What is a Patio Umbrella?

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

When you own a business, restaurant, or hotel, purchasing strong outdoor furniture is key. Buying well-made restaurant furniture can save you from buying replacements after every outdoor season. And buying a patio umbrella is no different.

A patio umbrella is an umbrella made to be used heavily in commercial environments with higher grade materials. These umbrellas are made to be more durable and resilient to wind, rain, sun damage, or salt spray.

A big difference between commercial patio umbrellas and their residential counterparts is the materials that are used. If you analyze what an umbrella is made of, you’ll have a better understanding if it will give you peace of mind (or not) as a part of your business’s patio.

To give your customers a shaded space on your patio year after year, buying lasting umbrellas for your patio is an important investment. This is not a scenario where it’s safe to grab the first umbrella you see at your hardware store. We’ve put together criteria to remember when it comes to purchasing commercial-grade patio umbrellas. How does your umbrella stack up?

Patio Umbrellas in Sidewalk Cafe

Sturdy frame- A patio umbrella frame should be made of wood, aluminum, or fiberglass. A traditional plastic is not going to have the same strength as these frames. Wood frames, commonly teak, are often chosen for their classic look but require the most care to retain their original integrity. Aluminum frames offer a lightweight structure that are low maintenance and affordable, which could be a good option for you if you’re buying a high volume. Fiberglass frames rely on strong glass fibers embedded in resin to create a pliable material that thrives in windy areas. Fiberglass frames can be pricier but can hold their worth in the long run when it comes to durability.

Canopy fabric quality- Think about it this way. The only thing between your customers and the sun’s rays is the umbrella’s canopy. The fabric quality of your patio umbrella’s canopy, like the frame, should be made with tougher materials for extended use. Canopies should be made from heavy gauge vinyl or marine-grade fabrics like Sunbrella, polyester, or olefin. Materials like these can help better prevent color fading and the breakdown of the fabric.

Strong foundation- The wrong base or stand for your patio umbrella can be a liability for your patio. Not only will your umbrella have trouble providing shade, but a weak base can send your umbrella flying. Take note of your patio umbrella’s recommended base weight to accurately choose your base’s material. Consider bases that are steel-plated or aluminum options that use a gravel filler to add weight.

The details- Be sure to inspect functional parts that help the umbrella tilt, move, and open. These parts need to be made from a hardy material like a powder coated steel to prevent rusting or breaking off, making it impossible to use the functions of the umbrella safely.

If you have any questions about choosing the right umbrella for your patio or pairing a base, please call our customer care team at 800-986-5352 for further assistance.

What is a patio umbrella?

Our Newest Outdoor Collections for Spring 2018

With the temperatures slowly but surely starting to rise, it is time to start thinking about throwing open the doors to your outdoor areas and take advantage of the boost to your restaurant’s profits that comes with additional seating. Before you get too excited, however check on the condition of your outdoor furniture. Does it need repairs? Replacement?

Now is a great time to buy to ensure that you have new outdoor furniture by the time you plan to start serving outdoors. If you are on the search for new furniture, you will be excited to hear that at East Coast Chair & Barstool we have brought in several new lines of outdoor restaurant furniture. With all of these additions, we are sure to have something perfect for your patio. Let’s discover the best fit for your restaurant or bar.

The Palmetto Collection

Island style doesn’t have to be “all tiki all the time”, as shown by our Palmetto collection. A black and white wire reinforced polyethylene weave is wrapped around a non-rusting aluminum frame to give off an upscale beach vibe. With its neutral color palette, this collection looks great in almost any setting.

The frame is hand painted to give it a very realistic bamboo look, but with the added benefit of durability for commercial use that comes with an aluminum frame. Aluminum does not rust, making it ideal for outdoor use in areas with salty air. This collection features a bistro style chair and bar stool perfect for enjoying a night outdoors.

Fiji Collection

The Fiji collection is a modern take on outdoor furniture that makes a statement. All Fiji chair options were designed with comfort and style in mind. Available in two different back styles, your customers won’t mind sitting back and relaxing for hours on end. The Fiji collection features the traditional arm chair style or a club chair. All club chairs come with a tie-on cushion for maximum comfort.

