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5 Reasons Facebook Isn’t Enough

With the growth of social media and the dependence on sites such as Facebook and Twitter to keep consumers in-the-know, many new restaurants are asking if they need to have a website these days.  While the landscape of the worldwide web and the manner of how people surf the ‘net surely has changed in recent years, my gut instinct is to answer, “yes.”  But it’s not just that simple.  Ten years ago, new restaurants only needed a website.  Today, you need to have a more involved online presence.  Sure, you probably should have a website, Facebook page, Twitter account, Google+ presence, and be managing Pinterest boards.  Not to mention a strategy for Yelp. But here are my reasons why having a Facebook page alone won’t cut it.  (These points can apply to any social network, really.)

1. Not everyone is on Facebook. You can spew the jaw-dropping statistics to me all day long.  I know Facebook is huge. The number of Facebook users continues to grow.  But the truth is, not everyone has a Facebook profile. Not everyone wants to use Facebook. And not everyone uses Facebook to search for restaurants when they’re hungry.  Sure, your Facebook page will probably pop up on a Google search if you’ve set it up correctly, added your name in the URL, and used your restaurant’s keywords throughout the page.  Can you guarantee a non-Facebook user will click on that Facebook result, though?  I didn’t think so.  I will absolutely argue that Facebook is a must-have for restaurants, but it won’t replace your own corporate website.  At least not this year.

2. Facebook controls Facebook. Remember the timeline adoption that rolled out a few years ago? When Facebook changes, its users just have to go along for the ride and adopt.  You are only one page on this gigantic network of pages, and Facebook owns every single one of them.  I recommend branding your pages as much as possible through the cover photo, profile image, photo albums, and of course the messages you post via your status updates, but I also recommend linking your Facebook page back to a fully-branded site that you can design and control.  Don’t forget, you’re going to need a mobile version of that same branded site.  As a side note, depending on your account settings, your fans (and foes) can post information on your Facebook page.  You can reply (or delete, which I don’t recommend), but it’s one less thing you can control on Facebook.

3. Facebook content is limited. A robust restaurant website should include: hours of operations, contact information, a map with directions, current sales or promotions, a complete menu, a photo gallery with pictures of food and ambiance and people, details on involvement with community or earth-friendly service projects, testimonials and reviews, an ever-changing blog, online reservation form, catering or takeout details, a little bit of history, the mission and vision statements, and key staff bios.  If you sell bottled spaghetti sauce, branded t-shirts, or gift certificates, you are also going to want to implement an e-commerce shopping cart and payment processor.  That’s a lot of info to cram into the ‘About Us’ section on Facebook.  You can create custom-designed tabs and a Facebook store, of course, but that can get costly with so much info to share, and not every developer offers Facebook tab/store design.  Besides, Facebook users don’t often look through the tabs, or even land on your Facebook page. If this info isn’t showing up repeatedly in users’ news feeds, there is a good chance they aren’t seeing it.  With recent changes to how all information and posts show up in news feeds, with more opportunity for selecting the type of news a user sees, this even becomes more limiting to restaurant brands.  Plus, if you aren’t already popular on Facebook, getting your content seen, liked, and shared is a challenge.  Facebook insights don’t currently share the impressions your ‘About Us’ section or tabs are receiving, whereas you can measure the traffic to your website with easy integration to Google Analytics.

4. Facebook content is hard to navigate. I mentioned Facebook tabs above, but not all the tabs are prominent from the home screen of your Facebook page. And those posts you share?  Well the timeline goes on and on forever, but Facebook doesn’t archive those posts in easy-to-find navigational menus.  There’s a search bar on Facebook, but it’s going to search the entire network (and web) for results, not just your page.

5. Facebook replaced MySpace. Well, that’s not true.  MySpace is still around, believe it or not.  My point here is that if you invest entirely into Facebook as your main online presence, you’re going to really feel the negative impact when Facebook usage starts to dwindle or the next big social media platform comes around.  I think Facebook does have staying power (for now), but again…you don’t have control of that.  In fact, neither does Facebook.

I want to reiterate that Facebook should definitely have a place in your restaurant’s marketing strategy.  It offers a great way to build community and generate fans.  However, it’s my opinion that you also should invest in a corporate website.  Only there can you control all the content, design, and properly promote your restaurant.  Your Facebook and website pages should link to each other and support the same overall branding of one another.  Being social and socially engaged is vital to the success of any restaurant (or business of any kind) in today’s real-time, interactive, socially demanding world.  Your own website is a great place to start!

? How did we do? Let us know if this restaurant blog article is helpful to you, or what topics you’d like us to cover in the future!

Now that Memorial Day has passed, it’s safe to wear white – and start thinking about summer!  After listening to many National Restaurant Association Restaurant, Hotel-Motel Show (NRA Show) speakers predict what will be heating up this summer’s restaurant scene and after scouring through many expert opinions online, I’ve compiled the following list of things to look for on and off the menu this season.

