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October 2019

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Current Issue

Dining at MSP Takes Off

In the last few years, the MSP airport has become a beacon for how an airport can showcase both the Twin Cities’ culture and its diversity—and even better, it’s restaurants.

From the Editor: Charlies Head into Month of Nominations

In my long tenure at Franchise Times and now Foodservice News, I’ve always been happier writing features about interesting people than hard news about bad business behavior.

Sever Speak: What’s your favorite part of working at restaurant in the fall?

What’s your favorite part of working at restaurant in the fall?

In the News

After an abrupt closing in early July, the Lucky Cricket in Minneapolis’ Shops at West End reopened at the end of August.

Coffee Talk

Time magazine called Minneapolis’ All Square, the grilled cheese restaurant hiring only previously incarcerated people, one of the Top 100 Places to Eat and Drink in the World.

Making Cookies a Functional Food

Viking fans beware, when the Denver Broncos come to US Bank Stadium this year they’ll be extra healthy thanks to snacking on functional-food cookies produced in the Twin Cities.

Industry Ink: Lee Foral

Lee Foral considers his tattoos “bookmarks in time.”

In Brief

Sooki & Mimi is the new name of Ann Kim’s fourth restaurant, named after her maternal grandmother and the mother of her uncle who sponsored Kim’s family’s move from Korea in 1977.

Foodies’ Mascot Recognition Challenge

Starbucks’ two-tailed mermaid is America’s most recognized product mascot, according to a consumer survey.

Around Town

Culinary Curiosities: Frightening Food History

Bread, a staple of the human diet, has fueled human progress, but also, sometimes, its decline.

Grand Avenue Zoning Issues

Maintaining neighborhood character while allowing reuse of historic houses as foodservice-related businesses is a goal for some on St. Paul’s iconic Grand Avenue.

Roaming Hunger Hooks Up Food Trucks

Roaming Hunger is a national food truck booking service that connects consumers with food trucks in real time.

Charlies Kickoff Photos

It’s hard to find a night in the Twin Cities where there aren’t a dozen food-related events going on.

Three Hours in Life of Open Arms Helper

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.

A Doctor and a Nutritionist Team Up

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.

Local Chef/Trainer Teaches Value of Cooking

Chef Marshall O’Brien doesn’t just tell people how to eat better, he shows them with his pots and pans.

Amazing Graze: Elevated Gathering Place in North Loop

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.

Building Permit Fees Present Challenges

That new kitchen or updated dining room could cost St. Paul food service businesses more in 2020.

Bartmann Group’s Heritage Move

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.

Restaurant Openings

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.

New and Noteworthy

The new collection of soft baked cookies from Dewey’s Bakery consists of five flavors.

MRA Report: Restaurants Need Three Things: A Workforce

The hospitality industry workforce shortage is not expected to get better for many years.

Commodities Report: Farmers Planted Record Number of Acres

The USDA provided some good news for commodity buyers in August with their latest crop projections.

By the Numbers: Eight Ways to Bring Labor Costs into Focus

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.

Common Foodsense: There’s More to Cooking Than Deliciousness

I was cooking with some friends the other day when I gained a moment of perspective and realized that I was an idiot.

Hangin’ With Klecko: John Lupo

Next year, 2020, will be special for me. It will mark my 40th year in the baking industry.

Industry News: CenterPoint Hosts Peers

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.

Ask the Expert: Rick Webb of Backbook

How can I integrate what’s working in the dining room into the back of the house?

Chef Dinners: Two Good Causes

There’s no shortage of opportunities for chefs to help out local charities. In addition to the ones listed here, check the briefs sections in this issue for more fall fundraisers.

Events Calendar

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