Monthly Archives: October 2016

  1. How to Lower Restaurant Labor Cost


    For many of us as soon as the weather cools down and the seasons change, we unfortunately see a decrease in overall business. The need lower restaurant labor costs begins and we constantly start looking at our clocks to see how much we are losing in labor.

    Labor is a major area from which restaurants can bleed profitability. Why? When the clock goes tick, you owe! With food, if you buy too much, as long as it’s not wasted, spoiled or stolen, you can use that food tomorrow. But if you bring in too many people, bring them in too early or underschedule, you can’t tell those employees that the hours they just worked don’t count. This makes it vital to have controls in place to manage your labor costs.However, we have good news and you can be sure to rest easy knowing that there is a way to reduce the flood gate of hours going down the drain and we are going to share with you how to do so.

    Follow these 3 tips to alleviate the fear of labor cost pains!

    1. Schedule less. There’s a myth in the hospitality industry that by bringing in more staff, you will give your guests better service. The challenge with this is it’s actually the complete opposite. You want to give your guests a great dining experience, so you bring more servers in to be the most attentive and offer “wow” customer service. Or you bring in an additional cook for faster ticket times. But when you have too many people working and not enough work, they can tend to talk with each other and end up giving less-than-great customer service. I would argue that when you are staffed to a level where you think you could use one more person on the floor, your guests get the best experience you can deliver because your team doesn’t have extra time to get distracted by each other. They only have time to stay focused on the guest. The end result is happy customers, higher sales and lower labor costs.

    2. Schedule based on a sales forecast. There is a way to know what the right number is without relying on your gut feeling. It’s extremely common for restaurants to schedule like they always do, even when their sales are lower than expected or when they are coming out of a busy season. This practice can rob you of your profits faster than anything else in your business. Changing this practice starts with making your best guess as to what you think your Monday-to-Sunday gross sales are going to be for the upcoming month by the 20th of the current month. This enables you to adjust your schedules to take care of the needs of your guests and your business without losing money.

    3. Track labor on a daily basis. Yes, you should track your labor costs every day. You have the tools you need as long as you have a POS system. All you need to do is run a daily report in your POS system each day to see how much you’re paying your employees who worked that day, and divide that by that day’s gross sales to know what your labor cost is. Then as each day goes by, just add the labor costs together and the sales together and divide them, continuing to total and divide to get your running labor cost.

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  2. Food Trend Predictions for 2017

    If you are like us you have already begun the process of thinking about food items that will be on trend for next year. We never seem to know if consumers next year will be eating chocolate at breakfast, sardines with lunch and goat for dinner but, a new list of culinary trend predictions has surfaced that may truly shock you and your business partners.

    It should be no surprise to read that consumers are obsessed with nutrition, sustainability and authentic of properly sourced foods. Consumers are seeking to rediscover traditional cooking methods, explore global cuisines and reevaluate restaurants and the prepackaged foods they eat.

    To simply put it, you have to engage your guest with food and compile a list of trends that will identify with your consumer landscape. We had to look at the key driving elements that have changed consumer behaviors and develop a list of trends that hit the core elements of what make your guests want to come in and dine with you. Of course, we don’t expect you as owners to do all of the hard work, which is why we have identified a few of the top projecting trends for the 2017 year.

    1- Dark chocolate at breakfast - consumers love dark chocolate at breakfast because, it gets their metabolisms up and running for the day.

    2- Black - yes, black - black tinted vegetables, blackened pizza, black rice, black beans and black colored cocktails. Consumers senses seem to be elevated when they are served the black colored foods because, they have no idea what flavor to expect, it is exciting for them.

    3- Soup- “souping” is the new juicing, it allows those who love the juicing experience to take it one step further and add new textures, tastes and nutrients to an already popular trend. Soups have a wonderful source fiber, antioxidants as well as other detoxifying ingredients guests love.

    4-Local Heritage Re-Farmed - a trend that bring local farming and shopping to the next level. Brings local foods, ingredients, recipes and cooking styles all together to create a wonderful meal.

    5- Mexican styled foods- consumers can’t get enough of Mexican style cuisine.

    6- Heat- consumers have never enjoyed spicy foods more than today. To many of them it is more than just extreme heat, it actually adds to food, helps with their digestion and sometimes seems to be addicting.

