabella. All prominent, powerful men in the restaurant and hospitality industry and all accused of sexual harassment or misconduct over the past six months.

Institutional Dining: Street food in the Yucatan Peninsula

I’ve just re-entered the U.S. after two months abroad in the Yucatan Peninsula and Belize, and aside from the drop in temperature and lack of palm trees there’s one super-marked difference I’ve noticed right off the bat: Where’s all the street food?

Out & About: Coffee with Dream

I just returned from New York City, where there’s a coffee shop on every corner.

Volunteers at Perspectives; Betty Fisk Retiring

Only Jeremiah Lanes would have a smile on his face as he stood over a pile of dirty dishes.

Supplier Focus: WaterTek

There’s more to water than what comes out of the tap.

Real Estate Trends: Attorneys Give Insights at Retail/Restaurant Summit

“Over the past five years, restaurant traffic has flat-lined while food delivery sales have grown 20 percent,” said attorney Pat Weller, referencing a recent study from industry researcher The NPD Group.

Restaurant Openings

Schwan’s Edwards Dessert Kitchen is slated to open in Minneapolis’ North Loop, across Washington Avenue from Red Rabbit.

Life After Barbary Fig

Owning your own restaurant isn’t always what it’s cracked up to be, even when you’ve had a 28-year run in the same spot.

Food on Demand: Study Shows Customers Prefer Direct Delivery

As food delivery proliferates, people’s preferences are changing, perhaps to the advantage of the restaurant operator.

St. Paul Round-up: Dunkin’ Donuts’ Saga on Drive-thrus

A proposal to build a Dunkin’ Donuts shop with a drive-thru window in the Como neighborhood was brought to a screeching halt by the St. Paul Planning Commission.

MRA Report: ProStar Winner, Conference Planning, Politics

When we have a great deal of news to report, why not start with the good news?

Commodities Report: Planting off to slow start

The 2018-19 growing season in the U.S. is off to a rough start to say the least.

Buy the Numbers: How to Get a Bank to Say ‘Yes” to a loan

Trying to obtain bank financing, equipment leasing or even vendor financing for a restaurant is one of the biggest challenges in the business world.

Common Foodsense: Costing Out the High Price of Scratch Staples

I was delighted to find duck bones at my co-op this afternoon, and I promptly spent my children’s inheritance to make the stock that is now simmering away in the kitchen.

Hangin’ with Klecko: Minnesota’s Favorite Baker, Marjorie Johnson

My phone rang and the caller I.D. informed me Marjorie Johnson, America’s premiere blue ribbon baker, was on the line.

Show Season: Upper Lakes Showcases New Goods, Hot Topics

Passing out samples of purple sauerkraut and ginger carrots, Spirit Creek’s was a popular booth May 1 at Upper Lakes Foods’ spring food show.

People to Know and Places to Go

In April Cathy Cruz Gooch, president and CEO of Catallia Mexican Foods, in Eagan was inducted into the Minnesota Women Business Owners Hall of Fame.

ACF News

Minneapolis Chapter

Events Calendar

Foodservice industry events
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