Smoky flavors. This year, chefs are taking char-grilled to a whole new level. From barbecued meats to fruits and veggies (and even desserts!), everything just got a little bit hotter.  Coal ovens, things that sizzle, and fire-grilled are all the rage right now. Look for a little extra burn on the unexpected this summer.  Flaming cocktails will also get some attention at your bar.

Gourmet burgers. Sure the American classic quarter pounder with cheese, lettuce, onion, and tomato is still a popular go-to item for many dine-outers, but there is an emergence of culinary excellence behind one of our culture’s iconic staples this summer: the burger.  You can now order burgers for breakfast with an egg on top, get a burger stuffed with, well, almost anything, or order up a burger with new and exciting condiments, such as jalapeno relish or chipotle BBQ sauce.  The new generation of burger lovers enjoy trying something radically new with their something familiarly good.  And what better time to experiment with a good ol’ fashioned burger than summertime?

Locally sourced ingredients. The phrases ‘health conscious’ and ‘fresh foods’ have been trending for a while now, but more than ever, restaurant guests expect cooks to be sourcing their ingredients from local farmers or fisherman.  More than that, they want to know which farm…and the entire story from seed to tabletop.  Whether it’s in the menu or information you post on your social networks, being as transparent as possible about where your food actually comes from will be a great approach to your new summer menus. Customers will begin to expect these details to be readily available, so you better get prepared to be held accountable for every ingredient choice you make.  Plus, this is a great time of year to forge relationships with your local growers while the supply is bountiful.

Coupons. A decade ago, I sat in a college marketing class looking at less than 3% average redemption rates and at that time, realized coupons were a dying fad.  Then the 2008 recession happened…and changed everything.  Only coupons are no longer delivered as direct mail pieces that show up in your roadside mailbox like they were when I was studying envelope design (yes, that was actually an academic lesson). Daily deals, social media, and coupon or price checker apps have revolutionized the way people spend and save money.  It  might not be new, but this summer, this trend is not old, yet, either.  If your restaurant hasn’t already experimented with digital couponing, maybe now’s the time.  Restaurant goers are savvy to find a good deal, and if your competition is offering something you aren’t…well, they will win.

Yogurt. From frozen to Greek, yogurt is definitely a buzzword in the foodservice industry right now.  Its versatility allows for it to be used in many different ways and dishes.  It can be a substitute for mayo or sour cream, used in dressings and pasta sauces, used in marinades, milkshakes, or smoothies, and used for fruit dips, cheesecakes, or other desserts.  Many prefer the frozen variety over softserve, and with today’s customize-it-for-me attitudes, choose-your-own-toppings buffets have also become very popular. What can you do with yogurt?

Dog-friendly patios. Already popular in Miami and So-Cal, more and more dog lovers want to bring their pooch along when they stop for a quick drink or deli-style lunch on your restaurant’s patio.  Take the opportunity to make new loyal customers, the four-legged kind. Of course, this is only good advice if you’re promoting a hip, casual, relaxing vibe and don’t mind a little doggy slobber on your deck floor. Leashes required!

Flavored teas. The options are not just sweet, unsweetened, or raspberry anymore. Tea drinkers are developing more sophisticated palettes, so they want you to introduce them to new ice tea flavors this summer.  Try a new tea of the week, or find one that will be a hit all summer long.  Serve it freshly brewed over ice for a guaranteed positive Yelp! review.

Artisan breads. As carbohydrate-eaters resurface in the post-Atkins™ era, they’re looking for distinguished breads to nibble on between the appetizer and main course.  Again, the principle that everything familiar can be new again applies.  Take something simple and make it exciting by preparing it in a new way. Start with baking bread with brand new appeal.  Make bread a challenge by creating some art out of it. You can do it!

Gluten-free everything. As I’m sure you’re aware, more and more people are requesting gluten-free items on the menu. Oblige by creating just a couple delicious and gluten-free mainstays, label them well on your menu, and voila!, you will become an instant restaurant hero to those in need.  Your flexibility in adapting your regular menu items to cater to other food allergies (such as milk or nuts) will also be a hit to your customers who trust, in some cases, their lives to your safe cooking habits.

I hope these tips help you stay on trend this summer season.  Feel free to post your restaurant’s success with your menu or marketing experiments. Join the conversation below.

Now that we’ve had a chance to digest all the excitement (and endless food samples) of the 2013 National Restaurant Association (NRA) Show, we put our thoughts together to share this brief recap of the 4-day, fun-filled international restaurant and hospitality industry tradeshow.

Walking into the magnificent McCormick Place for the first time was breathtaking. Its design so elegant yet massive, as the floor-to-ceiling windows welcomed in natural light and beautiful views of both a quiet sailboat-painted Lake Michigan and also the urban skyline of nearby downtown Chicago. Long rows of escalators inside the Grand Concourse helped move people up and down the five levels and bring people from the North and South buildings together. (The center actually has four cutting edge buildings, connected by beautiful sky bridges.) With 2.6 million total square feet of exhibit space, 170 meeting rooms, and assembly seating for up to 18,000 people, McCormick Place is enormous and versatile, and it’s a great choice for events, such as the NRA Show.  Decorated with an eclectic art collection, with pieces by artists Dale Chihuly and Tim Prentice to name two, that speak to the city’s architecture and culture, the center intrigues the senses from inside and out.  And I haven’t even mentioned that I saw one McDonald’s, two Starbucks, a few souvenir shops, a market cafe, and a food court that offered convenience to those of us who were planted there for 9-hour days.

