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What types of finishes can be used on restaurant table tops? FAQ’s from the Files of East Coast Chair & Barstool

FAQ's From the Files of East Coast Chair & Barstool

Restaurant table tops can be finished with any finish available on the market, the question becomes more which should they be finished with. We’ve broken down the ins and outs of the three most popular finishes for solid wood tables to help you figure out what is the best finish to select for your restaurant tables.

Varnish is commonly used in the residential and commercial furniture sectors. Varnish is an oil-based wood finish that has been in use for centuries, while it has been around for some time, it can be a process to use. Before application can begin, all bubbles need to be stirred out of the varnish to avoid being transferred to the table top. When applying, end users should take care not to overbrush. Too many brushstrokes can be visible on the finished product. The varnish also has a slower drying time (ideally 10-15 hours between coats) than that of lacquer, running the risk of dust settling and corrupting the finishing process. Therefore, it has become a common practice to thin the varnish before use. After dry time, varnish is an extremely durable finish for highly used furniture pieces such as bar counters and restaurant table tops. But this lengthy wait time is a drawback for mass production, leading varnish to mostly be used by DIY-er’s and custom residential projects.

Lacquer is a popular commercial finish that comes in a variety of transparent sheens on many restaurant table tops. Lacquer uses resin-based liquid solutions that quickly dry into a hard film when exposed to oxygen by way of a catalytic agent. In the restaurant industry, most lacquer formulations include a catalytic agent. When the lacquer is dried, the catalytic agent allows the finish to form a more protective and durable coating. To apply, lacquer is typically sprayed on with its quick dry time of 5 to 10 minutes making it time efficient for manufacturers. A lacquer finish can easily be repaired with a trip to the hardware store by the end user since the table top normally does not need stripped down. On our table tops, we typically finish them using a three-part application of catalyzed lacquer sealer and top coat.

Polyurethane finish is one of the most durable restaurant table top finishes because of its similar characteristics to plastic. Polyurethane finish takes on many of the positives of varnish and less of its drawbacks. This finish can be oil or acrylic based, depending on the blend, making it chemical resistant and waterproof. This finish is applied with a brush and involves waiting four to six hours between coats. After applied, the polyurethane is harder and more durable than lacquer. You can often find polyurethane finish as an upgraded option because of the detailed processes it takes to apply. While there are different formulations of polyurethane, on our products, we use a commercial-grade formula as a premium on option on all our solid wood table tops.

Finish Comparisons

Which finish should you use on your table tops?

The answer is not so cut and dry. It all depends on what your intended use is for your table tops.

  • If you’ve been collecting antique tables to give your restaurant a certain look, it’s likely they will have a varnish finish because this method has been around for many years. Unfortunately, there’s a good chance that these tables are not commercial-grade, which could present structural issues with the table itself in the future.
  • If you’re a restaurant owner in need of basic solid wood tables for a swiftly approaching open date, then a lacquer finish will do just fine. Lacquer-finished tops are easy to repair should something happen to them.
  • If you’re putting quite a bit of money down on specialty tables and want to increase their resistance to water, chemicals, and body oils, a polyurethane finish would be your best option. This modern finish is formulated to resist standing liquids caused by spills and cleaning.

There are pros and cons of all finishes, but in the end what will determine the ideal finish for your table tops is how you plan on using them.

Facebook Local: How Facebook’s Latest App Could Affect Your Restaurant

Social media is a constantly changing medium that can be hard to stay on top of. while you may be overwhelmed with the amount of apps there are out there, there is a new one that should definitely be on your radar. Recently Facebook launched its latest app called Local and it could have a major effect on the restaurant and hospitality industry. But don’t worry, we’ve done the research on this new app so that you don’t have to.

What is Local?

You might not yet have heard of Local, Facebook’s newest venture in the app world, but you soon will. Local is Facebook’s take on the popular Yelp and Foursquare apps and a reinvention of their Events app. They have combined permanent places and events, into a single search engine powered by Facebook’s 70 million business pages, while factoring in reviews and check-ins made by the user’s friends.

The goal is to help users pick between great bars on a block, and find out which one will best fit their needs and wants for that outing. Facebook Local’s home page shows nearby restaurants, cafes, drinks, attractions, as well as the places the people you follow are going. Through the app, users can even search for a specific type of food or event.

