There’s more than one reason hot dogs are on the menu at a Japanese sushi restaurant on Nicollet Avenue in Minneapolis. One, they’re a welcome item on the kids’ menu; two, Chef Hide Tozawa,…
A good friend of mine invests in early stage restaurant companies and new concepts. The first thing he asks is, “What are my dining privileges?” and “How many gift cards do I get?” It’s…
There are only 38 diners on the National Registry of Historical places. Before coming to rest at 4020 East Lake Street in Minneapolis, the Hi-Lo Diner was a 1950s Fodero Diner, from Gibsonia, Pennsylvania….
As franchisees become more sophisticated, they are more discerning when choosing that next opportunity. Assembled with the help of my partner, Jim Wahl, below is a checklist of the key elements franchisors need to…
St. Genevieve, Chef Steven Brown’s latest establishment, is already attracting the fine dining neighborhood crowd looking for someone setting a high bar. It is a true French bistro of the ilk you would see…
One of the old debates in the restaurant industry concerns the way to structure the overall company—whether to create a single or multiple companies organized by units, property ownership or geographic region. Here are…
A tomato grown from a seed with a history of being passed down through generations becomes an heirloom tomato with an unusual shape and a wonderful taste. Recent visits to the aptly named Heirloom…
You know the old adage “How do you make a million dollars in the restaurant industry? You start out with two million.” It may not apply in today’s more thoughtful restaurant business environment, but…
Each month in Foodservice News, Dennis Monroe reviews a new restaurant’s business proposition, based on his years as a business attorney and former CEO of a local multi-concept restaurant company. In his February 2016…
