Restaurant trends run far and wide all over the United States. Some businesses are focused on speed and efficiency while others are more concerned with a customer’s experience. Needless to say, in some shape or form, these businesses need a type of furniture that represents their company and their brand.
Here at East Coast Chair & Barstool, we help restaurants, bars, and the hospitality industry find their perfect furniture that embodies their business and atmosphere. With such a diverse customer base, we wanted to show what has been our most popular furniture items by state in the past year.
1) GLADIATOR Ladder Back Chair and Bar Stool
A durable and simple shape to complement many types of interiors.
2) GLADIATOR Full Ladder Back Chair and Bar Stool
The full ladder back offers even more shape to the contours of your guests.
3) GLADIATOR Full Vertical Back Wooden Chair
An elegant wooden chair with slimming vertical back design.
4) Henry Chair and Bar Stool
A marriage of wood and metal that make for a distinguished look.
5) GLADIATOR Window Pane Chair and Bar Stool
The same sturdy frame of the GLADIATOR Collection with the stylish window pane back.
6) Cayman Side Chair
A distinguished outdoor chair to instantly ramp up curb appeal.
7) Shipyard Backless Bar Stool
Brushed aluminum gives this bar stool a streamlined appearance for your outdoor patio.
8) Simon Bar Stool
Bring a clean-cut, modern look to your restaurant with this bar stool.
9) GLADIATOR 825 Bucket Bar Stool
Our newest bucket seat offers ergonomic seat and back support with premium molded foam.
10) Gulf Coast Outdoor Chair
We combined poly lumber slats with an aluminum frame that’s easy to maintain on your deck.
11) Viktor Chair
Convey a contemporary feel to your brewery or coffee shop with this industrial style.
You will notice there aren’t many avant-garde furniture styles represented here. While many customers still order them, most focus on classic silhouettes that will blend into any atmosphere with ease.
The GLADIATOR Collection takes up quite a bit of space on this map. We can attribute this to the style’s customization opportunities with various seats and finishes. The GLADIATOR Collection looks great in any kind of restaurant because of their traditional structure.
What’s your state’s most popular item from us? Does your restaurant have similar characteristics to it? Let us know in the comments below.
With all the hustle and bustle of finding gifts and making sure everything is just right, the holiday season is busy for everyone. With your competitors trimming the tree and decking the halls, you’ll want to make sure your restaurant stands out. It’s the time in a year when people are looking to spend some serious money and there are a few things you can do to take advantage of every opportunity to attract them with fresh ideas and bring business to your restaurant. Of course you will do your best to provide memorable experiences for each one of them and strive to get new guests to walk through your doors. But how to do that?
These are a few tips to help you entice customers to venture out of the comfort of their homes this holiday season and bring their holiday spirit into your restaurant.
Every year more and more people are deciding to dine out for Thanksgiving. The National Restaurant Association predicts that more than 15 million people will eat out for Thanksgiving this year. Consumers don’t want to deal with the hassle of cooking all that food and the massive aftermath of dishes and leftovers. This is where your restaurant can save the day by providing them with a stress free, delicious meal. If you decide staying open on Thanksgiving Day is for you, offer a traditional turkey dinner for the families looking for a home cooked meal without all the trouble.
If staying closed on Thanksgiving is a priority, but you still want to take advantage of the holiday sales, try offering precooked sides that patrons can pick up a day or two before Thanksgiving. Customers will appreciate not having to cook more than necessary, and you will appreciate their business. They might even decide to make your side a new holiday tradition, and who doesn’t love repeat business? Offering takeout options is a way you can have your pumpkin pie, and eat it too.
Host a Food Drive
Another option would be to run a food drive. Have a designated area in your waiting area where patrons can donate canned goods for the local food shelter. To bring in even more customers consider offering a discount on food with a nonperishable food donation. Customers will take note of your good deeds and might consider becoming a regular at a business that cares for the community.
