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.

Tipping: A Thing of the Past or a Continued Tradition

Tipping to express your gratitude for good service from a restaurant’s wait staff has been a long-standing tradition in the United States. So, whenever you receive your bill at a restaurant and you find the gratuity line nowhere to be found, it can be a bit out of the ordinary. But, in some restaurants, this has become the norm.

Some restaurants have taken it upon themselves to ensure their front of house workers and kitchen staff are receiving equitable wages by instituting no-tipping policies and raising their prices by 15-20% instead.  They claim that these higher prices enable them to pay all of their employees a higher wage. Advocates for the no-tipping movement also insist that not giving customers the chance to tip poorly can give the service industry a more professional appearance and shrink the income gap between the wait staff and cooks.

Americans have become accustomed to rewarding wait staff with a tip but in other areas of the world, the service industry is handled differently. For example, many restaurants in France operate service compris, or “service is included”. With this model, prices have absorbed the cost of service. If you receive extraordinary service, leaving an additional 1 to 2 percent tip can be appreciated. In contrast, if you are at a restaurant in Japan, tipping is not a typical part of the culture. Leaving a tip can be seen as rude and will often be refused by the staff.

Originally, tipping came about “to insure promptitude” in the service industry. Mid-19th century Americans began using tips as a show of wealth and knowledge of European gentility rules, and by the 1900’s, tipping was a common practice.

But isn’t that what minimum wage is for? Not exactly. The only employers required to pay tipped employees the full state minimum wage before tips are in Alaska, California, Minnesota, Montana, Nevada, Oregon, and Washington. The other 43 states require employers to pay tipped employees a minimum cash wage at or above $2.13. In other words, if your wages are set at $2.13, a regular 8-hour shift will earn you $17.04 pre-taxes. Even with their subjective nature, tips can help those in the service industry have a livable wage. For more information on your state’s tipping law, please refer to the standards set by the United States Department of Labor.

No-tipping policies have been a hard change for both customers and servers to get used to. Tipping has become so ingrained in the American dining experience and can keep restaurant prices low. But because tipping is very subjective, it’s easy to see that it may not always be a fair practice. While some customers may over tip their server, others may have a mission to only tip 10 percent anywhere they go, regardless of actual service quality. It’s not easy getting customers to relinquish their control over how much their server is rewarded, especially in a post-recession world. So instead of trying to change a single way of thinking, restauranteurs have the challenge of altering two ideologies.

In late 2015, Joe’s Crab Shack became the first casual-dining chain to try using a no-tipping policy in 18 of its nationwide restaurants. After the first six months of implementation, there were only four that continued to use the policy. To make up for the difference, the restaurant raised wages by increasing menu pricing. As a result, Joe’s Crab Shack saw less customer traffic and a large turnover in staff who couldn’t/wouldn’t conform with the wage change. At least in chain establishments, gratuity-included dining hasn’t quite caught on.

While Joe’s Crab Shack customers didn’t take to the no-tipping policy, there are numerous restaurants in San Francisco, Pittsburgh, New York City, and more that are getting along just fine with the added policy.   Most of them are operated by “celebrity” chefs that have pricing power that the rest of the market doesn’t enjoy.

What’s your view on implementing a no-tipping policy? Tell us in the comments below.

 

 

How Do You Attach a Table Base and a Table Top? FAQ’s from the files of East Coast Chair & Barstool

A column attached to an X-style base.

It’s time. You have received all your furniture, unwrapped it all, and made sure that you have everything that you need. Now it is time to tackle the assembly. One of the most daunting tasks can be assembling table tops and table bases. Don’t worry, attaching a table base and a table top is easier than you might think.

The first step, whether you are assembling an indoor or an outdoor table base, is to take the bottom of the base and attach it to the column. To do this, simply place the column on top of the center of the base and screw the bolt in until it is completely tightened. Next, turn your table top upside down on a flat surface. If you have a single base you will then center the spider. The spider is the smaller, usually square, flat part of the base. Once you have the spider centered onto the table, begin screwing in your eight screws until the top is secure. Each base comes with eight screws per spider. To install this you will need a Philips head screw driver or drill bit.

