‘Growing’ into a new office location, company president
Firm roots in the past, with an eye on the future
September 23, 2024
OSHKOSH – For 50 years, Parnell’s Place has strived to bring people together over good food, good drinks and great camaraderie.
Though a primary destination for Oshkosh residents – including several generations of families – current Owner Harsh “Sunny” Vardhan Singh said the bar and restaurant (2932 Fond du Lac Road in Oshkosh) is an easy drive north for surrounding community residents as well.
Current owner Harsh “Sunny” Vardhan Singh said he credits the establishment’s continued focus on the community for Parnell’s longevity – celebrating 50 years this year.
A look back and to the future
Parnell’s Place started in 1974 when Denny and Sue Hughes bought the property formerly called Poor Mel’s and renamed it Parnell’s Place.
In 1989, their son, Tim, and his wife, Cory, purchased what was a tavern and expanded it by adding a kitchen, extending the dining room and focusing on creating a food destination featuring great-tasting Midwestern favorites.
At the end of May, Parnell’s embarked on its latest iteration when Singh purchased Parnell’s from Tim (his wife, Cory, passed away in 2023).
Singh said though he has some ideas for broadening Parnell’s customer base and visits, he knows not to mess with the core of the business – delicious food and drinks served by a welcoming and friendly staff.
The former data scientist and self-described serial entrepreneur said he is passionate about cooking, as well as business development, and Parnell’s fit the bill for his next endeavor.
“Most people know each other, and come in for food, drink, ambiance and a sense of community and coming together,” Singh said. “The customer base is really good, and that was important when I was looking for a restaurant in Oshkosh.”
Witnessing generations of families coming into the family-oriented restaurant, Singh said, resonated with him.
The draw, he said, varies depending on the day.
On Sundays, cars of customers await the doors opening at 11 a.m. to get Parnell’s famous broasted chicken.
“We have the broasted chicken recipe Parnell’s has always used,” Singh said.
And for those who want Parnell’s “famous broasted chicken” for their next big family get-together or event, Singh said Parnell’s even rents NESCO®s to make that happen.
Fridays feature fish, including all-you-can-eat, hand-battered haddock and breaded fish, such as perch and walleye.
Singh said Parnell’s mixes it up by offering a few other items you don’t find everywhere – including bluegill and frog legs.
Come Saturdays, a Wisconsin staple – prime rib steaks – Singh said, draws customers in. Thursdays, he said, feature rotating specials, but the common denominator of what’s featured is definitely comfort food
“We definitely sell fish and chicken the most,” he said.
Singh said no trip to Parnell’s would be complete without liquid refreshment, and the bar’s Bloody Marys have a loyal following, as do its old-fashioneds.
“The old-fashioned is one of the most popular drinks,” he said. “Most bars don’t do it from scratch, muddling the (ingredients, we do).”
Decades of experience
Sustaining what works while exploring complementary new ideas and offerings, Singh said is now on his plate.
He credits having some great, long-term managers and staff to making the transition to his ownership, as well as ongoing operations, a smooth one.
Parnell’s kitchen manager, bar manager and another manager, Singh said, have decades of experience.
In total, the team is comprised of about 10 full-time employees and 10 part-time employees – though he said it fluctuates depending on the time of year.
“People have been steady because they like working here,” Singh said. “We’re family-oriented.”
Even kitchen staff, Singh said, “stick around,” which he credits to the Hughes family and how they treated their team members.
Singh said he aims to sustain an employee-focused mindset, including providing raises and being flexible whenever possible.
“We recognize people have a life (outside of Parnell’s) and if something comes up, we try to fill in for each other,” he said.
Singh said the warm, welcoming atmosphere extends to customers, staff and even past staff.
“People care about each other here,” he said.
The managerial staff’s inventorying, food ordering, vendor management and other key operations, Singh said, have allowed him to dive into strategy for the business – though he has spent time working both behind the bar and in the kitchen.
Joining the Oshkosh Chamber of Commerce, Singh said, has helped to spread the word about Parnell’s to a broader audience, as has word of mouth.
He said it’s working in bringing in new and younger clientele in addition to the regulars.
“We’re becoming a little more popular,” he said.
Through his local house-flipping business, Singh said he has come to know a lot of business owners in the community and has tapped that network to spread the word about what’s been called a “best-kept secret” in the community, even after 50 years.
More options
Singh said he plans to add some new items to the menu at some point – whether that’s appetizers, additional soup options or more comfort food options – and perhaps add an outdoor bar.
“I’m not going to change the core menu but do see value in adding to it,” he said.
In addition, Singh said he is dabbling with some new offerings – including opening the restaurant on Tuesday evenings and offering video bingo, for example, to appeal to a new crowd.
“That’s something we’re not seeing a lot of in the Oshkosh area, so we’ll see if it’s a draw,” he said.
Singh said Parnell’s welcomes the opportunity to host groups and special events as well.
Recently, the establishment welcomed a group of about 50 people from a Corvette Club to the restaurant during off hours.
He said he also would like to get into catering as well.
With the addition of being open from 4-8 p.m. on Tuesdays, Parnell’s is open from 2-8 p.m. on Mondays, Wednesdays and Thursdays, 4-8 p.m. on Saturdays and Fridays and from 11 a.m. to 8 p.m. Sundays.
For more, check Parnell’s Place out on Facebook.
