Get Ready Chicago…Here We Come!

Chicago Blog2

East Coast Chair & Barstool is heading to Chicago! Also called “the windy city”, Chicago is known for its famous Navy Pier; splendid architecture; and food like deep dish pizza, Italian beef, and hot dogs.  This great city is again hosting the National Restaurant Association (NRA) Trade Show from May 16th through May 19th at McCormick Place.

If you haven’t heard about this spectacular event, the NRA Trade show is one of the biggest shows that restaurant and hospitality owners can attend.  Known as the international foodservice marketplace, this show will have the latest and greatest products and trends in the industry, as well as provide every attendee an opportunity to develop their own business to keep their customers happy while still making a profit.  Looking for information on food & nutrition, operations, franchise, or sales and marketing?  How about sustainability, technology or workforce engagement?  The NRA show will have all that through various educational sessions where you can learn from the best in the business.  Plus, thousands of exhibitors line the halls with new products, technologies, services, and foods that any restaurant owner would want to check out.  As an added bonus, many celebrity chefs will be in attendance on the show floor holding demonstrations as well as providing information that you’ll want to know in educational sessions.  Chefs including Robert Irvine, Jeff Mauro, Geoffrey Zakarian, Fabio Viviani, Anne Burrell, and Rick Bayless will all be in attendance.  It will surely be a busy couple of days but with so many great resources in one place, how can you miss it?

All of us at East Coast Chair & Barstool hope that you will visit our booth and check out the amazing restaurant furniture that we are bringing to display.  From indoors to outdoors, we will have chairs, bar stools, tables, bases, and booths that you can get your hands on to see the quality that we are so proud of.  We will also be bringing some of our latest styles that have never been seen before.  We are excited to have you be the first to sit in our chairs and bar stools, check out our tables and bases, and explore the uniqueness of our reclaimed wood furniture.  Our booth staff will be ready for your arrival, so we’ll see you in Chicago!

Accessibility: What Bar and Restaurant Owners Need to Know

Part 3, Employing Individuals with Disabilities, Person First Terminology, and Communication


Finding good employees can be a difficult task.  You want to hire trustworthy and dependable workers who are great with customers and care about your business.  Who’s to say that an individual with a disability wouldn’t be the right choice?  It seems that in today’s society, inclusion in the workforce is more widely seen than ever before.  This is likely due to the increased acceptance and respect of people with disabilities along with the requirements set forth in the Americans with Disabilities Act.

Americans with Disabilities Act (ADA)

As mentioned in part 1 and 2 of this series on accessibility, the Americans with Disabilities Act (ADA) is a civil rights law that protects all individuals with disabilities by prohibiting discrimination and ensuring equal opportunities in the community.  Not only does this law apply in the community, but also to employment in state and local governments, employment agencies, labor unions, and private employers.  It must include all employment practices including (but not limited to) hiring, firing, training, compensation, recruitment, and all other employment-related activities.

Employing Individuals with Disabilities

Title I of the ADA focuses specifically on employing individuals with disabilities, and it’s a title that bar and restaurant owners are required to follow.  It contains terms that every owner of a public company should know, including what constitutes a qualified individual with a disability, essential job functions, reasonable accommodation, and undue hardship.  Being knowledgeable about the basics of these terms will be helpful in the long run and can in fact work in your favor if you hire or employ an individual with a disability.

A qualified individual with a disability is a person who meets all requirements of the job including education, experience, employment history, skills licenses, and the ability to perform the essential functions of the job.

Essential job functions are the fundamental duties of the job that the person must be able to perform with or without an accommodation.  The term “essential” ensures that an individual with a disability will not be considered unqualified simply because of the inability to perform job functions that do not occur frequently.  If the individual can perform the essential job functions with or without a reasonable accommodation, he/she must be considered.

A reasonable accommodation is any modification or adjustment to a job or work environment that will enable a qualified applicant or employee with a disability to perform essential job functions.  Some examples include restructuring a job, modified work schedules, or using modified equipment. Reasonable accommodations must be provided unless an undue hardship to the employer will result.

An undue hardship refers to an action that would be so costly, disruptive, or extensive, that it would alter the operation of the business.  Factors to consider are the nature and cost of the accommodation, the type of operation, the employer’s size and financial resources, and the impact of the accommodation on the operation.

In addition to these important terms, the ADA also states that:

  • Employers may not retaliate against employees or applicants who apply the ADA.
  • Employers may not ask an applicant whether or not he/she has a disability.
  • Employers can deny employment to a person who poses a threat to the health and safety of himself/herself or others.
  • Employers may not require a qualified potential employee to obtain a physical exam prior to the employment offer.
  • Employees with disabilities must have available to them the same health insurance coverage as all other employees.


Person-First Terminology

Person-First terminology is communication which focuses on the person first.  In the realm of disabilities, this type of communication would recognize the person first before the individual’s disability. So instead of saying the “autistic boy,” you would say the “boy with autism.” Or instead of staying the “deaf woman,” you would say the “woman who is deaf.”  And in regular conversation, it’s not appropriate to even discuss a person’s disability unless it is relevant to the topic of conversation.   The best way to not confuse this terminology is to refer to every individual by his or her name; plain and simple.



