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November 2015

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Current Issue

Using Restaurant Design to Catch Customers

If it seems as though every aspect of the restaurant industry is somehow concerning itself with what millennials want, well, it’s because that’s exactly what is happening.

Liquor License Changes Could Have More Restaurants Saying ‘Cheers’

Cocktail hour may soon be a possibility for more St. Paul restaurants. Or folks could end up watching the clock for at least another year.

A Peek Inside the Culinary Scene in Latin America

My recent trip to Latin America wasn’t supposed to be a culinary experience, but, hey, a girl’s gotta eat, right?

Talking Two Restaurants With Lasting Impact

Oftentimes my visits to restaurants are for story interviews, to talk with chefs, owners, bartenders and the like about what they're doing differently to find success in this crazy business.

Server Speak: What’s Your Favorite Season to Work?

What’s Your Favorite Season to Work?

News and Noteworthy Around the Twin Cities

Medal-worthy brews, airport news and more

Culinary Q&A: WCCO’s Mike Augustyniak

Mike Augustyniak is the director of meteorology at WCCO. He also created and hosts “Mike’s Mix,” a weekly segment focusing on the art and science behind making the perfect cocktail.

Chef’s Dish: Irina Kolosov Puts Her Twist on Italian

It might surprise some to learn that the executive chef of a top Italian fine-dining restaurant is a 29-year-old from Kazakhstan, but then again the best things in life are unexpected.

Culinary Curiosities: What’s the History of the Potluck

How important is your potluck dish? Don’t underestimate the draw of your go-to casserole.

Master Mixers Face Off in Iron Bartender Competition

After four weeks and dozens of craftily mixed drinks, the 2015 Iron Bartender competition came down to two teams.

Quality of Life Key to Attracting, Keeping Restaurant Workers

Talk to just about any restaurant owner or chef and they’re wondering: 1. Where are all the servers and cooks? And 2. How can I keep the ones I have?

US Foods Show Brings Demos, Trend Talk, Advice

It was a day to get fired up about food, as US Foods brought its Food Fanatics Live show to the Minneapolis Convention Center, drawing hundreds of chefs, operators and staff September 28.

Performance Show Highlights New Products, Holiday Menu Options

Offering new recipe ideas and a choice selection of specialty ingredients and top brands, Performance Foodservice invited customers to the Prom Event Center for its fall show October 14.

Meritage Oysterfest Celebrates All Things Half Shell

Though he finished shucking his dozen oysters a second faster, 2014 champion Bryan Hernandez drew blood and was disqualified.

Minneapolis ACF chapter highlights local ingredients in cooking competition

Their tables loaded with ingredients from local farms, five Minnesota chefs faced off in an American Culinary Federation-sanctioned cooking competition.

Saint Paul College Cultivates Industry Pros With Revamped Program

Creating industry-ready cooks is what Saint Paul College’s Culinary Arts program aims to accomplish and the school’s newly updated culinary lab and redesigned curriculum are helping do just that.

MRA Report: Minneapolis Proposals Could Hurt Restaurants

The Working Families Agenda sprang from a national campaign, as well as from a state legislative initiative last session. Mayor Betsy Hodges included the proposal in her State of the City speech in April.

Commodities Report: Chinese Economy Affects Falling Indexes

Volatility has been the name of the game in the commodity markets as of late, with several commodity indexes near multi-year lows.

Buy the Numbers: 4 Bells in Loring Park

From the moment you walk into 4 Bells, your senses are captivated. The bar is right out of old-town Chicago.

Common Foodsense: Say Goodbye to Corporate Speak

I note that our editorial calendar says this month we are addressing “best practices.” This is a phrase that I hate, so I think it might be appropriate instead to discuss phrases I hate.

Hangin’ With Klecko: St. Paul’s Eat Street

The best thing about living at the new Klecko Manor is that the most vibrant part of Grand Avenue is my new back yard.

Tattoo of the Month: Chef Ozzy

A native of Argentina, Chef Ozzy came to the U.S. 15 years ago, his passion for cooking already well ingrained.

People to Know and Places to Go

A properly designed restaurant balances aesthetics and functionality; it has to be beautiful yet efficient.

ACF News

ACF News Minneapolis Chapter
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