    We know that you may not be able to incorporate all of these finding into next years menu but, we hope that it helps give you a few ideas as to what may help you expand and attract new guests!

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  3. To Uber Eats or not to Uber Eats.

    Have you ever considered how to reach those individuals at home, who may not want to leave their homes, that do not have time to dine out or who are truly unable to leave home while taking care of their family? Well we may have discovered the answer for you, Uber Eats! With the service customers are able to order the food they want form you, the restaurant that they love and delivered to them at Uber speed.

    Uber Eats allows user to use their app, now available on iOS and Android to order their desired food with a click of a button, seven days a week ( or whenever your normal hours of operation are). Over the past year Uber has been working tirelessly to bring the best food directly to customers, allowing them the opportunity to order as frequently as they want. The service has expanded their delivery distances to reach new customers and allows great food to be paired with excellent and reliable service which people have learned to know and expect from Uber.

    Restaurants using the service have quickly come to see that customers love having the ability to place their food order on their phone and then follow along while your meal comes to you. The days of order soggy pizza are long gone, with Uber Eats consumers are able to eat the way they truly want with out leaving the comforts of their own home and are “eating out,” more than ever.

    Because, there is no minimum to order through Uber Eats you are able to reach a consumer base that may be willing to purchase a $15 appetizer at home but, may feel judged if only ordering that in your establishment. This allows your customer to truly enjoy their meal, no matter what it is they order and be 100% satisfied knowing they were in control of the order and were not pressured into ordering an extra cocktail or appetizer.

    We recommend trying the service, it never hurts to grow your bottom line and hosts the potential to grow your customer base. The service shows all the restaurants available in the area when customers order so you have the opportunity to earn business when clients may not have even of been thinking of you.

    We hope you enjoy the service and find it useful!

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  4. Spooky Halloween Cocktails

    'Tis the season to be spooky! With Halloween on the horizon, we want to whip up two cocktail recipes to add a little festive fear to your holiday hauntings.

    As many restaurant owners decide to lean away from the typical spooky Halloween appetizers/ desserts, we thought it would be the perfect time to mix, explore and scare our guests with brilliant cocktails. So what type of mystical cocktails have we created a week before the gulls and goblins come out to play?

    We like to focus on the fact that Halloween can be an exciting holiday for adults just as much as it can be for kids. You can still get dressed up, go out on the town, hop door to door, and run around with your friends late into the night regardless of whether you're 12 or 21. But the odds are that a 21-year-old is probably not that interested in candy — they're interested in bars. So to make sure your business is on the map for all the Halloween bar tours, here are a few eye-catching drinks you can use to catch some extra attention.

    Satan's Whiskers

    A great starter to get everyone in the holiday spirit, especially for all the customers showing up in little red horns, Satan's Whiskers is a tasty, tangy, and sweet cocktail made with gin, two kinds of vermouth, orange juice, orange curacao, and orange bitters. Like a balanced breakfast, this drink is pretty heavy on the citrus. Unlike a balanced breakfast, the citrus tastes better with vermouths. Depending on what kind of vermouth you use, you could also get hints of caramel, herbs, and even tree bark to bring the whole drink alive in a comfortable tapestry of flavor with a little kick. It actually tastes the way a sunset looks.

    Brain Hemorrhage

    It's unclear whether this drink is named after its appearance or the prerequisite to wanting one, but the Brain Hemorrhage is hands-down the grossest drink on this list. Start it out with peach schnapps and float on some Bailey's Irish cream. The Bailey's will congeal fairly quickly, and it's supposed to — that's what gives this drink the bloodied, clumped appearance at the bottom of the glass. Top it off with a little bit of grenadine for just that extra touch of disgust and serve. A Brain Hemorrhage can be served as a shot or a martini, but it's probably a better idea to give it as a shot just so a customer doesn't have a chance to think about what they're drinking. (They'll probably need a few Whiskers and Bayous to want a Hemorrhage.) But in all seriousness, it's a decent shot. - The verdict is still out on whether or not it tastes like brains.


    Vampire’s Kiss

    1.5 ounces vodka

    1.2 ounce orange liqueur

    1 teaspoon superfine sugar

    .75 ounce freshly-squeeze lemon juice

    Red gel frosting for garnish. Begin by rimming a martini glass with red gel frosting. Add two drips down the glass to mimic a vampire’s favorite beverage. In a cocktail shaker filled with ice, add the vodka, orange liqueur, sugar, and lemon juice. Shake vigorously and strain into the prepared martini glass.