Whether you are speaking to an employee or a customer who has a disability, it’s important that you speak respectfully and appropriately in order to maintain a great relationship.  Is this part of the ADA?  No, but it is respectful, proper, and appropriate.  Here are some considerations that you and your entire staff should follow when speaking to anyone with a disability:

  • When talking to an individual with a disability, speak directly to that person rather than to the individual who may be accompanying him/her.
  • When speaking to a person who uses a wheelchair, place yourself at eye level in front of the person to facilitate the conversation.
  • Treat adults as adults. Address individuals by their first name and speak to them in a manner that is respectful and appropriate.
  • Listen attentively when you are speaking with an individual who may have difficulty speaking. Be patient and wait for him/her to finish rather than speaking for him/her.  Never pretend to understand what the individual is saying, rather repeat what you did understand and give him/her the opportunity to respond.
  • When meeting a person with a visual impairment, always identify yourself and others who may be with you.
  • Never lean or hang on a person’s wheelchair as it is often thought to be an extension of the individual’s personal space.
  • Don’t assume that the only topic the individual with a disability wants to talk about is his or her disability. Rather, communication should focus on topics that are typical conversation amongst two individuals.  And, when introducing someone with a disability, always refer to them by their first name.  Do not mention their disability unless it is pertinent to the conversation at hand.
  • Always use person-first terminology.


As we conclude this series on accessibility for bar and restaurant owners, we hope that we have opened your eyes to where your bar or restaurant stands with regard to accessibility and communication.  Can your customers or employees with disabilities easily enter your establishment?  Are they able to access services once they enter your doors?  Do they feel accepted and respected when dealing with your staff?    Those may be easy questions to answer but that’s just the tip of the iceberg.  We encourage you to continue to formulate questions to answer that will help you evaluate your bar or restaurant when it comes to being accessible.  These answers will allow you to make the necessary changes that will in turn welcome all customers into your establishment.  And these changes will keep your doors wide open to the diversity that our world has to offer.

Accessibility: What Bar and Restaurant Owners Need to Know

 Part 2 of 3, Exterior Considerations

Accessibility isn’t only a requirement for the interior of your bar or restaurant.  Individuals needing accommodations have to be able to drive up, park, and access your services with the same ease as everyone else.  Not to say that an accessible interior is less important but how can a customer with a disability take advantage of your menu items if they can’t get in?

Americans with Disabilities Act

As noted in part 1 of this blog series titled Accessibility: What Bar and Restaurant Owners Need to Know, Interior Considerations, the Americans with Disabilities Act (ADA) is a civil rights law that protects individuals with disabilities by prohibiting discrimination and ensuring equal opportunities.  There are many titles within this law which specifically target requirements that facilities must follow but the one that is applicable to bars and restaurants is Title III.  This title states, “no individual shall be discriminated against on the basis of disability in the full and equal enjoyment of the goods, services, facilities, privileges, advantages, or accommodations of any place of public accommodation by any person who owns, leases (or leases to), or operates a place of public accommodation (ADA, 1990).”  In doing this, facilities need to remove barriers, yet it is decided on a case-by-case basis as to whether those barriers are easily removed by the establishment without financial hardship.  Regardless of whether the change is made or not, continual re-evaluation of barriers is essential in assuring that accessibility is achieved.
Exterior Considerations

You’ve probably pulled in to many parking lots and noticed designated accessible parking spaces, accessible signs, curb cuts, and ramps, all which welcome individuals with disabilities into any public facility.  The ADA requires that these are in place so as to give those with diverse needs the ability to utilize that particular public service.  In addition to these requirements, there are many other exterior regulations that apply any facility or establishment.  Here is a sampling of the most important requirements set forth by the ADA that would specifically be of interest to bars and restaurants.

Handicapped Sign2Parking and Drop-off Areas

  • An adequate number of accessible parking spaces must be available for individuals with accessible parking tags. The guidelines that determine the number of spaces you need to have depends on the total number of parking spaces that are available.  For example, if you have 1-25 parking spaces, you must have one accessible parking space; for 26-50 parking spaces, you need two accessible spaces; for 51-75 parking spaces, you need three accessible spaces; and for 76-100 parking spaces, you need four accessible spaces.
  • At least one of every eight accessible parking spaces must be van accessible with a minimum of one van accessible space at all facilities.
  • Accessible car and van spaces must both be 8-feet wide with an access isle on each side. For a car, the access isle must be at least 5-feet wide and for vans, the access isle must be at least 8-feet wide.


Route of Travel

Route of travel refers to the route that an individual takes to arrive on site, approach the building, and enter as freely as everyone else.

  • At least one route of travel should be safe and accessible for everyone, including people with disabilities. If there are stairs into your establishment, a ramp or alternate route on level ground needs to be added.
  • The route of travel must be free of uneven, bumpy surfaces with holes or breaks as well as be at least 36-inches wide. These surfaces must be stable, firm, and slip-resistant.
  • Any curbs on the route of travel must have a curb cut or a small ramp to the curb for ease of movement.


  • Ramps must host a width of at least 36-inches between railing and curbs with sturdy railings at the height of between 34 and 38-inches. These railings must be on both sides of the ramp if the ramp is longer than 6-feet.
  • Ramps must have a non-slip surface with a 5-foot-long level landing at every 30-foot horizontal length of ramp, at the top, bottom, and at switchbacks.
  • The slope of the ramp must not be greater than a 1:12 ratio. This means that for every 12-inches along the base of the ramp, the height increases one inch.


