Food Service News
Using Restaurant Design to Catch Customers
If it seems as though every aspect of the restaurant industry is somehow concerning itself with what millennials want, well, it’s because that’s exactly what is happening.
Liquor License Changes Could Have More Restaurants Saying ‘Cheers’
Cocktail hour may soon be a possibility for more St. Paul restaurants. Or folks could end up watching the clock for at least another year.
A Peek Inside the Culinary Scene in Latin America
My recent trip to Latin America wasn’t supposed to be a culinary experience, but, hey, a girl’s gotta eat, right?
Talking Two Restaurants With Lasting Impact
Oftentimes my visits to restaurants are for story interviews, to talk with chefs, owners, bartenders and the like about what they're doing differently to find success in this crazy business.
Server Speak: What’s Your Favorite Season to Work?
What’s Your Favorite Season to Work?
News and Noteworthy Around the Twin Cities
Medal-worthy brews, airport news and more
Culinary Q&A: WCCO’s Mike Augustyniak
Mike Augustyniak is the director of meteorology at WCCO. He also created and hosts “Mike’s Mix,” a weekly segment focusing on the art and science behind making the perfect cocktail.
Chef’s Dish: Irina Kolosov Puts Her Twist on Italian
It might surprise some to learn that the executive chef of a top Italian fine-dining restaurant is a 29-year-old from Kazakhstan, but then again the best things in life are unexpected.
Culinary Curiosities: What’s the History of the Potluck
How important is your potluck dish? Don’t underestimate the draw of your go-to casserole.
Master Mixers Face Off in Iron Bartender Competition
After four weeks and dozens of craftily mixed drinks, the 2015 Iron Bartender competition came down to two teams.
Quality of Life Key to Attracting, Keeping Restaurant Workers
Talk to just about any restaurant owner or chef and they’re wondering: 1. Where are all the servers and cooks? And 2. How can I keep the ones I have?
US Foods Show Brings Demos, Trend Talk, Advice
It was a day to get fired up about food, as US Foods brought its Food Fanatics Live show to the Minneapolis Convention Center, drawing hundreds of chefs, operators and staff September 28.
Performance Show Highlights New Products, Holiday Menu Options
Offering new recipe ideas and a choice selection of specialty ingredients and top brands, Performance Foodservice invited customers to the Prom Event Center for its fall show October 14.
Meritage Oysterfest Celebrates All Things Half Shell
Though he finished shucking his dozen oysters a second faster, 2014 champion Bryan Hernandez drew blood and was disqualified.
Minneapolis ACF chapter highlights local ingredients in cooking competition
Their tables loaded with ingredients from local farms, five Minnesota chefs faced off in an American Culinary Federation-sanctioned cooking competition.
Saint Paul College Cultivates Industry Pros With Revamped Program
Creating industry-ready cooks is what Saint Paul College’s Culinary Arts program aims to accomplish and the school’s newly updated culinary lab and redesigned curriculum are helping do just that.
MRA Report: Minneapolis Proposals Could Hurt Restaurants
The Working Families Agenda sprang from a national campaign, as well as from a state legislative initiative last session. Mayor Betsy Hodges included the proposal in her State of the City speech in April.
Commodities Report: Chinese Economy Affects Falling Indexes
Volatility has been the name of the game in the commodity markets as of late, with several commodity indexes near multi-year lows.
Buy the Numbers: 4 Bells in Loring Park
From the moment you walk into 4 Bells, your senses are captivated. The bar is right out of old-town Chicago.
Common Foodsense: Say Goodbye to Corporate Speak
I note that our editorial calendar says this month we are addressing “best practices.” This is a phrase that I hate, so I think it might be appropriate instead to discuss phrases I hate.
Hangin’ With Klecko: St. Paul’s Eat Street
The best thing about living at the new Klecko Manor is that the most vibrant part of Grand Avenue is my new back yard.
Tattoo of the Month: Chef Ozzy
A native of Argentina, Chef Ozzy came to the U.S. 15 years ago, his passion for cooking already well ingrained.
People to Know and Places to Go
A properly designed restaurant balances aesthetics and functionality; it has to be beautiful yet efficient.
ACF News Minneapolis Chapter