    All of these cocktails are sure to impress your guests and can served through the entire week leading up to Halloween. We recommend that you try the drinks, add your own personal touch on them and truly enjoy the season with everyone coming into your establishments.


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  5. How to Create the Perfect Breadbasket

    Delicious fresh bread on wooden background

    Bread. The best start to any meal, and considered a 'given' for any fine dining establishment to offer. It's important to have a breadbasket, but have you given any thought into what you put in yours?

    Some small touches and attention to detail can elevate this part of the experience for your diners. Don't consider it an afterthought, just because you don't charge for it - the bread will often be the FIRST impression new diners have of your establishment as as such, it's an incredibly important feature of the meal. So, let's explore some ways to elevate your 'bread basket game,' so to speak:

    Have high quality bread. Makes sense right? There is nothing that will cover up the taste of stale bread, chemical laced low quality bread. You can get fancy with stale bread in dishes, but keep a fresh bread basket (or take a moment to heat up slightly stale bread) in order to ensure best results. Find a local, artisanal bakery who can deliver daily, or bake your own bread if you have the time and equipment for proper fermentation.

    Don't have the servers automatically bring bread to the table or the bar tops. If someone is just ordering an appetizer or a cocktail, they shouldn't automatically get a bread basket. Make sure the servers know to take the food order BEFORE bringing a bread basket to the table. Of course, you can accommodate if someone requests one, but a bread basket should be an addition to a full meal, NOT a freebie for every bar patron who sits down to order a quick cocktail.

    Consider your restaurant branding when putting the bread basket together. Classic French bistro? Go with a baguette and seriously high quality butter. Italian restaurant? Perhaps an olive oil dip makes sense. Modern? Consider making your own, seasonal, rotating compound butter or dip. Make sure that whatever you put on the table in the bread basket is a proper representation of the dining experience and sets the tone for the rest of the meal.

    Don't forget crackers/flatbread. Adding a couple pieces of flatbread of a cracker style bread to your basket will give it texture, variety, and also keep down your cost per basket.

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  6. Celebrating International Chefs Day

    We all love our chefs, however whether they are from here in the US or from a foreign country most if not all cooks and chefs tend to be hot tempered, “potty-mouthed sailors” and tend to lack the social willingness to play nice. Our chefs truly own the back of the house, many times with an iron fist they are about to keep their kitchen staff knowing there there is no one “star” player, and their entire crew is dependent upon each other to succeed ad get through each shift.

    Over the course of numerous years in the industry we have developed an unspoken code of professionalism in kitchens across the world. Through the entire industry we are able see well-run establishments upholding the same codes of conducts. No matter the size of the kitchen, no matter the type of cuisine or even how many employees, a well trained staffed who follow the code are sure to set your establishment up for success.

    To those who have never been in a professional kitchen, these seem harsh, archaic even. But for everyone who has endured the long, hot, stressful shifts of a full-service kitchen these standards make total sense. You understand that with every dish sent from the Kitchen, we are being judged by a guest who is going to be either happy or dissatisfied with the work we have just done. Judged not just once per shift, but judged a hundred or more times every shift, every day!

    You understand that to reach the level of perfection which we must attain for every single meal served to be excellent, it requires an extreme demand upon personal responsibility, reliability, and execution. It takes pride to do what we do daily, and pride in our work does not come cheap…it demands personal integrity and commitment. The unspoken rules of the Kitchen Code make our lives easier, not harder. It brings order and discipline to the chaotic, difficult environment we work in.

    Here are the TOP FIVE codes for the kitchen:

    1- Show up early, have your station ready and be ready to work
    2- Arrive in presentable fashion: showered, shaved, brushed, combed, and in a clean uniform.
    3- Bring in your enthusiasm: be genuine and actually care about good technique and culinary expertise
    4- Maintain a good attitude throughout your entire shift
    5- Always listen to your chef and always be willing to help when asked!

    Remember in the kitchen everyone looks good together, everyone looks bad.

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  7. Is It Too Early To End Patio Season?

    While we use our patios or decks for a range of different functions and occasions, there is just one mood we want to prevail no matter the use; a state of calm relaxation. Especially after the sun goes down. Outdoor patio lighting is the most effective way to set the mood and achieve a calm and peaceful atmosphere for entertaining or for just enjoying the outdoors. Many celebrations will happen on your patio, so lighting needs to be appropriate for taking photos of important events.