  • The ADA requires that if there are stairs at the main entrance, there must also be a ramp or a lift or an alternate entrance for individuals with disabilities to enter.
  • There must be appropriate signage at all inaccessible entrance as to the location of the nearest accessible entrance, which must also be able to be used independently (without assistance or service to enter like waiting for someone to answer a doorbell, operate a lift, or put down a temporary ramp).
  • Accessible parking must also be located by all accessible entrances for ease of entering the facility.
  • Entrance doors must have at least a 32-inch clear opening with at least 18-inches of clear wall space on the pull side of the door next to the handle so that individuals who use wheelchairs or crutches can get close enough to open the door.
  • Beveled edges in the door must not measure more than 3/4-inch high and any mats or carpeting in the entrance must be secure and not more than 1/2-inch high.
  • Door handles cannot be any higher than 48-inches and must be operable with a closed fist in order for individuals who have limited use of their hands to be able to open.
  • Doors must also be easy to open without too much force and if the door has a door closer, it must take at least three seconds to close.


Appropriate Terminology

As you may have noticed in this article, the terms “handicap parking” and “handicap sign” were not used, or any use of the word “handicap” for that matter.  And, you may be wondering why since it is a word that most people use.  Let us explain.  In today’s world, terminology within the world of disabilities is changing for the better.  Instead of looking at a disability in a negative way, a more positive approach with regard to the terms used is taking place.  Instead of “handicap parking,” it is most appropriate to say “accessible parking.”  Just like it is most appropriate to say “accessible signs,” “accessible entrances,” and so forth.  Would you have been aware of these changes if you had not been reading this article?  Likely not, so we’re glad you did.  It takes being educated for change to happen and a difference to be made.  And as bar or restaurant owners, you can make a difference by not only educating yourself and your staff on the appropriate use of terminology but also by using it with your customers.


The exterior of your bar or restaurant is the first impression patrons get when they pull up with the desire to explore your menu.  So, why not make it welcoming for all?  By following the requirements set forth by the ADA with regard to parking, signage, routes, and entrances on the exterior of your establishment, any individual with a disability that pulls up will surely feel as if your doors have been opened just for them.


For more information on more specific requirements set forth by the ADA, please refer to the United States Department of Justice Civil Rights Division website at

Accessibility: What Bar and Restaurant Owners Need to Know

Part 1 of 3 – Interior Considerations



As a public establishment, your bar or restaurant surely sees a lot of diversity. Customers of all shapes, sizes, orientations, and nationalities, with an abundance of different characteristics, stroll in wanting to take advantage of the services and menu items that you offer.  But, what about the customer who is using a wheelchair? Or the one who is blind?  Or the one who is using a specialized device to communicate?  Do you have the accessibility at your bar or restaurant for these customers to take advantage of your services and menu like everyone else?  Regardless of how you answer this question, as a public establishment your goal should be to serve all people, including individuals with diverse needs.

Accessibility is a topic of increased interest among bar and restaurant owners because it’s one that most owners know little about.  So, we’re here to help! In this three part blog series on accessibility, we will give you the information that you need to welcome a diverse clientele into your establishment whether they walk in, are guided in, or roll through your door.  Today’s article will focus on interior considerations within your bar or restaurant, including the aisles and walkways, seating, tables and counters, interior doorways, restrooms, and other important areas that need addressed.  Part two will focus on important exterior considerations like routes of access, ramps, parking and drop-off areas, and entrances with a focus on appropriate terminology.  And finally, part three will focus on employing individuals with disabilities as well as communication with customers and employees using person-first terminology.

Americans with Disabilities Act (ADA)

Any discussion of accessibility in a public facility should reference the Americans with Disabilities Act (ADA).  The ADA is a civil rights law that protects individuals with disabilities by prohibiting discrimination and ensuring equal opportunities. Signed into law in 1990, the ADA made it illegal to discriminate on the basis of disability in the areas of employment, public services, public accommodations, commercial facilities, transportation, and telecommunications. Within the ADA, each of these areas is focused on in sections called “titles.”

For bars and restaurants, Title III of the ADA is the most significant.  It states that “no individual shall be discriminated against on the basis of disability in the full and equal enjoyment of the goods, services, facilities, privileges, advantages, or accommodations of any place of public accommodation by any person who owns, leases (or leases to), or operates a place of public accommodation.”

New facilities, constructed after the ADA, must make their facilities readily accessible. Existing facilities, constructed before the ADA, must remove physical barriers if readily achievable or easily accomplished without much difficulty or expense.  The regulations do not define the specifics about what the “difficulty” or “expense” is, therefore the judgment is made on a case-by-case basis. It is possible that a facility does not have to remove a barrier because the law will consider the nature and cost, as well as the overall financial resources of the facilityIf this is the case, it doesn’t mean that the change will never be made.  Something that many not be readily achievable now may be later on.  The good news is that most of the time a barrier can be removed by simply changing the physical environment, like adding a ramp when steps are the only means of entrance into a public facility.  But, these physical improvements are not a one-time “fix.” Yearly re-evaluation of accessibility is imperative.

