Restaurants / Hotels

Sit-down dining slow to come to North Side

Cheeseburgers, fried chicken and pizza are easy to come by on W. Broadway in Minneapolis, but developer Stuart Ackerberg wanted to attract a different kind of restaurant to his Five Points building.

Something with slow-cooked, nutritious food. A place where families could sit down, workers at the neighborhood nonprofits could enjoy a nice lunch, and suburbanites could head for a drink after catching a show at the Capri Theater down the street.

But after three years of working to attract a restaurateur who shared his vision, Ackerberg has instead agreed to lease space in the century-old building to Northside Achievement Zone, a nonprofit whose mission is to boost school performance in the poorest segment of Minneapolis.

“It’s a great opportunity to have this, but it’s certainly not what we originally envisioned,” he said.

As Minneapolis pushes to draw people and development to the struggling North Side, a difficult question among some business and government leaders has been how to attract higher-quality restaurants to an area dominated by low-end food. City records show that north Minneapolis has more than three dozen restaurants, most of them serving fast food. About a third are chains such as McDonald’s, Burger King and KFC.

“There are so many businesses the North Side has real deficiencies in,” said Dean Rose, who is planning a housing and retail development near Five Points. “We need a good sit-down restaurant … that’s healthy and fresh, a place you can sit down and relax and feel comfortable.”

Rose, who is partnering with developer Steve Minn, said he hopes to make a restaurant part of the project.

Yet even as supporters maintain that the demand is there, restaurateurs are not exactly racing to supply it.

The kind of restaurant that is not a franchise “feels very vulnerable in coming to an unproven marketplace,” said City Council Member Don Samuels, who represents the area. “Even if demand is there, they’re not confident enough at this point. … It’s perceptions of safety, it’s the reputation.”

The city “felt if we drew the housing, we could bring the customers in, then everything would fall into line, but it’s not happening as fast as we want it to happen,” said Samuels, whose wife, Sondra, is CEO of the Northside Achievement Zone.

North Side resident Ken Powell is one who would like to see more healthful dining-out alternatives. Powell tries to stay away from high-cholesterol and fried food, but he lamented that “the choices here are slim.”

A study by MJB Consulting in 2007 determined that about $7.8 million spent at sit-down restaurants by people who live on and around W. Broadway went to establishments outside the area. The report, which examined how to revitalize the North Side, said that market provided one of the larger opportunities to recapture lost dollars.

A foothold in neighborhood

A mile north of Broadway, at the intersection of Penn and Lowry, Darryl Weivoda runs the Lowry Cafe next to his hardware store.

When he inquired about a loan to start the restaurant, the banks “weren’t real excited about it” and wanted to charge him a “crazy high” interest rate, he said. So Weivoda took out a home equity loan and last summer opened the cafe, which serves pork chops, meatloaf and salads.

Nearly a year later, the restaurant is not breaking even. But Weivoda is standing firm. “I kind of look at it as … Do you want to get in when [the price is] low and establish it and be here once [the neighborhood] is developed, or do you want to wait around and see if it gets developed?”

Dennis W. Spears, artistic director at the Capri Theater on Broadway, said that a lot of people who attend shows there are looking for a place to eat and drink afterward, and they can do that at the Lowry Cafe.

“We’re hoping that with the redevelopment on the North Side that there’s more that will come over here,” said Spears.

One of the people who declined the opportunity to do business in the Five Points building was Kim Bartmann, whose restaurants include Bryant-Lake Bowl and Red Stag Supperclub.

“The investment required by me wasn’t necessarily borne out given the risk, because in a place where … there’s not much, why isn’t it there? And who’s going to be the first one to go?” Bartmann said.

Bartmann said she is still interested in the idea of a restaurant on the North Side, but doesn’t know the area well and cautioned that many are still scared to go there. “I think there are plenty of people in that area to support a sit-down restaurant, it’s just finding the right level of investment to make it work,” she said.

Ackerberg also drew interest from Marzell Harris, who wanted to open a Louisiana Fried Chicken in the building. But Ackerberg and Harris said they did not agree on the menu for the restaurant, which offers a more upscale version of fast food similar to Boston Market, with dishes such as gumbo and po’boys. The developer wanted healthier food and a bar.

