The Buzz on Cold Brew Coffee in Restaurants

Want to shake up your beverage offerings and appeal to customers in the warmer months? Cold brew coffee is a great way to do that!

You surely have seen the distinguishing characteristics of cold brew coffee on social media or at the coffee shop you frequent. The coffee has a unique appearance with its amalgamation of dark and light liquids suspended in a clear cup just before it’s stirred. It’s beautiful, it’s artistic, and it’s also heavily-caffeinated- a total winning combination in the Insta-driven world of coffee beverages.

So how can your restaurant capitalize on the cold brew craze? Let’s first talk about how cold brew rose to popularity and what it actually is.

Where did cold brew coffee come from?

Starbucks Cold Brew Bottle

Cold brew may seem it’s around every corner cafe at this point but its origin story dates back to 16th century China. Its latest surge in popularity has been largely tied to Starbucks adding a cold-brew option to select stores in 2015. Cold brew is also commonly found in transportable containers, right next to cash registers, to accommodate the busy customer that will never have to worry about their coffee going cold. This combination of being on a mass-retailer’s menu and the simpleness of grab and go containers make cold brew coffee a widespread, buzzing success for coffee fans.

How is cold brew coffee made?

Cold Brew Coffee with Cream

Cold brew coffee is like the younger, cooler (no pun intended) sister of iced coffee. It has a smoother taste, lower levels of acidity, and often more caffeine in it. But, the cold brew process is a longer one than that of iced, or even hot, coffee. To get the flavorful benefits of a good cold brew, you have to give it a little time…

Cold brew is made by steeping coarse ground coffee in room temperature water (not hot) for up to 24 hours. Afterwards, the grounds are filtered out, leaving a uniform consistency to the liquid. Rather than relying on heat, it’s the steeping time that brings out the “coffee’s oils, sugars, and caffeine”.

There are a lot of cold brew recipes out there that use plastic bags and other non-food-safe options that are more DIY than your health inspector will probably prefer. For a restaurant, bakery, or coffee shop, you’ll definitely want to opt for a stainless steel system to keep things as sanitary as possible. Depending on the gallon capacity you’re interested in, standard cold brew systems can run anywhere from $200 to $700.

How you can try it in your restaurant:

Cold Brew Coffee in a Glass

As great as cold brew is, we don’t recommend throwing your hot coffee pot out on the curb. There is definitely an audience for both of these preparation methods. You don’t want to completely isolate someone’s coffee preference, but it’s great to give them options, you may have more coffee fans than you think.

Cold brew coffee makes the most sense in restaurants that serve breakfast or lunch fare over dinner-only eateries. Due to its higher than normal caffeine content, diners probably won’t be turning to this beverage as their post-dinner café unless they’re planning an all-nighter.

As we mentioned above, making cold brew is a lengthy process so unless you’re steeping grounds the whole time your doors are open, you may run out until your next batch is ready to go. If you plan on trying this trend, you’ll have to figure out how much you’ll need based on the day and its popularity, like any other food item. And if you find that your customers are really loving the buzz of cold brew, consider installing a cold brew tap system that can keep larger batches ready to go and very accessible for your staff!

Are you ready to give cold brew a chance in your restaurant? Let us know in the comments or on Facebook what you think of this buzz!

Engaging “Generation Y” to Grow Your Restaurant

Generation Y (aka millennials) are expected to outnumber baby boomers sometime this year making them the largest generation in the country. At 73 million strong, it’s vital to know how to reach these 22- to 37-year-olds.

Marketing to millennials should look more like engaging with your friends than traditional advertising. They want entertaining content, fun experiences, and authentic interactions with real people. They’re suspicious of marketing, and if it feels too much like a sales pitch, they won’t respond to it. But there are still ways to reach them! Read on for some helpful tips.

Get Social

You know that “kids these days” are always on their smartphones. But did you know that 95% of Generation Y follows at least one brand on social media? Every additional follower on Facebook, Instagram, or Twitter is one more person that you can market to directly — without spending a dime.

Luckily for the restaurant industry, food-related content is incredibly popular across social media. High-quality photo and video content are what the people want! So don’t let them down. A DSLR camera is a great tool, but a newer smartphone camera can still do the trick. It never hurts to have some photo editing skills as well to make the colors really pop.

While food content is a great start, also think beyond the plate. Go behind-the-scenes and introduce your followers to the people behind the product. Take a short video of the chef talking about some of his favorite ingredients, or making one of his signature dishes. Introduce your fans to one of your bartenders. Post a photo from your last staff party. Remember, you’re treating your followers like friends. They need to know who you are if they’re going to feel personally connected to your brand.

Engage!

