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December 2019

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Current Issue

A Look Back at Where Midtown Global Market Is Going

Yildz Akgul’s Mapps Coffee was one of the first to buy into the vision of the Midtown Global Market back in 2006.

From the Editor: Dueling Princes and City Tales

In November I visited a different city every weekend, starting with Cleveland, moving on to Las Vegas to Dallas to Denver and then finally to Chicago for the Thanksgiving holiday.

Server Speak: What’s your fondest memory of 2019?

What’s your fondest memory of 2019?

Coffee Talk

Kim Bartmann’s environmentally responsible restaurant group received recognition from the Good Food Network’s recently released Good Food 100 List for all eight of her restaurants, including Tiny Diner, Pat’s Tap and Red Stag.

2020 Legislature Focuses on Hospitality Workers

When the 2020 Minnesota Legislature convenes on February 11, Minnesota’s restaurant and hospitality community will go to work.

Culinary Curiosities: Gingerbread's Spicy History

Gingerbread is a favorite, whether you like it as a soft, sugar-dusted cake or a snappy cookie.

Tattersall Unveils Bottled Old Fashioned, Plus News

Maybe it’s our proximity to Wisconsin, but Minneapolis has so many great iterations of the classic Old Fashioned cocktail it’s dizzying—especially after a few.

Around Town

Daniel del Prado, owner of Martina and Colita, has found his third space, thanks to his neighbor, John Kraus, vacating his Rose Street Patisserie in Minneapolis in order to concentrate on his two cafes in St. Paul.

Institutional Dining: Integrated Arts Academy

ProStart students at the Integrated Arts Academy (IAA) in Chaska have a former Le Cordon Bleu College of Culinary Arts instructor as a teacher and a learning environment that looks more like a classroom than a kitchen.

Actionable Insights To Get You Ready for 2030

No one can predict the future, but experts, armed with the right information and trends can forecast what we’ll be seeing 10 to 20 years out.

Summit Stresses Innovation Is Messy, But Worth It

Want to spark innovation? Start dating your customers—and your employees—two speakers told the audience at the 2019 Restaurant Innovation Summit in Cleveland in early November.

How to Put Innovation to Work

Design thinking can be “exhilaratingly difficult,” which is why the organizers behind the Restaurant Innovation Summit spent day two of the recent event in Cleveland putting into practice all the tools introduced the previous day.

Knocking on Lenders’ Doors And Other Advice

More money, more money. Who in the restaurant industry doesn’t need additional cash, whether it’s for opening a second concept, buying or leasing equipment or making payroll?

Restaurant Real Estate Round-up

O’Gara’s Bar and Grill won’t reopen at St. Paul’s corner of Selby and Snelling avenues. It marks the end of 77 years in the Snelling-Hamline neighborhood and is truly the end of an era.

Precocious Chef and Local Steak Champion in the News

Executive Chef Dinesh Jayawardena, of FireLake Grill House & Cocktail Bar, is collaborating with 15-year-old rising culinary star, Excelsior native and MasterChef Junior finalist Ariana Feygin.

Restaurant Openings

Potluck, Rosedale Center’s second try at bringing shoppers and the neighborhood a relevant food hall, opened November 12, almost a year after Revolution Hall debuted right before Black Friday.

New and Noteworthy

Hospitality Minnesota Report: 2030 Report

2020—the new year and next decade—is just around the corner. In the hospitality industry, 2030 is knocking on your door, too.

Commodities Report: Don’t Vote Against American Farmers

The markets have been erratic this fall led by volatility in beef, dairy and grains.

By the Numbers: Year-end Review

This year has been a busy year for the restaurant business community, and since things never stay the same in such a creative, fast-paced industry, I thought I would update some of the articles I wrote in 2019 and highlight trends.

Common Foodsense: Pomp Predictions from Pompeii

It’s again the time of year for grandiose predictions, so here we go.

Hangin’ with Klecko: 100 Columns and Counting

Recently I brought it to my editor’s attention that this month’s installment of “Hangin’ with Klecko” would be my 100th column for Foodservice News. My editor seemed pleased and suggested that it might be fun if I reminisced about some of the better pieces I have turned out over the last decade.

Industry News

Todd S. Sherner has joined Horizon Equipment as vice president of business development.

Ask the Expert: Berry’s Coffee

As a restaurateur opening a new full-service restaurant, what are the options for offering a unique coffee experience for diners?

Events Calendar

Industry Events
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