How Does Local Work?

With the discover feed, users can find out what’s popular with friends and see a feed specifically curated for events they’re interested in.  Once they find a restaurant or event they’d like to learn more about, they can click the page to learn all the details and even check in. Under the Guides tab users can explore their interests based upon category, ranging from Food & Drink to religion & Spirituality.

Local can connect to their personal calendar to make sure they never miss an important event. Users can adjust their location when traveling so that they can find great spot and events even if they are unfamiliar with the area. The app has something for everyone.

What it Means for Restaurants

You might be asking “Why does this matter for my restaurant?” First of all, you’ll have to have a Facebook page to be included in any of the searches made in the app. So, if you don’t have a page or you don’t update your page often, you might want to take steps to rectify that.

One of the best parts of Local is that owners don’t need to download a separate app to contribute to it. Simply post about different events to your Facebook business page through either the desktop or mobile app and it will also appear on the Local app. By taking a few minutes out of your week to update your page regularly, you could reach new customers.

This new app can help you to reach an audience that you might not have otherwise been able to contact before. Who knows, you could have a first-time customer that found you through Local become a lifelong customer after checking their phone one night when they were bored.

Currently, users can find restaurants through the app and book reservations if their Facebook page is enabled to do so. To learn how to enable reservation booking through your Facebook page, check out our step by step instructions on setting up your OpenTable Reservation Facebook App. If you aren’t sure if your Facebook page is enabled for reservations, you can check here.

In the Future

Currently, the app does not offer the ability to order food, but developers say that it could be on the horizon. Adding that feature would really create opportunities to increase takeout sales for restaurants.

Local is still a young app so there are no certainties, but with some effort and creative thinking restaurateurs can turn this tool into filled seats, new customers, and more profit.

If you have had success with Facebook’s new Local app let us know in the comments below.

Top 6 Restaurant Cash Handling Blunders You Must Stop

Cash Register for Cash Handling Blunders

By David Scott Peters
TheRestaurantExpert.com

If you have poor cash handling procedures in place in your restaurant, no other system you put in place will matter. I don’t care how efficient your restaurant is, if every penny of your sales isn’t deposited in the bank, there won’t be enough money to pay your bills. Cash controls must take top priority. No matter what you think needs to be addressed first, I tell restaurant owners to prioritize the review of restaurant cash handling procedures over everything else.

Here are some samples of classic cash handling errors we see in restaurants all the time:

  1. Change in a glass or a drawer. This is a practice used to simplify the nightly deposit. It is used two different ways. First, it’s a time saver to avoid counting loose change. Second, it is used to make the nightly deposit balance exactly to what the point of sales system says the cash balance should be.
  2. A week’s worth of unsecured checks in an unlocked filing cabinet. We often see this when the general manager or the owner is the only one allowed to make a bank run, when there is not enough cash to deposit due to credit card purchases or because the owner or manager is just plain lazy.
  3. A bin with a year’s worth of used non-voided paper gift certificates. While management was doing the right thing making sure all of the gift certificates used were accounted for on a nightly basis, they failed to write the word void on them and then saved them in an unsecured clear bin. Any employee could steal a small amount on a daily basis and reuse them to keep cash sales.
  4. Customer checks taped to the office wall. Many restaurants cater or hold banquets on premise. This means you will have customers leave a deposit check to guarantee the party will happen. This practice is meant to cover costs if they cancel. The challenge comes when the owner or manager doesn’t deposit the checks and tapes them to the wall, because you don’t know if payment is good. A dishonest employee could steal the checks or use the information to steal your customer’s identity and conduct check fraud.
  5. Credit card numbers recorded in a book. In July 2010, a new law was enacted that makes it illegal to retain customers’ credit card numbers in anything other than a secure online record keeping system that meets the law’s requirements. Failing to follow the law’s requirements can result in fines as much as $5,000 for each credit card number kept.
  6. Blank checks and forged checks to routinely pay for deliveries. It is a common practice that restaurant owners leave blank checks to pay for invoices, or they allow a key employee, who is not authorized to sign checks, to simply forge their signature to pay for invoices. This exposes you to a great deal of liability.