Host a Tips from the Chef Night
Another option owners might want to consider is hosting an event before Thanksgiving. Take reservations and on a specific night, serve your guests a Thanksgiving meal. Then once things have calmed down a little and the meals are served, have your Chef visit tables and be available for questions on how to cook that perfect turkey. Most people are intimidated at the thought of cooking a whole turkey themselves so they will appreciate the advice and personal attention. This offers customers not only tips from a professional, but a night out on the town. Plus such great customer service will have them returning even after the holiday season is over.
Decorating for the holiday season can really add to the atmosphere in your establishment. White twinkle lights are a simple touch that can bring some magic and wonder to an everyday setup. In addition to traditional decorations take advantage of some of the benefits of alternative designs. The Christmas tree made from champagne glasses decorated with lights, or different colored liquids in them will be an original and attractive decoration in your restaurant. It is also a conversation starter among guests.
Have your decorations ready to go from harvest into a holiday theme. Purchase your decorations ahead of time and then pick a slower day, perhaps during the week, to bring holiday cheer to your restaurant.
Having a cheerful holiday atmosphere could be a deciding factor in whether a business chooses your location to host their holiday party. If would be a shame to miss out on such an opportunity due to decorations.
Also be sure to promote your holiday wonderland on social media. People love to visit locations that have gotten into the holiday spirit and are sure to share their experience. More sharing equals more customers!
If you are looking to add catering to your lineup, now is the time. Many offices are holding holiday parties between Thanksgiving and New Year’s Day and are looking for places to accommodate their needs. To meet their needs try to have veggie and vegan meal options available. This is an area that can often be overlooked but can be the difference between getting their business and being passed over.
It is also easier to train new staff for catering. Often people are looking for extra work during the holidays, seasonal workers can help manage the new part of your business through the busy holidays. It also can be helpful to your kitchen staff if you have a special holiday menu. If they have a general idea of what they will be cooking they can better prepare to accommodate the larger groups.
Do you have regulars who frequent your establishment? Let them know how much you appreciate their business by sending them a holiday card with a coupon inside. For example, a free dessert would be nice way to entice them in the doors and convince them to purchase an entree.
But be cautious, it is important to make sure the card stays a card and does not become an advertisement, as you don’t want to lose the meaning behind the gesture. By placing a coupon in the card it lets your guests know that you appreciate them and encourages return business. While a paper card is heart-warming, many restaurants with email programs can utilize a digital coupon and save on postage.
Another benefit of sending cards is that customers might talk about your card with friends, and word of mouth is the best advertising you can get (especially in the social network age.)
Coupons are also a great way to prepare for the lull that happens after the holiday season. When your staff takes the customer their receipt consider slipping in a few coupons that are good in January through February to encourage continued patronage during those slower months. Not only will they appreciate the gesture but also feel encouraged to return.
Give a Gift
Having gift cards available are a must for the holiday season. Many people are not sure what to purchase for that long lost cousin, or the co-worker they got in the office’s secret Santa. You can be there to offer them this viable option. It also works out great for a restaurant owner. About 72% of people spend more than the value of their gift card when they dine at a restaurant. Try to offer holiday themed cards to catch the eye of your customers.
Offering gift cards is also a great way to get first time visitors in the door and make them lifelong patrons.
Organize a Charity Dinner
Spread the holiday spirit by organizing a charity dinner in your restaurant. The holiday season is a time of giving and donations. During this season people are thinking more about others than usual. That’s why it is a great time to organize a charity event. Choose a cause that is close to your heart or your communities and inform people about the event through traditional media and social media. The media will be happy to promote such an event, especially during this time of year. Create a flyer, and use it as part of your restaurant holiday promotion.
Participate in a charity event by offering a certain percentage of the proceeds that night to go to charity. Invite members from the organization you have selected to add a personal touch. They’ll also help to promote your business and the event. You will be helping those in need and building a caring reputation for your restaurant, creating a win-win situation.
The holiday season offers many opportunities for promoting your business and thanking your customers for the wonderful year you’ve had. Don’t miss out because of a lack of planning. It is best to start advertising for these promotions 4-6 weeks in advance. By implementing unique promotions you can help your restaurant stand out from all the other deals going on during the season.