Purchasing a larger table top might require the use of multiple bases or a double base. You will repeat the process but instead of centering the spider, the bases need to be between 6 to 12 inches from the edge of the table top. This process works for table tops on both table height and bar height bases.

A table top placed on the floor with a base centered over the table top ready to be securely screwed in.

If you are assembling an outdoor table top and base, there are a few adjustments you’ll need to make. First off, most spiders for outdoor tops are an x-shape.(insert picture) Once the column is assembled, place the spider onto a table top that has been turned upside down on a flat surface. With our New England collection, the table is attached using an Alan wrench is provided in your shipment.

The table might have pre-drilled holes that your base lines up with and that you can use to attach the base. Some bases may not line up with the holes depending on your top and base combo. If this is the case, you will have been provided self-tapping screws to allow you to create your own holes. Make sure the base and table top are completely secure before use.

These instructions are based upon the furniture produced by East Coast Chair & Barstool. If you have purchased your commercial furniture elsewhere instructions may vary.

If you are still experiencing issues with attaching your bases and table tops purchased from East Coast Chair & Barstool please contact our service department at 800-986-5352 for help.

Not Your Mother’s Food Court

Food Halls Taking Over!

‘Fall’, ‘collapse’, ‘failing’, and even, ‘dying’. These are just a few of the words that have littered headlines the past year, describing the closure of America’s malls and vacant retail spaces. But with the death of brick and mortar stores, one section of retail has thrived—food.

Food has become more than just daily sustenance; people want to experience their food in exciting ways. In 2008, food trucks were all the rage, a trend that is still visible today. Almost ten years later, food halls are taking over the US, one city at a time.

Thanks to the perfect storm of the Food Network, millennials, and “foodie” culture, the food hall trend has skyrocketed in the US market. Per Cushman & Wakefield, the number of existing food hall projects increased 37.1% in the first nine months of 2016. This trend has left its mark on cities like New York City, Chicago, and Los Angeles and is moving its way into Austin, Washington D.C., Miami, and Charleston in 2017.

But what is the difference between the food courts of yore and these newfangled food halls? Why quality, of course. In food halls, you won’t find the stereotypical hot dogs that have been turning on rollers for the past week or slushies with Red Dye 40 like you would a traditional food court. Instead, you will find artisanal enchiladas and hand-rolled chicken dishes.

With a new mission and business model, food halls can escape the confines of a mall food court, bring quality food to surrounding communities, and offer a restaurant incubator-like setting for new chefs.

Here’s Why Food Halls Are Taking Over:

Space Revival

Food halls can be a range of sizes, making blueprints malleable and transitional for just about any location. Not all halls have the sheer size of Chelsea Market (clocking in at 165,000 square feet) or Eataly (not looking too shabby with 50,000 square feet), others can hold their own with smaller spaces like the Smallman Galley (with 6,000 square feet) or the Pennsy (at 8,000 square feet).

Because they can fit a variety of spaces, food halls can be located anywhere that a space is open. For example, empty mall anchor stores can be a good foundation for larger food halls, while the ground floor of office buildings can provide adequate space for smaller models. If there is an available space, food halls can fill and occupy it, giving new purpose.

The ability of food halls to morph into any shape or size free space allows them to focus on the root of their business: providing quality food to the community.

Eataly

Community

Interestingly enough, food halls are not a new concept. It’s no surprise in the United States that this trend first started to take hold in the cultural mecca of New York City. According to Cushman & Wakefield, a real estate powerhouse, New York City accounts for more than 25.4% of all United States food hall projects.

