Do you change your wine menu seasonally? If you change your food menu each season to utilize fresh and timely ingredients, you can really elevate the guest experience at your restaurant by pairing new wines with your new food menu. The most innovative and exciting restaurants always consider how to create a cohesive experience for their guests. Rotating your wine menu is a great way to do this. Here are some of the big wine trends that we are excited for this spring. Read more
Losing a restaurant manger can be really devastating. It can upend employee relationships, diminish a positive work culture, derail finances, and it’s flat out really expensive to replace management, with hiring costs ranging from 30 to 400 percent of their annual salary. The smartest methods to reduce turnover should be put in place before you even hire someone. The entire recruiting process is important, but one of the best ways to vet restaurant managers is during the interview. There are key questions to ask that will give you a valuable projection on how these employees will turn out. Just make sure you are asking these critical interview questions to restaurant managers. Read more
At The County Bench Kitchen+Bar, the details are important. The appreciation of each ingredient — the produce grown by local farmers, fresh catches by coastal fishermen, or each element stirred in a cocktail — is what the restaurant calls The County Bench Way. Located in the heart of California’s lush wine country in Sonoma County, The County Bench’s beverage program celebrates their local wine producers while also offering guests a varied selection that draws inspiration from around the world.
We spoke with Chris John, the Wine Director at The County Bench to learn how he balances the abundance of amazing wine produced in Sonoma County with the appreciation he has for Old World wines predate the California wine boom. Read more
The word innovation gets tossed around a lot, and it’s become a buzzword for any number of industries and services. The restaurant industry is one that likes to slap “innovative” on everything new or different. Innovation is something restaurateurs aspire to. What restaurant critics seek out. And the place eager foodies get to first, and like bell cows, lead the rest of the herd there. But what the hell does innovation mean for restaurants? It’s hard to say, exactly. But there are a lot of things called innovative that are not. And there are proven examples of innovation is. Maybe the better question is, which restaurant innovation really has value for the most restaurants?
Every Friday Uncorkd compiles the top restaurant and beverage industry news and opinions that had us talking. Here are the must-read stories from January 14th – January 20th. Read more
The allure of the restaurant industry is easy to understand. The money can be good and comes fast. The obligation is often minimal. And the job is built around encouraging indulgence from customers, and that penchant for indulgence often comes full circle once their shift ends. A restaurant can be a really fun place to work. I know I had a lot of fun bartending and serving, and met a lot of great people who are now close friends. But managing a restaurant is a completely different box of donuts. It can be a stressful, never-ending horror story. It’s not all doom and gloom when it comes to managing in the industry, but for a moment, let’s take a look at the dark side of running a restaurant. Read more
The explosive growth of restaurants has increased the cooking opportunities for cooks and chefs and this has left many kitchens understaffed. In 2015 and 2016, a growing frustration with the lack of quality cooks put a spotlight on the long hours and chronically low pay that professional cooks face. As the restaurant bubble expands towards its bursting point with each new restaurant that opens, the job opportunities for aspiring chefs and line cooks continue to grow while the talent pool evaporates. Read more
Every Friday Uncorkd compiles the top restaurant and beverage industry news and opinions that had us talking. Here are the must-read stories from December 10th – December 16th. Read more
The buzz around cocktails continues to grow and has expanded outside of trend-setting cities like New York and San Francisco. With the growth of cocktail culture, the perceived cocktail snobbery of hip speakeasies and exclusive bars has begun to subside. Cocktails are becoming more approachable again with amazing concoctions being stirred and shaken in every type of bar and restaurant around. The cocktail trends in 2017 will continue what has already begun: high-end cocktails without the pretension. Read more
Every Friday Uncorkd compiles the top restaurant and beverage industry news and opinions that had us talking. Here are the must-read stories from December 3rd-December 9th. Read more