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August 2019

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Tougher Sanctions Established for Wage Theft

Minnesota employers who commit wage theft face tougher sanctions, as a result of legislation approved by state lawmakers this past session.

Madden’s on Gull Lake: A Job with a View

Howard McIntosh, spends his summers at Madden’s on Gull Lake, winters at a country club in Florida and then “sits out” the necessary amount of time back in his homeland of Jamaica.

From the Editor: Come to Finnegans for the Charlies Nominations

Now in my third year of helping produce the Charlie Awards, I just discovered that while I’ve been referring to them as an “Academy Award-style event for the local foodservice community,” the James Beard Awards are referred to as “the Oscars of the food world.”

Server Speak: What’s an Inspiring Way You’ve Gone Up and Beyond?

What’s an Inspiring Way You’ve Gone Up and Beyond?

Signs of Summer

Whether you’re one of the lucky restaurants with sidewalk patio seating or just have a sidewalk, double-sided signs provide a creative way to alert passersby to your daily special or just to have some fun.

Industry Ink: Ernest Robledo

There’s a sweetness about Grand Catch’s Ernest Robledo that defies his full bodysuit of tattoos—many of which are a bit risqué, he confesses sheepishly.

Coffee Talk

Red Rabbit and Red Cow Owner Luke Shimp has submitted plans to the City of Minneapolis to construct a new three-story building in Northeast Minneapolis.

Short or Tall’s Concept is in the Test Mode

Short or Tall makes perfect sense once you see the logo: a fork inside a wine glass inside a beer glass—a sort of turducken for drinkers.

Ranchers’ Burgers Connect Police, Community

Rancher’s Legacy’s Jeremy Turnquist wasn’t at Basketball in the Park to show off his skills in the slam dunk contest. When it comes to hoops, he said, “I think we’re better at dunking burgers into ketchup.”

Around Town

In the Twin Cities, it’s been a summer of closings, alas. One huge loss for foodies was the closing of Corner Table at the end of July.

Travel: Rome, a Multi-layered City of Food

Rome was described to us as lasagna: A meaty, layered ancient city built on top of the ruins of an even older city

Institutional Dining: Hennepin Healthcare Caters to Diverse Staff

When William Marks, director of food, nutrition and environmental services at Hennepin Healthcare, signed on as a customer with US Foods, he says they wanted to assign him a dietitian as a sales rep.

St. Paul Eyes Beneficiary Regulatory Changes

St. Paul restaurants and brewpubs could be among the businesses benefiting from regulatory changes under review by city officials.

On Reinvention and Rolling Carts

I cook for a unique nonprofit and benefit corporation called Eat for Equity where we ultimately raise money for other nonprofit causes through community feasts and catering.

Offering Mental Health Insurance Should be No-brainer

Not every customer is willing to pay that extra $1.07, even when they hear that it’s been added to the check to cover mental health insurance for employees.

Upper Lakes Spring Food Show

We may be a bit late reporting on Upper Lakes Foods’ Spring Food Show—it was held a the Duluth Entertainment Convention Center on May 7—but it’s a good reminder that their fall show is happening on October 29, 2019, at the DECC in Duluth.

Restaurant Openings

Chef JD Fratzke’s new supper club, Falls Landing, opened in the Artisan Plaza, a new food hall just off Highway 52 in Cannon Falls.

New and Noteworthy

Wine Water, the parent company of O.Vine, launched Chardonnay- and Cabernet Sauvignon-essence water into the “infused water” category.

MRA Report: Leverage the Hospitality MN Conference

The hospitality industry is growing and changing every day, and the place to learn more about the evolution is at the Hospitality Minnesota Conference & Expo on Tuesday, October 1, at the St. Paul RiverCentre.

Commodities Report: Feed Markets Likely to Remain Volatile

The commodity markets have remained erratic during the last month, driven by uncertainties around trade and the persisting crop challenges in the U.S.

By the Numbers: Mancini’s is Still Your Parents’ Restaurant

Where can you go in the Twin Cities and feel like you can get the same meal your parents had, or, even your grandparents? Mancini’s is definitely the place.

Common Foodsense: Meat-Cutting Trend Requires Cost Analysis

Instituting a meat-cutting regimen in your kitchen requires a couple of things. First, you have to be willing to pay for cooks with the skills to do this economically.

Hanging With Klecko: Meet Donut Boy

At an hour when you were sleeping, 11-year-old Tyler Carach stepped out of a car that he’s ridden shotgun in for 40,000 miles over the last 14 months to collect 20 dozen donuts at Grandma’s Bakery.

Industry News: US Foods; Performance/Reinhart Agreement

Culinary Specialist Craig Luchsinger achieved the Certified Executive Chef accreditation from the American Culinary Federation.

Ask the Expert: Kalcon Commercial Construction

David is the owner of Minnetonka-based Kalcon, which specializes in hospitality construction, including restaurants, breweries and event spaces.

Association News

The August Mpls. ACF meeting will be held on the 27th at Mystic Lake Casino, where there will be a mini-food show and a culinary competition in conjunction with the meeting.

Events Calendar

Industry Events
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