<span>How to Enjoy Wine</span>: Tasting with Purpose

How to Enjoy Wine: Tasting with Purpose

From the outside, wine tasting can seem like an art that has been crafted over many years. However, we believe that wine tasting should be enjoyed by everybody and have therefore compiled a guide for beginners.

For starters, you’ll need to know the Five S’s; see, swirl, sniff, sip, and savor. Beginner’s tip – after pouring a couple of ounces into a clean wine glass, twist the bottle clockwise and lift to catch any drips (saves losing them on the floor!).

1: See

Rather than just lifting the glass to your mouth and drinking, wine tasting starts with the eyes. Lift the glass by the stem, tilt the glass slightly so it has a clear backdrop (tablecloth or napkin will work perfectly!). Note the legs (streams of liquid passing down the glass), the richness of color, and sediment.

Top Tip: Legs will provide insight into the sugar and alcohol content of wine. When the legs are skinny and move down the glass quickly, this suggests a light-bodied wine with low alcohol content. As you might have guessed, a higher alcohol content and fuller-bodied wine generally has wide legs and sluggish movement.

2: Swirl

Swirling isn’t pretentious, it should intensify the aroma and it can be done with the glass on the table. Holding the glass at the stem, make fast circular movements until the wine forms a small whirlpool; this might take several seconds.

3: Smell

After the aromas are released, lift the glass and take a number of small sniffs. If this is your first time, don’t feel awkward saying your thoughts out loud and feel free to start with general smells. For example, you might pick up on fruit, earth, wood, or floral smells. From here, you might decide that it’s citrus fruits you can smell and you might even pick up on lemon or grapefruit in particular. Often, people spend too much time searching for aromas that don’t exist so just take a few seconds and then move on.

Noticing the subtleties takes experience because it’s often a comparison between wines that allows you to spot differences and the finer aromas. As well as wine, we recommend smelling other drinks and even your meals as you cook. The more time you invest, the more you’ll get out of wine tasting. For example, you might want to pick up on specific smells at the farmer’s market.

4: Sip

Now, we reach the real tasting and it starts with a small sip. With a small amount of wine in your mouth, gently move it around and allow your upper teeth to touch your lower lip. As you pull air into the mouth, it will create a gargling noise and the wine will combine with the air. This is known as ‘aspirating’, and it’s essentially the same as swirling the glass (but this time the wine is in your mouth, of course!). You should notice aromas reaching the back of your mouth and this is where many people go wrong, because they don’t allow the nuances and aromas to develop. Once you move past flavor and aroma, you’ll soon be picking up on the following;

Tannins – These can dry the palate and create a gritty feeling in the roof of the mouth and against the gums.

Acidity – The more acidic the wine, the more powerful the tingling in the cheeks. Often, people describe a ’mouth-watering’ effect with crisp and energetic (and even juicy) high-acid wines.

Body – Much like milk, it’s possible to feel the weight of different wines on the tongue. While light-bodied wines can be compared to skim milk, there are also similarities between medium-bodied wines and whole milk as well as full-bodied wines and cream.

Alcohol – If the wine tastes ‘hot’ towards the back of the mouth and throat, this is usually the alcohol outweighing everything else.

Although all wine comes from grapes, the difference in taste (and factors above) vary according to how and where the grape grew, the type of grape, and how the wine was eventually produced.

5: Savor

After completing four of the S’s, it’s time for the all-important question; ‘do I like the wine?’. Does the flavor stick around or disappear quickly? Do the flavors blend or come as one? This is unique to you so find wines YOU like rather than listening to ‘popular opinion’.

Guide to Pairing Food and Wine

Now you know how to taste wine, we want to provide a short guide on how to pair wine with the right food.

Fat/Acidity – With oily, fatty foods, we recommend an acidic white or red wine. As you drink, the acidity bites through the rich food and will cleanse the palate for the next mouthful. For example, why not pair grilled salmon with a pinot noir? Or perhaps pork loin with late harvest Riesling?

Acidity/Acidity – Furthermore, we also recommend acidic wines when eating acidic foods; this can be dishes based around tomatoes or citrus fruits. The wine can struggle when the food is more acidic, so bear this in mind. A sauvignon blanc or dry rose will go perfectly with a citrus salad or goat cheese.

Sweet/Sweet – People often avoid wine with sweet foods because it sharpens the taste of alcohol, changes the tastes of fruit, and they feel as though they can’t make the most of it. To fix this, just find a wine sweeter than the food.