Created using two different materials that are equally sturdy, your toughest decision will be determining which design you like better! This first is a textile rope in a rich espresso brown color that fits right in with any color scheme. The rope features a beautiful weave pattern using several strands.

The second option, is a polypropylene wicker that is more durable than traditional wicker. It is also available in two beautiful colors, an espresso and ash gray. Some give is afforded by the material to provide your customers additional comfort. Even your staff will love this material as it is easy to wipe down at the end of a busy night.

Havana Collection

Reminiscent of our New England and Atlantic collections, the Havana is the latest addition to a series of faux wood outdoor furniture. Who would have thought textured driftwood poly lumber paired with black metal would look so good? Well, we did, and we are so pleased to offer this to our customers.

The Havana collection is the ultimate in outdoor durability. The frame is a matte black powder coated aluminum frame that is rust resistant. While the poly lumber inserts are much more durable than traditional wood. It is waterproof and resistant to mold and insects, as well as being easy to clean. They are easily stackable, making them convenient to store during the winter months.

This collection is the whole package with two bar stool styles, two chair styles, and table tops in a variety of shapes and sizes. You’ll certainly be able to find something that works for your restaurant.

Palazzo Collection

The visual appeal of wicker with the durability of metal. The Palazzo Collection, with its streamlined and squared off design, offers a distinguished look for your outdoor area. The seat and back of this collection uses a tightly woven wicker weave in a stunning espresso that has just enough give to offer your customers some additional comfort. The rust resistant aluminum frame is powder coated in matte black achieving just enough contrast from the espresso wicker.

This collection is easy to store when not in use because it is stackable. With multiple chairs and bar stools to choose from we are confident you’ll find something you’ll love.

 

You really can’t go wrong when you select any of our new outdoor furniture collections. Still have questions? You can contact one of our Customer Care Representatives at 800-986-5352 for expert advice or to start your order!

Why Wood and Metal Hybrid Restaurant Furniture Works

Elliot Bar Stools

Move over Ramen burgers and Korean clam chowder, the infatuation of making two very different concepts work together in flavors and offerings is not limited to food in the restaurant industry. Commercial furniture is reflecting the mashup trend by taking differing materials and combining them to create unique pieces to accent your restaurant.

You wouldn’t bat an eye at a wood table top and metal base, but what may catch your attention is these two materials together in a chair or bar stool.

This trend has gone by many names: rustic industrial, modern rustic, vintage industrial. The list goes on and has been present in the home décor and architectural industries for some time. These materials together highlight their contrasting points while also making a great pair.

When wood is used in design, it carries a warmth and neutrality with it. It feels earthy and organic. In contrast, metal can bring a manufacturing-like or contemporary vibe. With its hard an unbending feel, it’s completely the opposite of wood that is soft and easily affected by its environment. The wood and metal hybrids are a marrying of the two that create something totally new yet familiar.

Visually these compositions meld together but they also work well structurally. In a restaurant, metal is less easily scratched and cracked, making it ideal in combating daily wear and tear over wood. When metal is used to reinforce a wood seat or back in a frame, the chair or bar stool becomes more durable.

With the popularity of the wood and metal hybrids, we have quite a few designs that are right on trend for your restaurant.

 

1) Erwin Collection

Solid oak wood and black powder coated metal come together in the Erwin Collection. The rustic look of this collection is defined further with a traditional X-style back and stylized legs.

Erwin Bar Stool and Chair

2) Elliot Collection

The Elliot Collection updates the classic ladder back design by using solid oak wood and a weathered iron for an industrial look that’s softened by the wood back and seat.

Elliot Chair and Bar Stool

3) Henry Collection

The Henry Collection keeps it simple with squared off wooden backs and seats, giving this collection an understated modern look. The distressed wood paired with the slim yet sturdy, black powder coated frame makes it an easy pairing with other restaurant furniture.