South Hall’s Level 3 was clearly the most coveted (and largest) exhibition space with big brands such as Coca-Cola, Rubbermaid, and Anheuser-Busch piquing attendee interest with large, flashy displays and enticing giveaways. Across the hall in the North Building, Levels 1 and 3 were also filled with industry-related exhibitor booths, all vying for the attention of the 58,000+ passer-byes. With over 2,000 booths in over 900 product categories, the tradeshow offerings ran the gamut from cheese, salsa, and wine to rapid cook ovens, silverware, and of course, restaurant furniture.  Whether it was marketing and HR resources or the latest in green technology, a restaurant owner could seek out many new tidbits to help them run an efficient, trendy, and profitable business.  It’s a four day event for a reason; it’s massive!  If you’re breaking ground on a new restaurant or have always dreamed about becoming a restauranteur, we would recommend attending the NRA Show in order to amass the excess of product information, resources, trends, and advice which is contained under one roof.  Beware, the surplus of food samples, types of equipment, flatware companies, industry statistics, and recommendations may become overwhelming (heck the 25 yogurt vendors alone could send you into a tizzy), but the opportunity to sort through all the information can be very beneficial in making educated business decisions.  Plus, you’ll bring home a bag filled with tchotchkes and schwag.

Among the exhibitors, you may find a surprise or two awaiting you. We rounded the corner once and found Captain Sig Hansen of the Deadliest Catch signing autographs and taking photos with big-grinned fans, like our very own Dave DiSanti.

In between walking the endless aisles of exhibitors, the NRA also hosted 70+ educational sessions.  These sessions covered topics such as menu engineering, social and overall marketing, economic outlooks, managing staff within your workplace culture, and just so much more.  Plus, attendees had the opportunity to hear from celebrity speakers, such as Anthony Bourdain and the CEO of Starbucks, Howard Schultz.

From inside our booth, we were able to survey the show attendees on their need for restaurant furniture either now or in the future. What’s more, we had the chance to really talk with them, form some personal relationships, and get to know our target audience a little bit better.  Understanding their perspective (and long list of balls they juggle on a daily basis) helps us become more than just another vendor to them, but their ally as they start or manage their restaurant, their dream, and the way they make their living. We met many passionate people who are in the business of making great food, satisfying other people, and creating wonderful places to work or dine.  Smart and savvy, with custom options on their mind, today’s customer is helping drive our business where it needs to go into the future.  For those lessons, we’re grateful.

We had such a great time, we’ve already reserved our 2014 NRA Show booth!  We invite you to join us in the windy city next May 17-20. See ya there!

Did you attend this year’s show? Let us know what you thought!

See our photos from our trip here!

When it comes to restaurants (and well nearly everyone on Planet Earth), mothers trump all.  Mother’s Day has historically been the busiest sales day in the restaurant industry, even ahead of Valentine’s.  With Mother’s Day just around the corner, this restaurant blog wanted to get you bar and restaurant owners thinking about how you could capitalize on all that motherly love.  After all, your customers want to celebrate Mom’s special day the right way, and it would behoove you (and your bank) to make it easy for them to show Mom just how amazing she is!

Create Mom-Approved Specials

A day that Mom doesn’t have to cook or do the dishes is special as it is, yes, but creating some extraordinary menu items at affordable prices will make her feel like royalty…and you’ll leave a memorable impression with your savvy chef skills.  Keep your ingredients fresh and creative, and remember, a perfect price point will ensure the special is ordered up without Mom feeling guilty that her son or daughter is flipping the bill. Plus, it might give you a chance to try something you’ve wanted to add to the menu!  Just keep in mind that with a busy day ahead, you’ll want to prep as much as you can in advance and not create a specials menu that relies heavily on one part of the kitchen over the other so there’s less of a chance of delayed tickets and over-worked staff.

Consider a Mother’s Day Brunch of Buffet

Carving out a specific brunch or buffet menu, available between certain hours of the day only, will drive traffic at strategic times of the day for you to guarantee staffing and hot-from-the-oven meals.  Perhaps you want to partner up with a local tea or coffee shop to provide gourmet café drinks, or maybe you go for a wine pairing later in the day.  Instead of a buffet style, you could consider multiple service times and take reservations for your pre-arranged “sessions”, e.g., brunch at 10 a.m., lunch at 1 p.m., and dinner at 5 p.m.  Set one flat rate and make it easier to plan your Mother’s Day success!