With a flexible location, food halls bring together different palettes, diets, and preferences, all under one roof. Because of the vast offerings in a single space, it creates opportunities for the surrounding community to gather. In the U.S., food halls have gravitated toward cities, because they give office workers a haven to snag lunch, coffee, and a break from their cubicle. If they offer seating, food halls will often use communal tables because the dining space is like no-man’s land. Whether you’re a fan of communal dining or not, this type of seating arrangement leaves the decision up to the patrons whether they want to mingle or stay in their proverbial bubble.

Food Hall Spread

Operator-Friendly

New businesses can drive traffic to neighborhoods and often increase profits of other businesses in the area as well.  The business model of a food hall is no different. These food halls present a lower risk option for both developer and hopeful restaurateur, with quick customer turnover and fewer startup costs. While building owners have the ability to charge a higher rent rate (taking popularity into consideration as well), that rate is still less than the cost of an entire restaurant for a chef just starting out. Instead of a sole tenant being responsible for the cost, utilities are often split, lessening what a typical restaurant would pay. Food halls serve as a restaurant incubator for up-and-coming chefs that maybe aren’t quite ready to break out all on their own.

Spices

While the quality of food halls is much different than that of a food court, the concept is similar. The beauty of food halls is that they aren’t restaurants; change is a part of the norm. These are places where food-lovers of all kinds can gather together and enjoy new fares daily. The cyclical fashion of always bringing in new talent, food, and customers is exciting for the restaurant industry, even when other sectors of retail seem to be flopping.

With this trend still sweeping the nation, the list of cities with food halls continues to grow, check out this list to see if one is headed toward you!

Need help outfitting your food hall? Call our customer care representatives at 1-800-986-5352 for the latest trends in commercial furniture and what would work best in your establishment.

Secure Your Kitchen: A Guide to Increasing Safety in Your Commercial Kitchen

Commercial kitchens are notorious for the hustle and bustle that happens behind the doors; while the customers might see the relaxed atmosphere of the dining room, the kitchen is anything but. That being said, it is also one of the most dangerous rooms in your restaurant. With a few easy steps, you can help ensure the safety of your employees and patrons, and protect against financial losses.

Fire Safety

The biggest hazard to a commercial kitchen is a fire. Nearly 8,000 eating and drinking establishments report a fire each year, according to 2006-2010 data tabulated by the National Fire Protection Association (NFPA). Fire causes over $246 million in restaurant property damage each year and can devastate a restaurant, leading to lost revenues and even permanent closure.

A great way to combat a fire is by installing an effective kitchen fire suppression system. Look for a  system from a company that provides trained technicians to install the system, provide routine inspections, and service the equipment. Current U.S. codes require a UL3000 hood extinguishing system along with a k-rated fire extinguisher.

Be proactive about fire safety by maintaining and inspecting your fire alarm system. Try to create a schedule to inspect the alarms on a regular basis. Check to make sure that the batteries are still in working order. The alarm will let you know when the batteries are getting low by beeping periodically even when there is no smoke. Experts recommend checking your fire alarms every six

months. While checking don’t forget to check the batteries for corrosion, which can also cause the alarm to malfunction.

 

In the event of a fire, ensure that all posted signs are easy to read and visible, not only for employees but patrons as well. Make sure to keep you evacuation routes clear. This is a safety measure, but if routes are blocked it can also be a code violation.

Ensure that all posted signs are easy to read and visible, not only for employees but patrons as well. You don’t want to see anyone harmed if something should happen.

Having properly functioning fire alarms can alert not only your employees and patrons, but also the fire department of any serious situations. Regular fire drills and well-displayed evacuation routes also help to ensure the safety of everyone. Practice the drills to help identify any area of confusion that should be remedied before an actual fire breaks out.

Equipment Safety

In addition to fire, improper equipment is a huge concern in a commercial kitchen. Deep fryers are not only a concern for fire safety but also for burns.  Hot oil is very dangerous and requires a 16-inch clearance to ensure that all staff members are safe. Keep in mind that child labor laws do not permit workers younger than 16 to cook or use a deep fryer. Always have team members wear steam gloves when changing or filtering the oil to protect against burns. Another aspect of fryer safety is keeping the floor near the fryer very clean; oil from the fryer can easily make its way to the floor and cause a fall leading to injury.