Heat/Sweet – You’ve gone for a spicy dish and aren’t sure what wine to offer friends? In this case, you’re looking for low tannin and some residual sugar. If you go for bubbles and high-alcohol content, your mouth will soon be burning (along with having a bitter taste) since they promote the spice somewhat.

Fat/Tannin – Essentially, this is the same pairing as cream and tea; the milk offers protein, the tea offers tannin, and they blend together beautifully because the tea loses bitterness. Why not try Cote-du-Rhone with a burger?

Salt/Wine – Finally, what if you’re eating something sweet? Well, we recommend experimenting with all wine because not only will sweet foods bring out the fruitiness but it’ll also soften the bitterness and acidity. Although it may sound strange, popcorn and champagne are a magical combination.

Growing Together and Staying Together – As a bonus tip, stop trying so hard. As a general rule, food and wine from the same region tend to work together – because the locals have worked out what works and what doesn’t. This is why earthy Barolo pairs with truffle-scented pizza, and why Muscadet works with oysters and citrus flavors.

As long as you’re aware of the food’s flavors and aroma, you can have a little fun. Why not also try the ‘opposites attract’ rule? A prime example of this would be a Provence rose with salad niçoise.

Summary

Thank you for reading this guide to wine tasting for beginners, we hope you have fun and allow yourself to experiment with different wines. Soon enough, you’ll have some fantastic combinations in your repertoire!

Empowering Restaurant Managers: Five Fantastic Tips

In years gone by, employees saw money as the main motivator for staying in a job and progressing up the career ladder but this is very quickly changing. For managers within the restaurant industry, they’re now looking for happiness, responsibility, and rewards. If managers don’t feel empowered in their role, they very quickly look for more responsibility elsewhere and having a high manager turnover can be very damaging indeed. With this, we have some simple tips below to empower managers and keep them happy!

Make Scheduling Easier – According to a recent study, managers spend four hours per week on creating schedules and making changes once the schedule has been written. With sticky notes covering the office regarding employees’ favored hours and staff members constantly texting and emailing to change their hours, it’s an endless process. Therefore, we recommend an online scheduling platform that’ll do all the work for your manager so they free up time for the more important tasks.

With a high-quality platform, past schedules can be copied before then making tweaks rather than starting with a blank piece of paper every week. Through an app, small changes can be made in seconds and staff members can even request time off so everything is in one place and the schedule is accessible for everyone.

Optimize All Labor – Without an effective clocking in and out system, companies pay more wages than the amount due and this can hit the profits hard. With up to 20% of restaurant workers admitting to clocking in ten minutes early or waiting a few minutes at night before clocking out, the labor cost is actually artificially increased and managers need a better system to reduce costs and increase profit.

For this reason, we recommend an integrated POS system and labor management platform that allows all hours to be tracked down to the minute. When staff have free rein to clock in and out whenever they wish, they’re going to take advantage of this. Even if a few minutes doesn’t seem too much, multiply this by the amount of days they work in a year and how many staff members do this and it amounts to thousands of minutes and hundreds of hours. With a digital labor management system, managers can set rules so that everybody automatically clocks out at a certain time or it only allows a five-minute window for clocking in before a shift begins. With managers having this power, they feel motivated to make a difference and remain in control.

Losing the Element of Risk – If you were to ask 100 managers whether they felt burned out, a significant number would return with a ‘yes’ answer. Unfortunately, part of this comes down to the sheer amount of metrics and data they have to follow. Although it may not surprise you, we’re going to recommend a digital solution to resolve this issue because it can offer advice on best practices while also streamlining all metrics to just one platform.

With platforms like this installed, managers can communicate with staff via messaging tools as well as tracking compliance with rules such as breaks and overtime. In addition to this, it can keep tabs on certifications, off-time, and the weather if this is an important variable for your restaurant.

Manage Rules and Regulations – For every manager, regardless of industry, it seems as though regulations are always getting in the way of efficiency. Considering the restaurant industry is synonymous with employing those under the age of 18, employment regulations play a pivotal role and this makes scheduling even harder.

With a platform that allows the manager to customize the schedule and take all minors into account, the scheduling becomes easier and notifications will be shown when certain employees are close to the limits of working hours. Furthermore, it shows when breaks should be given and managers can even input the local school calendar so summer breaks are clearly shown.

Providing Help – Finally, we believe owners can prevent managers from leaving simply by acknowledging the fact they need help. Although your manager works all hours and does a terrific job, they aren’t gods and can’t stay on top of everything at once. As you provide them with a platform that relieves some of the burden from their shoulders, the logistics are covered instantly and your manager can concentrate on what’s really important; maintaining relationships with staff, customers, and suppliers, training staff, improving the menu, and marketing the business. Just think where the four hours spent scheduling could go instead.