Set Tables for Larger Parties

Most likely, Mom and the gang are going to be a larger group than your average Sunday party size.  Are your tables set to accommodate parties of 5 or 6 or even more?  Make any changes to your table and chair configurations before your doors open on Sunday.  Your host staff will thank you for saving them the time (and sweat) it would take to pull those tables together during a crowded lunch service.

Give a Gift or Token of Mama-Appreciation

Whether you hand out a carnation to every mom, discount your gift cards for future sales, or give mom a free dessert, you want to make Mom feel loved and give her something <good> to talk about.  Maybe she’ll rave about the great day her kids (and you) gave her on Facebook, namedropping your restaurant and stirring all those warm-and-fuzzy feelings up that will continue to be associated with you.  Don’t forget to remind your staff to be extra sweet, even though business will be bustling.  You could even work with a local florist on a cross-promotion, or hand out certificates for a near-future visit.

Entertain Mom

Hire a local band, a harpist, or other entertainment to help you drive traffic to your restaurant on Mother’s Day.  With so much competition of choices out there, bringing in a “gotta see” act will help pack the house.

Promote Beforehand

Send an email. Advertise in the local paper. Post on all your social media accounts and your website.  Hang a few flyers in your store.  Add a memo to the bottom of your receipts a few weeks out.  Basically, you have to spread the word that your place is the place to be on Mother’s Day.  Invite your guests to come on Mom’s big day, so they remember you and know exactly what to expect when they make plans with the rest of their family.  Plus, the added online content will help your restaurant rank higher when potential patrons use search engines to find good “Mother’s Day restaurants” in your area.

Schedule Accordingly

If you are running a Mother’s Day promotion, you better be prepared for a full service.  Don’t be left understaffed on the busiest day of the year!  Also, come up with some simple ways to alleviate wait times at the front door, such as more bar seating or appetizer samplers in the waiting areas.

Reward Moms for <Positive> Yelping

(Or tweeting, etc.)  Set up a post-Mother’s Day contest for the moms who do brag about the special treatment your restaurant gave them.  Set clear time frames and rules, and either do a drawing or reward the mom who tells the most friends. Good reviews will boost your future business, and people who take the time to give you a good review online feel important and satisfied.

Hopefully, our Mother’s Day marketing tips for your restaurant will inspire you to have the best mother-loving day of the year!

Shrinkage is not a new term or a new concern for bars and restaurants.  Employee theft can be intentional, or it can be a consequence of under-trained staff who might not realize they are sabotaging your establishment’s profits.  For bar and restaurant management, shrinkage is an ongoing challenge.  Here’s a look at the top ways your bartenders and waitstaff are stealing from you.

1. Cash register antics. Whether it’s tearing up order tickets, under-ringing, over-ringing, short-changing, voiding sales, or outright stealing cash, there are a lot of scams that happen when dishonest employees are responsible for entering orders, cashing out checks, and closing out the cash drawers.  Many of these antics are hard to prove at the end of the night (i.e., is there proof that the customer really ordered and paid $22.50 in bar sales when their ticket number says there was only $12.50 in sales?). The cash register (or next-to-register tip jar) can be an accomplice for hiding the stolen funds until the end of the night, when it’s slower and easier to pocket all the money at once.  Limiting the ability to hit the “no sale” button to open the register is a first step to take in combating this issue.  Set up an alternative “petty cash” stash for when customers ask about making change (the amount of this stash should never change, just the denominations).  Spreading the responsibilities around may help counter some of these practices, too; for example, have a dedicated cashier on shift who doesn’t also enter any orders.  It’s also imperative that at least two people count down the drawer at the end  of the shift and sign off on the final Z-report (end of shift cash register report).  Your point-of-sale (POS) system should time-stamp the Z-report (and you need to limit access to changing the time on the system with an admin code), so you are confident that staff aren’t balancing the register earlier in the shift to under-report sales and pocket the last hour of service. The cashier or manager on duty, not the bartender, should be the one who counts out credit card tips from the drawer to distribute at the end of the night.

2. Overcharging customers. The customer pays full price, but the order ticket in your system shows a happy hour price.  The bartender up-sells the customer to a top of the line brand and charges them the premium price, only to use the cheaper brand and take the difference for him/herself.  Inflating the number of drinks on a large tab to an unsuspecting group of patrons who lost count of everyone’s orders. Bartenders, especially, see which customers are easy targets to take advantage of when they’re serving up drink after drink.  Don’t let your customers be fooled by your staff, and talk with your employees often to really get to know them. Encourage an open door policy and reward staff who come to you about concerns they have regarding your establishment’s policies or their co-workers.

3. Talking your time away. Cell phones and mobile devices are revolutionary…and addicting to some of your staff.  You might have a cell phone policy in place, but do you really know what happens when you’re not there?  It’s impossible to manage your restaurant every second of every shift.  Staff who talk or text while on the clock are taking away from productivity, influencing your patrons’ opinions of the kind of staff you hire and possibly spreading germs (do you know how dirty cell phones are?). The best part, you’re paying them while they tarnish your restaurant’s good name.  The rate of employees using personal cell phones has increased across nearly every industry, but in the restaurant business, it’s critical to consider all the repercussions of employee cell phone use.  Reinforce your cell phone policies, teach and re-teach health safety practices, provide a list of daily activities that can be done when the shift isn’t so busy, and don’t be afraid to enforce a punishment on those who don’t obey.