The ultimate goal of the ADA is to give everyone the opportunity to benefit from the services and goods that businesses offer, as well as for businesses to benefit from the patronage of everyone.   Following these requirements will make your customers feel welcome and allow them the freedoms that the law provides them.  And as a bar and restaurant owner, you likely agree that regardless of who enters your building, it’s all about making the customer happy; every single one of them.

hallway PSD

Part 1: Interior Considerations

Bars and restaurants, as public establishments, are required by law to meet specific interior requirements so that their services are accessible to individuals with disabilities.  The following is a list of interior considerations that are required in order to be ADA compliant.  Please note; this is not a comprehensive list that includes every detail of what the ADA requires of all public establishments.  Rather, this is a list of items that are most important for anyone who owns and operates a bar or restaurant.

Routes of access must meet the following requirements:

  • Aisles, walkways, or routes to public spaces must be at lease 36-inches wide.
  • There must also be a 5-foot circle or T-shaped space available for a person using a wheelchair to reverse direction.
  • Any obstacles located in any of the circulation paths must be cane-detectable. This means that any obstacle must be located within 27-inches of the floor or higher than 80-inches, or protruding less than 4-inches from the wall.

Interior doorways must have at least a 32-inch clear opening with handles that are 48-inches high or less and operable with a closed fist.

Tables, seats, and counters must meet the following requirements:

  • In order to accommodate wheelchairs, the height of the tables and counters need to be between 28 and 34-inches. For tables, knee room under the table needs to be at least 30-inches wide, 27-inches high, and 19-inches deep to accommodate a wheelchair.
  • If tables are attached to the wall or floor (fixed tables), 5% of the tables (or at least one when less than 20 tables) must be accessible, if doing so is readily achievable.
  • Accessible seating must be available at each accessible table for individuals using a wheelchair. Movable chairs can be used so that the chair can be moved and the wheelchair can take its place.
  • Cashier and food ordering counters must be 36 inches tall or less or they must have a space on the side where restaurant staff can assist customers or pass food to a customer who cannot reach over the counter.Table-Distance3

Restrooms must meet the following requirements:

  • Restrooms must have at least one available restroom that is fully accessible with a sign located to the side of the door, 60-inches to center-line.
  • Doorways must be at least 32-inches wide for clear passage with the interior having a 36-inch wide path to all fixtures.
  • Restroom doors must be easily opened without more than a 5-pound force and have accessible handles that are 48-inches high or less. And, they must have a lever, loop, or other accessible handle that can easily be used with a closed fist.
  • Accessible stalls must have at least a 5-foot by 5-foot area for a wheelchair to maneuver.
  • Grab bars must be both behind and on the side wall nearest to the toilet with a toilet seat that is 17 to 19-inches high.

Other important requirements that must be met:

  • Service animals used by a person with a disability must be allowed.
  • Permanent signs must have raised letters or Braille text, must be positioned with the center-line 60 inches from the floor, and must be mounted on the wall adjacent to the latch side of the door.
  • Emergency systems must provide flashing lights and audible signals to alert all customers.

Whether you are building a new bar or restaurant, or remodeling the interior of your current establishment, abiding by the requirements set forth within the ADA is a must.  These requirements assure that individuals with disabilities are given the equal opportunity to enter your establishment and enjoy your tasty menu items.  Pair that opportunity with a welcoming atmosphere and we know your bar or restaurant doors will be opening to even more diversity every day.

For more information on more specific requirements set forth by the ADA, please refer to the United States Department of Justice Civil Rights Division website at

How to Avoid the 5 Most Common Problems with Restaurant Furniture


It takes a chunk of change to furnish a bar or restaurant.  And when you spend that “chunk” on commercial grade items, you want to see them last.  Proper maintenance and cleaning is the key to long lasting furniture but it won’t fix some common problems that may arise.  So, if they are common problems, shouldn’t you then be able to avoid these issues if they are happening everywhere?  Absolutely!  Our hope is that by providing you with this information, you are able to take a proactive approach to caring for you bar and restaurant furniture so that these common issues don’t happen to you.  Like the old saying goes, “an ounce of prevention can be worth a pound of cure.”


Problem #1:  “The metal legs on my chair and/or bar stool are bending and don’t seem as strong.”


Solution:  Damage to the legs of chairs or bar stools often stems from improper use by customers and staff, something that can happen on a regular basis.  For example, customers may lean back in their chair putting all of their weight on the back two legs. Yikes!  If you see this happening, politely ask the customer to refrain from doing this in hopes to keep the leg strength strong…and of course to save your customer from getting hurt.  Another example is when staff members unknowingly use a chair or bar stool improperly.  As a standard procedure when sweeping and mopping floors, most restaurant staff members place the chairs upside down on the tables.  They clean the floors, let them dry, and proceed to lower the chairs back to the floor.  The issue arises when the staff member slams the chair or bar stool onto the floor with such force that the leg strength is compromised.  After this occurs many times, it can in fact make the legs of chairs and bar stools look bent.  To avoid this, it’s important to show and/or communicate to staff members the proper procedure to gently lower chairs and bar stools back onto the floor so as to keep the legs nice and strong.