I wish you happy holidays and a bustling restaurant!
Nov 16, 2016 in Restaurant Marketing •
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Our sales team often gets asked about the difference is between commercial and residential furniture. After all, the thinking goes, a chair is a chair and a table is a table, regardless of whether you buy it from a retail location or a commercial dealer. Unfortunately, that line of thinking is false for a number of reasons.
Despite the fact that some designers and furniture buyers have taken to choosing residential grade furniture for offices, there are significant benefits to choosing commercial quality furnishings for any business in the hospitality industry.
How often do you sit on the dining chairs in your home? If you’re like most people, the answer is probably an hour or less per day. Contrast that to restaurants, bars, and other hospitality industry establishments where the furniture is likely to be in use for up to 10-12 hours per day, every day. Getting ten times, or even more, usage than a typical residential chair means that commercial furniture is subjected to far more stress in its lifetime. That stress can weaken the integrity of the chair if not properly constructed. In addition, while you and your family and friends are the only ones sitting on your dining chairs, commercial furniture is used by people of all shapes and sizes. In fact, most commercial chairs are weight tested up to 350 pounds, and some can accommodate much more.
In most industries, there are differences between commercial and retail equipment, and each is specifically manufactured for that purpose. For example, a trucking company would never put regular passenger tires on one of its vehicles because their thin walls are not suitable to bear the weight commercial vehicle. Likewise, a retail customer would not want to put commercial tires on their Ford Focus because the heavy walled tires would produce a jarring, uncomfortable ride. The same is true of furniture.
The difference between commercial and residential furniture has nothing to do with looks, although residential furniture is often considered more aesthetically pleasing. Instead, it’s all about construction. As we said above, commercial furniture has to withstand continuous usage and abuse at the hands of customers and staff. Because of that, it is built with heavier materials. Commercial manufacturers typically use 16 or 18 gauge steel is used instead of the 22 or 24 gauge found in retail furniture. Whereas residential wood furniture is usually made from cheaper, softer woods like rubberwood, commercial grade wood furniture is made from hardwoods like European Beechwood. Also, fabrics have to be puncture resistant, tear resistant, and stain resistant, which means vinyl vs. leather and acrylic vs cotton. Finally, commercial furniture has to hold up when customers of all sizes use it, so it also usually has mortise and tenon joinery, and additional bracing.
Commercial furniture can cost more than residential furniture (although not always), but is actually cheaper when you consider cost per use. As we mentioned above, commercial furniture can easily get 10 times or more usage than residential furniture, but it often costs only 2-3 times as much, making it very cost effective for restaurants, bars, resorts, and offices.
Nov 11, 2016 in Uncategorized •
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How many times a day do you see blog articles pop up on social media titled “25 Most Embarrassing Food Clichés of (insert year here)”? And once your curiosity has gotten the best of you and you’ve clicked on these articles, you see a list teeming with negativity about food and restaurant trends from years gone by. While these articles can be entertaining, hindsight is always 20/20.
It’s safe to say that the restaurant industry has had plenty of changes occur from its inception, some of them better than others. “New” trends are difficult to come by in the restaurant industry, with many ideas being perfected over the years. But as restauranteurs, it’s necessary to look back on restaurant history to see what’s coming in the future.
The 1950’s easily became the golden era for American restaurants. The Great Depression and war were a thing of the past and left the economy booming. This time of prosperity made it simple for other industries to flourish as well. Due to improvements in the nation’s highway system, the need for stops along interstates grew. With more and more travelers on the road, franchise restaurants became more in demand.
Photo from allday.com
Many of these franchised restaurants are still popular today. In 1954, the McDonald’s restaurant we know today was bought from the original McDonald brothers and transformed into franchise gold by Ray Kroc. McDonald’s was not the first fast food restaurant, but the assembly-line system was revolutionary for fast food restaurants to come. Kroc was able to turn this humble hot dog stand into a quick and efficient franchising opportunity. McDonald’s franchise model became a beacon of success for other restaurants, like Kentucky Fried Chicken and Dairy Queen, to follow in suit.