Keeping your kitchen as grease free as possible increases not only safety but productivity. Commercial kitchens are full of grease. Cleaning grease traps on a 6-month interval may be an industry standard, increasing the cleaning frequency based upon how quickly the grease accumulates helps cut back on the likelihood of blockages. According to the EPA, grease is the primary cause of sewer blockages that lead to overflows in the kitchen.

Knives are one of the most commonly used tools in a chef’s arsenal and present a constant danger in a commercial kitchen. Believe it or not, dull blades are more likely to slip and cause injuries, so keep you knives sharp. Utensils made of high carbon stainless steel hold their sharpness longer and might be a good investment so you aren’t spending lots of time sharpening blades. It is also important to avoid knives with wood handles as they are more likely to become oily and slip from the users grasp.

Training

One of the most helpful ways to improve your kitchen safety is to provide your staff with the appropriate training. Staff should always be trained on the proper way to use new equipment and the dangers that are associated with improper use.

In addition to new equipment training, consider sharing with your team a few other pieces of information to help keep your kitchen safe.

Train your staff to:

  • Properly use a fire extinguisher
  • Clean up grease
  • Never throw water on a grease fire
  • Store flammable liquids properly
  • Use chemical solutions correctly
  • Be able to power down equipment – Train at least one worker per shift on how to correctly shut off the gas and electrical power in case of an emergency.

Sometimes it is difficult to make your safety training engaging, yet quick, and easy to grasp. Colorful visuals, customized posters, and videos are all good tools to help teach your employees without causing them to zone out from boredom.

Nobody likes to micromanage employees and make them feel incompetent, but it is a good idea to supervise the handling of the equipment occasionally to make sure that it is being used safely.  You can give your employees all the tools they need but if they aren’t using them correctly it won’t improve the conditions of your kitchen.

Another benefit of revisiting your safety measures is that a safe and clean kitchen leads to higher employee morale and productivity,  not to mention the benefit of avoiding lost revenue due to down time from an accident or permanent closure. At the end of the day, the biggest benefit is still ensuring the safety of your staff and patrons. By checking for fire hazards, monitoring your equipment, and training your employees you can improve the safety of your kitchen, protecting your restaurant from disaster.

Our Premium Bucket Bar Stools, the Best of the Best

825 Bucket Bar StoolsWhen you’re searching for the right bucket bar stool, the over one million search results can be daunting to say the least. We supply a variety of commercial bucket bar stool options for restaurants to choose from to complete their look.

Within these categories, you’ll find buckets placed according to comfort, price, and quality. If your business model focuses on quick table turnover and getting the most food sales in, our 525 and 625 bucket models are your best bet. But if your strategy involves keeping customers in seats so they can graze and increase your menu’s cross-selling capabilities (and profits), our premium bucket bar stools are more your style.

Whether you’re after the undeniable comfort of the 825 bucket or the vintage look of the 925, our premium buckets will become your customers’ new favorites spots to eat and drink.

By choosing an 825 bucket bar stool, your customers will love leaning back and relaxing in what we call the ‘Cadillac of bucket bar stools’. Our customer care representatives can confirm, once you sit on the 825, you’ll buy it. It’s that comfortable! This bar stool boasts a higher end look with better grade molded high-density foam seat and back. Choose from our wine, brown, or black vinyl to complete the look of this bar stool.

825 Bucket Bar Stool Features

If you are looking for a model with vintage accents, then the 925 bucket bar stool is for your restaurant. With its deep tuft and button accents, this bucket is reminiscent of a comfy library couch. This bar stool has a reinforced, flexible steel back to parallel the high-density foam seat and back, made for cradling your customers. To keep the vintage vibe flowing, this bucket comes in chestnut brown and black vinyl options.