Problem #2:  “My chairs and/or bar stools are scratching up my flooring.”


Solution:  Scratches on floors from chairs and bar stools are often due to the absence or wearing of one or more floor glides.  Floor glides are the pieces of rubber or hard plastic that are placed on the bottom of the legs of a chair or bar stool to protect the floor.  Without them, the chair will scrape along the floor, cause some scratch marks, and even make a sound that can be like fingernails down a chalkboard.  To avoid this, be sure to regularly check the wear of floor glides as well as that they are all in place.  It’s also a good idea to keep a few extra glides on hand, just in case.  Following these suggestions will keep your floors scratch free and looking fabulous.



Problem #3: “My tables are peeling, staining, or cracking.”


Solution:  It’s important to be aware of what your table tops are made of and how to properly care for them, especially when it comes to wood table tops.  In the case of wood, it is a natural material that expands and contracts with the changes in temperature.  With any wood product, including table tops, it is important to keep them away from direct heat to avoid cracking.  When we say direct heat, we mean in direct sunlight through a window, under a heating vent, or in a warm area that can become humid and warm from the heat of a hot oven.  It is equally as important to not place a hot tray, sizzling pan, pizza pan/pizza box, or anything right out of the oven directly on the wood top, or any table top for that matter.  If there is no way around it, invest in products to protect the table tops from heat generated from hot foods like a hot plate or an elevated pizza tray.  These items will be worth your money and you won’t have to witness an altering of your table top finishes or heat stains that will appear if you’re not extra careful.



Problem #4: “My chairs and/or bar stools are wobbly.”

Solution:  If you are experiencing wobbly chairs or bar stools, first check the floor glides to make sure that all four are present and not worn out.  If they are in place and not causing the wobble, loose screws that were either not tightened at assembly or have worked loose over time could be the issue.  With regard to assembly, a lot of commercial restaurant furniture companies ship their chairs and bar stools with the seats unattached.  This enables them to stack the furniture and ship more products at a lower price.  Also, by packing the seats tightly together, it reduces the likelihood of shipping damages.  So, when assembling your seats on site, it is important to follow the proper instructions as well as use the suggested tools with the hardware provided.  Make sure that screws are snug and not too tight so as to avoid further damage to the seat.  In addition, it is just as important to routinely check the hardware on all tables, chairs, and bar stools, and tighten them as needed.


Problem #5: “My furniture isn’t lasting as long as I thought it would.”


Solution:  When purchasing furniture for your bar or restaurant, it is important to know where these items are going to be placed and how they are going to be used.  If you need chairs, bar stools, and tables for an indoor dining area, it is important to purchase items that are intended for indoor use.  The same goes for outdoor furniture items.  An outdoor chair, bar stool, or table intended for outdoors, should only be used outdoors.  Or, maybe you want items that can be transferred to and from an indoor space to an outdoor space.  Buying items that have this dual use is the key.  Also, chairs and bar stools are meant to be sat in and tables are meant to be used for eating off of.  Any other uses that customers or staff might be using them for can affect the longevity of the item.  Staff and management should be aware of the intended use of all restaurant furniture and doing what is necessary to make sure that use is maintained.



Buying restaurant furniture is an investment.  As with any investment, you want to protect it so that you get your use out of it for years to come.  But along with that comes your responsibility to do what it takes to keep your furniture in its most pristine state.  Taking care of your items with the suggestions above will help deter common problems and likely, will last for the years that you were hoping for.



Our Viktor Steel Restaurant Chairs looked “Groovy” Last Night on Restaurant Impossible!


Last night on Restaurant Impossible, a popular Food Network TV show starring Robert Irvine, our Viktor chairs made an appearance!  And, they sure looked “groovy” in the newly renovated retro modern ristorante!

The show, which airs on Wednesday nights at 10/9 central, features struggling restaurants whose owners and staff are led by Irvine to improve the menu, organization, design, and internal relationships – which are often the cause of the chaos within.  Irvine has two days and $10,000 to turn each restaurant around, a challenge that he always seems to take head-on and with no excuses.  In addition, he leads a design team to complete a total makeover of the interior of the restaurant and, in every episode, the WOW factor is evident.

On last night’s episode (2/18/2015), Irvine visited Be’ne Pizza and Pasta Restaurant, a retro style establishment in Omaha, Nebraska.  At first, the dining room at Be’ne looked more like a cafeteria than a restaurant, with black banquet chairs and cheap red tables adjacent to an arcade filled with classic video games.  The designer on this episode, Taniya Nayak, took that retro motif and went with it!  She used our brushed silver Viktor chairs and filled them into the new dining room along with beautiful gray table tops and new banquette seating to offer a split booth feel.  She also added cream colored Tolix-style backless bar stools with bar height tables to offer more seating for patrons.  The lighting was so fitting, the video game pixel design on the main wall was perfect, and the mixture of colors gave the dining room that retro feel that Be’ne’s restaurant needed.  When the new Be’ne’s opened to service a slew of customers at the end of the show, it was great to see our Viktor chairs being used in this fabulous new atmosphere.

We are so proud to have our furniture make an appearance on this fantastic series!  Our sincere thank you goes to Restaurant Impossible and designer Taniya Nayak for making it possible.