4. Giving freebies. What better way to ensure a nice big fat tip than to offer some on-the-house drinks to your favorite customers?  Waitstaff who are tip hungry may pull out all the stops to get an extra buck, without thinking about the cost to you of those “free” drinks.  Make it clear that give-aways are not accepted, or if they are, clarify when it is appropriate and how many you permit on a shift without management approval.

5. Over pouring. Every ounce of alcohol costs you money, so when your bar staff accidentally over pour shots into drinks, they are unknowingly stealing from you.  Train your staff how to properly make each concoction you sell and invest in bar jiggers to aid your employees in measuring the accurate portion of alcohol.  There are systems available that help measure your inventory before each shift and again after each shift to determine how much alcohol was used during the shift, which will show the amount given away via freebies or over pouring.

6. Under pouring. Wait, how can that be stealing?  Well, what if your bartender purposely under pours 1/6 of the alcohol per drink, keeps track of the number of drinks he/she makes, and pockets the cash for every sixth drink?  That means under pouring now equals theft.  Other under pouring tactics include using one shot on two glasses, diluting the liquor with water, or leaving out one or more alcoholic ingredient(s) on mixed or blended drinks.

7. Drinking away your money. It’s a slow night, so your bartender pours a free round of shots for all the staff.  Or, your bus staff member is taking out the empty bottles to your dumpster and secretly grabs a few full bottles with the empties and stashes them in his/her car for later.  It happens.  Be sure you are keeping accurate inventory, so you can easily catch any culprits and prevent it from happening in the future.  On the flip side, there have been cases when staff bring in their own inventory of alcohol and skip the whole cash register process altogether, basically running their own business from behind your bar and keeping the profits.

Now that you know some of the things to look out for, what are you going to do about it?  One of the hardest steps to take as a bar/restaurant owner or manager is to identify the staff who is intentionally stealing…and then to fire him/her.  Even if they are a veteran team member or one of your most liked personalities behind the bar, if they are stealing from you, they don’t belong on your payroll.  Period.  A second chance could just be the opportunity they need to rob you blinder.

Know your staff. Know exactly what tasks they do and how you can train them to do each one efficiently. Know your policies. Know your inventories. Know your instincts.  The more you can arm yourself with knowledge, the less likely someone will be able to steal from you.

We here at East Coast Chair & Barstool are pleased to report on the 2013 Nightclub & Bar Show (NCB Show) in which we exhibited March 19-21, in Las Vegas.  It was our first trade show…ever!  The show was quite an experience, and we learned many good lessons, met many good people, and had a little bit of good fun, too.  After all, we were in Vegas!

The NCB Show kicked off with the first keynote speaker on Tuesday.  Founder of Samuel Adams and The Boston Beer Company, Jim Koch, took stage with beer in hand to talk about how brewers and bar owners can hit the ground running.  This entrepreneur shared his story of how he grew his company from its beginnings in his kitchen, an original accounting system that depended on shoeboxes, and his vision to recreate how Americans felt about beer.  His passion was evident, and he kept the audience engaged with storytelling, photos, and a lot of humor!  He talked about his first sale, when he forgot to ask how many cases the bar wanted to order and went on to talk about how his company has grown.  Koch also talked about how even though Samuel Adams holds a small percentage of the beer market’s share, they have been successful in changing people’s attitudes about American-brewed beer, especially with the rise in the craft beer market.  The biggest takeaway we got from Koch’s speech was that you have to do something memorable, so people start to talk.  For instance, they originated the beer dunking tank; a dunking tank filled with beer that had been returned to the company for being stale.  By setting up a dunk tank, it showed their customers that they’d rather put people into stale beer than stale beer into people.  Even though the word “company” is in his company’s name, he talked about how there are no companies, just people who share common goals.  “Do something you love, and that’s the ultimate work-life balance,” said Koch.  With social media, everyone is talking about someone, and they might as well be talking about you, right?

On the second day of the NCB Show, speaker Nick Shepherd, CEO of T.G.I.Friday’s took the stage for his keynote, titled “Taking a Leap of Faith to Rebrand Your Venue.”  This was a great case study of how T.G.I.Friday’s have reinvented themselves through the flair of their customer-focused team members and mixology specialists. The company recently rebranded itself as the best corner bar in town, and Shepherd showed videos of how their local staff across the globe make the difference.  It was a positive, warm-and-fuzzy, and fun presentation, and it made us want to eat at T.G.I.Friday’s more often for that “Friday feeling” every day!

Following Shepherd’s speech, we rushed to see Nightclub & Bar Media Group’s President Jon Taffer (also from Spike’s Bar Rescue) and superstar CeeLo Green perform the ribbon cutting ceremony to open the exhibit floor.  A mad rush of bar and restaurant owners flooded the aisles of alcohol, music, technology, and of course, furniture vendors.  During the first day, 20,000 people circulated the show, and booth #319 (where our customer care specialists were working) showed a hustle and bustle all day long!