925 Bucket Bar Stool Features

Both premium bucket models sit on top of our sturdy 900 base. Fully welded 16-gauge steel and the large footprint of the base makes for an excellent support system. This frame comes in clear coat, rust brown, or black to match any bucket or decor.

When you invest in luxury bucket seats, you should also keep in mind the durability of the swivel system. All of our bucket bar stools automatically come with an imported swivel. While these swivels can do the job, we also offer an upgraded domestic swivel option that has a 10-year warranty for a long service life.

Domestic swivel mechanisms last longer because of the way it swivels. Using two nylon ring bearings, this swivel can turn effortlessly, silently, and is tested up to 500,000 turns.

By using premium bar stools and upgraded swivels, customers can feel right at home sitting at your bar area.

Loyalty Programs: The Profit Behind the Rewards

The phrase “customer loyalty program” often brings to mind images of punch cards and freebies, but loyalty programs have evolved through the years into so much more. Technology and data mining techniques have turned the programs from cheap promotional tactics into big data goldmines that allow smart establishments to tailor their marketing to each customer.  In this article, we’re going to take a look at the different types of loyalty programs, why your restaurant needs one, and the best practices for implementing it.

How it works

In the restaurant industry, there are two basic types of loyalty programs: points based systems or tiered systems. Points-based systems reward customers for dollars spent or frequency of visits, while tiered systems benefit long-time customers by awarding them special access and exclusive opportunities.  To determine what type of system would work best at your restaurant, consider which behaviors you would like to reward.

Why You Should Implement a Loyalty Program

The numbers are in and they show that it is much more lucrative to focus on creating loyalty in your customers than gaining new customers. A study by Bain & Company reported that a 5% improvement in customer loyalty can increase lifetime profits by as much as 95%. Even more, a whopping 70% of customers who participate in loyalty programs report purchasing more.  New business is great but it costs more to acquire a new customer than retaining an existing one: in some cases, up to 6 or 7 times more.

Some restaurants who have implemented loyalty programs have also seen a reduction in attrition and an increase in referrals.

The kind of loyalty that influences the frequency of a customer’s visits occurs when customers relate to a dining establishment. Take a look at the demographic that you would like to focus on and make sure that your business positioning and processes align with those of that demographic. Creating a customer persona could be helpful during this process. Customer personas are fictional, generalized representations of your ideal customers.

For example, in a college town, your customer persona is probably an early 20-something looking for a meal at the most affordable price point. If you are located in a more family friendly area the persona might look more like someone in their mid-30’s who is willing to spend a little bit more for a higher quality meal.

Return on Investment

Having a loyalty program can also do wonders for collecting customer data. By tracking the items purchased, the frequency of visits, and dollars spent, you can determine the best areas to invest your money. Managers or owners can even take the gathered analytics to analyze the popularity of a dish and determine what other items could be purchased to pair with it and increase sales. For example, if one of your all-time best sellers is a poultry dish, you might want to consider ordering a new chardonnay known to pair nicely with chicken.  You’re customers receive a better all-around experience and you see an increase in profits.

These same analytics can be used to analyze customer behaviors, which can then be organized into data to develop promotions that are designed specifically to appeal to a certain group of customers.  The ultimate goal is to create motivational offers to influence a customer, increasing the frequency of return visits as well as per-visit spending.

Loyalty Program Best Practices

  • Provide an Immediate Incentive
    • That instant reward for signing up might be just enough to convince any customers that are on the fence about joining to take the plunge.
  • Make it Easy to Join
    • Don’t force your target audience to have to scour your website to find your sign-up page. Have it in a highly visible spot as well as talking to your staff about encouraging customers to sign-up in the restaurant. Signing up should take no longer than a few minutes.
  • Take only the information you absolutely need
    • Customers don’t want to spend their time filling out long surveys just to sign up for your program. Try to limit your questions to essentials like name, birthday, and email address.
  • Personalize offerings to members
    • Loyalty programs often fail because their offerings are too general. By creating specialized incentives based on what the customer has previously purchased you are more likely to see them walking through your door.