    Our patios create an alternative space for guests to enjoy the perfect lunch/dinner/cocktail and can become a quint essential to your restaurants ambiance. A busy deck can be a money-maker or a money pit depending on the choices that you make. We hope after reading this blog many of you have the chance to purchase the proper equipment, furnishings for your outdoor dining needs and that our tips and tricks will help your outdoor dining needs.

    The biggest question about patio furniture is what should we buy? Buy Supplies for the Season: There are several reasons for this, but let us start with the obvious one: when you buy in bulk, you save money. Use last year’s estimates for the supplies that will get you through most of the season. Now it is time to buy in bulk. Whether or not your local supply salesperson is cooperative with discounts.

    Your Deck or Patio Should have a Different Identity than the Indoor Restaurant: While many operators will actually give their deck or patio dining area a separate name, that is not completely necessary. But definitely give thought to the change in atmosphere from inside and out, and the change in customer expectations when dining outside.

    Use Supplies and Tabletop Items that Make Sense for Outdoor Dining: If you are doing sidewalk or patio service, remember that those hard surfaces will be much harder on your glassware than the carpeted indoor dining area.

    Also, remember guest want to be outside, it does not matter if you are in the north east, the deep south or even in the desert in Las Vegas. Guest enjoy being able to have the choice to dine out, it allows them to make the choice and it can really add to your bottom line.

    It is also critical not to cut your season too short. Just because, there are a few days that may have a briskness in the air do not jump to the conclusion that you should end your patio season. The weather can also surprise you and we know guests decisions will always surprise you as well, so allow them to be the ones to determine if they want the patio open.

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  8. Best Week of Eating Out

    We were asked months ago as to how we would go about meal prepping for a week of healthy eating while dining out. Since many of us do not think about planning a guests meal for an entire week rather only one evening, this was a new idea. But, we are always up for a challenge and know that for some creative thinking helps grow bottoms bottom lines and if this information can help fellow restaurant owners/ managers than it will be worth it.

    Being the fall season and it being the truly a wonderful season it is, we know it is the perfect time for heart healthy eating. The produce is so beautiful and cozy, it makes us want to be in the kitchen and cook! There truly is nothing better than the smell of fresh squash, root vegetables and onions roasting away in the oven and we the guests coming into your establishments will think/feel the same.

    We are especially lucky that these ingredients truly make for a perfect week of meals for all of those who hate to cook. Considering in recent studies showcasing that nearly three in ten adults (28%) think about what to cook for over an hour, only to end up ordering out. One fifth of adults work late leading them to choose alternative dinner options and sadly one fourth of adults between the ages of 18 - 34 admit they are unable to put a meal together with what is in their fridge and pantry.

    These statistics not only make this blog valid but, shows us how important it truly is to produce high quality meals that could be consumed every single night of the week. Meal that allow guest to feel nourished and delighted without feeling as though they indulged too much.

    Now onto the Fall week long plan!

    Step 1: Start with seasonal produce

    I started with the beautiful vegetables pictured at the top of the post – sweet potatoes, squash, Brussels sprouts, broccoli, apples, kale, onions, and leeks.

    Step 2: Stock up on some basics

    These are things I generally try to keep in my pantry:

    – Grains like farro or quinoa, soba noodles, or whole grain pastas

    – Proteins like chickpeas, eggs, or tofu (or any protein you like)

    – Pantry basics like olive oil, sesame oil, vinegar, tahini, maple syrup, and tamari

    – Extras like nuts, seeds, and dried cranberries

    – And a few fresh basics: lemons (of course!), limes, garlic, and ginger

    Step 3: Make a sauce to have on hand

    I will commonly make a sauce once and use it over multiple meals throughout the week. I made a maple apple cider tahini sauce for the delicata squash grain salad, then I changed up the flavor by adding sesame oil and ginger for the next night’s soba bowl meal. The sauce can be made in advance and stored in the fridge for 4 to 5 days.

    maple tahini sauce:
    1/2 cup tahini
    2 tablespoons apple cider vinegar
    2 teaspoon maple syrup
    6 tablespoons warm water, more as needed
    sea salt and freshly ground black pepper

    Step 4: Roast the vegetables

    You can roast your vegetables all at once and store them in your fridge to have handy for salads and grain bowls throughout the week, or you can roast them as-needed for each recipe below. I prefer to roast as-needed for dinners and save the leftovers for easy toss-together lunches.