If you any of these procedures is in place in your restaurant, know that you’re leaving yourself open to theft and liability. It is your responsibility to make sure ALL of your money makes it into the bank on a daily basis. You must eliminate poor cash handling procedures, eliminate the majority of ways your cash can be stolen and avoid costly fines through proper systems.

David Scott Peters is a restaurant consultant, event speaker and founder of TheRestaurantExpert.com, a company committed to the success of independent restaurants. TheRestaurantExpert.com offers an exclusive online restaurant management software designed specifically to meet the complete operational needs of independent operators, including holding their managers accountable and running a profitable business. Combined with one-on-one coaching and group workshops, TheRestaurantExpert.com is helping independent restaurants find success in the highly competitive restaurant industry. Download a free report to discover the #1 secret to lowering food and labor costs and running the independent restaurant you’ve always dreamed of. Learn more about how David can help you at www.TheRestaurantExpert.com.

OSHA 101 for Restaurants

Chef and Inspector - OSHA for Restaurants

Last month, we were at the Pennsylvania Foodservice Expo in Pittsburgh, PA, and had the pleasure of attending a seminar given by Thomas Barnowski, Director of Corporate and Public Safety Education at Northampton Community College.  The seminar, called You Can’t Afford to Ignore OSHA, was a great hour-long introduction to OSHA, and the safety rules and regulations that govern general industry.

While Mr. Barnowski’s presentation was not specific to restaurants, one key takeaway from the presentation was that OSHA’s own website www.osha.gov provides a wealth of information and resources for all industries, including restaurants.

If you are unfamiliar with OSHA and the standards in the OSH Act, we’ve put together a short introduction here.

What is OSHA?

OSHA, the Occupational Safety and Health Administration, was established in 1970 when Richard Nixon signed into law the Occupational Safety and Health Act (OSH Act).  At that time, there was a real need for governmental oversight of all industries due to a rising number of workplace deaths and injuries.  According to osha.gov, by the end of the 1960’s, the number of deaths due to workplace hazards had risen to 14,000 per year with 56 million workers; currently, that number is approximately 4,500 deaths per year with 127 million full time workers in the United States.

I thought OSHA regulations were for manufacturers and other industrial companies – What does OSHA have to do with my restaurant?

In addition to specialized areas like construction, maritime, and agriculture, OSHA enforces regulations that cover general industry, including restaurants.   As a restaurant owner, you are subject to the same standards as a company that operates a manufacturing plant; the implementation of those standards may differ, however.  For example, under OSHA regulations, employers must provide their employees with personal protective equipment.  At a restaurant, that might mean supplying employees with special cut-resistant gloves, whereas a manufacturing business might have to supply its employees with a welding mask, respirator, or hearing protection.

As a restaurant owner/operator, you should also be aware of new disclosure rules that took effect in 2015.  Under these new rules, employers must report to OSHA any work-related fatalities, in-patient hospitalizations, amputations, or loss of an eye, within 8 hours.  The new rules are particularly relevant to restaurants whose employees who are more likely to sustain reportable cuts, burns, and lifting injuries.

What are employers expected to do under the OSH Act?

Under the OSH Act, “employers are responsible for providing a safe and healthful workplace” and “to keep their workplace free of serious recognized hazards”.  While those statements may sound subjective, the many standards in the OSH Act detail specific employer responsibilities for everything from means of egress to hazardous material procedures.  OSHA also publishes standard interpretation letters that explain how the standards apply in particular circumstances.

There are a few other requirements that you must follow to maintain compliance with the OSH Act:

  • Post an official OSHA poster in a highly visible area of your workplace. The poster notifies employees of their rights under the OSH Act and lists your obligations as an employer.
  • Keep accurate records of workplace accidents and injuries.
  • Report any work-related fatalities, inpatient hospitalizations, amputations, and losses of an eye to OSHA within 8 hours of being notified of the event.
  • Ensure that employees and their representatives have access to their medical records.
  • Maintain a no-retaliation policy for employees that bring up safety concerns or contact OSHA.

 

Which OSHA standards apply to my restaurant?