What Not to Do

  • Limited Time Offers
    • Limited time offers can be a great way to get customers in the door and increase traffic, but these strategies are not enough to create loyal customers. Spending money on these promotions may see an uptick in new customers but these are the same customers who are not likely to return until you run another promotion.
  • Don’t Have Customers Wondering if the Rewards Will Work
    • Make sure your employees are well versed in redeeming your loyalty system. It can lead to frustration on both sides if customers are trying to use a loyalty program reward and aren’t able to because of faulty programming or a poor system. Your relationship with the customer is the most important thing.
  • Don’t Forget to Use the Data
    • Customers will expect relevant offers in exchange for the personal information they are providing. It is crucial to make use of the information provided to tailor your message as much as possible.

Loyalty programs may seem like they are geared more towards benefiting the customer but in the end, it is a mutually beneficial relationship. The value of the data gathered, and brand loyalty that is inspired far outweigh the costs of a few perks. By implementing and utilizing a loyalty program your restaurant could see a significant increase in profits.

 

 

 

How Your Outdoor Patio Can Boost Your Restaurant’s Profits

 

restaurant patio

Imagine soft laughter, the clinking of glasses. Touches of sunlight illuminate plates of fresh food. A light summer breeze weaves between tables, but not just any tables, these are your tables on your restaurant’s outdoor patio. And these tables are full of happy customers enjoying the great outdoors all the while paying for drinks and food.

patio setup

 

Offering al fresco dining is so much more than just expanding your seating capacity or increasing your curb appeal.

So how can building an outdoor patio boost your profits? Because it gives your customers more space for special events, shows off your restaurant from a distance, and gives them a comfortable spot to stay longer and keep the good times going.

Here are just a few of the benefits that your restaurant can take advantage of by integrating an outdoor patio into your business plan.rooftop dining

 

 

Patios add more space. By having a patio space, you not only have room for more activities, but also an opportunity to offer a breath of fresh air to your restaurant.

This is all depending on the environment around you. The empty lot next to your restaurant could be your future bustling patio.  But acquiring space is not always the answer, sometimes you can make better use of the spot you already have. If you’re short on space but have some room in front of your restaurant, adding sidewalk seating can be an option and create a café vibe.

If you have a flat rooftop that you have access to, you’re in luck! Rooftop bars are very trendy and give a secluded feel to what are often crowded city bars.

Having a patio can give you room for exciting events like live music, games, or a fire pit for chilly evening dining. More involvement at your restaurant can lead to more people having a reason to stop, staying longer, eating and drinking more, and therefore, increasing your profits. All of which can happen right in the outdoor space you may already own.

restaurant patio customerPatios are free advertising to foot traffic. Making a successful outdoor patio space could be your best advertising asset. Depending on the way that your restaurant is set up, it may be the very first thing a customer sees.

If your location is by a landmark, attraction, or even just a beautiful landscape, having an outdoor dining area should be a given for your restaurant.

The sight of current customers having a great time and the scent of fresh food can bring potential customers from the street that would have maybe not chosen your restaurant. It’s like a free sneak peek of what customers can expect when they come to your restaurant, and can be used to your advantage.

While customers are having a wonderful night out with friends and family, make sure you have your social media hashtags and Snapchat usernames in plain sight. If guests take a picture and post it, they will know exactly what location to tag. With that in mind, it doesn’t hurt to create a Snapchat filter exclusively for your business either.

Creating a patio that is visually-stimulating can attract and keep potential and current customers coming back for more. More traffic means more sales for you!

