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May 2017

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Current Issue

Parasole Has an Appetite for Change to Keep Its Restaurants Relevant

While some may say Parasole is simply jumping on a barcade trend that’s brought the likes of Up-Down and Punch Bowl Social to the Twin Cities, Parasole doesn’t see this move as following a fad.

Food Hall Trend Hits St. Paul With Keg & Case Market

Workers are swarming the former Schmidt Brewery keg and case house, transforming the old structure into the aptly named Keg & Case Market.

Sushi Fix Owner Adds Mexican Coastal Seafood to Repertoire

The first time Enkhbileg “Billy” Tserenbat took his Bibuta food truck in search of sushi lovers, he found a prime spot to park, right in front of the busy downtown Minneapolis IDS Center.

A Charlie Awards Partnership and Keynote News

I attended my first Charlie Awards show in 2013, just a few months after joining Foodservice News, and I still laugh when I think about Sameh Wadi’s initial utterance on stage after being announced as the Outstanding Chef award winner.

Server Speak: What’s the best life lesson you’ve learned serving the general public?

What’s the best life lesson you’ve learned serving the general public?

News and Noteworthy Around the Twin Cities

Jamie Malone and fellow chef and partner Erik Anderson, who have long been working on another restaurant, Brut, bought Grand Café and, after some updates, will reopen the Kingfield neighborhood spot in May.

Industry Ink: Starbucks Barista Maggie Higgins

Starbucks Barista Maggie Higgins wears her spiritual side like a suit of many colors.

Chef’s Dish: Jun Restaurant’s Jessie Wong and Jack Wang

Jessie Wong and her son Jack Wang are bringing a little culinary diversity to Minneapolis’ North Loop.

Culinary Curiosities: A Look Back to Dining at Dayton’s

The loss of Macy’s restaurants takes us back to a Macy’s that was once Marshall Field’s and before that, Dayton’s, our beloved, hometown department store.

Equipment Upgrades Can Mean Energy, Money Savings for Operators

Kitchen equipment is a major investment for any restaurant owner or foodservice operator, with costs for pieces such as a high production fryer or commercial combi oven ranging from $5,000 to nearly $40,000.

FSN Takes Over Production of Charlie Awards

Longtime sponsor Foodservice News has agreed to take over production and administration of the Charlie Awards.

Chain Focus: Panera, Cheesecake Factory Target Delivery Growth

With 15 percent of the system already in the delivery business, Panera Bread Co. will expand that figure to 35 to 40 percent by the end of 2017, said company President Blaine Hurst.

Next Chapter for Former Piccolo Owner Includes His Wife and a Dive Bar

We think it makes perfect sense that when he and his wife Amy Greeley decided to open a dive bar, the chosen name would be more of a shout-out, a let’s-make-some-noise kind of name.

Ryan Burnet Sees Growth Opportunity in Crisp & Green

Ryan Burnet’s list of priorities goes like this: “I balance family first, then the restaurants and then Fighting Chance.”

Ideas Abound at Sysco Minnesota’s Spring Show

Executing on its “Bringing More to the Table” theme, Sysco Minnesota did just that April 5 during its spring food show at the Minneapolis Convention Center.

Culinary Fight Club Brings Competition to Reinhart’s Spring Show

The intensity was set to high as Dan Kueblebeck finished saucing the shrimp for his taco plate and Anthony Martorina, the competition “cheferee,” called out the time remaining.

Due Diligence Is Key for Second Generation Restaurant Spaces

The restaurant industry has a real estate capacity problem. Rents are going up, landlords don’t need to offer much to entice tenants, and spaces are the subject of all-out bidding wars.

MRA Report: Foundation Raises $100K for Scholarships in 2017

Spring is a fantastic season. Not only is the weather great, but we are also reminded of new beginnings.

Commodities Report: Healthy Expansion in Protein

Believe it or not but the 2017-2018 major crop season is upon us, with the winter wheat crop progressing under more favorable conditions and corn and soybean planting underway.

Buy the Numbers: Restoring Glory at The Lexington

It was a long time coming, but the newly refurbished Lexington in St. Paul appears to be worth the wait.

Common Foodsense: Develop the Right Infrastructure to Avoid Multi-unit Madness

Most jobs exist within a motivational superstructure built of rewards and punishments, with the tasks that trigger them at least somewhat well defined.

Hangin’ With Klecko: Learning Napkin Etiquette in Key West

While many Minnesotans spent the last part of winter praying for spring to surface, my wife chose to take matters into her own hands by booking us a week of romance and relaxation in Key West, Florida.

People to Know and Places to Go

“Jr.” as he’s known at work, manages the marketing and is part of the third generation of Manns in Swanson’s story.

ACF News

Minneapolis Chapter news

Foodservice Events Calendar

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