Article source: http://www.startribune.com/local/152116975.html

A vision to make Bloomington more than a giant parking lot

“They paved Paradise to put up a parking lot.”

So goes the old lyric. Bloomington, however, is aiming for a switcheroo: to unpave those parking lots and put up Paradise. Well, maybe not Paradise, but a kind of new town dense enough to allow apartment living, shopping, dining and — be still my suburban heart! — walking. Seriously, I don’t think I have ever set one foot outdoors in Bloomington that was not in a parking lot.

The vision, embodied in a plan now in the final stages of winning approval, seems hard to grasp when you visit the so-called South Loop, a triangular stretch of Bloomington bounded on the north by Interstate 494, on the south by the Long Meadow Lake and on the west by Hwy. 77.

Looming over the landscape are the Mall of America and Ikea. Hotels and office buildings, most prominently the headquarters for Health Partners, as well as Reflections, two mirror-sided hi-rise condos, sit isolated on large plots to the east like modern-day versions of the dolmens at Stonehenge. The major streets are six lanes wide, designed not to facilitate walking but to stream cars from highway to parking berths.

Frankly, it doesn’t look promising.

But I am rooting for the South Loop plan because it makes a whole lot of sense.

‘Smart growth’

The theory behind it, says Larry Lee, Bloomington’s director of community development, is “smart growth.” There are certain locations where higher density can work well, he contends, and the South Loop is one of them. Already, the area’s offices and hotels, not to mention the vast MOA, draw workers from all over the metro. The light rail has four stations in the South Loop, and the one at MOA, the most heavily trafficked on the line, connects riders to 15 bus lines.

Bloomington Land Use Framework Concept

If more people live in the area, we the public, both Bloomington and state taxpayers, leverage our investments in roads, mass transit and everything else. If we instead continue to encourage people to spread to the far corners of the exurbs, we have to build more roads, schools and other infrastructure to accommodate them. That’s very expensive and very inefficient. Call it “dumb growth.”

Bloomington’s land-use plan leaves most everything where it is now. A large swath down the middle of the area will contain offices to the south and hotels to the north. MOA and Ikea are designated an “entertainment” zone which is, I guess, what shopping is for most of us. But in the southwest and northeast corners will rise condos and apartments to house both those who work in the area and commute into Minneapolis. Surveys have shown, Lee says, that 30 to 40 percent of people in the housing market would like to live without lawns to mow, sidewalks to shovel and traffic to contend with every time they pick up a bottle of milk. Right now, most housing in the metro requires people to do all three.

And the area has a giant amenity — the Long Meadow Lake portion of the Minnesota Valley National Wildlife Refuge. It’s a stunningly beautiful wetland that the South Loop plan contemplates connecting to housing via new trailheads and walkways.  If everything comes together, the area could supply everything modern-day families want: city life with flora and fauna nearby.

First step in the plan, however, is a lot of unglamorous road and utility work, chiefly the extension of Lindau Lane to 30th Avenue South to hook the mall up to the Minnesota River. The portion of Lindau coming off the freeway will be lowered. Bridging the road will be a pad on top of which will sit a planned expansion of MOA. That, according to Daniel Jasper, the mall’s vice president of public relations, will contain a luxury hotel, a Mayo clinic office and 135,000 square feet devoted to retail.

That may sound like a lotta retail, but it’s about the size of three supermarkets and a teeny addition to MOA’s existing 2.8 million square feet of retail space. Already set to open in the spring of 2013 is the Radisson Blu hotel on the south side of the mall.

Mall and South Loop plan

My question is: How will the Mall’s expansion — and who knows how big it could get in the next 10 years? — mesh with the South Loop plan for more intimate high density living? The two seem disconnected. MOA is a grandiose structure designed to facilitate cars and delivery trucks; it can function only when surrounded by huge roadways that become barriers to pedestrians. I don’t know if I would want to walk from that northeastern corner to, say, the Health Partners Building. It’s not that far, but in the winter, the prairie wind would blow you down.