Henry Bar Stool and Chair

4) Piper Collection

The metal frame of the Piper Collection brings a breath of fresh air to restaurants with its hairpin leg design. Embracing the rustic industrial look, the sleek steel contrasts the deep tones of the oak to warm up any dining area.

Piper Bar Stool, Backless Bar Stool, and Chair

5) Gladiator Collection

From window pane to full ladder back to vertical back, we have all your classic styles covered with the Gladiator Collection. Traditional back designs make this collection extremely versatile and are right on trend with their steel frames and variety of wood seat options.

Gladiator Bar Stool and Chair with Wood Seats

6) Simon Collection

Think grit, think modern, think mechanical. All of these can describe the strong metal look of the Simon Collection. Because this collection comes with a variety of wood seat options to offset the smooth steel, Simon’s are a standout statement piece in a rustic restaurant atmosphere.

Simon Chair and Bar Stool with Wood Seats

Each of these collections use a metal frame with a wood seat and/or back. Together, these materials create a unified theme for your restaurant by pulling from warm and cool tones. Restaurants need furniture that can meet the hectic demands of the industry with durability and visual appeal. And just like a leader of the mashup movement, the cronut, these wood and metal hybrids give you the best of both worlds.

Do you use wood and metal hybrid furniture in your restaurant? What are your thoughts on this hybrid furniture trend? Tell us in the comments below.

2017 Fads Turned 2018 Trends

When the ball drops in Times Square on New Year’s Eve, it symbolizes a new year and a new beginning. But this doesn’t always apply to the restaurant industry; fads turn to trends and stick around from one year to another. We’ve rounded up the popular restaurant trends from 2017 that are going to be around for the ball drop and the first part of 2018.

On the Menu:

Less is more cocktails Less is more cocktails. Many restaurants are beefing up their drink list with lower proof drinks by getting more playful with ingredients and lessening the alcohol content. Not only do bartenders get to have more fun with the flavor palate of the drinks, the profit margin widens as well by using less alcohol.
House-made condiments House-made condiments. Restaurants are striving for originality, down to their sauces. Think house ranch, mayonnaise, and sriracha-infused ketchup. Chefs are getting creative and complementing dishes with flavors that round out the tastes.
Cold-brew coffee Cold brew coffee. Lose that koozie! Cold brew coffee is past the fad phase and rocketing into 2018 as a staple in many coffee shops and restaurants. This new way to brew coffee offers many facets of customization that lets the restaurant owner (and customer) get a little creative when it comes to more caffeine in the same cup.
Local beer partnerships Local beer partnerships. You can grab your favorite local brew just about anywhere. Many restaurants are partnering with local breweries and wineries to put their fares on tap right next to the big distributors. This not only promotes businesses in the area, but also increases a sense of involvement in the community.

On Operations:

New ways to order New ways to order. There are very few things in this world you can’t use your Amazon Prime account for anymore, including food delivery. And it’s not just Amazon. Food delivery services range from Amazon to the restaurants themselves to GrubHub and Postmates. These services get food to the consumer, without them every stepping foot in your restaurant.
Conscientious cooking Conscientious cooking. The world’s eyes are wide awake to the food waste problem and is reflected in the restaurant industry’s attitude towards less-waste cooking. A restaurant adhering to more sustainable practices is becoming much more common.
Inclusive menus Inclusive menus. Vegan, vegetarian, and gluten-free options are showing up on more and more menus. Being more inclusive with dietary restrictions has been on the rise in 2017 and will continue into 2018. Adding these options to your menu can be the deciding factor for customers with food allergies and auto-immune disorders like Celiac.
Herb gardens Digitizing payment. Customers can now eat, drink, and pay all from the comfort of your restaurant booth. From kiosks to digital receipts to mobile payment, many restaurants are moving towards using paperless payment for a streamlined procedure for customers. As this technology becomes more affordable, the practice will continue to spread in 2018.