The answer is, any and all of them, depending on the nature of your operation.  For example, if your specialty is making ice cream using liquid nitrogen, then you will have to put safety procedures into place regarding the use of that substance, whereas the average pizza shop would not have the same requirements.  However, we were able to come up with a list of general things that you can do to maintain a safe work environment in your restaurant.

What can I do to make my restaurant safer?

  • Communication – One of the most important things that you can do to ensure a safe, healthy workplace is to open effective lines of communication with your employees. Effective communication means more than just telling employees what to do, it also means listening to them and acting on their feedback.  When employees feel like their employer is listening to them, particularly about safety concerns, they are much more likely to become invested in the process of making the restaurant safer, and less likely to bring their concerns directly to OSHA.
  • Training– Under the OSH Act, employers are responsible for training their employees on the health and safety aspects of their jobs.  This includes training them to use the tools and machines that are necessary to perform their jobs, training them on safety procedures, and training them on emergency preparedness.  OSHA also states that the training must use a language and vocabulary that employees can understand, so if your employees do not comprehend English, then you have to train them using their language.  You should also document your training practices; if a reportable accident ever occurs, you will have to prove to the OSHA inspector that the employee involved had adequate training to do the job.
  • Ergonomics – Did you know that, according to OSHA, sprains and strains are the most common types of injury in restaurants? It makes sense if you think about it – restaurant employees are constantly standing, bending, lifting, and performing repetitive actions.  Chopping vegetables for 6-8 hours per day, every day, can certainly result in a repetitive use strain if not done correctly and with the proper tools.  Care should be taken to make sure that employees have the equipment that they need to perform their jobs safely and efficiently.  Prep stations should be at a comfortable height so that prep cooks don’t have to stoop all day.  Use ergonomically designed shelving so that employees are lifting heavy items from the proper heights, and are not straining to lift items above a comfortable level.
  • Floors – Slips and falls can result in serious injuries, but they are among the most preventable. Make sure that floors are clean, not slippery, and that there are no obstructions in employees’ way.  Check carpeted areas routinely to make sure that there are no tears or ends pulling up; doing so will protect patrons as well as employees.  Also, make sure that if employees are standing for long periods of time at prep stations and cooking stations, you install some type of padded surface to avoid leg and back strain.
  • Machinery – Train employees on the safe operation of machinery like deli slicers, meat grinders, stovetops, ovens, and refrigeration units. Make sure that equipment guards remain in place and are functional.  Clean and service equipment regularly to prevent malfunction.  Implement a proper lockout/tagout procedure for equipment that is not in service.
  • Heat – There are two concerns regarding heat in a commercial kitchen. The most obvious is burns; employees can easily burn themselves on hot pans, hot oil splash, and even hot plates.  Train employees how to work safely in each circumstance where they have the potential to get burned.  The second concern regarding heat is heat exhaustion.  Commercial kitchens can easily reach temperatures of over 100 degrees, and employees can be exposed to heat exhaustion and even heat stroke, particularly when they are on their feet for 8-10 hours at a time.  To prevent this, give kitchen employees frequent breaks in a cooler room (even the walk-in cooler), and encourage them to hydrate often with water or an electrolyte replacement drink.  Note: have cooks steer clear of coffee and caffeinated drinks because they can dehydrate you even further.
  • Cuts – There’s no way around working with sharp objects in a restaurant. Knives, graters, peelers, mandolins, and various other cutting instruments are a necessary part of daily prep work in a commercial kitchen.  The best way to ensure safety when working with sharp tools is to properly train your employees in their use.  However, even professional chefs with years of knife-work experience get cut from time to time.  Distractions happen, and cutting objects are not very forgiving.  For that reason, invest in cut-resistant gloves for employees that will be working with sharp cutting instruments.  There are many types available at various price points, and most are machine washable.
  • Chemicals – Unless you’re a molecular gastronomist, experimenting with different chemical reactions in your food, your restaurant’s use of chemicals will most likely be confined to various cleaning solutions. Train employees in their proper use, including mixing and storage.  Make sure that all chemicals are properly labeled and have hazard warnings on them.  Finally, keep a binder of Safety Data Sheets (SDS) and train employees how to read them.

