What began as French Meadow Bakery in 1985—the first certified organic bakery in the country—has since grown to include restaurants, plus outposts at four airports, on two college campuses and at the Minnesota State Fair.
John Rupp’s latest St. Paul restaurant, the Commodore, lends itself to fantasy as one might imagine he’s sharing a gin rickey with F. Scott Fitzgerald or dining on venison cutlets à la Nérac aboard a great transatlantic ocean liner.
French Meadow Cafe and Bakery and Peoples Organic are two restaurant brands finding success on college campuses, locally at the University of Minnesota, and out of state at the University of Massachusetts.
According to John Ng, chef and co-owner of Zen Box Izakaya, there are four components that go into making a perfect bowl of ramen: the broth, the seasoning, the oil, and the noodle.
Tipping was not well received in America in the late 19th and early 20th centuries. Many saw it as anti-American, reminiscent of an old-world class system.
Even if a business can’t spend a billion dollars on a fleet of electric vehicles and a new solar array, every business can do something to slim its own carbon footprint.
Built on increasingly more sophisticated technology platforms, food delivery services are cultivating the growing dining-on-demand audience while also driving new sales to restaurants.
Hosting its annual Restaurant Business Summit, Foodservice News welcomed top operators and chefs to Coup d’etat last month for a morning of networking with experienced vendors.
Each night while most Minnesotans spend their dinner hour plopped in front of a TV, you’ll find this columnist at a gym, sculpting his Adonis torso with a friend named Jeff.
