I love making places where people gather.
Kim Bartmann, the founder and restauranteur behind Bryant Lake Bowl, Red Stagg Supper Club, Tiny Diner, and more, talks about feeding people good food, welcoming diversity, and connecting with community purpose.
About the speaker
Kim attended the University of Minnesota for way too long, and then opened Café Wyrd on Lake & Irving in Uptown in 1991 after having vowed to never work in a restaurant again. She still has yet had to don a cook’s uniform, so it’s sort of working out. She has re-imagined spaces in ‘difficult’ neighborhoods since 1991. Her commitment to community and the arts is manifest in Bryant Lake Bowl & Theater, opened in 1993. As an extension of her restaurants’ focus on local buying and sustainability, she opened Minnesota’s first LEED-CI certified restaurant, Red Stag Supperclub, in 2007. Her 7th and most recent project, Tiny Diner, takes these values further. The diner is producing energy with a patio/solar array and showcasing biointensive urban farming methods and efficient water use strategies through its edible gardens, pollinator habitats, and rainwater catchment systems. From its hardscape to its landscape, the Diner was designed to provide a renovated example of whole system design: low impact, educational, and tangibly tasty.
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Soil health, air quality, and clean water is really about human health and happy, productive people. — Kim Bartmann
Triple bottom line approach boiled down is people, planet, profit. You consider all those things when you're making decisions in a business, not just profit. — Kim Bartmann
The bigger the business gets, the more power accrues to me that I don't want. I want people to have their own power and responsibility. — Kim Bartmann
Because we're neighborhood restaurants and I care about the arts and various social justice and agricultural issues, we try to connect in as many ways as we can with the neighborhoods that we exist within. — Kim Bartmann
I was privileged to have access to that capital from family, but in general, women don't have access to capital, especially in the restaurant industry. It's taken me 25 years to get access to capital. — Kim Bartmann