Ensuring uniform state labor standards in Minnesota and maintaining the principle of “one state—one rule” sit atop the Minnesota Restaurant Association legislative agenda.
The labor shortage is affecting restaurants throughout the state, and in the Brainerd Lakes region where tourism is a key economic driver and Crow Wing and Cass counties have more than 180 resorts between them, it’s of particular concern.
There are items that defy category, so wrapped up in nostalgia that they satisfy and dismay in nearly equal measure. I am talking about the frozen TV dinner.
As the kickoff to the Minnesota Pork Congress January 17-18, the Taste of Elegance puts pigs on the main stage as competing chefs are tasked with creating an original dish.
The importance of having a mobile app is not lost on restaurant execs, but there is always a gray area of what exactly a company should look for in results
At first glance, the beautiful new McKinney Roe may not be a bean counter’s dream, but it has a lot going for it that doesn’t take a spreadsheet to uncover.
My argument for sugar is even more succinct: chocolate. Chocolate is necessary to the smooth functioning of the universe, and chocolate without sugar is lonely and bitter.
Over the last year I’ve stopped at City Works on several occasions to drink and dine with my friends, but it wasn’t until recently that I had an opportunity to go back and sit down with Eric Reichel and see how his first year at City Works went.
While it didn’t start in the kitchen like most, weekend odd jobs in the late ’70s working for Bob Miller of Toby’s On The Lake, Oakdale, hooked Ryan Tonolli on restaurants.
