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Missing Fundamentals – The Backstory

I went out to a high end (for Appleton, WI) restaurant recently. We were sat at a nice table in a room that had one other group dining in it and about 8 other tables that were covered in dirty dishes. It appeared as if several larger groups had just left. We had a new...

Wine Fundamentals – Red Wine 101

In our last article we looked at four common white wine varietals, what they generally taste like and what they pair well with. In this article, we’ll do the same with 4 common red varietals Pinot Noir, Merlot, Cabernet Sauvignon, and Shiraz/Syrah. As in the...

Wine Fundamentals – White Wine 101

Today, we are going to look at the different types or varietals of wine. This article will look at pairing different varietals of wine with different food as well as typical characteristics of the wine. This article will not focus on any brand or vintage of wine, nor...

Restaurant Terminology

This post will explore common restaurant terminology. I will likely update this post as new terms are introduced. This will act as a glossary of terms you should know. 86 – Out of an item. Ex: We are 86’d chicken breasts. 86 the special, we just sold the...

Table Organization System – Pivot Point

This month, we are going to focus on basic restaurant fundamentals to help you and your staff know the systems, terms, and brands to help you appear more knowledgeable, work more efficiently, and become more profitable. So, in our first post we are going to touch on a...