    To roast: toss the vegetables with olive oil, salt and pepper and roast at 375° F until golden brown. The timing will depend on the vegetable. I also roast chickpeas while I’m at it – you should too.

    Step 5: Make a grain to have on hand

    This time I went with farro. I love this chewy, nutty grain for fall. I cook it like pasta in a pot of boiling water until it’s tender but still chewy and not mushy. Its cooking time varies greatly – sometimes it’s done in 20 minutes, sometimes 45. Just watch it and taste. Make a bunch and store the extra in the fridge.

    Here are 3 Simple Meals to make!

    1. Roasted Delicata Squash Salad

    Thinly slice a small bunch of kale and massage it with a drizzle of olive oil, minced garlic, a squeeze of lemon and a pinch of salt. Toss in some farro and a healthy drizzle of the tahini sauce. Assemble salads with roasted chickpeas, roasted squash, roasted onions, chopped apples and dried cranberries. Season to taste.

    2. Soba Bowls with Roasted Broccoli

    Start with your leftover tahini sauce and add a drizzle of sesame oil and some minced ginger. Cook your soba noodles according to the package directions. Drain and rinse them to keep them from getting gloopy. Toss the noodles with a bit of sesame oil and a generous scoop of the tahini sauce. Top bowls with roasted broccoli, roasted sweet potato, tofu (optional: sesame seeds and avocado). Serve with the remaining tahini sauce and lime slices.

    3. Farro Fried Rice

    This is a great way to use up leftover farro from recipe #1. Heat oil in a medium skillet, add sliced leeks and a pinch of salt and sauté until soft. Add shredded Brussels sprouts and cook until soft and golden. Add minced garlic, ginger and rice vinegar and toss. Add the farro, a drizzle of tamari (or soy sauce). Cook until warmed through and season to taste. Serve with a fried egg, chopped green onions and sriracha on the side. (alternatively, you could mix a scrambled egg into your fried rice).

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  9. How SEO Helps to Build a Restaurant's Local Presence

    Search engine optimization, also referred to as SEO, is the process of increasing online visibility through search engines such as Google. In order to accomplish this, strategic tactics and techniques need to be applied both on and off the website. For restaurants in particular, there is a heavy need for proper local SEO, especially ones that aren’t linked to large chains.

    Onsite Optimization

    With today’s tech-savvy consumers, it’s not enough to have a few social media accounts with the restaurant's menu posted. A well-designed website is a representation of the brand and will allow for a larger online presence, which is where the locals are looking to find the best resturants in their area. To ensure there’s a chance of the restaurant appearing in local search, the website and its content must be optimized. Start with keyword research. Choose an online keyword tool, such as Google Adwords, and find the most relevant ones for the location. The easiest way to go about this is by using the term “restaurants” or the restaurant’s category and your city in one keyword -- Restaurants in Hartford or Hartford Chinese Restaurants, for example.

    The keyword tool will provide the search volume and the competition. Higher competition keywords are more difficult to rank for, so it’s important to take that into consideration. Once the keywords are decided, they should be used in the website’s title tags, meta descriptions, alt tags, and content. While optimizing, just make sure not to overdo it. Place the keywords where they make sense. Google wants to provide content that reads well for its users, therefore keyword stuffing will not achieve high rankings. You will achieve high rankings by staying consistent and following honest SEO practices.

    Offsite Optimization

    Offsite optimization grows when outside websites of high authority build links to the restaurant’s website. Whether it’s offering quality content for guest blogs, becoming a sponsor for a local team or creating partnerships with other businesses in the area, networking and community involvement are sure ways to get recognized.

    Local business directories and reviews are other major factors of offsite optimization. Start with the popular business directories, such as Google My Business, Citysearch, Yellow Pages, and Foursquare. There are also directories geared towards restaurants. These are OpenTable, Zomato and Allmenus. Because they’re targeted at this niche, they offer different functions, such as the option for users to make reservations, see the menu and even earn dining rewards. Reviews, such as Yelp reviews, are also of high importance. Many consumers rely on reviews before heading to a restaurant they’ve never been to. Encourage customers to review the restaurant on review websites and social media.