Patios relax customers, leading them to spend more. If you already have a happy hour, make it a patio-exclusive. Patios are a great way to give happy hour guests an exclusive area for drinks and appetizers, making it feel less stuffy than trying to crowd them in with those enjoying a meal. Having a patio-only happy hour can make guests feel relaxed and can lead them to staying longer, which often means the drinks continue to flow.

customers on patio

By allocating happy hour to your patio space, you are giving guests a place to gather together and increase your sales simultaneously. With profit margins on bar drinks being anywhere from 60-85%, depending on the beverage, you can still make a pretty penny on patrons that are ready to blow off steam after work.

Just make sure you have a bar that is fully-staffed and ready to roll in your outdoor area to reduce staff having to run back and forth.

Once your patio is up and running, keep these tips at the top of your mind to ensure continued success.

  • Maintain your patio. Keep your furniture clean and floor space free of garbage. If something spills, clean it up. Don’t use your extra outdoor space as a graveyard for uneven tables and less than supportive chairs. The patio can be a goldmine for increasing your profits, so make it look like that.
  • Keep up with outdoor trends. According to the National Restaurant Association, you should be updating your patio every five to seven years to keep it looking modern, similar to your dining room. Your outdoor patio is an extension of your restaurant; don’t let the average passersby think otherwise.
  • Staff appropriately. You don’t want your indoor crowd to suffer at the hands of your outdoor patio, especially at peak dining times.

Depending on what stage your patio is in (fully-functioning, needs improvement, or non-existent), will give you a ballpark of how much you need to pour in to make it a successful space. Having a patio space will not break your business, but it certainly could help make it.

Let our customer care representatives guide you on your journey to furnishing the perfect outdoor patio at 1-800-986-5352.

 

 

 

 

Increase Your Curb Appeal with the Lake Shore Collection

Lake Shore Collection Outdoor Patio FurnitureWhat does your restaurant’s outdoor area look like? Is it four or five tables thrown together with a hodge-podge of chairs? More stressful than serene?

With some restaurants, you can tell that their outdoor dining space is not a priority. Maybe customers just prefer to eat inside with the air conditioning on hot days? Or maybe they’re losing business because the curb appeal isn’t there. Depending on your location, your patio could be the first thing a customer sees when they pass your establishment, so it’s crucial to make a good first impression.

A simple to way to upgrade your patio without a shred of mulch or concrete, the Lake Shore Collection brings sophistication to your outdoor area, no matter the size! This collection is functional, on trend, and durable; it truly has it all. Combining a clean-cut silhouette with classic Adirondack design elements, the Lake Shore Collection is sure to be a favorite among guests. The bar stools and chairs of this collection feature a waterfall seat, encouraging them to sit back and relax. The Lake Shore Collection also features tables, benches, and Adirondack chairs to give your patio a synchronized look.

Lake Shore Side Chair Features

The Lake Shore Collection comes in any combination of our poly color palette to match whatever design you’re going for on your restaurant’s patio. The choices are truly endless with 21 traditional and three wood grain poly options. Whether you want a two-toned set to make a statement with your outdoor furniture or a monochromatic look, the Lake Shore is full of possibilities.

Regardless of your area, the Lake Shore is built to last in your environment with its durable poly lumber construction. This can save time for you and your staff. There’s no extra staining or waterproofing because poly does not splinter, crack, or peel like real wood. If you’re on the coast or in an area where storms are prevalent, outdoor furniture can be difficult to maintain, and in some cases, keep track of. The Lake Shore will not blow away in high winds and is resistant to salt spray, making it perfect for boardwalk restaurants or hotels.

Whether you’re looking to breathe new life into your restaurant’s patio or you’re furnishing it from the start, the Lake Shore Collection can completely change the vibe of your outdoor space and improve your curb appeal. For more information on how to transform your backyard space with the Lake Shore Collection, find it here or call our customer care representatives at 1-800-986-5352.

Turn up your inspiration with our Lake Shore Collection design board below! Follow us on Pinterest for more resources like this one.

Lake Shore Collection Design Board

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