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December 2015

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Current Issue

Inside Sushi Avenue’s Growing Restaurant Empire

Based here in landlocked Minnesota, Sushi Avenue has built a sprawling $36-million-dollar business covering 16 states and supplying sushi to 270 retail locations nationwide, from the shelves of Target to Whole Foods.

Kaskaid Hospitality Uses New Concepts to Expand

A willingness to explore new concepts and a desire to expand into new communities are guiding principles for Kaskaid Hospitality.

St. Paul Restaurant News

The new Whole Foods grocery store expected to open later this month at Selby and Snelling avenues will feature a 100-seat, eat-in or carry-out restaurant.

Staying Current Key to Freshii’s Fast-casual Growth

Once upon a time restaurant companies aspired to be the next McDonald’s. Now, they all want to be the next Chipotle.

In Foodservice, Giving Goes All Year Long

Industry forecasters have been talking 2016 trends before the calendar even turned to 2015. Or at least that's what it seems like.

Server Speak: What’s Your Favorite (Or Least Favorite) Thing About Working During the Holidays?

What’s Your Favorite (Or Least Favorite) Thing About Working During the Holidays?

Scena Names Chef, MN Restaurant Association Hires Lobbyist

News and noteworthy from around the Twin Cities

Culinary Q&A: Mike Marcotte of Twin Cities Live

Mike Marcotte is Twin Cities Live’s Local Guy About Town, sharing his picks for what's happening this weekend on KSTP-TV every Thursday and Friday.

Chef’s Dish: Scott Parks at Target Field

Before the Thanksgiving holiday, Scott Parks takes the week off to work at home. He begins on Monday and preps all week

Culinary Curiosities: Giving Thanks for the Milk Carton

It may have been a while since you drank milk from one of the single-serve cartons found in the school cafeteria. But chances are you’ve picked up a quart or two recently.

Should Restaurants Turn Away From Tipping?

When chef Wyatt Evans opens Heirloom, his modern farmhouse restaurant at Marshall and Cretin avenues in St. Paul, he’ll do so with some rather explicit signage.

Senior Dining Gets the Restaurant Treatment

In it’s previous life, Denis Durnev’s kitchen was a small, one-bedroom apartment. Now he's the executive chef at Walker Methodist Plaza.

Local Celebrity Chefs Make Culinary Music With MN Orchestra

If the chef/owners of Travail ever decide to hang up their oven mitts, they could have a second career in performance art.

Renowned Israeli Chef Visits Minneapolis

Renowned Israeli chef Michael Solomonov is on a national book tour, and is cooking from his cookbook in some of the best restaurants in the country.

Charlie Awards Celebrate Best in Twin Cities Food and Drink

The fifth annual Charlie Awards honored the best in the Twin Cities food and drink scene.

Sysco Serves Up New Idea to Increase Sales

Fresh ideas for center of the plate menus, along with specialty and gourmet ingredients, were highlights of Sysco Minnesota’s holiday showcase.

Engaging Demos, Seminars Highlight Upper Lakes Show

“Create” was the theme of Upper Lakes Foods’ fall show in Duluth, a fitting choice for a show that offered attendees ideas for creating new menu items and options for boosting profits.

MRA Report: Association Awards Honor Industry Leaders

We are grateful for the men and women who lead the industry and we recognize their leadership with our annual awards.

Commodities Report: Poor Producer Margins Could Lead to Vulnerable Supplies

The commodity markets have generally remained under downward pressure as of late with major indexes near multi-year lows.

Buy the Numbers: The Closure of White Tablecloth Restaurants

No one could be sadder than I am about the recent closures of three fine-dining restaurants in Minneapolis.

Common Foodsense: Foodservice Fortune Telling

We have reached the season where the punditocracy dusts off its crystal balls, sanitizes its megaphones, and tells us what it sees for our future.

Hangin’ With Klecko: ‘The Burger Thing’

Understanding the success of burgers is a necessity if you want to be in the wholesale baking game, and nobody knew that better than my bread master, Dick Kiwus, at Supermom’s Bakery.

Culinary Education Meets Philanthropy at Cookie Cart Dinner

The 7th Annual Cookie Cart Chefs’ Dinner raised more than $158,000, with 200 attendees supporting an organization that provides at-risk teens with leadership training and job skills through an urban nonprofit bakery.

People to Know and Places to Go

Dragsmith Farms in Barron, Wisconsin, is a family-run business owned by Maurice and Gail Smith, two people who have greatly contributed to the local farm-to-table movement in the restaurant industry.

ACF News

ACF News Minneapolis Chapter
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