Photo from nesbittrealty.com
With the highway system improvements also came advancements in the automotive industry. The 1950’s was filled with car culture; so why would restaurants be any different? While the first drive-in was opened along the Dallas-Fort Worth Highway in 1921, the 1950’s were the true heyday of drive-in diners. Serving up burgers and shakes, sometimes on skates, these diners became social hangouts for teens and families alike. The drive-in trend continued through the 1960’s and then declined with the increasing number of drive-through options in restaurants.
Photo from cravedfw.com
Although processed and junk food captured much of the baby boomers’ attention, it wasn’t the only trend happening in America at the time. Steak and Ale (casual dining) began offering a salad bar buffet to guests, keeping them occupied while waiting for their dinners. Soon enough, salad bars were popping up in steakhouses all over the country as a way to customize a guest’s appetizer.
Photo from petermoruzzi.com
This decade was also defined by the meats served in restaurants. Most entrees at this time were focused around beef of some sort. Beef wellington, steak Diane, and Swedish meatballs were all popular beef dishes of 1960’s. In middle class restaurants, beef and lobster (or surf n’ turf) dinners were commonly seen on the menu.
Photo from slate.com
At this point in history, there was an increasing emphasis on family time outside the home (vacations, a meal out, etc.). Popular restaurants of the time, Japanese steakhouse Benihana and Howard Johnson’s were often patronized by these families looking to spend quality time together and bond over dinner. In the 1960’s, dinner became more than just food and more focused on the emotions associated with it as a family.
The 1970’s marked the beginning of environmentalism as the newest social cause, affecting the food and restaurant industry. Changing their tune from the 1960’s, customers wanted healthier options that were unprocessed and uncomplicated. This shift led to a rise in vegetarianism and health food stores.
At this point in time, there was a shift in gender roles. With a larger number of women in the workforce, restaurants were used as experiences with the family or a chance to get away from the preparations and cleaning up required of cooking at home. More casual-dining chains began spreading across the nation like the Cheesecake Factory and Ruby Tuesday, both opening their doors in 1972. For a quick bite, the 1970’s marked Subway’s start into franchising. Much like the fame of the McDonald’s assembly line from the 1950’s, the Subway assembly line was just as important for future restaurants in similar niches.
In finer dining, Le Cirque (New York City) opened its doors in 1974 by Sirio Maccioni and became a landmark in the city. One of the most infamous dishes to come out of Le Cirque was pasta primavera. This entrée soon became one of the most ordered items at restaurants across the country, its popularity spilling over into the 1980’s as well.
Photo from insatiable-critic.com
Innovation ran rampant in 1980’s restaurants. Chefs were taking creative license to create new combinations and dishes, making restaurants trendy and modern. While there were many traditionalists who argued against these new methods, it was certainly an exciting time to be in the restaurant business.
Photo from caraandco.com
Nouvelle cuisine was popular especially in finer dining establishments. Chefs worked hard to create elaborate presentations with their dishes, using the plate as a canvas. Popular New York City restaurants like Odeon and Quilted Giraffe used this style quite fervently throughout the 1980’s. Championed by chef Michel Guerard and food critics Henri Gault and Christian Millau, nouvelle cuisine allowed young chefs to be more artistic and not held to the restrictions of traditional French cooking.
Although this cooking style allowed chefs to be more creative in their practice, it ended abruptly with the stock market crash of 1987. With the largest one-day drop of the Dow Jones in history, customers expected more out of their restaurant helpings than the smaller, artistic portions of the time.
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Another popular trend in the 1980’s was Cajun cooking. While other American chefs looked to other countries to inspire their dishes, chef Paul Prudhomme looked to his Louisiana roots. Prudhomme used classic Louisiana ingredients like blackened beef, crawfish, and shrimp to create exciting menu items such as Chicken and Andouille Gumbo and Cajun Jambalaya. The blackening technique became very popular in the 1980’s, being used in fish and other meat entrees.