“My favorite part of the show was when our past customers stopped by to say hi,” said Janene DiSanti, co-owner.  “It was incredible validation to meet customers in person who shared that they’ve been happy with our products.”

Being a “dot com” (for argument sake, we’re really more than that) which ships to the 48 continental states, we seldom get to meet customers face-to-face, so this opportunity was really meaningful and rewarding to our staff.  Getting to know our customers and potential customers on a more personal level will help us serve people better in the future, and it was really enjoyable to make those personal connections with the people who are buying our bar and restaurant furniture.

Owner Dave DiSanti meets Bar Rescue's Jon Taffer during the 2013 Nightclub & Bar Show!

On Thursday, March 21, the closing day of the show, we were all attentive during Jon Taffer’s keynote.  We may have been a little star struck when Taffer took the stage – and then jumped off of it.  His unconventional style and loud personality kept us engaged (and awake) the entire time. “Fixing a business is easy. Fixing people is tough!” he shouted.  He echoed the thoughts of Koch and Shepherd when he spoke about hiring people who will raise the average and become brand ambassadors for your bar or restaurant.  He also talked about the product of a bar.  It’s not the food.  It’s not the cocktails.  In hospitality, the product is the emotional reaction that you create.  And the people you employ are part of delivering that reaction.  Taffer went on to talk about the anatomy of a Bar Rescue, the science of good menu design, and more.  He definitely had the crowd on the edges of their seats the entire time.

In addition to the keynotes, the three-day Nightclub & Bar Convention & Trade Show was chocked full with in-the-know speakers who all gave killer presentations for the attendees, as well.  We learned a lot and came home energized with fresh ideas and new perspectives.

When the show closed, we were all exhausted but at the same time, very excited after meeting so  many new people and spreading the word about our new products.  A big plus, the team left in our Pennsylvania office also had a successful week at home.  Overall, it was a wonderful first trade show experience!

Were you at the NCB Show? Comment below with your thoughts on the event!

Do you want a fresh look for your bar or restaurant, but don’t have a lot of cash to spend? Here are some easy ways to transform your space on a budget!  Whether you pick just one or a combination of these ideas, your bar or restaurant will be looking like new without a lot of expense!

1. Curb appeal makeover. Your restaurant’s appearance from the outside says “come on in” or “don’t come at all.”  Do you have a prominent restaurant sign that drivers-by can’t miss?  Does your sign clearly say what you are?  For example, if your business name is just Joe’s Place, you may want to add “Good Eats, Tall Drinks, Live Music” beneath your name, so out-of-towners know exactly what they’ll find inside your doors.  Is your front entrance tidy and trimmed?  Maybe you need to add an outdoor waste receptacle, a friendly bench for waiting patrons, or a warm and welcoming porch swing or Adirondack chair for some added charm, depending on your business model.  When it’s after sunset, is there ample lighting for guests to enter and exit safely?  A welcome sign on the door?  You don’t necessarily have to hire a landscape artist, but a quick trip to the local greenhouse could really brighten up your entry way. Consider what your storefront says about you and what easy steps you can take to improve your curbside image.
2. Furniture re-arrangement. A simple restaurant remodel doesn’t mean dumping a ton of dollars into new construction projects and man power.  Thinking out your space planning and moving your existing restaurant furniture around could be just the trick you need for a fresh new look!
3. Table overhaul. Our customers have told us that they need to replace their restaurant tables about every 7 years in order to keep their dining rooms looking great.  There are a lot of ways to do this, though!  If you have solid wood table tops, you could have them refinished by sanding down and re-staining.  Not solid wood?  Don’t worry, there are a lot of inexpensive but quality restaurant table tops on sale year-round.  And the best part is, because table tops and table bases are generally sold separately, you only have to replace the top and can keep your still-in-good-shape table bases!  Not sure you have the budget for a new top?  Why not consider using linens to cover up any scratched or stained tables in your restaurant?
4. New seating. You don’t need to purchase new restaurant chairs to create a new seating look.  Do your chairs need new seats?  The seats need re-upholstered?  The frames need touched up with paint or stain? A little T.L.C. can go a long way in keeping your chairs looking like new!  But maybe it is time for a more modern look.  Or maybe you want to add some comfortable restaurant booths.  You can find great deals on restaurant seating that won’t break the bank!
5. Accessorize. Are the artwork and decorations getting less and less exciting in your place?  Create a new vibe in your bar or restaurant by adding some new lighting, new photographs, or doing something a little more wild, like a wall-to-floor mural or a chalkboard wall, where your guests can write messages and reviews.  Fresh paint, clean entry carpets, and some new decorations could really go a far way.  Sometimes it’s the little things that make the biggest difference.
6. Outward expansion. If your renovation goals are to seat more people, maybe it’s time you open an outdoor patio.  Even if you’re located in a four-season area, there are plenty of ways to extend outdoor dining after summer ends.  Maybe it’s time you applied for that permit and started shopping for outdoor restaurant furniture on sale.

