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.
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.
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.
State 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.
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.
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.