Tablebases.com Blog

We are pleased to introduce our newly designed website! We've revamped Tablebases.com from the ground up, to help streamline your experience purchasing high-quality table bases, table tops and chairs. Our new mobile friendly site is designed with both smartphones and computers in mind, with a responsive design that intuitively adapts to your device's screen size. Now, whether your browsing on a smartphone, tablet or computer, you'll see the same website, with the same clear information and high quality photos.  Continue reading →

It's been shown time and time again, with wine, food and all sorts of other commodities, that consumers experiences and opinions can be heavily swayed by simple rhetoric. A hospitality firm, CatchOn, conducted a pseudo-experiment/prank at a French restaurant in Hong Kong, Serge et le Phoque, to see if diner's would rely on their palette or the word of a "chef" (who was not a chef) when choosing between two different styles of risottos. The results are unsurprising, but still highlight the fact that unsubstantiated hype can often lead to real results.  Continue reading →

Restaurant technology has taken huge leaps and bounds recently, with smartphones, computers and internet connected services changing not only the way that restaurants are managed, but also the ways in which consumers interact with hospitality-industry businesses. From order-ahead smartphones apps, to 3rd party delivery services, customers are increasingly using technology as a liaison between themselves and restaurants. One of the latest restaurant technology trends is starting to look like it will be here for the long haul: digital menu boards. While they may not be a good fit for all restaurants, digital signage is proving to be a valuable, dynamic, and efficient way for restaurants to engage with consumers and keep their experience streamlined. Continue reading →

  Over the years, we have seen countless custom tables made using our bases, from extravagant kitchen islands, DIY banquettes, to complete restaurants. We always enjoy seeing how creative people can be with our table bases. If you follow our blog (or our social media channels) then you know that we frequently post photos of our customers' finished projects. If you want to have your photos featured, simply send us a message! Keep reading for details. Continue reading →

An interesting project is brewing in California's agriculturally rich central valley. Winemaker Randall Grahm, of Bonny Doon Vineyards, has begun crowdfunding for an ambitious project, one that aims to transform established ideas about winemaking in "the New World". Graham is seeking $150,00USD through crowdfunding site IndieGoGo to help fund his complex, multi-stage project. The goal? To find "What can I as a winegrower in the New World do that has real meaning?" by creating 10,000 new grape varieties. The idea is not simply to find the best and most well suited to growing in California, but also to start really focusing on terroir, something that is emphasized much more prominently in the wines of the "Old World". Continue reading →

Update: 8/5/15 Rob Rhinehart, the eccentric creator of Soylent (see previous entry below) has announced an update to his meal-replacement invention, reports the Verge. "Silent 2.0", as it has been named, now comes in a ready to drink, bottled form. The previous version of the product required users to mix powders and liquids separately, and store the mixture in the refrigerator. For reasons that are well spelled out but still unclear, Rhinehart wanted to make a product that did not require refrigeration. The new formula apparently keeps well for year before spoiling. The new bottled drinks each have about 1/5th of your daily calories. The most interesting note about the new Soylent is the new key ingredient. Fully half the half of the fat content in the new Soylent comes from algae oil. What do you think about Soylent? Do you see a meal replacement having a role in your day to day? Let us know what you think via Google+, Facebook and Twitter. Continue reading →

Google has rolled out a new feature to it's mobile search and maps services, which they announced (unsurprisingly) on Google+. Now, when looking at results for businesses, the information will include a graph showing peak days and hours for that business. Google describes the new feature as a way for consumers to avoid long lines. So far, Google says you can see the results for "millions of places an businesses around the world". Continue reading →

  Here in the U.S., old and dilapidated gas stations service as markers, reminders of our not-far-gone history of muscle cars and the roads that helped to connect and shape the contemporary American landscape. It is no wonder then that these old stations, when renovated, make for iconic locations for new businesses. We may be seeing a new trend arising in our domestic restaurant industry, with restauranteurs across the country scooping up old service stations and turning them into new eateries. Continue reading →

  Smartphones and tablets have become ubiquitous, and it is becoming clear that mobile applications are a major way to interact with customers and create brand affinity. The most recent statistics show that 64% of adults in the U.S. now own smartphones, and 42% of adults own a tablet computer.  On top of that, a whopping 85% of adults ages 18-29 (including a segment of the coveted "Millennial" generation) own a smartphone. Mobile technology is now mainstream, and cannot be ignored; your business needs to think very seriously about how you can integrate technology into your operating strategies. As the NRN reports, major fast food brands, some of the largest players in the restaurant industry, have begun launching full-fledged mobile programs. Soon, free WiFi at every consumer-facing business will not be a bonus, but an expectation. Continue reading →

The Obama Administration has pushed out the deadline for restaurants to comply with new menu labeling requirements, reports Nations Restaurant News. The regulations, part of the Affordable Care Act of 2010, require restaurants and certain other food related businesses to post calorie counts on their menus. The deadline was originally set for December of 2015, but has been pushed back, with the administration citing a need for further clarification of the rules. Continue reading →