In a sense, however, the South Loop plan could never become a reality without the Mall. Last year, says Jasper, it drew 42 million visitors and broke the $1 billion mark for sales. While a whole lot of malls are going sideways, MOA is in a class by itself, says retail analyst Jim McComb, president of the McComb Group in Minneapolis. About half of its customers come from outside a 150-mile radius, many of them from overseas. While gawping at the immense structure, they drop a lot of dough, producing millions in sales and income taxes for the state and property tax revenues for Bloomington.

In its 20 years of existence, the number of (hospitality-tax generating) hotel rooms has risen from 5,000 to 8,000. Perhaps most important, contends Lee, is that the Mall has given the area an identity. “If you say ‘South Loop,’ nobody knows what you’re talking about,” he says. “But you can talk about the Mall, people from all over nod: yeah, I know that.”

Maybe they should rename the area MallWorld or Mallandia or, to get more lyrical, Mallifluous.

Think of the Mall as a petite version of Disney World. Without it, nobody would have heard of Orlando, Fla. The theme parks — love ‘em or hate ‘em, they are what they are — draw millions of visitors and money. Outside the Disney complexes, however, sit a lot of neglected strip shopping centers, ugly hotels, big box stores and suburban sprawl. 

 Bloomington’s planners are trying to do better than that. Let’s hope they succeed.

Article source: http://www.minnpost.com/cityscape/2012/05/vision-make-bloomington-more-giant-parking-lot

Dining with Dara: Urban fish farms may transform Minn. food scene

by Dara Moskowitz-Grumdahl

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ST. PAUL, Minn. —
When you think of Minnesota fish, you naturally think of 10,000 lakes, a boat and a line, and a campfire fish fry. But that may be changing, as our regular food and dining critic Dara Moskowitz Grumdahl is here to tell us about the new indoor trend for Minnesota fish.

Moskowitz Grumdahl, senior editor for Minneapolis St. Paul magazine, toured a couple of new aquaponic operations in the Twin Cities and talked about them with MPR’s Tom Crann.

Dara Moskowitz Grumdahl:
First let’s get some terms clear. A few weeks ago we talked about hydroponics — the system of growing vegetables in greenhouses such that their roots are in a water-and-nutrient bath. Aquaponics is hydroponics plus fish.

Tom Crann: What kind of fish?

Moskowitz Grumdahl: Great question. There are two aquaponic operations underway in the Twin Cities, each with a different fish, and each very different.

In St. Paul, the fish is tilapia, and the plans are beyond ambitious. A group of investors led by the Minneapolis marketing guru Fred Haberman is transforming the big old brewhouse of the old Hamm’s Brewery into a fish and produce farm.

Crann: If I remember correctly, the old Hamm’s Brewery is a huge site.

Moskowitz Grumdahl: Vast, enormous, ginormous — the old brewhouse is 55,000 square feet, five floors, with masonry walls four feet thick. They don’t build buildings like that anymore. A hundred years ago the building supported enormous brew tanks, so it’s built to hold very heavy loads of water.

The City of St. Paul has been wanting to redevelop this parcel of land and buildings up on the Payne Avenue hills overlooking downtown St. Paul, and they’re working with the Haberman-led group, called Urban Organics, to get the site up and running again.

Crann: As a fish farm.

Moskowitz Grumdahl: A fish farm and a vegetable farm. Fred Haberman and the city are thinking a lot about the idea of food deserts. The idea is that this Urban Organics will be providing lettuce, kale, basil, and eventually other vegetables from a rooftop greenhouse.

Crann: So the famous water that Hamm’s beer was made from will now be the famous water that fish are grown in. So that’s the St. Paul story. What about the Minneapolis aquaponic operation?

Moskowitz Grumdahl: It couldn’t be more different. While the St. Paul one, Urban Organics, is an enormous public-private partnership, the Minneapolis one, The Urban Farm Project, is a couple guys in a warehouse on a shoestring budget, building fish tanks out of wood and pond liners.

The people behind it are named Chad Hebert and Warren Burgess, and they’ve actually been raising coldwater perch as well as seven types of lettuce, cabbage, strawberries, basil, and celery, and selling them to local restaurants like Heartland.

Crann: Perch? Aren’t perch relatives of walleye?