Keep in mind that social media is a platform for two-way communication. It’s not enough to just post a killer video and trust that the rest will happen on its own. Make sure to engage with the people who are reacting to your content. Respond to comments, thank new followers, and follow them back. And when they post their own photos from their time at your establishment, make sure to like and comment.

And don’t forget to check out the analytics! All social media platforms have reports that business pages can access. You’ll be able to learn about activity on your feed, how each post is performing, and gain insight into your audience — who they are, and when they are active on social media. This information will help you determine what content is getting results so you can tailor your posts accordingly.

If this all sounds like a lot of work — it can be. But there are ways to make it easier. Apps like Buffer and Hootsuite let you schedule all of your social media content — pictures, copy, and hashtags — in advance. Then, the software will post to your social accounts for you based on the schedule you set.

You can plan out the whole week’s worth of content at once. Using scheduling software will ensure that social media isn’t forgotten in the hustle and bustle of running your restaurant. Just make sure that you’re checking in and interacting with your followers daily.

Remember — consistency is key. It takes time to build an online community, but with perseverance, you’ll see those follow numbers start to increase.

#experiences

More good news for the restaurant industry — millennials prefer experiences to goods. In fact, all generations are shifting away from buying “stuff” and towards participation in events.

Restaurants already have a leg up, since dining out is an easily accessible experience for many. But let’s go beyond anniversary dinners and birthday parties, shall we? How can you bring the capital e “Experience” to your restaurant and customers?

Bring in a guest chef for a special tasting. Host a beer dinner with a local brewery. Teach a cooking class, culminating in a tasty meal and a glass of wine. Have a seasonal farm-to-table dinner. The key is for it to be unique and one-time-only. You want to throw an event that will create valuable memories — and great pictures for the participants’ social media feeds.

When the time comes to get the word out about your event, your social channels will be invaluable. Make sure to do regular posts leading up to the big day.

But millennials love recommendations from people they trust. So try going a step further by enlisting the help of local micro-influencers — bloggers and social media personalities with follows from 10,000 up to 100,000 people. Find out who your local food bloggers and event curators are, and see if they’d be willing to do a post about your event.

There may be a cost associated with their post, or you may be able to exchange the post for free tickets to the event. But since these influencers have devoted fans who want to know what’s going on around town, it may be worth the cost to get their shout out.

Finally, try to get outside the four walls of your restaurant. Food festivals are an incredibly popular experience with Generation Y. They attract a huge amount of social media engagement, and they get your name and your food in front of people who may be outside your normal demographic. They can be challenging logistically, but the payoff for a successful festival can be well worth it.

Miserly Millennials

Many millennials graduated from college just as the economy was taking a huge downturn. Their careers were stalled right out of the gate, and they’re still feeling the effects over 10 years later. Add student loan debt to the tune of $1.3 trillion, and it’s no wonder Gen Y is incredibly cost-conscious.

This doesn’t mean that you have to destroy your cost of goods in order to keep prices low enough to attract these penny pinchers. But consider offerings that could attract a group that may normally not be able to afford your restaurant.

For example, a very high-end sushi restaurant offers happy hour from 5:00 to 6:30 pm on weekdays. They provide smaller portions of select menu items at reduced prices; $18 appetizers are served as small plates on the happy hour menu for only $9. This deal is routinely included in lists of the best happy hours in town.

These reduced prices give the less affluent an opportunity to try high-end food at a price they can afford while keeping the restaurant’s cost of goods under control. And remember, today’s entry-level marketing assistant is tomorrow’s VP of Marketing — with a lot more disposable income.

Cooking for a Cause

Many millennials participate in causes and social activism regularly. They sign petitions, make donations, and vote with their dollars by boycotting brands that they feel have transgressed. They want to do good.

Give them the opportunity to give back while having fun. Charity events build brand goodwill while also supporting a cause.

Get customers involved by:

  • Hosting a toy or food drive. Offer a small discount off their meal as thanks for their donation.
  • Donating a percentage of sales to a cause that’s important to you.
  • Raffling off a gift basket, prize, or a dinner for two to your restaurant. Sell tickets to customers, and donate the proceeds to a charity.

Local charities are a good choice, as they may be more transparent than huge national organizations. Plus, many people like the idea of keeping their donations in their own communities. Before selecting a charity, do some research on CharityWatch.org to verify their credentials. You can also see how much of their money goes to aid vs. administration.

Let Them Participate

Millennials like to be active participants with the brands they support. They expect companies to engage with them, ask their opinions, and respond to their feedback. So actively encourage that interaction, and watch engagement increase.

Debating between two new menu items? Let your customers vote on it. Adding a cocktail to the menu? Host a naming contest on social media, and give a prize to the winner. Ask people to share the photos they’ve taken at your restaurant, and send a gift card to whoever took your favorite.

Encouraging your followers to get involved will show that you value your customer’s input and build a deeper connection between them and your brand.

