Tablebases.com Blog

The IFA (International Franchise Association), is proceeding to challenge Seattle's $15 wage in the U.S. Supreme Court, as reported by Restaurant Business Online. The IFA is asking the court to review their complaints about how franchisees are treated under the new law. They argue that franchisees are small, independent business owners, while regulators (including the lower courts) have disagreed. Continue reading →

The idea of tipping at a restaurant has been under fire for some time now, with some major restaurant groups moving away from the practice in favor of higher base wages and, in turn, higher menu prices. As Eater.com reports, a new study conducted by Horizon Media found that around 81% of adults prefer to control gratuity, rather than have the charges included. Continue reading →

  Restaurant Business Online (they're quite a smart bunch) has posted a brief list of 3 simple but brilliant ideas they personally noticed in restaurants. With the hospitality industry heating up dramatically, and competition coming in from every direction, smart ideas become competitive advantages in the race to be a consumer favorite. Check out their observations, maybe you can implement some of these ideas in your restaurant. Continue reading →

Food waste is an enormous problem, one that not only costs us money, but is also an environmental nightmare. Some estimates say that up to 40% of our nation's food supply is thrown away each year, and the number has been growing. France, a nation where taking home leftovers from a restaurant is a very foreign and, previously, unwelcome concept, has been taking major steps to help curb food waste. Their goal is to reduce waste by 50% by the year 2025. A new law, effective as of New Year's Day, now requires busier restaurants to provide takeout containers (le doggy bag) for customers that ask, in an attempt to better utilize leftovers. Continue reading →

  2015 was a shake-down year for the restaurant industry. Technology is moving at an increasingly, and dizzyingly, rapid pace. Labor issues have been a hot topic. Environmentally friendly and sustainable movements are making waves in the agricultural industry, while craft, small-batch and artisanal movements are changing the landscape of food and beverages. So what is the next frontier? Continue reading →

  Consumer review sites like Yelp and TripAdvisor have presented some very 21st century problems for restauranteurs and business owners. How do you focus on all of the aspects of running a great hospitality business, and still find time to deal with review sites? Services such as Yelp will list your restaurant and present reviews whether you have an account or not, so there really isn't any escaping! With research showing that consumer reviews and star ratings can have a significant impact on your traffic, the best way to handle negative online reviews is with four simple steps: acknowledge their complaints, apologize, offer a solution, and ask for another chance. Continue reading →

  As more and more consumers turn their attention towards the environmental sustainability of our food industry, a symbolic deadline is drawing near. In 2050, when the global population is expected to exceed 9 billion, estimates say we will need to produce double the amount of food that we do today. That is a tall order, layered with challenges, such as climate change, which has already begun to stress agricultural industries around the world. A recent article in The Guardian takes a look at often pondered idea (one that we also covered a few months ago), the consumption of insects. The challenge, however, is to change the ways in which western nations think about bugs. In order for insects to become a viable source of protein, and a staple on the menus of our favorite restaurants, they first need to be glamorized. Continue reading →

  We always love to see the beautiful custom tables that customers make with our table bases.  Our latest submission comes from Elizabeth Dowling, who posted about her DIY experience on her blog The Wry Home. Using some beautiful white marble remnants and our Savile series cast iron table bases, Elizabeth was able to create the perfect custom tables for her banquette space. Keep reading for more photos.  Continue reading →

As reported by Grub Street, the FDA has just approved a new type of genetically modified salmon, created by biotech company AquaBounty. This marks the first time the FDA has approved a genetically modified animal for human consumption. The fish is an Atlantic Salmon that grows twice as fast as conventional salmon, while needing only 75% as much feed. The AquaAdvantage, as the salmon is called, is made from the genetic material of Atlantic Salmon, Pacific-Chinook salmon, and the ocean pout. Continue reading →

  The practice of tipping in restaurants has been under fire for a few years now, with arguments flying fiercely from both sides. We reported recently that Danny Meyer announced all of his Union Square Hospitality Group restaurants would go tip-less, in favor of slightly higher menu prices and higher base pay rates for employees. The New York Times is now reporting that Joe's Crab Shack, a Houston-based seafood chain with more than 130 locations across the US, will begin testing a no-tipping system at 18 locations. Continue reading →