Moskowitz Grumdahl: Yes. The perch The Urban Farm Project is raising are yellow perch. Hebert told me the reason they aren’t raising walleye is because of walleye’s sharp teeth and carnivorous ways — you’d start with a tank full of baby walleye, and then you’d have two fat ones left!

The University of Minnesota is experimenting with a walleye-sauger cross, which could solve the two problems which have been bedeviling Minnesotans: How to produce local, sustainable food that’s delicious, and how to fish for walleye in January in your bathing suit!

Broadcast Dates

• All Things Considered, 05/17/2012, 3:50 p.m.
• All Things Considered, 05/17/2012, 6:20 p.m.

Article source: http://minnesota.publicradio.org/display/web/2012/05/17/dining-with-dara-urban-fish-farms-may-transform-minn-food-scene/?refid=0

Granite City Food & Brewery Completes Sale-Leaseback of Troy, Michigan Location

MINNEAPOLIS–(BUSINESS WIRE)–

Granite City Food Brewery Ltd.® (NASDAQ: GCFB – News) today
announced the completion of the sale-leaseback of its real property in
Troy, Michigan. The Troy location, which represents the Company’s 27^thGranite City location, opened to the public last week.

Pursuant to the sale-leaseback agreement, the Company sold the Troy
location to Store Master Funding I, LLC, a subsidiary of Store Capital
Acquisitions, LLC, for gross proceeds of $4.0 million. Under the same
agreement, the Company now leases back the Troy location over a 15-year
term.

“As originally planned, we entered into a sale-leaseback transaction for
the Troy property to maintain liquidity for future restaurant expansion
and existing restaurant enhancement,” said Rob Doran, Chief Executive
Officer of Granite City Food Brewery Ltd. “Store Capital has been a
great partner to work with and we hope to work with them again on future
restaurants.”

About Granite City Food Brewery

Granite City Food Brewery Ltd. develops and operates two casual dining
concepts: Granite City Food Brewery and Cadillac Ranch All American
Bar Grill®. Granite City Food Brewery is a polished casual American
restaurant that features a great dining experience with affordable,
high-quality menu items prepared from made-from-scratch recipes, served
in generous portions. There is a brewery onsite, serving hand-crafted
and micro brews. Granite City opened its first restaurant in 1999 and is
expanding nationwide; there are currently 27 Granite City restaurants in
13 states. Cadillac Ranch restaurants feature freshly prepared,
authentic, All-American cuisine in a fun, dynamic environment. Its
patrons enjoy a warm, Rock N’ Roll inspired atmosphere, with plenty of
room for friends, music and dancing. The Cadillac Ranch menu is diverse
with offerings ranging from homemade meatloaf to pasta dishes, all
freshly prepared using quality ingredients. The Company purchased its
first Cadillac Ranch in November 2011 and has since purchased four
additional Cadillac Ranch restaurants along with its intellectual
property. The Company currently operates five Cadillac Ranch restaurants
in four states. Additional information about Granite City Food Brewery
can be found at www.gcfb.com.

Forward-Looking Statements

Certain statements made in this press release of a non-historical
nature constitute “forward-looking statements” within the meaning of the
Private Securities Litigation Reform Act of 1995. Such
forward-looking statements are subject to certain risks and
uncertainties that could cause actual results to differ materially from
those anticipated. Such factors include, but are not limited to,
changes in economic conditions, changes in consumer preferences or
discretionary consumer spending, a significant change in the performance
of any existing restaurants, our ability to continue funding our
operations and meet our debt service obligations, and the risks and
uncertainties described in our Annual Report on Form 10-K filed with the
Securities and Exchange Commission on March 23, 2012.

Article source: http://finance.yahoo.com/news/granite-city-food-brewery-completes-212000008.html

Radisson Blu Resort Sharjah Announces New Dining Experiences

BRUSSELS, May 4, 2012 /PRNewswire/ –

Radisson Blu Resort Sharjah has announced new dining experiences for its guests, including its new range of restaurants and cafes- each with its own unique setting and menu.

As one of the leading hotels in Sharjah, the resort has upgraded its dining offerings in order to provide guests with a greater variety of options.

The Sharjah hotel features an all-day dining restaurant called ‘Cafe at the Falls’. The restaurant is set within the randomness of nature, along with birds, fish, and a man-made waterfall. Guests can experience the Seafood, Italian, Arabian and international buffet while enjoying the picturesque surroundings.

