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There's No Such Thing as a Handshake Deal Right Now

There is relief available, but restaurateurs need to start right now applying for loans. We've included some of the links needed, but be sure to return and scroll to the end of this blog when you're done to find a bit of respite in nature for our current stay-inside world.

Brasa Adds Employee Relief Fund fee to Take-out orders

Award-winning chef and outstanding employer, Alex Roberts, has added a 15 percent fee onto curbside pickup orders for an employee relief fund.

From Waffle House Index to What You Need to Know Now

The Waffle House Index, where to apply for SBA loans and what your industry is doing to survive so as to one day thrive.

Best Practices, News from Twin Cities Restaurants

As we enter our second week of restaurants shuttered in order to slow down the spread of COVID-19, here are some innovative ways local businesses are coping. Plus some national news thrown in.

How One Independent is Coping with Social Distancing

Here's a bright spot in the onslaught of news about the COVID-19 pandemic. Chef Jeff is still hanging in there at the Marine Cafe, a small business he's owned for the last six to seven years.

Some of Craft & Crew's Delivery/Takeout Orders Are Going to the Dogs

Just like their loyal companions’, dogs no longer have access to The Block’s enclosed patio in St Louis Park during the coronavirus pandemic, but that doesn’t mean Fido can’t have his meal delivered along with his human—and the two cats.

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Top Chefs

Caribbean Smokehouse — Stillwater

“It was truly an opportunity to finally open my own restaurant,” he said about Caribbean Smokehouse in Stillwater. “People ask why I didn’t do it 10 years ago. I wasn’t ready.”

Cafe and Bar Lurcat — Loring Park

Standing off to the side while Café and Bar Lurcat Executive Chef Jordan Swiler prepares to plate the Braised Lamb is a quick finale since the magic of braising the meat has already been done.

Angelina's Kitchen — Woodbury

Sundays in the Bronx were strictly for church and dinner at grandma’s house. And there were no excuses.

The Bachelor Farmer — Minneapolis

Instead of cringe-worthy clichés like lutefisk, cream-based casseroles or Jell-O-whatever-the-hell, The Bachelor Farmer’s new chef wants to know what’s good and edible from our own forests, fields and shorelines.

More Top Chefs »

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