On the Design Board:

Food halls Food halls. After exploding onto the scene, food halls are becoming more and more the norm. Per Cushman & Wakefield, “the number of food halls operating in the United States is expected to exceed 200 in 2019”. This number has grown every year with many slated to open in 2018 in urban markets like Atlanta, Manhattan, and Austin.
Wood and metal hybrid furniture Wood and metal hybrid furniture. Here’s a juxtaposition we can get behind! Combining the warm tones of wood and the industrial cool of metal create quite a contrast in furniture, this trend is all over chairs, bar stools, POS stations, and tables. With hybrid furniture, it becomes so much easier to pair pieces together when there’s a little bit of both wood and metal in them. Who doesn’t want the best of both worlds in their furniture?
Introducing color  

Introducing color. Whether it’s the furniture, centerpieces, or a mural wall, restaurants are gravitating toward bright colors rather than darker browns and blacks. This kind of design gives restaurants more of a fun and fresh feel, often set on a white backdrop.

Tile is here Tile is here. 2017 brought the tile out of the bathroom and put it behind the bar. Restaurant designers are using tile on backsplashes, bar fronts, and accent walls to add texture and focus. Move over wallpaper, this is the year of tile!

Which of these trends do you see sticking around longer into 2018? Tell us in the comments below!

 

Not Your Mother’s Food Court

Food Halls Taking Over!

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

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

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

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

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

Here’s Why Food Halls Are Taking Over:

Space Revival

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

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

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

Eataly

Community

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

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

Food Hall Spread

Operator-Friendly

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

Spices

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

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

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

How Your Outdoor Patio Can Boost Your Restaurant’s Profits

 

restaurant patio

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

patio setup

 

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

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

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

 

 

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

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

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

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

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

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

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

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

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

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

customers on patio

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

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

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

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

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

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

 

 

 

 

Design Trends and How to Incorporate Them into Your Restaurant

As anyone who has ever walked through a fixer upper home can attest, design trends can go from cutting edge, to quaint, to downright dated, if not changed. The same concept applies to restaurants and bars. The dining area, where guests eat, plays a major role in how they experience the menu and ultimately, the opinions they form about a restaurant. To bring you emerging design trends, we spoke to Lauren Williams, Director of Design for Primanti Bros. Restaurants, about where she sees the future of restaurant design heading including lighting, colors, and dining styles.

Lighting

Many restaurants that you enter today will have some form of an Edison bulb giving off light; the bulb has its own sort of appeal and definitely gives any space an industrial chic vibe, but patrons are starting to experience some fatigue with the trend. What was once a unique way to light a space has become so commonplace that it fails to make a restaurant stand out. While the bulbs are beautiful in their own way, sometimes they can leave a space feeling a little too dark compared to some of their brighter counterparts.

Some restaurants are moving back towards having more light in their establishments. Williams predicts a move “towards light, both natural and artificial,” and the idea of coming back to “seeing the food and seeing the people you’re interacting with in the space in a pure light.”

Allowing more light into a restaurant can be achieved through either large windows that encourage natural light to fill the space or with more powerful lights and light fixtures. A unique way to achieve those large windows is by incorporating glass garage doors into the front of the building. Garage doors allow for plenty of light and can either be opened to allow a cool breeze in the summer, or closed during the cooler months to prevent customers getting a chill.

Colors

Image found at hauteliving.com

After several years of dark, industrial design, patrons are beginning to look towards the opposite end of the spectrum. White, bright, fresh looks that are originating in places like California and Miami are making their way across the United States. Think more boho-chic than industrial charm for the future of restaurant design. Be on the lookout for bold use of color making its way back onto the scene in the upcoming years in response to the earthy tones that have been trending for the past few years.

An easy way to incorporate more color is by adding bright centerpieces to your table or hanging interesting, bright art on the walls. If you are looking for a more drastic change, consider making one of your walls into a bright mural that can be incorporated into your current design.

Less Formal Dining

It used to be that burger joints and formal dining spaces were mutually exclusive, but prepare to start seeing those lines blurring. Williams discussed the phenomenon as “flexibility as the number one goal. Rooms within rooms, privacy but also openness… it’s a shift to almost residential architecture”.  It is the trend of creating a residential feel that has communal dining furniture styles on the rise, along with more padded seats, similar to what would be found in a home. Communal dining is when a large group of diners sit at the same table to share a meal. In keeping with the trend, many restaurants have started serving meals family style with shareable plates. Large communal table tops make it easier to serve those meals on the large plates and trays that they require.