As a restaurateur, one of your main priorities should be keeping your staff safe and healthy; it will not only engender loyalty, but will save you money in the long run on lower turnover and training costs.  While OSHA is feared by many business owners, it can be a great resource to help you create a safe environment.  Refer to the OSHA standards often and you should find answers to many of the safety questions that you or your employees have.

Have you ever had an experience with OSHA, good or bad?  Let us know in the comments below.

Improving Employee Retention in Your Restaurant

Ask any restaurant owner about something they struggle with, and the problem of keeping good employees will make the list almost every single time. The real issues begin when employees don’t stick around very long, leaving owners understaffed and scrambling.

The restaurant industry offers a unique flexibility of schedule that appeals to many. Whether it is the student looking to work when not in class, or the performer looking to subsidize their passion, the industry attracts all kinds of people with unique scheduling needs. That also means that those same employees might not see their job at your restaurant as their top priority. The restaurant industry has an above-average turnover rate. In 2016, the general industry employee turnover rate was 46.1%. In the restaurants and accommodations sector, the turnover rate was at a whopping 72.9% in 2016, up from a rate of 72.2% in 2015, that is a pretty big difference.

Now you might be saying to yourself, ‘Well everyone in the industry has a high turnover rate, that is just how things are. Why should I make changes to improve my retention rate?’

Good question. Other than the immediate struggles of being left understaffed, every time you lose an hourly employee it can cost upwards of $3,500 to hire and train a new one. Now imagine every time someone walks out the door, $3,500 of your dollars are walking out with them. Really puts things into perspective, doesn’t it?

Hiring Employees

A great way to improve your employee retention is by starting at the very beginning, and by that, I mean the hiring process. The first thing is having patience. You may feel like you are in a rush to make sure that all your shifts are covered, but in the long run you will thank yourself for selecting the right candidate and not just the first person to walk in the door.

One of the most common practices in the industry, when looking at a potential employee’s resume, is to hire someone with experience and not consider your company culture. An employee with a positive attitude can be trained to do things the way that you do them, but a bad fit for your culture will always be a bad fit. An employee that is a poor fit usually leaves and ends up costing you money. In that case, you’ll be back to square one, typically with a few bad stories to tell.

Another thing to look at while you have their resume in your hand, is the frequency at which they move jobs. If someone switches places of employment every few months, that is a red flag that they won’t have a problem doing that to you. Take time to consider why they might need to switch jobs so much.

Hiring Managers

If you are seeking a manager, consider hiring from within your restaurant. Let employees know that you are looking for someone to help with special projects, you may be surprised by the response. Employees you would not have originally considered may be looking to take on more responsibility, while those that seem more likely to jump at the opportunity are happy to stay in their current position.

Through these special projects, you will be able to determine who is good at doing the work of a manager. If they are not good at the special projects, don’t get upset with them, don’t fire them, simply move them back into the current position without participating in any more different projects. This way you don’t lose an employee, but you are able to determine who can handle the role of manager.

For those that excel, approach them with the idea of becoming a manager-in-training. If they are onboard, start training them for the position. Some will do well, and some might not. For those that don’t, you now have a well-trained supervisor that can handle things on occasion and those who do wow you can now become a manager.

There are many benefits that come with hiring within your company. When you hire from within the company you know the person already fits your company culture, they won’t have to deal with your other employees testing them as a newcomer, and they know how to do things your way.  Another benefit is that current employees will see that you promote from within and will have something to motivate them to continue to do their best in hopes of advancing.

You will need to consider the best ways to transition an employee to the manager roll in terms of their coworkers. During your special projects, be sure to observe how they handle having authority over their coworkers, and probably friends. You don’t want them to be a doormat, but you also don’t want them to overcompensate and become too harsh. It is a fine line that needs to be observed.

Training

The training process is a critical time in helping to improve employee retention. It is tempting to pair your new employee with a veteran and leave them to it with minimal supervision. The problem is, if the veteran employee has developed bad habits they could be passing them on to your entire staff.

Train your employees on the correct way to do their job and when. When training, it is also critical to remember that people have different ways of learning. Some learn by seeing, some by hearing, and others by doing.  Try to incorporate all aspect when doing your initial training.

