Tablebases.com Blog

Technology is moving at an astoundingly rapid pace, between new methods of production at farms, new techniques for preparation such as 3D printed foods, and new ways of interacting with customers, like having tablets instead of traditional menus, the entire industry looks to be up-ended by computer driven ideas. One of the hot topics in the industry at the moment is the fate of wait staff, with some critics fearing that advanced technology will replace waiters and waitresses, removing the most hospitable part of an industry of hospitality. Continue reading →

In the not-so-distant past, dining at an upscale restaurant meant a tie and jacket for men, and a dress with high heels for women. Those dress codes have been progressively eroding over the years, and now it is not uncommon to see restaurants serving high-end food to patrons in jeans and t-shirts. The Huffington Post recently took a look at 11 restaurants throughout the country that still require men to wear a jacket - and have accompanying rules for women's dress as well - while dining. While the list is by no means comprehensive, the fact that there only 11 notable restaurants made the cut indicates to us that casual is taking over as the new formal when it comes to dining out.  Continue reading →

  The new year is off to a great start, and while some trends from 2013 have started to fade away, a few look like they may become permanent parts of the food and beverage industry. Local and organic fare is still in high demand, and small batch distilleries and breweries are opening throughout the country, much to consumers' delight (and even large producers are trying to make their products feel more personal). One of the issues with local and craft breweries, is the simple fact of America's size. How do get a hold of a case of your favorite small batch Brooklyn Brew if you live in San Francisco? That is the problem that consumers all over the country are hoping to solve, with beer trading, enabling consumers to trade for their favorite rare beers or those from far away. The interstate practice is gaining momentum as users take to internet forums at websites such as Beer Advocate, Talk Beer, and even on social networks using hashtags such as #Beertrade. Continue reading →

There is a new social network that may be of interest to restaurant owners and chefs, a network distinguished by its very specific theme: it is only for chefs. The Chef Revolution, a fledgling website that aims to connect chefs around the globe, is an independent and free social network with lofty goals. Rather than turn to Facebook, Google + or LinkedIn groups, the website is hoping chef's will find a need for a completely separate (and arguably, much less cluttered) social networking experience when it comes to their food. Continue reading →

French fries are like baseball and apple pie, very American and very much loved by our nation. While the fried spuds may never relinquish their firmly held position as America's favorite side dish, it seems that other options are beginning to show some growth. Continue reading →

Oysters are a well known delicacy, and are a staple on restaurant menus, ranging from ultra-high-end establishments, down to mom and pop fish shops. Over the years, however, America's ever growing taste for the ocean treasure, along with environmental factors, has steadily increased to the point that the natural oyster populations in the United States have plummeted. Luckily, as an article from Nation's Restaurant News points out, the practice of aquaculture, ocean farming, is booming when it comes to oysters, as 95% of those consumed globally now come from farms. Continue reading →

Happy New Year to all of our wonderful customers & future visitors! We wanted to take a moment to thank you for making 2013 our best year to date. We hope that you all safely enjoy your holiday, and we wish you the best of luck in 2014. So here's to you, cheers! Continue reading →

As 2013 comes to a close, it is becoming quite clear that "local", "sustainable" and "organic" are not merely fads, but the trends that will shape the immediate future of the food industry. With demand for fresh food items growing, an opportunity is created for someone to fill the void. Enter San Francisco based start up GoodEggs.com, which seeks to "grow and sustain local food systems worldwide" by providing an easy link between consumers and local farmers and food makers. The website allows consumers to purchase fruits, vegetables and prepared foods that are locally grown and made in their area. Continue reading →

The ideas of local, sustainable and environmentally friendly consumption have really taken hold in recent years, and that was especially true of 2013. Those buzzwords have been everywhere in the restaurant industry, whether on the side of the restaurateur, supplier or consumer. Organic, free-range, non-GMO,  America is trending - though it is still a niche market - towards more "natural" and eco-friendly means of food consumption. One of the socio-environmental catch phrases that did not get as much attention this year is Fair Trade. Continue reading →