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August 2020

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Current Issue

Black Livelihoods Matter

To the already simmering pot of racial inequity and a pandemic costing restaurant workers their jobs and social net, George Floyd, an unarmed Black man, died on May 25 after former Minneapolis police officer Derek Chauvin knelt on Floyd’s neck for around eight minutes while Floyd was handcuffed face down in the street. And in the midst of a pandemic, people took to the streets to demand justice for George Floyd and to finally deal with our country’s systemic racism in a lasting way.

From the Editor: In a House-of-Cards World, No One Should Go Fish

I was one of the masses of city dwellers who headed up North for the 4th of July weekend. People who don’t know me well may be surprised to learn that I am not a rugged individualist. I have never caught a fish and have only swum in a lake around three times in my long life.

Server Speak: What’s it like to be back at work?

What’s it like to be back at work?

Four Chefs Get Real on Reopening, Hope and Survival

If you’re not already taking yoga classes, perhaps now is the time to start, because as Gavin Kaysen said on a webinar in July, “flexibility has been the name of the game” during the pandemic that first shuttered and then reduced dining numbers for restaurants nationwide.

Coffee Talk

Urban Roots promoted Hayley Ball from deputy executive director to executive director, replacing Patsy Noble, who served Urban Roots’ youth and community for more than 20 years as program manager, director and executive director.

Industry Voices: Liz Hawkinson, A Triple Threat

If you’re a fan of Meatloaf—the singer, not the entrée—you know "two out of three ain’t bad," unless, of course, it’s losing two of your three jobs during a pandemic.

Industry Voices: Forest to Fork’s George McCorkell

George McCorkell's job doing sales for Forest to Fork was picking up, thanks to the reopening of Keg and Case Market in St. Paul, but his 16-year career of teaching guitar, most recently through community education, was a victim of the pandemic.

Resorts Seeing Both Cancellations and Last-Minute Reservations

Tom Kavanaugh’s family-run resort in the Brainerd area had more than 300 summer cancellations by early July, but they’re also seeing an uptick in new reservations since mid-June, when the state started opening up for business again. “Our July isn’t up to normal, but it’s doing OK,” he said.

News Briefs: Minneapolis Ranks 17th in Food Obsession

Bardo, a Northeast Minneapolis bistro, will reopen as BardoG, “an approachable and affordable concept focused on gourmet sausages and live music.”

Around Town

Institutional Dining: School Districts Prepare for What’s Next

School districts around the country are struggling to find the best solutions to keep students and staff socially distanced and safe during the ongoing pandemic, while ensuring that students don’t fall behind in their studies.

Main Street Loans May Help You Stay Afloat

There have been hundreds and hundreds of stories about PPP funds. And while there’s also been quite a bit of press concerning Main Street loans, the program has been slow to get off the ground.

Restaurant Openings

he Gnome, a new endeavor by Brian and Sarah Ingram and Justin Sutherland, is replacing the Happy Gnome, which recently closed in St. Paul’s Cathedral Hill area.

Best Practices for Patios and Dining Rooms

When prepping your restaurant for COVID-19 guidelines, be careful not to strip out all the charm in your quest to demonstrate compliance.

New and Noteworthy

LonoLife has released its newest keto-centric product: Keto Beef Bone Broth, containing 10 grams of collagen-rich protein and 5 grams of protein per serving.

Commodities Report: Positive Trends for Proteins

The commodity markets have generally remained under downward pressure during the early summer led by proteins.

The Grocer’s Table Brightens up Wayzata

Lindsey Pohlad’s The Grocer’s Table in downtown Wayzata, may be the perfect retail panacea for the times: fast-casual cuisine; a wine and coffee bar; a grocery store, drinks and culinary gifts; indoor and outdoor seating; and family-style picnics for the boating crowd heading for a day out on Lake Minnetonka, just across the street.

Ask the Expert: Can a Waiver Limit a Restaurant’s Liability?

Businesses, including restaurants, are exploring ways to limit their legal exposure in the event an employee or customer contracts COVID-19 while at work or visiting a business.

By the Numbers: What Have Restaurants Learned: Part 2

The jury is still out as to what we’ve collectively learned from both the pandemic and the urban disruption as a response to George Floyd's death while in police custody, but there are some things we can deduce from a financial standpoint.

Service Charge Versus Tipping

One of the issues being debated as restaurateurs start welcoming back staff and guests is if now is the time to eliminate tipping and implement a flat service charge that will compensate both front and back-of-the-house employees.

Hospitality Minnesota Report: Let’s Work Together

Last year, as the Minnesota Restaurant Association, the Minnesota Lodging Association and the Minnesota Resort and Campground Association were exploring whether or not to merge, all kinds of issues were raised about how the sectors were too different from one another for it to work.

Industry News

In May of this year, C&T Design partnered with Sarah Suiter and opened a Minneapolis branch. C&T Design is a national full-service foodservice equipment and supply company.
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