Nowadays, technology is more advanced than ever before so take advantage of this to make your manager’s job much easier. With the small investment it requires, your manager will stay motivated, they’ll remain in their job for longer, and you can grow as a team rather than placing an ad every couple of years!

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The Dish Washer – Underappreciated and Undervalued?

The Dish Washer – Underappreciated and Undervalued?

As we all know, being a chef is more than just cooking a few meals every night. To be a chef, the individual in question needs to be a strong manager (of the establishment and of people!), a financial guru, a leader, and then an accomplished cook. With this in mind, the best chefs quickly recognize the value of his/her team. Every single team member has an important role in relieving pressure and getting on with work at a high standard without having to be constantly monitored.

With this in mind, the lessons a chef learns right through their career need to be appreciated and then practiced frequently if ‘success’ is to be achieved. Those who work in the dish pit are perhaps the most underappreciated in the industry, but this guide will take a wider look at all the lessons that can be learned over the course of a career in the kitchen. If you want to achieve success (who doesn’t, right?), it’s important to always learn and we have some valuable lessons below!

Lead by Example – Firstly, a chef must realize that every single member of the team is critical for success. If any one of them wasn’t there, the kitchen would run into all sorts of problems. As a leader, set a precedent and respect your dish washer.

Two Words Mean the World – For many, they believe motivating their team requires generous team activities and trips away but this isn’t the case. If you really want to motivate your employees, give them a reason to work for you…this starts with ‘thank you’. When a dish washer finishes their shift covered in food and sweating from the hard work, shake their hand and say these two magic words. Suddenly, they feel valued and will go the extra mile. We also recommend advising line cooks to do the same.

Clean Plates are Your Canvas – As a chef, you are an artist who needs a clean canvas with which to work. How can you shine when plates are dirty and equipment is never clean? Your dish washer provides you with the tools to be a star.

Profit Contribution – Thousands of restaurants around the world have failed because they couldn’t run the kitchen efficiently. Whether it’s broken china, wrong portion sizes, or poor use of cleaning chemicals, keeping on top of expenditure is critical. As you may have guessed by now (since this is the theme of our guide), dish washers can be brilliant for your finances. If they notice a particular dish that keeps coming back unfinished, they can inform you and you can adjust the portion size accordingly.

Chef Aspirations – Most chefs these days start as dish washers, so keep this in mind. We could argue that those who don’t have this experience are at a disadvantage to those who do; this is important to remember when talking to dish washers.

Mise en Place – Mise en place isn’t just important for servers and line cooks, you know. The dish washer has a pivotal role in keeping the kitchen flowing nicely when the busy times arrive. While working in the background, they ensure everything is in its place (clean!) for both servers and cooks alike. While training dish washers, make sure they know where flatware, plates, glasses, pans, pots, and everything else is stored. Soon enough, their attention to detail will be the spine holding the kitchen together.

Huge Responsibility – Let’s not forget, some of the most expensive equipment and machinery will be looked after by your dish washers. In addition to the machine itself costing thousands of dollars, they also take care of your inventory. Therefore, the washers are just as pivotal to your financial future as all your other employees (maybe even more so!).

Realize a Dish Washer’s Importance – At the risk of repeating ourselves, you cannot underestimate the value of the dish washer. At the beginning of the next shift, tell the cooks one of them will have to wash the dishes and watch the fear rush into their faces. All cooks appreciate how thankless and draining it can be in this role; if the dish crew is short one member, the kitchen operates at a slower pace so it’s important to appreciate how important they really are.

The Weakest Link? – Leading on from this, we never want to hear that the dish washer is the ‘weak link’ in any kitchen. If there’s a weak link in the kitchen, it suggests you’d be able to operate close to normal without them. If any of your team believes they could survive an evening without the dish team, tell them to go ahead and try it.

All chefs who have experienced different roles in the kitchen should appreciate the effort that goes into each. When the importance of each role is clear, it’ll be easy to see the value in individual staff members.

Next Breakfast Cook? – As well as the dish washer potentially becoming a chef, there’s also a chance they could become brilliant prep cooks or breakfast cooks. How do you know if this is true? Just look into their eyes and find the passion. Do they show a willingness to learn? Do they have a certain spark behind the eyes? Many a talented cook has been lost by restaurants after they assess current ability rather than potential ability.

Include the WHOLE Team – Now we’ve discovered the value of the dish washer, it’s time to include them in celebrations after a successful service. There’s a great saying ‘if you don’t have time to respect team members, how will you find the time to hire their replacement?’.

