Tablebases.com Blog

  With all of the complications that come along with owning and operating a restaurant or bar, any chance that restauranteurs have to get ahead of the game should be carefully considered. The trends from 2013 are moving and morphing into predictions for 2014, and the latest report from those in the know at the Technomic blog, as reported by Restaurant-Hospitality.com, shows the top ten trends that restauranteurs should look out for. Check out the full list after the break for all the latest info. Continue reading →

  Social media outlets undoubtedly present a huge opportunity for restauranteurs and small business owners to reach out to customers. Whether it be Facebook or Twitter, Google Plus or Pinterest, these burgeoning hubs present simple and engaging ways of connecting with customers and promoting your brand. Instagram, the Facebook owned photo sharing service, has been one of the more popular outlets for years. Recently, brands have begun to realize the social network's potential as a host for creative advertising, as well as word of mouth promotion by consumers. When Instagram added video capabilities sometime ago, the real potential of the creative sharing service opened up. Now brands can create short, witty and engaging short videos to attract customers. Continue reading →

  Hiring employees can be a difficult process. Besides the fact that it is time consuming, finding a quality employee is a daunting task. You need someone who is qualified and competent, as well as likable enough to work in your business without causing any issues. Luckily, hiring veteran Dan McCarthy has a comprehensive article full of tips, to make sure you hire a qualified employee the first time around. Continue reading →

Farm fresh and local fare are all the rage in todays culinary landscape. As the idea of seasonal dishes grow in popularity as they have done over the last several years, chefs from around the world are looking for new techniques and ways to connect with ingredients. One of the many ways in which the culinary elite are honing their abilities is, not surprisingly, by tapping into the knowledge of other chefs. A recent New York Times article reports on Cook It Raw, an annual retreat that takes place in a different out-of-the-way place each year. Continue reading →

Prohibition is long gone, and it is no secret that Americans (of proper age, of course) love their drinks. Just how much they love them may come as a shock! Blowfish's intoxication Nation has put together a fun and fact packed info graphic, detailing America's drinking habits on a state by state level. The results are both entertaining and unexpected. Restauranteurs should take note, and stay one step ahead of these trends. Continue reading →

  Most of us know the frustration of trying to conduct a conversation in a loud restaurant. The situation becomes frustrating, as everyone in the space steadily raises their voice to compete for attention within the swirl of escalating volume levels. As tech website CNET.com reports, Berkeley CA restauranteur John Paluska decided to try something different with his new Mexican restaurant, Comal. Rather than isolating guests in booths, or settling for the usual blunder of loud voices, he decided to get technical. Continue reading →

  Your restaurant can learn a lot about marketing from Harry's. The hip, relatively young brand of men's razors is very good at advertising and social media. Their website design is top notch, showcasing their products well while also providing an interactive experience that rivals much bigger brands. The small company was born less than a year ago, and is already expanding quickly. Until recently, their products were sold exclusively through their website. Now however, TechCrunch reports they have opened a barber shop in SoHo, where NYC residents and visitors can shop for products, grab a haircut and shave, and bridge the gap between their offline and online experiences with Harry's. Continue reading →

    America is experiencing a strong cider revival, as Nations Restaurant News reports. The cider industry has experienced a sharp rise in sales over the last two years. The fruit derived beverage, previously very popular on our shores, has been ubiquitous in Europe and other parts of the world for centuries. For the last 100 years or so, American's have shown little interest. However, in the wake of an insurgence of craft-brewing and local fare, cider is regaining traction. Continue reading →

  The US Food and Drug Administration has recently launched Twitter account @ FDAfood specifically to broadcast food related information regarding "updates on food, nutrition, additives, dietary supplements, and the FDA Food Safety Modernization Act". Any Twitter user can follow the new FDA account. Continue reading →

The coveted 21-24 aged crowd, Millennials, as they are known, are a difficult generation to capture. With their exposure to higher education, access to the internet, and a growing global awareness, restaurants and bars have to look far and wide for the latest trends to keep up with changing tastes. Recent survey results from Technomic.com show that one key to success could live behind your bar. Millennials are becoming quite the discerning consumer group when it comes to wine, beer and spirits. Restaurant.org recently put out an analysis of the survey that, although long winded, summarizes the main points of the study. Continue reading →