Wes Justin and actually the whole staff are kind helpful and charming people, 5 stars for hospitality. The food they have on the menu could be way better as the food is sort of outdated and well lack of anything to say bad about it, to me seemed bland and flavorless a bit. Not bad food just not what i would expect from my standpoint. Being a cook for nearly more than half of my life. I can definitely speak for bar food. After all I've been cooking a connoisseur of the food all my life. So if you want it helpful suggestion start serving more Chicken Buffalo strips, real cheese nachos with jalapenos if somebody wants sour cream and refried beans is good all traditionalsdon't be afraid to throw some guacamole on that thing and charge the same price you're charging for anything else there which is par for the areagreat and I guarantee you your kitchen will be making three to five times that much but you sit back and watch the money come in. Don't forget we like other things to like you can serve calamari it's not hard stuff hereyou'll make some money there have everybody enjoy the food you know where is all the good stuff you come to know from a bar like maybe a juicy burger with some you know got some salt and pepper on it? Like I said it has to do with the interpretation of what you're making don't be afraid to give somebody a pinch of seasoning. And all this comes from showing the kooks exactly what you want to have tea how much you want to serve and what to put on they're not going to know they didn't make the menu. So it's really important to go over that with your kitchen. The kitchen seems very clean in the bar itself is fine. For God's sakes by some other varieties of items and you don't have to have a whole bunch just a solid 5. And don't be afraid to scoop somebody a little smidgen of some potato salad. And then in a little piece of garnish go a long Way in returning people to order more. For all the people that are around there not too many people really eat that I see.I think that you would totally benefit try for an experiment put a temporary new extra menu with seven or eight items and total that you have on special for the whole day and leave the kitchen open till midnight on weekends don't get rid of the cook. I guarantee you after a solid 2 months of doing that and you need to put flyers out to all the work doesn't just depend on the cook but word of mouth doesn't hurt either and that being said you'll have a wonderful prosperous kitchen and then I like to hear what you have to say back to mebecause then you can go ahead and come in on some of your royalties from having such a big booming kitchen is Milwaukee! Thanks!