Please leave a comment to let us know what you thought of the show.


Vegas Here We Come!


As an online restaurant furniture company, we don’t get many opportunities to meet our customers face to face.  But, we think it is very important to make every attempt to, especially when our customers are making such an important investment into their business.  We have found that trade shows are a great way to accomplish this.  And, GOOD NEWS…we have confirmed our exhibitor booths at two trade shows in Las Vegas this spring!  We invite you to attend these shows and visit our booth not only to meet our hard working crew, but also to experience the latest and greatest products in restaurant seating and dining.

International Pizza Expo, March 24-26, 2015, Las Vegas Convention Center


The International Pizza Expo is a trade show specifically for the pizza industry.  Attendees include pizzeria or pizza-concept restaurant owners, operators, and managers as well as distributors and food brokers who sell to pizza shops or pizza concept restaurants.  If you fall in this category of business, here are some things to look for at this show:

  • First and foremost, look for East Coast Chair & Barstool! We have confirmed out exhibit booth and are ready to show you the latest and greatest in commercial grade restaurant furniture.  This year you’ll be able feast your eyes on our popular reclaimed wood table tops which seem to be the current trending item in restaurant design.  In addition, you’ll be able to sit in a variety of chairs and bar stools from our warehouse, including the steel Aero line as well as metal and wood seating from our popular Gladiator line.  In these lines, we will have an offering of different back styles, seat options, and frames to suit your establishment’s needs.  But that’s not all we will have.  We’re bringing more chairs and bar stools, a variety of table tops and table bases, and our newest commercial grade outdoor furniture items.  Come and see us at Booth #1615.  You won’t be disappointed!
  • A must see while in attendance is the World Pizza Games, a freestyle dough-tossing competition with five exciting events that you won’t want to miss.  These events include freestyle acrobatic dough tossing, fastest dough, largest dough stretch, fastest pizza box folding, and a pizza triathlon.  You will sit in amazement with eyes fixated on the uniqueness of these action packed events that you won’t want to miss.
  • New and only into its 3rd year, the pizza expo hosts the Craft Beer Pavilion.  Smaller brewers have recently noted strong sales growth as customers prefer these brews over the much larger beer companies.  And, what better drink goes with a good pizza?  Brewers will be lined up to share their tasty beverages and confirm their place in the beer market.
  • Keynotes, seminars, and workshops to help you grow your business as well as hundreds of exhibitors that offer the newest products and services for the fast paced pizza industry.

For more information about this show and all it has to offer, check out the event website at  We hope to see you there!



Nightclub& Bar Convention and Trade Show, March 30-April 1, 2015, Las Vegas Convention Center


Celebrating its 30th anniversary, the Nightclub & Bar Convention and Trade Show is an event that hosts products, tools, demonstrations, and current information for those in the bar and nightclub industry.  Attendees include owners, managers, and staff who work at bars, pubs, taverns, nightclubs or lounges as well as buyers, suppliers, DJ’s, chefs, security staff, marketers, and other related industry professionals.  Get ready for loud music, flashing lights, on-going special events and guests, and beverages galore as this is known to be the definitive on-premise beverage show.  Not only that, but here is what to look for at this action packed show:

  • East Coast Chair & Barstool!  We are excited to have again confirmed our booth at this high energy show.  We promise to bring you the newest products in restaurant furniture with a focus on durability and design.  We will highlight our reclaimed wood table tops and seat options as well as our steel Aero and metal/wood Gladiator lines of seating.  You will be able to sit in and feel our products instead of look at them online to get a firm grasp on the quality of the products we sell.  Check us out at Booth # 1019!
  • Main stage bartending competition events featuring top United States Bartender’s Guild bartenders from around the country competing to attend the 2015 World Cocktail Competition in Sofia, Bulgaria.
  • Special guests including Jon Taffer from Spike TV’s “Bar Rescue” hosting special events and offering a powerful keynote address.  Also in attendance will be Sammy Hagar for the ribbon cutting ceremony, a live performance by Nelly, and well-known DJ’s Tiesto, Avicii, and DJ Vice.
  • 70+ seminars to boost your business and 600+ booths offering products and solutions for the bar and nightlife industry.

For more information about this show and all it has to offer, check out the event website at  We hope to see you there!

Pizza Parlor Seating: An Important Piece of the Pie

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Pizza parlors and pizza shops are everywhere.  You often see several of them in every town, seemingly on every corner.  This popularity comes not only from the convenience of picking up a few pizzas 10 minutes after you order or having it delivered right to your door in 30 minutes, but also from the decreased cost of feeding the typical family of four with one large pie.  For pizza shop owners, this presents one heck of a challenge of how to pull customers into to their shop and away from the competition.

I’m sure you’re thinking of the more obvious ways to pull customers in; coupons, discount prices, increased advertising, refining your recipes, and/or offering more menu selection.  Those are all great ways to increase customer sales.  But, let’s step out of the “pizza box” and look at something a little less obvious; your pizza parlor seating.  Yes, we said seating and we are referring to just what you thought…  chairs, bar stools, and booths…or a mixture of all three.  Who doesn’t love a comfortable seat while enjoying a scrumptious slice of pizza with their favorite toppings?  Nobody, that’s who!

