We put our hands where our keyboards are: In other words, instead of just writing about how great Open Arms is, a group from Foodservice News and the Charlie Awards spent a Friday afternoon packaging entrées with two soups and scooping cookie dough.
Kate Shafto, a board certified physician in internal medicine, pediatrics and integrative medicine, was frustrated with the medical profession’s indifference to teaching medical students the value of advocating healthy eating and lifestyle changes instead of always reaching for their prescription pads.
It’s easy to buy into the concept of elevated food and cocktails when you’re sitting on Graze Provisions + Libation’s elevated millennial-magnet, second-story patio over looking downtown Minneapolis and a patch of green grass below.
Kim Bartmann’s restaurant group has made another gutsy move. All of her restaurants are using 100 percent heritage grains in the majority of their baked items, plus pastas, which means that people with gluten sensitivity are able to eat items like Pat Tap’s Bloody Mary bread and the brioche at Red Stag.
Graze Provisions and Libations in Minneapolis’ North Loop has opened seven restaurants in one fell swoop: MidNord Empanadas, Soul Bowl, Carbon Coal Fired Pit Beef, Fish Bowl Poke, Honey & Rye, Flagsmash, and Lu’s Sandwiches.
Labor is the daunting issue in the restaurant industry right now. The increase in costs is inevitable, particularly with the actions by the state of Minnesota and the cities of Minneapolis and St. Paul.
The Gas Foodservice Equipment Network (GFEN), an Energy Solutions Center Consortium that promotes the use of natural gas, held its 2019 Foodservice Workshop in mid-August at the CenterPoint Energy Foodservice Learning Center in Minneapolis.