By thisisrandy November 13, 2014
Dunn's Pizza Man Reopened March 4th 2014 at the old Mansetti's Location at 555 W Broadway Forest Lake Minnesota 651-464-3535 ...read more
By AngelaRoy June 12, 2012
STAY AWAY! They sell BURNT Chicken. I bought a 10 peice meal and was only able to eat the sides. The manager did not care and did NOTHING!! ...read more
By owner of forest lake pizza man October 14, 2010
PIZZA MAN CLASSIC PIZZA as moved to a newer bigger restaurant. 21450 Forest Blvd just two block south of old located. at the stop light on Hwy 97 and hwy61. come check out the new large dining room. Now serving beer and wine. ...read more
Mpls Commercial Seating Co Restaurant booths are crafted from real plywood and lumber as well as premium vinyl. We at Mpls Commercial Seating Co prides that we never use OSB (particle board). Our restaurant Booths carry a limited life time warranty. This is important as many imported restaurant Booths only carry a 30-90 day warranty. ...read more
By Minneapolis Commercial Seating CO October 11, 2015
It's very exciting to think of starting your own business, or growing the one you have. If this is your first time starting a business, a word of advice... do your DUE DILIGENCE. In any business this is advised, and I as a restaurateur can not stress it enough. I have owned and operated restaurants, and have learned a lot, sometimes the hard way. The hard way costs you money that you often do not have. If you can start with the right capital you are certain to be successful. How do you know if you have enough? That's where doing your DUE DILIGENCE comes into play. I have written a book and workbook to guide you through the steps to take before you sign that lease or purchase that property... long before you hire a contractor and put the hammer to the nail. Contact me for a sample of the book which is currently in publishing. When it is ready it will be posted on my website, www.NationalRD.com, and on my blog page, www.OpenaRestaurant-DueDiligence. If you'd like some free advice while you are thinking about your plan and concept, and before the book comes out give me a call. I'd be happy to give you my perspective as an experienced restaurant owner, and restaurant designer. Frank Stocco 1-888-727-0377 ...read more
By National Restaurant Design, Inc December 09, 2010
With chains slowing down their growth, there's more opportunity for the small business owner to get his foot in the niche market of restaurant ownership. The key these days is doing your due dilligence when it comes to figuring the costs. You can do that with business plan in hand and a drawing of the designed space (or at least of an imagined space). With those ducks in a row you present your plan in all honesty to potential investors. Sometimes it's the building owner. With investors you all have the benefit of sharing in the profits, as well as, but hopefully not, the losses. If you want to discuss the process, the business plan, your concept, space requirements, code requirements, or if you are ready for your space to be designed and drawn out for equipment bids, city approvals and contruction bids, give us a call. We'd be glad to set you on the right course. Big business, watch out, here we come! Frank Stocco, restaurant designer and consultant www.National-RestaurantDesign.com www.NationalRD.com ...read more
By National Restaurant Design, Inc September 09, 2010
Some people like to freeze-dry chicken because it can be stored up to a year and it also reduces the weight of the meat. The process involves removing all the moisture from the meat, which has less of an effect on the taste of the meat than normal dehydration. Freezing drying chicken can be easily don... ...read more
Cabbage is commonly used in coleslaw but it can also be steamed and used as a side dish. Red and green cabbage varieties make a tasty and nutritious juice that can be enjoyed alone or with your meal. You can easily transform an entire cabbage into a delicious, inexpensive juice with a countertop juicer. ...read more