If your new employee makes mistakes, don’t immediately jump to the conclusion that they are a bad fit. When something is done incorrectly, retrain them on the proper way to do it. After the third time they make a mistake, you might want to sit down and evaluate whether they don’t know how to correctly complete the task or they simply don’t care.

A consistent orientation process and ongoing training will help to keep all your employees on the same page with the way you do things, creating an overall more pleasant work environment.

The Competitive Edge

There is always the concern that a well-trained employee might simply decide to work for a different restaurant. A few things can be done to try and convince your staff that your business is the best fit for them.

The most obvious way to keep employees is by offering them competitive pay with the opportunities for increased pay. Nurture long-term goals and provide the opportunity for advancement. Pay for classes and training, an example of this would be to pay for ServSafe certifications.

Do your best to schedule your employees well. Don’t always give the same employees the slower shifts, and give the occasional shift choice. That being said, we all know that sometimes you can’t make everyone happy, occasionally some people won’t be happy with their shift and that is okay.

Also, don’t underestimate the value of free incentives such as offering a shift meal. It will cost you a little but pales in comparison to the costs of constant hiring and training new employees.

Leaving

Sometimes no matter what you do, an employee is going to leave. This is a great opportunity to have a candid conversation with them about why they are leaving and if any changes could be made to your process to encourage employee retention.

One thing you can do is conduct an exit interview and ask them a few questions about their time with you.  A few questions you might like to ask are:

  1. Why are you leaving?
  2. What could we have done better?
  3. What does your new company offer that made you decide to leave?
  4. Were you comfortable talking to your manager about work problems?
  5. Were you given the tools to succeed at your job?
  6. What did you like most about your job? And what would you change about it?
  7. What was your best or worst day on the job?

Keep in mind with an exit interview that the employee might say some things you disagree with or don’t like hearing. Try to keep an open mind. Don’t argue with the exiting employee. It won’t do either of you any good to end your relationship on bad terms. Most likely you won’t seriously consider making all the changes they suggest but they might be able to give you some insight into a problem or educate you on a problem you didn’t even know was happening.

Retaining good employees is a struggle across the restaurant industry. By taking the right steps during hiring, training, and doing your best to remain competitive as an employer, you can give your restaurant a great foundation for creating a stellar staff and a happy work environment.

How Do You Attach a Seat to a Chair or Bar Stool? FAQ’s from the Files of East Coast Chair & Barstool

FAQ's From the Files of East Coast Chair & Barstool

When your furniture arrives, you’ll need to attach the seats of your chairs and bar stools. But don’t worry- attaching your metal or vinyl seats safely and securely is a simple process.

These steps work with any of our standard GLADIATOR chairs or bar stools. Check out this instructional video to walk you through the steps or read the directions below.

To attach your seats to your chairs or bar stools, you will need a powder drill with a Philips head bit, four ¾” all-purpose screws, and safety glasses. The screws are provided in a hardware bag in your furniture box.

Attach Your Seat to Your Chair or Bar Stool:

  • Place your seat on a flat, sturdy surface (like a table top) with the U-shape facing you.
  • Flip the frame onto the seat and line it up. To align the chair and frame as much as possible, you can use the straight, front edge of the seat as a guide.
  • With your drill and screw in hand, you’ll want to begin with the top-right corner of the seat and then work your way to the back-left corner of the seat in a diagonal path. As you make this path, grip where the frame meets the seat to hold the two pieces together and steady them. This helps to keep the seat secure as you’re attaching.
  • Flip the newly attached seat and frame over for use.

If you have any further questions about attaching your seats to your chair or bar stools, please contact our service department at 800-986-5352.

Food Waste: A Huge Deal For the Planet and Your Restaurant

Food Waste

When you hear the phrase “third largest cause of greenhouse gases”, what comes to your mind? Fracking? Carbon dioxide emissions? Nuclear power-plants? Of course, these have an impact on the environment but it’s actually food waste that holds the bronze medal in greenhouse gas emission. In fact, “6.7% of all global greenhouse gases come from food waste” according to the UN Food and Agriculture Organization.