They’re Not Getting Any Younger…

With the oldest millennials approaching their late-30s, many of them are now parents. In fact, 40% of millennials have kids. So being kid-friendly can be an important selling point when they’re considering where to go out to eat. Clean high chairs, plastic cups with straws, and a kids menu will all help parents feel comfortable bringing the kiddos.

Include pictures of families and kids on your social media (with the parent’s permission, of course!) to show your followers that their little ones are not only allowed but welcome.

And with both parents sharing childcare duties more evenly than ever before, make sure there is a changing station in every restroom!
At the end of the day, marketing to Generation Y is really about building relationships. Share what excites you, ask them what they think, and give a little back. If you treat your Generation Y customers as pals instead of prospects, you’ll be well on your way to securing a group of loyal and profitable patrons.

Engaging Gen Y

East Coast Chair & Barstool Visits the Windy City

We are well into trade show season here at East Coast Chair & Barstool and we are excited to be heading to Chicago next! Trade shows allow us the opportunity to make connections with customers and feature some of our newest products. So, we are packing our bags and heading to McCormick Place once again.

In case you haven’t heard, the National Restaurant Association Show has reached their centennial year! This event is one of the biggest trade shows in the restaurant and hospitality industry. It is a great way to explore and learn everything that is happening in the industry. Discover innovations in equipment and supplies, to food technology, and even the latest furniture trends. In our experience, it is best to leave yourself at least two days to delve into all the exhibits.

This year the show will be featuring a panel discussion on the future of dining, moderated by Dawn Sweeney, President & CEO of the National Restaurant Association. Attendees can expect to come away with insight into trends and potential industry-altering changes. As a session with Allison Page, Chief Product Officer and Con-Founder of SevenRooms, and Christopher Thomas-Moore on Vice President of Global eCommerce & Digital Marketing for Domino’s Pizza on the everything from robotics and automation of technologies to ease operations in back-of-house.

We are excited to be exhibiting our brand new outdoor deep seating option, The Monaco Collection of outdoor deep seating, several new restaurant booth designs, and modern designed Emory Chair.
If you are around the Chicago area, make sure to come out May 18th-21st for the NRA show and stop by booth #6045. We’d love to meet you and discuss what we can do for your restaurant.

Drink Trends to Watch in 2019

When it comes time to order a drink, a few bar-goers stick with their tried and true favorite cocktails, you know, the same one they tried on their 21st birthday and have never ventured away from. But then you have the other type of customer that is more intrigued by the trends and expanding their horizons when they walk into the bar. These trendsetters seek out the latest and greatest in hopes of informing others of the most recent concoctions or getting that perfect Instagram picture to share with their friends. In the interest of luring these trendsetters into your bar and staying relevant in a competitive industry, we look at the trends rising to the forefront of the drink industry.

Sustainability

Just as with the rest of the restaurant industry, sustainability is a topic that is near and dear to consumer’s hearts. Customers want to know where their drinks are coming from and if they are being sourced in an ethical way. Research shows that consumers are willing to pay for these types of drinks.

Bartenders are also looking at sustainability by using their resources in the best way possible. Often times, creating a zero-waste cocktail cuts down on bar costs. Even taking steps to not use plastic straws anymore is beneficial cost wise and with customer approval.

Elevated Mocktails

Mocktails are making a comeback. Offering mocktails at a bar might seem strange but it can be a great way to reach a whole new set of customers. But these mocktails are not your momma’s Shirley Temples. These are more complex and intriguing then just throwing some grenadine in a Sprite. Like their alcoholic counterparts, these drinks are more intriguing than ever with the use of unexpected flavors and fresh ingredients.

Sour Beers

Expect to see more sour beers than ever. Not only are sours gaining popularity, but they are getting the subcategorization they need. Beers like kettle sours, fruit sours, goses (a traditional German-style unfiltered sour wheat beer), and solera (a process of aging by which fractional blending occurs to create a finished product of a mixture of ages) will all be separated out for customers to peruse.

While the flavor of sour beer’s flavor is old, American brewers have only learned how to safely produce it en masse for a little over the past five years. It draws a market for drinkers who are not traditional beer fans. People such as wine and cocktail lovers.

Gin

Gin, while an old favorite for some, has started gaining an even bigger following the past several years. Gin is huge news in the Northern Hemisphere, with European gins the most in demand around the world. Gin drinkers are becoming more experimental, seeking out new flavor and ingredients. Whether it is a classic gin and tonic or a gin with new flavor infusions, you’ll be seeing gin on more and more menus.

Brunch Drinks

Almost everyone has needed some hair of the dog after a particularly rowdy night. Brunch drinks are here to provide that. They are a delicious antidote that is more popular now than ever. While Mimosa’s and Bloody Mary’s have long cornered the market, expect to see some new drinks. Especially drinks that feature locally produced ingredients and sustainability.