From a ‘Super Buffet Breakfast’ to an international lunch buffet and theme dinner buffet, the restaurant provides a range of menu choices throughout the day. Diners will also be treated to free water and soft drinks, which are now part of the package. Additionally, guests will have complimentary access to pool and beach facilities with the ‘Friday Family lunch’, in addition to the numerous kids’ activities available.

As part of the new range of dining experiences, the resort’s poolside restaurant hosts barbeque night on Thursdays and Fridays, where guests can dine while enjoying the sea breeze and contemporary calypso music.  Guests may choose from a variety of grills (seafood, taouk, ribs, kofta and others), which are served along with assortment of cold and warm mezza and side dishes.

Another place where guests can dine is ‘The Terrace.’ This is an outdoor lounge for guests who prefer to have a smoke while sipping their favourite beverage. As part of the recent upgrade, The Terrace is now serving different types of Saj Manakish.

Additionally, the resort’s Chillout Cafe is a 24-hour cafe which serves an extensive variety of snacks and pastries, as well as a selection of cold and hot beverages. It also offers different types of cakes for all occasions. Guests can use the cafe’s free Wifi connection while having a small group discussion or even just a simple get-together.

The Resort‘s Canton Chinese Restaurant is also available to those looking for authentic Chinese dishes restaurants in Sharjah.

About Radisson Blu Resdort Sharjah:

Radisson Blu Resort Sharjah opened on January 20, 1982 in presence of His Highness Dr. Sheikh Sultan Bin Mohammed Al Qassimi and dignitaries. Originally called Sharjah Continental, it proudly joined the Radisson SAS family in Nov 2002.

Since becoming a Radisson Resort, the hotel has undergone vital transformations throughout the hotel and beach areas and now shines in a unique contemporary resort look topped off with a touch of Arabian Heritage.  As of April 15, 2009 the hotel was renamed Radisson Blu Resort Sharjah.

More information can be found at http://www.radissonblu.com/resort-sharjah

About the Carlson Rezidor Hotel Group:

The Carlson Rezidor Hotel Group – born in early 2012 – is one of the world’s largest and most dynamic hotel groups. The portfolio of the Carlson Rezidor Hotel Group includes more than 1,300 hotels, including accommodation in Sharjah like its beach hotel Sharjah. It is now a global footprint spanning 80 countries, a powerful set of global brands (Radisson Blu, Radisson, Country Inns Suites by Carlson, Park Inn by Radisson, Hotel Missoni and Park Plaza). In most of the group’s hotels, guests can benefit from the loyalty program Club Carlson, one of the most rewarding loyalty programs in the world. The Carlson Rezidor Hotel Group and its brands employ more than 80,000 people.

The Carlson Rezidor Hotel Group is headquartered in Minneapolis, and Brussels, Belgium.

PR Contact:
Christiane Reiter
Senior Director Corporate Communication
The Carlson Rezidor Hotel Group
Avenue Du Bourget 44
B-1130 Brüssel
Belgien
+32-2-702-9222
http://www.radissonblu.com

Article source: http://ca.finance.yahoo.com/news/radisson-blu-resort-sharjah-announces-150800032.html

Travel+Leisure Magazine: Minneapolis Picked As Best U.S. Airport

Travel+Leisure magazine said its readers have chosen Minneapolis-St. Paul International Airport as the best in the nation.

Travel+Leisure said readers were asked to rate U.S. airports in categories including flight delays, design, amenities, food and drink options, smoothness of check-in and security, service and location.

Minneapolis was chosen as the best overall airport, while Baltimore/Washington International Thurgood Marshall Airport was cited as having the best record for on-time departures.

The magazine said its readers picked airports in Philadelphia and Los Angeles as the nation’s worst, cited problems with overcrowding, frequent delays, unfriendly staff and outdated infrastructure.

Article source: http://www.aviationpros.com/news/10709200/travelleisure-magazine-minneapolis-picked-as-best-us-airport

Crave restaurant sets opening date at Banks

The next restaurant to open on The Banks will be Crave. This multi-location out of Minneapolis will open on June 11.