So why should this matter to you and your restaurant? Food waste is not an issue limited to third world countries, it’s an issue across the globe, and influences your bottom line. Food wasted in your restaurant leads your managers having to order (and spend) more.

Food waste slips the average consumer’s mind because it’s just food, it will break down in a landfill wherever it ends up, right? Wrong! Most landfills become anaerobic because large volumes of trash are crammed tightly together, making it impossible for waste to decompose. Because it’s not able to decompose, food waste primarily emits methane gas, especially meats like beef and lamb, for longer periods of time.

From Restaurant to Landfill

The irony of food waste is a double-edged sword. While restaurants are busy throwing out food, many people aren’t getting the proper nutrition they need.

Food waste happens in a variety of ways in different countries, but it is a shared fault of all global communities, regardless of wealth or status. In the US, 62 million tons of food are wasted annually and $218 billion are spent growing, processing, and transporting wasted food.

To make matters worse, food waste happens in some shape or form at almost every stage in its lifecycle, stretching resources very thin. In total, global food waste eats away at “19% of fertilizer, 21% of all fresh water, 18% of cropland, and 21% of landfill volume” throughout the growing, production, and consumption processes.  Of the 62 million tons wasted, about 10 million tons are from unharvested or thrown away food on farms, with the remaining 52 million tons sent to a landfill.

The numbers are staggering to know how much is wasted, but it’s even more concerning that one in seven Americans are food insecure. Per the USDA,  food insecurity is “a household-level economic and social condition of limited or uncertain access to adequate food”. Food security continues to be a very real issue, even though 1.3% of the American GDP is spent on food waste.

Combat Food Waste with Donations

In a world where resources are shrinking, now is the time for foodservice industries, farms, production facilities, and end users to take action.

So what can restaurants do to help? Here are some tips to help reduce your carbon footprint and use your food wisely.

Knowledgeable ordering– Prevent food waste before the food even enters your kitchen! Food waste is not only costly to the planet; it hurts your bottom line. Proper staff training, up to date recipe cards, and a weekly inventory check can lead to effective food ordering.

Portion sizes– Calculating how much food goes into each menu item and stick to them can reduce future orders of food that are unnecessary.

Compost– Decomposing produce is the perfect nutrient for your onsite herb garden, turning your food waste into a food win! If you don’t have the space to run your own garden, help local farming or gardening efforts with your compost.

Donate– Many communities have started grassroots movements to reroute potential wasted food with needy parties such as senior centers or homeless shelters. These organizations make sure the food is in good condition and not wasted. Restaurants are also able to write off the cost of the food as an itemization on tax forms. You will need to calculate whether it’s more worth it for your business to give up its standard deduction in favor of itemized deductions.

The less food your restaurant wastes, the less money you will see piling up in a landfill. Food waste will continue to be an issue for those in the food service industries if the proper steps aren’t taken. Being smart with food orders, menu portion sizes, compost efforts, and donation centers are crucial for sustainably operating your restaurant while also keeping in mind your bottom line. By taking steps to lessen food waste, your restaurant can make a significant impact on its community.

Stabilizing Design with a Turnbuckle Table

The rustic industrial design trend has been a favorite of restaurateurs for a while now but our Turnbuckle Table is here to shake up your décor, no matter the theme.

So what is it about this table that makes customers stop and stare when they enter your dining room? Meet the turnbuckle, a mechanism that can expand and contract table legs.

Turnbuckle

Traditionally, turnbuckles were used to sturdy the legs of old workbenches and is made up of two threaded eyebolts. One of these screws into each end of a small metal frame the other separates into a left-hand thread and right-hand thread. Turnbuckles are used to adjust the tension between cables or ropes. This tension is altered by rotating the frame, simultaneously screwing the eyebolts in and out, without twisting the eyebolts or attached cables.

Other uses for turnbuckle engineering include construction, aircraft, shipping, sports, entertainment industry, pipe systems, and now, restaurant furniture design.