Depending on your vision and the design you want to implement in your pizza parlor, there are many different seating suggestions that you can choose from and that we’d like to recommend.

Traditional Pizza Parlor Seating Ideas









When you think of an Italian restaurant or pizza parlor, there are probably various visions that engulf your mind.  One of those mental pictures may include a more traditional style hosting tables covered with red and white checkered table cloths, matching linens, and a candle in a wine bottle as the table’s centerpiece all accompanied by wood chairs.  Decorating the room are grapevines and other plants in conjunction with photos of major attractions in Italy or family pictures on every wall.

If you’re sticking with a traditional style, we recommend both commercial grade wood seating and cozy booth seating.  Wood chairs and bar stools offer your customers an environment of warmth, an important element in the traditional style.  And, choosing items that are commercial grade which are designed for the constant use and abuse of restaurant seating will save you money in the long run.  Wood seating can come with many options including various stains, type of seat, back style, and even different frame styles.  You’ll see stain options in natural, cherry, mahogany or walnut, seat options in vinyl, plywood, or solid wood, and back style in ladder back, cross back, vertical back, or full vertical back. Some back styles may even mix wood with metal or host a unique shape or cut-out in the back to add a little more to the design of the chair.  Booths are also great for the traditional pizza parlor design.  They offer comfort and privacy and unconsciously invite your customers to stay a while.  Booths come in different sizes with many design options as well, all of which can be tailored to your own design plans.  You’ll see size options in single, double, and deuce.  You’ll also see design options in vinyl, fabric upholstery, plastic or laminate, as well as wood.  For the traditional feel, we recommend a nice wood booth or a cozy vinyl booth or a mix of both.  The wood will lend to the warmth of the environment and the vinyl will lend to the increased comfort your customers will enjoy.  If you can mix that option by choosing a vinyl booth with wood trim or a wood back and a vinyl seat, you’ll offer your customers the best of both worlds.

Modern Pizza Parlor Seating Ideas









Maybe your vision of a pizza parlor is less traditional and more modern.  If so, your thoughts may bring you to an atmosphere with metal chairs and bar stools surrounding wood table tops, tiled floors, and walls of sporadic shelves filled with wine bottles.  Add to that a few rustic influences throughout with minimal extra design elements to complete your modern vision.

For the more modern style, we recommend commercial grade metal restaurant chairs with solid or reclaimed wood table tops.  The newest trend is modern design for the restaurant industry is rustic-industrial design.  This style hosts natural elements like wood or other organic materials and pairs it with metals and shiny finishes to complete the look. Offering a solid wood table top with a metal chair or a reclaimed wood table top with a metal bar stool that hosts a reclaimed wood seat would both be great ways to follow through with this design.  Wood table tops come in different stains like natural, cherry, mahogany, or walnut and made of different types of wood with popular choices being oak and beech wood.  A reclaimed wood top is one that is made out of salvaged wood from old barns, factories, and warehouses hosting a weathered look and a charm that no other table top can offer.  You can also get the look of a wood table with table tops that are less expensive but made of laminate, plywood, or resin.  And, don’t forget the chairs.  Metal chairs should be commercial grade and add to the look and feel that you so desire. Think about a black or silver powder coated metal chair, steel chairs, or a metal chair with a wood slat in the seat back to compliment the wood table tops.  There are so many metal chair designs out there.  You just need to select the one that is just right for your pizza parlor.

Economical Pizza Parlor Seating Ideas









If neither of these are your vision, you may be envisioning a more simplistic, cost effective, setting.  Your visions may be a pizza parlor with wood booths lining one wall, a row of tables with wood chairs down the center, and an ordering station on the other side of the room.  All of this complete with a menu board on the wall and the fast food feel.

There are many pizza parlor owners who just want to keep it simple when it comes to design.  For a simplistic shop set up, we recommend plastic or laminate booths with laminate or resin table tops and a basic wood or metal chair.  Plastic or laminate booths might not be as cozy as their vinyl counterparts, but they do offer booth seating for a far cheaper price.  They also fit in with a clean line look without all of the “fluff.”  To add to the booth seating, try laminate or resin table tops with a basic wood chair.  When we say basic, we mean without all of the design elements that some chairs offer.  You can also opt to select a basic metal chair without all of the bells and whistles especially when budget is a concern.

Whatever design you go with or even if you come up with a whole new pizza parlor look of your own, making the right choice with seating is an important piece of the “pie.”  That piece will affect the look and feel of your shop as well as the comfort of your customers.  Customers want to eat great food with great customer service and have a comfortable place to eat it.  When all of that happens, pies will surely fly out of your ovens!


A Guide to Booth Seating for Your Bar or Restaurant

Restaurant Booth Seating

All restaurant owners know that the dining room is the revenue producing area of their business.  So, shouldn’t it be laid out and designed with comfort and efficiency in mind?  The most cost-effective and space-efficient way to design and add comfort to your dining area is through the use of booth seating.  By adding booths, you’ll save floor space, and that means that you can offer MORE seating to MORE people who will be ordering MORE from your menu.  And, booths are MORE comfortable and offer customers MORE privacy as added bonuses.  Sounds like a WIN-WIN all around!

