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March 2015

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Bite Squad Partners with Restaurants for Real-time Delivery

Buying vehicles, hiring drivers, paying for insurance—these are all things Hell’s Kitchen decided it didn’t want to deal with.

Restaurant Parking Woes Continue in St. Paul

Be it at downtown St. Paul’s child magnet Candyland store or Cathedral Hill’s upscale and trendy restaurants, on-street parking and business needs are set to dominate conversation at city hall in 2015.

Aquaponics Farm Urban Organics Plans Expansion

If Urban Organics’ vision for the former Schmidt Brewery warehouse becomes reality, leafy greens could sprout and fish could swim where beer was once stored.

Shine of a National Food Spotlight Looks Good on Minnesota

Spoon and Stable continues to rack up the accolades as it joins 24 others in the running for Best New Restaurant. Chef Gavin Kaysen's restaurant is making a big impact on the local dining scene.

News and Noteworthy Around the Twin Cities

Jester Expands, Watson Wins, Plus More Industry News

Culinary Q&A With Steve Patterson of Twin Cities Live

Pennsylvania transplant Steve Patterson joined Twin Cities Live on KSTP-TV in June 2014 after working as an anchor and reporter for the news station since December 2013.

Chef’s Dish: Gastrotruck Chef Finds Success in Handcrafted Eats

“I love the food truck because it takes away all the pretentiousness and the facades of the restaurant. It’s all about the food. That’s what it should be about.”

Culinary Curiosities: What’s the History of Fondue?

The tradition of fondue is all about comfort and connection, the intimate sharing of sustenance from a communal vessel.

Vikings Player Tackles the Franchise Expansion of Pieology

Living large is a boon for Matt Kalil's football career, which in turn helps publicize his development agreement with Pieology, a contender in the crowded assembly line, fast-casual pizza niche.

An Expert Lesson in Guatemalan Cuisine

Guatemalans claim ceviche is the perfect cure for a hangover. Peruvians honor ceviche with its own national holiday. But in the Twin Cities, one of the best ways to enjoy raw fish “cooked” in lime juice.

Restaurant Owners Make Their Case for a New Minimum Wage Tier

With a goal of personalizing the negative effects of Minnesota’s minimum wage increase on their businesses more than 300 people from the hospitality industry converged in St. Paul to meet with state legislators last month.

Tablet Menus Can Improve Restaurant Service and Even Boost Tips

Instead of handing customers a flat paper menu listing Burgers and Bottles’ many gourmet burgers or 50-plus beers, servers direct their attention to something shinier.

Cyber Insurance Helps Restaurant Owners Protect Themselves After a Data Breach

Today’s restaurant owners and chefs are quick to update their menus with dishes featuring the latest seasonal ingredients and many are equally responsive to changes in market and consumer trends.

Minnesota School Nutrition Group Lobbies for More Lunch Program Aid

S​tate reimbursement for Minnesota’s school lunch program has seen just a half-cent increase in the past eight years, a point Minnesota School Nutrition Association members sought to drive home last month.

At American Fish & Seafood, Customer Service and Food Safety Are Top Priorities

Live lobsters are just one of the thousand-plus product offerings that helps American Fish lay claim to having the largest in-stock selection of fresh and frozen fish and seafood in the Midwest.

Culinary Students Bring Fine Dining to Hennepin Tech

For the first time in 20 years, Hennepin Technical College has opened its Eden’s on Campus dining room to dinner guests, with chef instructor Jonathan Locke and his 16 culinary students leading the charge.

American Chef Teams Win at World Culinary Competitions

For the first time at the Bocuse d'Or world culinary competition in Lyon, France, the American team took home hardware, winning the silver medal.

MRA Report: Restaurateurs Talk Top Concerns with State Legislators

Commodities Report: Pork and Dairy Price Declines Join Attractive Chicken Market

The commodity story of the last few months has been the decline in general prices, especially in crude oil.

Buy the Numbers: Analyzing Spoon and Stable

The hottest restaurant in the Twin Cities right now is Spoon and Stable in Minneapolis’ North Loop, a highly desirable area for retail and restaurants.

Common Foodsense: Musings on the Future of Culinary Education

At the Eden Prairie campus of Hennepin Tech, the decision to move from serving lunch to serving eight-course semi-formal dinners was a direct response to declining enrollment.

Hangin’ With Klecko: Talking Mentors, Trends and God-like Customers

This month’s rant starts off with your favorite baker standing in a pizzeria, holding promotional samples, waiting for the person with purchasing power to surface.

Minneapolis ACF Chapter Presents 2014 Awards

The Minneapolis ACF Chapter hosted its annual Chef of the Year Awards Dinner and Scholarship Banquet at Bearpath Golf and Country Club January 28.

People to Know and Places to Go

Equipment poses many logistical problems for restaurant operators: There are an overwhelming number of brands/makes/models to select from, plus equipment is relatively expensive to buy and needs to be installed properly.
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