Turnbuckle tables are especially popular in restaurants that have a very homey feel to provide contrast. Reminiscent of the workbench look, the combination of metal accents and vintage wood come together for an industrial feel in breweries, farmhouse-style restaurants, and coffee shops.Turnbuckle Table

This turnbuckle table is made of reclaimed oak wood salvaged from vintage barns. Each table top is fully sanded and sealed with a heavy sealer to preserve the rustic elements that come with weathered wood. A steel turnbuckle connects the hand hewn, wood beam legs that is functional as well as aesthetic. Make this table all your own by choosing one of our three finishes: Natural Reclaimed, Antique Black, and Whitewash. Custom edging and additional premium finish options are also available.

What is the Weight Limit for Restaurant Chairs?  FAQ’s from the Files of East Coast Chair & Barstool

When looking at purchasing restaurant chairs, weight limit might not be the first qualification that comes to your mind but that doesn’t mean it isn’t important. Your customers will also appreciate your research as they will be the ones using the chairs.

Technically, commercial furniture manufacturers can advertise whatever weight limit they want.  As a consumer, you have to be careful not to be taken in by large weight limits that don’t really mean what you think.  For example, there are chairs on the market that have a weight limit of 1,000 pounds, but they are tested using “static” weight, which means a load that is placed onto the chair and does not move.  Think of gently placing 100 pound bags of concrete on the chair one by one until the chair fails.  If the chair fails after 100-pound then the manufacturer can say that the chair is weight rated up to 1000 pounds.

In a real life, weight is not static.  When is the last time that you saw a customer gently sit on a chair and not move?  It just doesn’t happen.  Customers adjust, reposition, rock back on the legs of the chair, and worse; in other words, their weight is constantly moving or dynamic.  A chair that will support a 1,000 pound static load will only support a much lower dynamic load: probably even less than half as much.

So, what is the weight limit of most commercial furniture?  The short and sweet answer to this question is that the industry standard for most commercial chairs is 250 pounds. That doesn’t mean that is the highest weight that they can support, but it is what they are tested for.

One standardized way of testing a commercial chair is to get it tested by the Business and Institutional Furniture Manufacturer’s Association, known as BIFMA.  BIFMA creates the industry standards for commercial furniture.  They offer a series of standard tests to rate the weight of a chair. Most BIFMA tests are designed to measure dynamic weight.  For example, the seating impact test consists of dropping a 125 pound weight onto the seat from a height of 2 inches for 100,000 cycles.  The chair must maintain its integrity and serviceability throughout the test in order to pass.

The series of BIFMA tests are meant to mimic a weight load of around 250 pounds, which is why that has become the industry standard. Most manufacturer’s choose to go with the 250 pound weight limit whether they have actually had their chairs tested according to BIFMA standards or not.  Chairs that have been BIFMA tested could have the potential to hold more than the 250 pounds; BIFMA explains this further in their memo on chair weight limits and load ratings. They actually recommend not purchasing strictly based upon load-rating claims as they are not indicative of the life or strength of the chair.

You likely have patrons of all shapes and sizes, so it is important to find chairs that can support them.  Next time you’re in the market for restaurant chairs, you’ll now know what the weight rating is, and how manufacturers arrive at that number.

Keeping It Local at the Pennsylvania Foodservice Expo

Pittsburgh Foodservice Trade Show 2017

East Coast Chair & Barstool is proud to announce we will be exhibiting at the Pennsylvania Foodservice Expo, right in our backyard of Pittsburgh, PA! The first-ever Pennsylvania Foodservice Expo will be hosted in the David L. Lawrence Convention Center where we willjoin over 175 exhibitors featuring everything from food to uniforms to equipment. The show will open to professionals in the hospitality industry on Monday October 23rd from 10am to 5pm and Tuesday October 24th from 10am to 4pm.

A multitude of exciting new food industry information awaits you, including 20 different seminars to keep you and your staff updated on the latest trends, opportunities, and challenges in the restaurant industry.

We are exciting to be exhibiting in a place so close to home from our Mercer warehouse. From our luxury 925 bucket bar stool to our unique turnbuckle tables, we will be exhibiting all of the furniture you need to complete your restaurant. Attendees will also have the chance to see our newest line of Distressed Indoor/Outdoor Viktor chairs and bar stools in all six different colors.   Since we are so close, be sure to stop by our permanent showroom in Mercer, only about an hour north of the show.

Be sure to register for the inaugural Pennsylvania Foodservice Expo and come to booth #1605 to check us out in person!