Tablebases.com Blog

  Restauranteurs and consumers alike are very aware of Yelp, a major online consumer reviews website. The website bills itself as a voice for customers, and a tool for businesses to improve and generate sales. Yelp's review management practices have generated quite a lot of controversy, both among restauranteurs and consumers. A new anti-Yelp documentary, Billion Dollar Bully, by filmmaker Kaylie Milliken, looks to explore Yelp's review management practices and their effect on business owners. Though Milliken has never made a documentary before, the new film has already gained a lot of press, likely due to Yelp's less-than-stellar reputation among the restaurant industry. Continue reading →

  "Pop-ups", or temporary, spontaneous spaces, have gained a lot of traction in a variety of industries lately. There are pop-up stores, restaurants, and even cat cafés making appearances in cities across the world, to great fanfare. In world of rising real estate costs and increased regulations, pop-ups are refreshingly make-shift and informal. But what do pop-up restaurants and food events mean for the chefs behind the scenes? In a recent article, FoodRepublic takes a look at the trend, and the factors that take a pop-up to a full time restaurant. Continue reading →

  A restaurant owning couple in Florida received some good news this week, when their local government decided to back away from levying $1000 per day fines against the duo because of a previously undisclosed conservation easement. The battle with Florida officials lasted nearly two years.  The problem began when a code inspector stumbled onto the restriction while doing a routine inspection for a liquor license. Continue reading →

  Modern farming techniques, especially the heavy use of pesticides, have been receiving a lot of criticism lately. With concern over increasingly pesticide-resistant plants and the environmental impact of commercial farming, Modern Farmer reports of a Finnish agricultural zoology professor has come up with a technique that appears to be more eco-friendly. The idea comes from Heikki M.T. Hokkanen, who has been testing the new technique since 2006. Rather than haphazardly spraying whole fields with fungicides, the idea is to use nature to deliver the cure directly to flowers, via bees. Continue reading →

Families often get overlooked when restaurant owners make big plans. But families can provide a significant chunk of income for restaurateurs; making good decisions about design is essential to creating a family-friendly restaurant that also pleases owners. Continue reading →

  Our store carries a range of quality table bases for multiple uses in a variety of heights and styles. Our customers enjoy choosing from a wide selection of table bases, chairs and bar stools to complement the height of the furniture they already have. We take special interest in giving our valued and potential customers vital information on how to set up their tables properly, so that their customers or guests can also gain maximum satisfaction. Continue reading →

  Not too long ago, we wrote about the recent decline of truly formal dining experiences, which were being pushed out in favor of more millennial friendly casual concepts. Suit jacket's and ties have been pushed to the back of closets, restaurant décor went industrial chic, and tablecloths were put away in favor of reclaimed wood and cement surfaces. But is the tide now changing again? A recent article by Michael Baver on Inside Scoop SF explores the issue, and wonders if some of the formal trends of dining years past are slowly making their way back into the restaurant scene. Continue reading →

  As the Washington Post reports, restaurant chain Timbre in Singapore has started testing the use of drones in one of their locations, set to go into service very soon. Drones have gotten a lot of attention in the last few years, especially as the popularity of consumer models grows. The futuristic quad-copters range in size and capability from palm-sized indoor units, to military grade professional equipment. The drones Timbre will be using are likely closer to the former, but the question is the same, are people ready for drones delivering their drinks? Continue reading →

We are very exciting to announce the latest addition to Tablebases.com, the Turin Stainless Steel table bases. These versatile bases are great for a wide variety of uses, and are perfect for outdoor tables! The Turin bases are light weight, making them very easy to assemble and a breeze to move. With winning waning, and spring on the way, now is the perfect time to spruce up your restaurant's outdoor dining area, or your home's backyard patio, with these beautiful bases. Continue reading →

  Restaurant technology is improving at a rapid pace, and new solutions to age-old problems pop up every day. Trackin is the latest addition to the fray, aiming to be the catch-all delivery management software restaurateurs dream about. The startup, founded and headed by CEO Bruno Dieder, consists of a main dashboard, mobile app, and online ordering system. The goal: streamline the way you manage delivery drivers and orders, while making the process easier for customers. Continue reading →