News & Updates from Tablebases.com
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A New Social Network, Just for Chefs
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 → -
America's Favorite Side Dish
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 → -
Aquaculture: You Can Harvest Your Oyster and Eat it Too
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 from Tablebases.com!
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 → -
When Tech and Farmer's Markets Collide
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 → -
What is "Fair Trade"?
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 → -
Some Thoughts on Food Trucks
Food trucks, mobile quick service restaurants if you will, have been in the news quite a bit in 2013. With lawmakers from Chicago to New York City to Atlanta struggling to create policies that make sense, these traveling establishments have been in a bit of limbo. Regardless, their popularity has been increasing, and consumers have shown a willingness to line up for freshly prepared food. Perhaps its the change and variety, food trucks usually, oddly enough, move, which means consumers can mix up their choices more than with standalone restaurants. Whatever the cause, aspiring and established restaurateurs alike are looking into food trucks, for different reasons. Continue reading → -
American's Love their Snacks
The idea of having three main meals a day is ingrained into the minds of most Americans, but that does not mean it is how we actually eat. Surveys conducted over recent years, such as a recent study by the Culinary Visions Panel, show that an increasing number of consumers rely on snacking throughout the day to recharge and get their fill. Continue reading → -
Is your Restaurant Staff Prepared for an Emergency?
Restaurant's and bars are, obviously, popular social hubs, and logic dictates that where there are people, there will be incidents. Such is why it is important for restaurateurs to train their staff on proper emergency procedures, whether that be for an earthquake, fire, or something guest related such as an individual choking or having a seizure. When it comes to natural disasters, having a well prepared staff means patrons are more likely to get out safely, and return for more. Continue reading → -
FDA defines "Gluten-Free"
"Gluten-Free" options have become increasingly common in recent years, with many consumers avoiding the wheat protein due to allergy or diet concerns. In grocery stores, clearly labeled items are less and less rare as consumers trend towards healthier, more local options. When it comes to restaurants, however, going gluten free is not always an easy endeavor, neither for the consumer nor restauranteur.
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