Tiles aren’t just for Bathrooms

Another emerging trend that contributes to creating a residential feel, is using tile to decorate areas of the dining room. Don’t be surprised to see tiles being used to create backsplashes on bars and even accent walls in restaurants. Tile, whether it is colorful or not, is a great way to bring interest into a particular area of a restaurant without being overwhelming. Designers have determined it is time for this material to shine in an area other than the bathroom and are working to bring it into more prominent areas of the restaurant.

Incorporating Trends in Your Restaurant

What if you own a preexisting restaurant? It wouldn’t be realistic to overhaul your entire restaurant design scheme every time the trends changed, but how do you stay relevant with what customers are looking for? According to Williams, new restaurants are more the trendsetters, while corporate restaurant groups or preexisting restaurants need to focus on maintaining their identities with subtle shifts to where the trend is appealing to their audience. A great way to do this is by “layering the vintage and the modern. Sometimes you go heavier on the modern, sometimes you go heavier on the vintage” urges Williams. It is all about reaching a balance that works for you, your restaurant, and the area you are located in.

If your restaurant is a predominantly vintage style, try adding in a few modern pieces to create the layered effect. Consider changing some of your current light fixtures for brighter alternatives or replacing your current wooden menu boxes with brightly painted metal holders instead.

Something to be conscious of when making any design choices, is your audience and location. Urban areas might be more accepting of trendy spots and designs that encourage communal eating, while rural areas might not be the best market to push the full trend on.

It is important for restaurant owners to stay abreast of the current design trends. Not only are these trends important to staying relevant and making sure your aesthetic doesn’t feel dated, but to giving your customers the complete experience of great food, an enjoyable atmosphere, great customer service, and a visually pleasing environment. Possibly, with a few adjustments to lighting or colors, your restaurant can be on top of the emerging trends that are leading the next phase of restaurant design.

Three Different Looks, One Table

A popular trend in the restaurant industry, communal tables encourage exactly what their name promotes: community. From the long form tables at your local brewery to the stretched tops at your regular coffee shop, communal tables are in! Communal tables aren’t just meant for large parties; they are a chance for your guests to get more social. Although you aren’t required to strike up a conversation with your neighbor, these tables promote interaction among customers. By offering this kind of environment for customers, you can encourage groups to come and work together, which can often turn into more sales for you the longer they stay. These tables help restaurateurs maximize their layout efficiently and provide a break from traditional seating options.

A new addition to our outdoor collection, this Outdoor Communal Table with Four Legs brings the communal dining trend outside. To make furniture selection simple for you, we created communal tables to match our New England, Caribbean, and Atlantic collection pieces. Each collection’s communal table use the same materials in construction but vary in look.

So what makes these tables so different from the rest of our outdoor lines? With a Sandtex finish, powder coat, and poly slats, these tables are easy to clean and are rust-resistant against the exterior elements. The durability doesn’t stop at the materials; we also used the fixed leg structure to give added stability, something that is crucial with outdoor furniture. Take this trend to your patio with our three different takes on the communal table for outdoor dining.

Caribbean Fixed Leg TableCaribbean Communal Table:

If you want to mix things up on your patio this year, the Caribbean Communal Table is for your restaurant. This table is extremely customizable for your needs with its silver or black frame and 24 poly lumber colors to choose from.

New England Fixed Leg TableNew England Communal Table:

Channel the beaches of Nantucket or Cape Cod into your outdoor space. The New England Outdoor Communal Table fits right into the rest of its collection with its barn wood poly slats and rustic feel.

Atlantic Fixed Leg TableAtlantic Communal Table:

This table combines the look of premium high-end restaurant outdoor furniture at a lower price and is easier to maintain. The teak-inspired poly slats of the Atlantic Communal Table convey the modern, yet relaxed aesthetic that you see in the rest of the Atlantic Collection.