    When submitting to various directories, ensure the name, address and phone are consistent on every website. This is called NAP consistency. Duplicate, incomplete, mismatched, incorrect, and misspelled listings will suffer in search engines, and cause potential customers to have trouble when trying to contact or find the location.


    Schema markup is a code that includes information for various properties that further inform the search engine. This includes menus, reservations, ratings, type of cuisine, types of payment accepted, hours, price range, physical location, and more. For a specific example of schema markup, visit

    The schema code provides a rich snippet, which is a short summary of the page in a search engine’s results. This allows the user to have an informative preview of what the restaurant has to offer, and helps the restaurant stand out from competition.

    With a focused and consistent SEO strategy, any restaurant can build a strong local presence. In order to thrive, restaurants need to connect with those living in the area, and that’s exactly what optimizing will do.

    Author: Lyndi Catania of Found, an SEO company balancing the demands of the algorithm and the needs of users.

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  10. Fall Wine - What To Pour During The Harvest Season

    Fall is in full force and even though we may see a warm day here and there the crisp air lets us now a new season has arrived, it can be bittersweet. We are able to reflect what we accomplished during the summer months, what fabulous dinners we were able to serve to our guest and of course reminisce about the delightful, refreshing wine were lucky enough to consume. After all, what is a wonderful dinner experience if not for excellent food, service and wine!

    We know that there was certainly no shortage of rosé this summer, many restaurant owners felt free to expand their pink wine repertoire and enjoy the delicate palate profile rosé has to offer. In years past this may certainly have been seen as a big no no, as many consumers may not have turned to rosé as being a number one pick. Bieler Père et Fils Sabine Rosé from Coteaux d’Aix-en-Provence, Mulderbosch Vineyards Rosé from Stellenbosch, and Prieuré de Montezargues Rosé just a few to make there way onto numerous wines list this summer.

    But, as the days start to gradually grow shorter and the nights cooler, we see our customers slowly become attached to classic red wines. Wines that create a beautiful bouquet of the fall arms such as earthy notes, plums and rich cherries. Wines that pair perfectly with the seasons produce, harvest items such as rich butternut squash soups, savory mushroom ragùs, hearty stew, roasted root vegetable, breads and of course our favorite apple desserts.

    So, what should be on our wine list to help pair with these menu items? What prover and vintages must be on your list? Your about to find out!

    Syrahs for Sweater Weather

    On chilly autumn nights, guests tend to crave a rich, robust red wine with spicy, earthy qualities…bring on the Syrah! The red wines of the Northern Rhône Valley certainly fit the bill here, embodying the full-bodied, warming spicy character that takes the chill off.

    Fall Wines from the Rhône Valley

    Grenache-Syrah blends from the Southern Rhône Valley,with their irresistible lushness and jammy quality, are ideal for taking the chill off of autumn evenings. Wines that catch your guests fancy at this time of year come from the appellations of Châteauneuf du Pape, Vacqueyras and Gigondas, and reputable producers.

    Rhône Rangers

    Don’t forget the Rhône Rangers when making your fall wine selections! Producers in California’s Central Coast have been key advocates of Rhône grape varietals outside of the Rhône Valley. “Rhône Rangers” is not just a cute moniker, this is an actual non-profit organization that promotes Rhône style wines in the Golden State.

    Italian Wines for Fall

    Each fall, we tend to guests minds drifts toward Italian wines, especially those of Northern Italy. Many of Piedmont’s wines, whether from Nebbiolo, Barbera or Dolcetto grapes, tend to possess an appealing layer of earthiness, reminiscent of a berry patch or the forest floor. Italian wines are a match made in heaven and it’s no wonder that they have such an appeal during the autumn season, when we start to crave heartier fare and more robust wines.

    Cabernets for Coat Season

    As temperatures continue to drop and we start donning our jackets more frequently, rich, full-bodied Cabernet Sauvignons have a definite appeal. The Cabernet Sauvignon grape has a far-reaching reputation and is widely planted throughout the world’s wine regions from Bordeaux to Australia. Well-loved by grape growers, for its resistance to disease, and wine lovers, for its satisfying richness and tannic structure,

    Remember, you know your guest and their preferences. You also know your food better than anyone else. Make sure that your wine list enhances all aspects of your menu, don’t be afford to take a risk and try something new. Guests love when you change things up and they will certainly take notice and appreciate it!

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