Their CEO and founder, Cam Talebi, told me they have hired their management team, and are hiring the rest of the staff now-at least 100 people.

The “eclectic American”  restaurant will serve lunch, dinner and Sunday brunch. Their menu encompasses salads, pasta, pizza, seafood, steaks and chops. Talebi used the words “vibrant” and “energetic” to describe Crave’s atmosphere. It’s centered on an oversized circular lighted bar made of wood and onyx. A huge wine tower will separate the bar from the dining room.  “It’s very chic, but approachable. The menu is value-driven, so you can have a fine-dining experience with no stuffiness,” said Talebi.

This is the 8th Crave to open; the others are in Minnesota,  Florida and Omaha.  The original Minneapolis location opened in Feb, 2007, the second in Mall of America in 2009; now they’re planning to build 2 or 3 a year.

Talebi is excited about The Banks. “We like the density of it, the fact that it’s right across from downtown, with the view of the skyline. It’s vibrant, and we feed on that.”

The dates for other  Banks restaurants aren’t pinned down, but Tin Roof is likely to be next.  Ruth’s Chris steakhouse is anticipating  October. Mahogany’s, The Wine Guy and Yard House are the others, which could all be open by end of the year.

Posted in: Restaurant News, Updates

Tags: Crave, the Banks

Article source: http://cincinnati.com/blogs/dining/2012/05/10/crave/

Chuck E. Cheese’s To Offer New, Gluten-Free Options on Food Menu

MINNEAPOLIS–(BUSINESS WIRE)–

While pizza, dessert and soft drinks are all common favorites for
adolescents, compliance with a gluten-free
diet often excludes these food experiences from children and
families when dining away from home. To accommodate guests with special
dietary needs, Chuck E. Cheese’s has added gluten-free options to its
menu. The new food items, which include a gluten-free pizza and
chocolate cupcake, will begin testing at all Minnesota
Chuck E. Cheese’s locations to gauge demand for future national
availability.

“We’ve received an overwhelming response from families requesting that
we add gluten-free products to our menu
items for their kids who love to visit us but can’t enjoy a Chuck-E
classic, pizza, because of special diet needs,” said Joe Elliot, Chuck
E. Cheese’s vice president of research and development. “In light of
growing concerns and sensitivity to this lifestyle, we listened to their
feedback and wanted to provide options that better help everyone enjoy
the full flavor of Chuck E. Cheese’s.”

Dining out safely remains a primary concern for food-allergic customers
under strict dietary limitations. To avoid cross contamination or
accidental exposure to gluten ingredients in Chuck E. Cheese’s kitchens,
the personal cheese pizza, manufactured by USDA/FDA-approved,
gluten-free facility Conte’s
Pasta, will arrive to stores in frozen, pre-sealed packaging. The
bake-in-bag pizza will remain sealed while cooked and delivered and
until opened and served with a personal pizza cutter at families’ tables
by the adult in charge.

Under the same procedure, gluten-free, chocolate fudge cupcakes
naturally sweetened with fruits, vegetables and grains from Fabe’s
All Natural Bakery will remain in pre-sealed, single-serve packaging
through preparation and until opened and served at the table. To ensure
high taste, integrity and quality standards are met before a national
launch, testing these menu options helps Chuck E. Cheese’s deliver the
same type of consistent, great-tasting food products that are expected
from the leader in family entertainment and dining.

“From delivery to table, our procedures ensure that families can feel
confident knowing their meal is completely within gluten-free
guidelines,” said Elliott. “We’re happy we can provide a place ‘Where a
Kid Can Be a Kid’ and enjoy great fun and food guilt- and gluten-free.”

Although these menu options are not available at every Chuck E. Cheese’s
location at this time, the restaurant is evaluating the possibility of
introducing gluten-free birthday parties and other special dietary
products nationwide if test markets perform well. In addition to the
successful launch of its new
pizza recipe last year, Chuck E. Cheese’s plans to continue adapting
its menu to offer dishes that accommodate the changing tastes, dietary
needs and lifestyles of families all over the country.

Guests can find more information about Conte’s Pasta at http://www.contespasta.com/
and Fabe’s All-Natural Bakery at http://www.fabesnatural.com/.