We’ve heard many chefs complain at the number of dish staff they’ve seen join and leave their restaurant. For us, this is a sign of bad management. Of course, some dish washers will be young students as opposed to those wanting a career in food so their departure is to be expected. However, it’s almost scandalous to allow somebody with passion for cooking to leave your company just because you failed to show basic appreciation and respect.

Treat Individuals Consistently Unique – No matter what industry, it’s important to treat all employees fairly. This being said, this doesn’t mean you can’t consider the unique circumstances of workers when dealing with them. For example, the low wages of dish washers may mean they’re forced to walk to work rather than getting the public transport. Being a ‘leader’ doesn’t mean firing them for turning up late a couple of times. Being a leader means using empathy when it’s required to resolve the issue and help them make alternative arrangements; perhaps there’s a colleague that lives nearby and can offer a ride?

Yield a Positive ROI – Considering your dish washers, on a low wage, have such importance and could potentially transform into one of your cooks, they could actually turn into the biggest return on investment (ROI) you ever make.

Why not spend twenty minutes a day helping your dish washer and making them feel a part of the team? You could put on a bib and show them the real values of being a chef, you could have one of your cooks take over the washing while you teach them a few things, or you could just spend some time getting to know them. The more time you put in, the more you’re going to get out.

With an atmosphere where nobody is above ANY job, the whole kitchen will thrive and become a hub for learning!

Improving the Outside Design of Your Restaurant – 6 Top Tips

With many restaurants, they focus so much on interior design that the outside is completely neglected. Of course, this is actually the first thing customers see so that’s why we’ve compiled a list of tips to improve your restaurant exterior!

Trash Receptacles

Firstly, we want to start with something that perhaps isn’t so obvious. Have you ever been to a restaurant with cigarette butts and trash by the entrance door? We have, and it almost ruins the experience before walking in. With a trash receptacle, you can keep the area around the entrance clear for a better first impression.

Professional Signage

Next up, work with a professional and get a brilliant sign to attract passers-by and help customers to find you. If you want a professional look, we highly recommend outsourcing to experts; we’ve seen some poor hand-made signage over the years. While it might save money to paint on some wood or use a Coca-Cola banner, it sends a message that you aren’t taking it seriously and won’t be around for long. With a professional sign, it shows that you’ve arrived in the community and are there to stay.

Also, pay attention to the local regulations as to what you can and can’t do with signage. Especially in business districts and other busy areas, there can be strict ordinances for sign types and sizes.

Menus and Other Signs

Can we expect people walking past to come in just by looking through the window and learning your name? Probably not, and this is why we recommend putting a menu on the outside wall (in a glass case for protection). Suddenly, anybody walking past can see what’s on offer. If they see their favorite dish, you might just earn yourself a new customer.

Elsewhere, we recommend erecting other informational signs. Here are some ideas;

Specials board
No smoking signs
Parking signs
Open/close for doors

Again, having these done professionally will improve your image and show that you’re here to stay.

Seating

Why not put some seating out for those busy times? If there’s enough room, you could even go for tables and chairs for people who want to take in the sun while eating. Of course, you’ll need to find furniture that looks great aesthetically while also providing durability. For this reason, contact equipment suppliers who deal specifically with restaurants. Reliability won’t be an issue and they will also have lots of different styles.

Lighting

Lighting is important outside your restaurant for two reasons; safety and aesthetics. With a restaurant, we think subtlety is important because you don’t want customers to get annoyed with bright lighting; they’ll feel like they’re on stage with a spotlight on them. If you want a romantic feel, small Christmas lights will look stunning all year round.

Create an Atmosphere

Whatever the theme and style of your restaurant, look at the outside space as an extension of your brand. Can you play some gentle music? Will you benefit from an awning for protection against rain and bright sun? With this tip in particular, it becomes a marketing tool because people on the other side of the street will see the awning from afar. These days, it’s easy enough to get one made especially with your choice of colors and patterns.

Furthermore, we think a bit of life goes a long way. By this, we mean window boxes or planters. Especially when you think the front of the restaurant looks plain, some plants and flowers can really bring it to life and make it look more welcoming. With only a small price to pay, somebody in your team will probably enjoy taking responsibility for them so it won’t be a major chore.

Spruce Up Your Outside Space Today

Here are our ideas, we hope you found something for your own restaurant. Whether you have enough room for tables and chairs or just a few plants, don’t forget the outside otherwise prospective guests will quickly forget your restaurant!