Fusion cooking was on the rise in the 1990’s. A trend, fusion cooking is the combination of different cultural dishes to create something new. Laying the ground work for this new trend, celebrity chef Wolfgang Puck served dishes that combined French and Asian influences for an interesting mixture. Items on Puck’s Chinois on Main menu included foie gras with pineapple and catfish with fried ginger.
Photo from minnpost.com
While these dishes could be highly creative and delicious (like this Thai-inspired pizza), some chefs took it a step too far and created “con-fusion” which were unexpected flavor hybrids that didn’t complement each other well. The “con-fusion” was a result of the chefs trying to jump on the bandwagon and allow their restaurant to have the next big thing, which doesn’t always coincide with a customer’s palate. It is very difficult to specifically label certain “con-fusion” recipes as a failure because taste is extremely subjective. But something tells us that a recipe for spicy Asian green beans with blue cheese isn’t going to be our new favorite food either.
Photo from guyeatsfood.com
Many chefs are not a fan of the term “fusion cooking”, claiming negative connotations from the 1990’s. Even though it is still a popular cooking style in the modern world, the term fusion cooking is not normally used.
At the turn of the century, America became much more conscientious about their foods. Consumers were more concerned about where their food came from, how it was processed, and what was in it. This kind of curiosity led to many consumer-driven changes that effected food suppliers, distributors, and restaurants.
Photo from netflixlife.com
One of the most revolutionary food documentaries to ever hit the small screen was Morgan Spurlock’s Super Size Me, which premiered in 2004 to a shocked America. It was common knowledge at this point that fast food was not the ideal meal for a healthy diet, but this documentary took just how unhealthy fast food could be and made it a living nightmare. After this documentary, many fast food chains began to evaluate their menu offerings.
Many consumers demanded more health-conscious options from all of their eateries. Even big-box retailers like Walmart were starting to offer organic options to their customers. So why wouldn’t restaurants as well? More restaurants began creating and marking healthier choices on their menus while others provided more detailed information about where the food came from. This kind of communication with the customer makes them feel more in charge and able to make more educated decisions based on the information that is provided to them.
Because consumers were aimed to obtain healthier foods (for the most part) they frequented businesses like Subway, Jamba Juice, and casual dining establishments like Applebee’s and Olive Garden. Some of the most popular foods of this decade included sushi, bacon, super fruits (blueberries, acai berries), and cupcakes. Many restaurants assimilated these flavors as a part of their core offerings.
While we are 60% of the way through the 2010’s, there are still prominent restaurant trends that will have sticking power throughout the remainder of this decade.
Photo from qz.com
Restaurants that offer assembly line-like service allow for customers to choose how they want their food prepared are huge right now. The customer is able to tailor their experience from station to station to have their food made exactly the way they want it. This customization ability can be seen in restaurants like Chipotle, Blaze Pizza, and even Starbucks.
Speaking of Starbucks, the 2010’s are drink-crazed. Whether it is coffeehouses or microbreweries, the interest in mixology has skyrocketed. Many restaurants are not limited to regular or decaf coffee offerings anymore. Similarly, restaurants are also producing their own type of craft beer or wine. There is a certain fascination with making these concoctions because it is all about creativity, and is great for expanding your profit margins.
In urban areas where rent is astronomical and constantly changing, the newest restaurant trend isn’t to become a physical building; it’s to have a food truck. This trend has roots starting in Los Angeles with Kogi BBQ truck and chef Roy Choi. With the help of Twitter and the combination of Korean and Mexican cuisine, the Kogi BBQ truck became a success that inspired restauranteurs to take an alternative route for restaurant ownership.
If you’re looking to create something new in your restaurant, it is always helpful to look to the past for inspiration to create your future. These popular trends from the 1950’s all the way to today have their time and place in history. The restaurant industry has a cyclical nature; trends are bound to find their way around again. While the subject matter of the trends may not be your restaurant’s cup of tea, at the very least, you can get a theme night out of it!
What are some trends (modern or older) your restaurant has tried? Let us know in the comments below!