Before adding booths, planning for their addition is a must.  Not only do you need to know the lingo, specifically regarding the types and sizes of booths, but you’ll also need to measure and determine what space you have available.  With booth sizing, you will see terms like single, double, split, and deuce. The smallest of the booths are deuce booths which offer seating for just two people across the table from one another.  Single booths offer seating on one side and a flat back on the other and these booths are typically used for the end of a row of booths.  Additionally, double booths are the booths in between tables with two backs and two seats, kind of like two single booths built back to back together as one piece.  Finally, split booths are the ones you see with booth seating on one side of the table and chairs on the other.  All of these booths come in different heights and widths so taking measurements of your dining area to plan for spacing is going to be an important task, one that will require a little extra from you.

Space planning should start with exploring the internet for examples of booth seating arrangements or restaurant dining area layouts.   These layouts are plentiful and can offer you a starting point or a general idea on how best to situate your dining area.  Next, we suggest a simple drawing to give you a visual; it can be done free hand, with a desktop drawing program, or with the assistance of a professional designer who can help you make sure the spacing is just right.

To guide you in your planning, consider these simple “rules of thumb” when it comes to booth seating and spacing for your restaurant dining room layout:

Booth Illustration

Rule #1: Allow for the total booth width to be between 64” to 74”, from the top of one seat back to the top of the other

Rule #2: Allow for the seat back depth to be between 3” to 6”

Rule #3: Allow for a clearance of at least 16” from the seat back to the table edge; 16” to 18” is typically a comfortable seating depth

Rule #4: Allow for the table top height of 30”; for a split booth, allow this height to be 31”with the distance to the underside of the table to be at least 30” in order to accommodate a person who uses a wheelchair

Rule #5: Allow for the table width to be between 24” and 42”; for 24” wide tables, booths require 66” from center to center of top caps and 30” wide tables require 72” between the center top caps

Rule #6: Allow for a clearance of between 19” and 22” from the table edge to the back of the seat cushion

Rule #7: Allow for a seat height between 16” and 18”

Rule #8:  Allow for the table edge to align vertically with the outer edge of the booth seat.  This is considered standard layout for booths.

In addition to these rules of thumb, be sure to consider cantilever table bases for your booths.  These are bases that attach to the wall underneath the table in order to offer the best support and plenty of leg room for your customers.  And, don’t forget to allow ample space in the isles for customer and wait staff traffic so that people are not running into each other and to accommodate a wheelchair if needed (at least 36”).

Once you have done all of the “dirty work” to figure out the layout of your dining area, it’s time for some good, “clean” fun…shopping for the actual booths to install into your restaurant!  Is it possible to find the perfect booth seating to fit with your restaurant design and offer warmth to your atmosphere?  Absolutely! There are so many options with regard to style that we know you’ll find booths that will impress you and your customers.  Just remember, spacing and layout are keys to your success, and booths are a great way to increase comfort while bringing in more customers to relax and enjoy your food.

Restaurant Trends for 2015

If you own a restaurant, you may be wondering what trends will start to surface for 2015. Fact is, many “new” trends are actually continued from 2014 and are gaining speed. They touch on all aspects of the business, from food to marketing to menus to tastes.


What’s New for Next Year

If you’d like to try something new, take a look at this list and see if your customer base would embrace some of these ideas:


Photo credit: NatalieMaynor / IWoman / CC BY

Photo credit: NatalieMaynor / IWoman / CC BY

  • Locally-sourced Food. With the organic market taking off—you can even shop organic in your neighborhood grocery store—it’s not surprising that the farm-to-table movement has grown. Be sure that you’re taking advantage of produce, meat, and other food that is local to your area. Supporting these businesses means that your customers will support them too!


  • Promote Yourself. You can’t always rely on your customers to promote your business. But since as much as 70 percent of new business is gained from word-of-mouth, you can’t afford to lose your rightful share of the market. Pepper your restaurant with comment cards that survey diners, or ask them to leave a review on Yelp or Facebook if they enjoyed their experience.


  • High-tech Help. Most eateries have a Facebook page, Twitter account, or website. Your restaurant should be easily accessible—just a click or two away on someone’s smart phone or tablet. Use apps like OpenTable or Wait Time so that your customers can get in line for their dining experience before they even walk onto your property.


  • Healthier Choices. With so much emphasis being placed on health, it was going to affect people’s food sooner than later—and now it may influence the food that you prepare and serve in your restaurant. Some people prefer nutritious food to make up every part of their meal, instead of just having a salad at the beginning. Others may have dietary restrictions, such as gluten-free or sugar-free, while some cannot eat certain ingredients due to possible severe allergy reactions.


  • Mashups. When your customers watch culinary TV shows, they are starting to see entire dinners placed on waffles, bacon put on cupcakes, and potatoes layered on pizza. Don’t turn up your nose—it’s a great tactic to get new folks in your doors! Just a few people raving about a mash-up meal will have everyone else wondering what the fuss is about.


  • Bitter is Better. Everyone is talking about this—darker coffee and chocolate, hoppier beers, and vegetables like watercress, dandelion greens, kale, and endive are all coming back in style. Post a sampling on your menu and see if it gains traction!



With 2015 poised to be a successful year for our industry, we suggest that you consider a few new concepts to keep your customers coming through your doors, and of course, pick up some new fans.