Whether you’re looking for a rustic, teak, or colorful look, these communal tables are a great addition to your patio.

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2017 National Restaurant Association, Hotel-Motel Show

Come see us at the National Restaurant Association Trade Show May 20-23 in Chicago!

Our trade show season is in full swing and Chicago we’re coming for you next! We love taking East Coast Chair & Barstool on the road to meet new and current customers in person. Trade shows allow us the opportunity to form a fast connection with our customers. This year’s National Restaurant Association Restaurant, Hotel-Motel Show (NRA) will be no different!

The NRA show brings together the movers and shakers of the restaurant industry to Chicago’s McCormick Place for a four-day event that you won’t want to miss.

At the NRA show, you will be surrounded by around 45,000 guests and 2,000 different companies exhibiting. Because of the sheer volume of exhibitors, pavilions, and booths, this is a show you will want to take your time. We recommend allotting at least two days just to cover the bulk of the show floor.

Any professional in the foodservice or lodging industry is eligible to attend the NRA show, so if you’re in any part of this industry, this is the place to be. Immerse yourself in the newest technologies, experimental cooking, and trends surrounding the restaurant and hospitality industries. Enjoy education sessions like “Building a Winning Brand”, “Custom Condiments”, and “What’s Really Going on in the Kitchen” to further you and your staff’s knowledge of the challenging restaurant industry. Culinary presentations by Robert Irvine, Duff Goldman, Stephanie Izard, and other celebrity chefs bring gastronomic experiences to life right in front of you.

We are ready to hit Chicago with our never-before seen Lake Shore Collection, our newly designed 850 and 925 bucket bar stools, and beautifully handmade Quarter Sawn table tops.

If you’re around the Chicago area, make sure to come out May 20-23 for the NRA show. We’d love to meet you and show you what East Coast Chair & Barstool can do for your restaurant.

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The French Connection

French food is backFrancophiles, rejoice! The James Beard Foundation has named French cuisine a hot trend for 2017 and French restaurants are creeping back onto the scene.

French cooking, with its structured techniques and timeless traditions, has often been held as the golden standard in the culinary world. But the past 35 years have been a rocky time for French cuisine, including a New York Times article claiming French food needs to be saved.

Even though French cuisine is laden with time-consuming recipes like cassoulet and gut-busting rich roux, French cuisine has fairly simple roots. Both “cuisine du potager” (cooking from the garden) and “cuisine du marché” (cooking from the daily market) are the foundations of French cooking. Food was always seasonal, fresh, and differed from region to region, creating astoundingly different regional dishes.

From the beginning, French cuisine took on many different characteristics. French cuisine from the northern regions focused on vegetables local to the area, dairy products, and sausage. Southern regions incorporated richer ingredients like mushrooms, herbs, and game birds. Many chefs took these regional cuisine styles and created many esteemed cooking techniques. Sautéing, “sous-vide”, and “déglacer” are just some of the French cooking terms that have been outside the realm of the cuisine.

French cooking was known around the world for its finery and strategic practices that made this an art form more than just preparing food on a plate. But many chefs wanted to move away from the heavily regimented procedures and decadence of French cuisine and come up with a lighter alternative. Lower fat sauces, the integration of more garden vegetables, and using simpler presentations began in the 1960’s. From this, “nouvelle cuisine” was born. This movement was embraced for a small period of time, but met with heavy criticism from traditionalist French chefs and food critics.

By the end of the 1980’s, “nouvelle cuisine” had fallen out of vogue and many chefs returned to the more classical methods.

However, other ethnic foods such as Italian and Mexican began to take center stage. French restaurants and cuisine took a hit by being perceived as stuffy; customers were more interested in other flavors and combinations. Even many French chefs began going the safe and less expensive route, giving up their quest for Michelin stars, and focusing on the basics.

