Tablebases.com Blog

  In a time when buzzwords such as "organic", "non-GMO", and "sustainable" are gaining a firm hold in the food industry, it is no wonder that consumers are clamoring for high-quality, homemade cuisines. Brooklyn-based online marketplace MOUTH.com seeks to shrink the distance between discerning foodies and producers of these all-the-rage "indie foods". Launched in 2010, the website appears to have a steady stream of customers, and no wonder, their selection of treats ranges in scope from high-end tonic water to white chocolate covered olives, and the choices look mighty appealing. Co-founder and Chief Financial Officer Craig Kanarick originally began the company as New York Mouth, supplying delicious niche foods from producers across New York. Since their inception, they have since included even more "small-batch" food items (another word for indie) from craftspeople with serious klout across the country, and their catalog of edible delights is growing quickly. Continue reading →

  Eco friendly options are all the rage these days, but the movement is more than a fad. With waste and climate change becoming ever growing concerns, every industry is getting creative with green alternatives. Continue reading →

The restaurant industry works off slim margins, so any little things you can do to boost your bottom line become really helpful in the long run. The smart folks over at Buzztime Buisness have put together a brief video detailing six costs you can try to minimize or avoid at your establishment. They are talking specifically about bars and pubs, but their insights apply to restaurants small and large. Some of them may seem obvious, but when you get into the details of each cost, it can be alarming how much room there is for improvement. Today we are going to focus on just one point from the video, one that we think can be really important for smaller business owners. Check out the link to the full video after the break for the five remaining tips from Buzztime Business. Continue reading →

Our RSQ540 Stainless Steel Table Base   We are often asked by customers, "which of your bases can I use outside?" The answer will depend on your specific situation, your intended use for the base, and your local climate. The first thing we consider is the material from which the table base is made, as there are certain bases that are better suited to outdoor use, and some that will require more maintenance and care than others. The best table base material for your outdoor use will support your table well and be able to cope with your local weather. Here are some tips to remember that will help ensure your outdoor dining experience is worry free. Continue reading →

  Technology is an extremely vast and rapidly changing industry, and it is quickly transforming the ways in which restaurants do business. The proliferation of the smartphone has impacted every facet of the industry, from behind the scenes advances that improve efficiency and profit margins, to smartphone applications for consumers. The relationship that restaurants have with their patrons is changing at the same pace as tech, and in order to stay relevant, restaurants need to identify these emerging trends, and start participating (as much as possible) in order to reach every customer possible. Continue reading →

Mexican, Chinese, American, Brazilian, there is an endless list of cultures you can turn to for great cuisine. Thanks to increasing globalization, most anyone in a city of even modest size can find a dizzying variety of regional food. Here in the US, we have sub-genres of food that are well known, such as New York Pizza, Chicago Ribs, Louisiana Gumbo, but what about the west coast? Website Sf.Eater.com recently attended a "Taste Talk" at the San Francisco Cooking School in California, where renowned chefs from around the country sat down to try and answer the questions, "What is California Cuisine?". More than just free-range, gluten free, organic and local, these industry experts mused over California's edible identity and came up with some comprehensive answers. Continue reading →

  We know from our years of experience with business owners that starting a restaurant is never a leisurely or simple task. Before you pour your heart, soul and wallet into your business, it is a good idea to take the time to dot all your T's and cross your I's. However, the pitfalls are not always obvious. Industry veteran Danny Carberry has put together a brief list on Foodtechconnect.com regarding mistakes made by fledgling restauranteurs. The article is fairly comprehensive and offers some great advice on how to avoid failure, at least in the beginning. While most restauranteurs are probably quite passionate about their idea, passion does not always a successful business make. Continue reading →

  If you run a business, especially a restaurant, you have undoubtedly heard of Groupon. The internet based storefront has made a fortune in recent years by working as a middle man between businesses and consumers, providing businesses with hoards of customers, and providing consumers with rock bottom prices on everything from spa treatments to driving lessons. Well, there is a new kid on the block, and he is playing by similar rules. Amazon's Local Deals aims to take market and mind share away from the ubiquitous Groupon. The Cambridge, Massachusetts based giant may be new to the game, but the Amazon name has been around for some time, and those guys know a lot about the internet. More importantly, they have a huge wealth of knowledge about how and where consumer's spend their money. Continue reading →

  The quality of service at any given restaurant is a huge factor in that establishment's success. A stellar interior design, great location, and even fantastic food generally cannot eclipse poor levels of service. The restaurant industry is one of hospitality, after all. A few Yelp reviews mentioning dirty spoons or servers with poor hygiene can run a place straight into the ground. Aaron Allen & Associates, a restaurant consulting firm, has put together a great list of 30 Common Restaurant Server Mistakes that can send customers running for the hills. Some points are more obvious, such as wearing offensive or powerful colognes, while others are more subtle, such as a server appearing stressed. Check out the source link below for the full list, and make sure to train your staff on how and how not to behave in your restaurant. Continue reading →

If your restaurant is in need of a boost, you may want to take a look at your menu. Chances are you can make some changes that will significantly impact your business for the better. In the same way you need a chef to cook, a designer to decorate and an architect to build, you could use a menu expert to ensure that your presentation is as effective as possible. Menu Cover Depot, a website that sells restaurant menu supplies, has a great written piece detailing a properly engineered menu, with tips for attracting customers and boosting revenue. Check out the source link after the break for the full article, so you can get started making improvements right away. Continue reading →