About CEC Entertainment, Inc. (NYSE: CEC – News):

For more than 30 years, CEC Entertainment (NYSE: CEC – News) has served as the
nationally recognized leader in family dining and entertainment and the
place Where a Kid can be a Kid®.

The Company and its franchisees operate a system of 555 Chuck E.
Cheese’s stores located in 48 states and seven foreign countries or
territories. Currently, 506 locations in the United States and Canada
are owned and operated by the Company. CEC Entertainment, Inc. and its
franchises have the common goal of creating lifelong memories for
families through fun, food and play. Each Chuck E. Cheese’s features
musical and comic robotic entertainment, games, rides and play areas as
well as a variety of dining options including pizza, sandwiches, a salad
bar and desserts. Committed to providing a fun, safe environment, Chuck
E. Cheese’s helps protect families through industry-leading programs
such as Kid Check®.

Chuck E. Cheese’s aims to promote positive, lifelong memories inside and
outside of its stores. In addition to providing a fun entertainment
experience for millions of families across the world, Chuck E. Cheese’s
has donated more than $6 million to schools and non-profit institutions
through its fundraising programs. For more information, see the
company’s website at www.chuckecheese.com.

Article source: http://finance.yahoo.com/news/chuck-e-cheese-offer-gluten-140300499.html

Mpls police chief Tim Dolan to retire

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MINNEAPOLIS - Minneapolis Police Chief Tim Dolan will retire later this year.

In a message to the Minneapolis Police Department and the City Council Dolan says he will not seek another term as chief.

In his written announcement, Dolan says:

I started in law enforcement as a Hennepin County Sheriff’s Deputy in 1978 and came to the Minneapolis Police Department in 1983. After serving the people of Minnesota for over 34 years I feel it is time to move on to the next stage of life. It has been a great honor to have served here as both acting Chief and Chief since 2006.

I have lived and/or worked in the City of Minneapolis my entire life. Every day that I put on the uniform, I consider myself fortunate and honored to work with the finest team I have known. Thank you all for making that possible.

I will continue my duties as Chief until I retire late this year. I will provide public comment about my career, tenure as chief and future plans at that time.

Dolan joined the Minneapolis Police Department in 1983 and rose to the rank of Chief in 2006.

Minneapolis Mayor R.T. Rybak praises Dolan as an innovator who has led effective crime-reduction partnerships with the community and has strengthened the city’s data-driven policing policies.

However, Dolan’s old boss, former Minneapolis Police Chief Tony Bouza, called Dolan’s administration a failure.

“They’re losing one lawsuit after another. The civilian review board has written a very critical assessment and the fact is that he is not a reform chief,” Bouza said.  

Dolan was in Washington D.C. on business Wednesday when the story broke and is not available for comment. He reportedly does intend to explain his decision to the media as his retirement nears.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

Article source: http://www.kare11.com/rss/article/974422/14/Mpls-police-chief-Tim-Dolan-to-retire

Army of volunteers fix north Mpls. homes

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MINNEAPOLIS — More than 200 volunteers scattered throughout North Minneapolis for National Rebuilding Day on Saturday.

It’s a day Ora Lee Law has looked forward to. Law has seen her home go through wear and tear including last year’s tornado. On Saturday, she got to see it transform with the help of an army.

“Prayer really works. I’ve been praying for a long time that I could get this done,” she said.

From new windows in the basement to new walls in the living room Law’s home was repaired from top to bottom at no cost by volunteers. The retired educator was filled with gratitude.

“It’s just wonderful and I’m just blessed,” she said.

Though the mission of Rebuilding Together Twin Cities, which is the group who organized the event, is to improve the homes and lives of low-income homeowners it wasn’t just the owners who walked away with appreciation.

“I grew up in north Minneapolis so just coming back here and seeing some of the houses it’s great to be part of the effort to restore them and it’s just a great part of the city,” Sue Sullivan, a volunteer, said.

Law couldn’t wait to show off her home. She brought Sen. Al Franken (D-MN) in even before work was done.

In total 25 homes were repaired.

(Copyright 2012 by KARE. All Rights Reserved.)

Article source: http://www.kare11.com/rss/article/974699/14/Army-of-volunteers-fix-north-Mpls-homes