Most recently in 2014, the French government has tried to let consumers be aware of a restaurant’s quality of food with a “fait maison” logo. This logo would indicate whether a restaurant’s food is in fact “homemade” or not. In an effort to reduce costs, many restaurants in France were relying on industrial caterers or external food service providers to prepare food. While this is done by many restaurants internationally, it does take away from the integrity of French cuisine, which was once upheld has the standard for all culinary traditions. The many exceptions to the “fait maison” make it easy to circumvent as well as receiving a large negative backlash from food critics and chefs.

Even though it seems French cuisine has toppled from its pedestal of grandeur as of late, this trend is on the watch list for 2017 and is making a comeback. Many classically-trained chefs around the country are looking to restore the name of French cuisine and others are bringing their own flavor on the great classics.

French Laundry

Once housing a saloon and then steam laundry business, Thomas Keller’s French Laundry continues to make history on Washington Street in Yountville, California. French Laundry has been dazzling palettes with its tasting menus (which change daily) and wines since 1994. Even with a decline in formal French dining, Keller’s restaurant has succeeded over the years and is a testament to his expertise. Among winning the “Five Diamond Award” annually since 2005, Thomas Keller is the only American-born chef to have three star Michelin ratings for two different restaurants (French Laundry in Napa Valley and Per Se in Manhattan). French Laundry has set high expectations in French cuisine for restauranteurs, service, and patrons.

French Laundry

Photo via Femme Rouge

Bistronomic

Combining the words bistro, gastronomy, and economic, and all that they mean to French cuisine, chef Martial Noguier opened his first independent restaurant Bistronomic in 2011. While Chicago is becoming a food capital, Bistronomic is right there and relevant as ever with its comfortable atmosphere and Midwestern ingredients. Noguier keeps classic items on the menu with a regional twist in the maple leaf duck breast a l’orange and escargot with breadcrumbs. Making French cuisine seem approachable is quite an understaking, but Bistronomic and Noguier pulls it off.

Bistronomic

Photo via Bistronomic

Petit Trois

Shaking up the traditional white-tablecloth atmosphere of many French eateries, Petit Trois is Los Angeles’ exclusive but approachable bistro. With a “bar á la carte” menu style, Petit Trois focuses on simple French dishes such as escargots and omelettes with simple wines and cocktails. Opened by Ludo Lefebvre, Vinny Dotolo, and Jon Shook in 2014, this bistro champions no-frills French cuisine with a relaxed feel- no stuffiness here! With a no reservations policy, the 21 bar stools are up for grabs to the early bird. Petit Trois has landed at the top of many “best of” lists, including “2015 Restaurants of the Year” by Food & Wine. It is rumored a second location will be opened in the California’s San Fernando Valley.

Petit Trois

Photo via Eater LA

The Twisted Frenchman

Cities around the United States are seeing the return of French cuisine in the forms of fine dining and casual bistros. French cuisine is even making its way back into the steel city of Pennsylvania, Pittsburgh. New ownership transformed what was the former Notion Restaurant on South Highland Avenue, into chef Andrew Garbarino’s The Twisted Frenchman in 2015. Up-and-coming on the restaurant scene, Garbarino has to rely more on his food than his name to bring guests in. With its food described as “modern French”, The Twisted Frenchman’s menu is peppered with game birds and quintessential French entrees. Lovingly referred to as “foie gras PB&J”, this appetizer is Garbarino’s signature and gives a contemporary take on an otherwise classic dish.

The Twisted Frenchman

Photo via TripAdvisor

Le Coucou

In the mid-20th century, there were six luxury restaurants that ruled New York City and held the standard for French dining. Since 2004, all except one (La Grenouille) have closed their doors. The white table clothed finery of these establishments lives on and served as inspiration for chef Daniel Rose’s Le Coucou, opened in 2016. Along with Stephen Starr, restaurant extraordinaire, Le Coucou is an encouraging sign of fine French cuisine reigning once more. French delicacies line the breakfast, brunch, lunch, and dinner menus, including the cheeky “tout le lapin” (all of the rabbit). While this is Rose’s first stateside restaurant, Le Coucou is the resurgence of fine dining for local New Yorkers and tourists to share in alike. To many of Le Coucou’s patrons, this isn’t a resurgence; this a whole new experience.

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