Good luck and happy renovating!

After weeks of anticipation, we finally know who will be dueling for the title of Super Bowl 47 Champ on February 3.  If you’re a sports bar, you’re looking forward to the biggest night of the year.  Here’s some tips for how you can ensure your bar is the best place in town to watch the final four quarters of the NFL season this year.

PROMOTE
Even if you’re not sure what your menu will be or how many drink specials you’ll have, yet, you need to let your own fans know that they can count on you for a Super Bowl blast they’ll really enjoy.  Start promoting it now, so as people make plans for the night, they include your hot spot as the venue of choice!  Just letting customers know you’re planning a party and that you’ll be open that night is a great start.

SUPER BOWL WORTHY TVS
Chances are, you have a TV or two in your bar already, but for the Super Bowl, you need to make sure every seat in the house has a large enough screen to catch all the action on.  If you need to rent larger screens or add additional TVs, you should contact your local electronic rental company today and get a plan for delivery or installation if needed.

DECORATE
Get in the spirit of things with some Super Bowl 47 decor.  If you’re on the East Coast, you may opt for Baltimore Ravens jerseys, pendants, or pom-poms.  If you’re on the West Coast, you will likely decorate in red and gold to show support to the San Francisco 49ers.  Somewhere in the middle?  Split your bar into sides or opt for a more neutral football-themed decor.  Anyway you do it, the Super Bowl is a special day, so you want the game watchers to walk in and feel special, too.  They probably don’t want to see your same everyday decor when it’s the big game day.

RE-ARRANGE YOUR FURNITURE
Does your bar furniture all point toward the screens?  Perhaps you need a few more bar stools or want to add some stack chairs or folding tables to make room for more guests.  Make sure your restaurant seating is adequate and ample before the toss of the coin.

CHOOSE A MENU
Offer game munchies that are easy to share while concentrating on the score. Create new specials themed around the day.  And decide what drinks you’ll be promoting during the game.  You may want to do a 49 wing special (in tribute to the 49ers) or a Raven cocktail that’s purple in color and yummy in taste.  Make sure the items are easy to understand, priced well, and somewhat simple.  You may also want to talk to your vendors about having chips, popcorn, or extra nuts on hand.

CONSIDER A HALFTIME SHOW
Sure, your TVs will be tuned to the real Halftime Show, but you could invent some entertainment of your own.  Whether it’s a live band, an interactive guest game show (maybe a play on the “Harbowl”), or football on the Wii™, offering something extra fun for your guests may be a great break from the hardcore fan shouting and also edge out your own competition in the battle of the Super Bowl bars.

THINK ABOUT POST-GAME MARKETING
Is there a fun way to collect some guest information during the game festivities, so you can re-market to them post-game?  If your bar does email marketing, you may want to target a message to fans about all the great stuff you have going on, even after the NFL season ends.  Want to try a direct mail piece, or how about going mobile?   Be sure to collect some information from your Super Bowl customers, so you can continue to let them know about your events, specials, and every day happenings.

Have you had successful Super Bowl parties in the past?  Let us know how your bar keeps your customers cheering all game long!

We are really excited to announce the grand opening of our new showroom, and we’re calling our customers and our community to come check us out!

We’ll be hosting a morning coffee break open house on Thursday, January 31, from 9 to 11 a.m., at our new facility at 966 Perry Highway.  The event will be catered by Beans on Broad of Grove City, and guests will enjoy meeting all of the employees (including me!), be entered to win a door prize, and each receive a small gift of appreciation.  The Mercer Area Chamber of Commerce will perform a ribbon cutting ceremony at 10 a.m. to welcome us to the neighborhood.  As many of our readers know, we recently relocated from a downtown Grove City location.

“We are thrilled to be in our new office and warehouse space!” exclaims Janene DiSanti, co-owner of East Coast Chair & Barstool.  “My husband, Dave, and I started this business in our Slippery Rock home ten years ago, and we have worked hard to grow what began as an eBay hobby. Today, we are fortunate to have a great team of staff and are excited for the opportunities our new, larger location is giving us.”

We are a national hospitality furniture retailer, and we are proud to be an authorized dealer of many national furniture manufacturers; plus, we directly import several commercial furniture product lines and have launched an in-house production.  Our staff of Amish craftsmen construct restaurant booths and solid wood tables from the workshop space in our new location.  Since moving in October, we’ve grown our in-house production, are now more convenient to the major interstates for shipping and receiving, and continue to expand our business.  Nearly doubling in staff size in 2012, we have 15 employees and ship to the 48 continental United States.  Selling to a range of business customers, from small corner bars to large theme parks, the company’s client base includes the Denver Broncos, the Mr. Hero restaurant chain, several Golden Corrals, and the local Springfield Restaurant Group, among others.

“The open house will give our new neighbors a chance to stop and see who we are and what we do,” explains Dave DiSanti, co-owner.  “I’m looking forward to meeting some new faces and letting the community know we are here.”

Click for our Beans & Barstools flyer.

Balancing good quality with low prices is going to be the main act restaurants must master in the new year. Here are the restaurant trends we’ll be seeing in 2013:

1. FRESH, HEALTHY, & ALL OVER GOOD – Quality is being questioned at every turn these days.  People want made-in-house meals with fresh, locally grown ingredients.  They want less grease, less artificial sweeteners, and more health-conscious items.  And they want it to taste great too!  If you are an unfreeze and re-heat kind of kitchen, you may want to consider what small changes you can make or menu items you can add to make your products more competitive in today’s chef-inspired culture.  Form a relationship with your local bakery for freshly made desserts or start a special salad menu that promotes ingredients from your local farmer’s market.
2. PRICES IN CHECK - All that locally grown food cannot mean higher prices on the menu, though – at least not obviously to your customers.  It’s almost a catch 22, so for successful restaurants, it’s about adjusting the profit margins on different items across your menu, negotiating with your food suppliers, or offering different types of specials and sales. You may opt to increase some of your drink items to offset food losses, or vice versa.  Experiment with the bottom line, so the customer isn’t feeling robbed at the register, but you’re still making money.  With the ‘fiscal cliff’ and ‘debt ceiling’ all over the news, you know money concerns are on everyone’s mind.  You may opt to do smaller, seasonal menus instead of committing to the same one big menu all year round in order to keep things fresh yet your budget in check.  Plus, it’s intriguing for guests to know that every time they come, they can try something new.  However, I do recommend keeping a few signature items that people will want to come back for again and again.
3. QUICK & CASUAL – With fine dining down and quick serves rising in popularity, more people will expect quick (but high quality) food in a casual atmosphere.  They want to stop in after class with friends, or not have to worry about changing their kids’ outfits, and they want to wear jeans and caps everywhere they go.  It’s a more casual world today, and restaurants need to cater to that sense of being part of their customers’ everyday routines.
4. FULL COURSE TAKEOUTS – You know the mom who works a full day (probably is running late), and still has to get her son to basketball and help her daughter with that book report that is due tomorrow?  Yeah, well she’s looking for a healthy and hearty meal for her family on the run, and your restaurant could save her day.  Restaurants who splurge on their takeout packaging and promote their ‘to go’ menus will win in 2013.  Include heating instructions and an after dinner mint for that added touch.  Launching a new takeout strategy may work well for the existing finer dining establishments who want to try to target a new more casual customer base this year.
5. MOBILE FRIENDLY – As mobile continues to integrate into everyone’s every day, your restaurant will need to continue to adopt to its fury (whether you like it or not).  Make sure your restaurant is being found on mobile GPS units, your website is mobile-friendly, and your menu is easy to find and up-to-date.  Offer paperless discounts and be sure your point-of-sale system is equipped to record such transactions.  Use social accordingly, and integrate everything you do to promote your business with mobile in mind.  Keep your eye on new restaurant apps, emerging technologies, and evolving customer behaviors to come in the future.
6. SPECIAL DIETS – Pick a trend and go with it.  Whether you want to offer Weight Watchers® points on some of your meals, provide gluten-free courses, or star your low carb items, making it easy for someone to read your menu and pick a meal that fits their special diet will do wonders for your reputation and improve your customer satisfaction scores.  You may want to do something simple – like separating your vegan meals – or go full out with sections dedicated to people who must eat pareve or who are on the Atkins diet. If you’re not sure what special diet most of your customers are committed to, ask them.  Have in-store conversations, host a poll on your website, or open up some diet-related discussions in online social media spaces to see what’s trending within your target audience.
7. INTERNATIONAL FLAVOR – Asian cuisine has been popular for a few years, and maybe that’s why dine-outers are more experimental when it comes to international flavors.  Regardless of what new cuisine you introduce, try something exciting from a different part of the world.  South America and the Mediterranean might be good places to draw inspiration from this coming year.  Cautious?  Try it as a monthly special before putting it on the menu year-round.
8. GO BIG, OR GO SMALL - America is torn deciding if bigger is better or if they want small sample-sized tastes.  Fast food and quick serve joints are doing phenomenal with their big dinner box type promotions, but also ranking high in popularity are dessert shots, small sized meals, and snacky kind of foods.  ‘Average size’ seems almost boring these days. So try something big – or something small – and see what portion size works best for you.
9. SIMPLE FOODS INFUSED – Some of the best selling items are the most common ones.  But how can your restaurant do them better?  Whether it’s a burger, a meat-and-potatoes meal, wings, or even a sloppy joe, you can turn something simple and ordinary into something out-of-the-ordinary by infusing some unexpected ingredients.  Get creative!

Are you trying something new or innovative in 2013?  Let us know how you’re keeping things exciting this year.

PS: If you’re looking for a fresh new look this year, please remember that some new, fashionable restaurant furniture will spruce your space up. (And we can help!)