Cannabis-Based Drinks

With the legalization of cannabis in some states, cannabis-based drinks have started to appear on menus. Cannabis drinks are not all about a new way to get high. By mixing it into a drink, it will add an herbal undertone, no matter the ingredient you use. The exact flavor varies based on the strain of cannabis you use. Though it does have a surprisingly versatile flavor pairing with liquors.

Distillery Tourism

While it isn’t a drink, distillery tours are bigger than ever. Whether it is a bachelor party just looking for a few good drinks or someone looking to learn the ins and outs of distilling, offering tours is a great way for distilleries to increase profit. It is also ideal for creating brand awareness and loyalty. When someone tours the facilities, they form an attachment.

For example, when they might have walked right past your brand at the store, now after touring, they will see it and be more likely to put it in their cart because they feel like they have some investment in your distillery.

Plus, at the end of the tour, many attendees will purchase goods to remember the experience. Money for the tour, money for the goods, and increased brand awareness and loyalty. It is a win, win, win situation. Expect to see even more distilleries opening their doors to tours in 2019.

 

While trying to incorporate all of these trends might not work for your bar, one of them has the possibility to be a big hit. Staying relevant in the industry can mean the difference between a lucrative year and having to close your doors.

Have you started serving one of these drinks at your bar? Let us know in the comments below!

 

What Other Restaurants Can Learn from “Build Your Own Meal” Concepts

There is no restaurant concept more creative than being one step away from literally putting customers behind a prep table or oven. We’re talking about “build your own meal” restaurant concepts and why they flourish. Popular examples of restaurants that use this concept include Blaze Pizza, Chipotle, Noodles and Company, and Burgatory. These restaurants put the creativity in customers hands as they select the ingredients and toppings that are going into their entrée, with endless possibilities.

See how this concept works and how you can shake up your restaurant’s processes with these tips!

Smooth Ordering

Long gone are the days of ‘can you put the tomatoes on the side?’ and ‘can I substitute kale for lettuce?’ Commonly these restaurants use an assembly line system where the meal and customer move down the line or, at sit-down establishments, customers fill out a check list of everything they want on their entrée.

This should also reduce the margin for error with a server taking down an order. It’s easier for something to be misheard and written down incorrectly at a bustling restaurant versus a customer putting a tick mark next to jalapenos.

The typical ordering process for these restaurants allows customers to order comfortably and not have to communicate their likes and dislikes to a waiter- picky eaters unite! It can also save the staff time going through each option with the customer.

What you can do in your restaurant: Streamline the order process for customers by breaking it down, step by step. Start with the base meal and work your way up with options. For example, start with the different kinds of meat they can choose for their burger. Then, work to buns, cheese, toppings, and sauces to finish their order.

Transparency

With “build your own meal” concepts, restaurants are forced to be upfront and honest about their ingredients. It’s likely you’ve been to eateries where you can see their ingredients behind a sneeze guard and they aren’t really looking as “fresh” as they say (here’s looking at you, Subway).

When customers are building their meals down the line or even from a notepad, they want to see basic options, as well as some places they can get a little creative. These ingredients need to look and sound (if written) appetizing to invite customers to have a little fun with their food.

Restaurants offering truly fresh ingredients can make customers can feel good about what they’re choosing to put into their bodies. So, try partnering with local farms to get fresh produce or meat. This is not only a mutually beneficial partnership but will promote local sustainability and sourced foods as well.

What you can do in your restaurant: Label, label, label! If ingredients are gluten-free, vegetarian/vegan-friendly, or soy-based, let customers know. The more detailed you can be with your ingredients, the better.

Experience

The modern restaurant is moving toward these customized experiences, like “build your own meal”, because it integrates the customers into the theatrics. Dinner becomes much more like a production than just ordering tacos a specific way, it’s a curated food adventure. 

With the possibilities of “build your own meal” concepts, customers could come ten times to your pizza place but have a different experience every single time based on their choices.

There is just a little ego-building that goes into “build your own meal” concepts. Customers are being asked to take the reins, so it’s up to them what they create. If they create something they love or is just not quite what they were hoping, there’s a possibility they’ll be back to tweak it so it’s perfection.

Try also featuring a combination of the month. This could spark a customer’s creativity while also enticing people to stop by!

What you can do in your restaurant: When you make your list of ingredient choices, make sure to not offer flavors that will ruin a customer’s meal. For example, if a customer has decided to float their burger in a marmalade and they’re not satisfied with their meal, technically, that was their choice, but you don’t want that to impact their possibility of a return visit.

The trend of putting the customer in control works seamlessly with “build your own meal” concepts because of their smooth ordering process, transparency, and experience value. Putting the customer in charge really changes the whole dynamic of a restaurant’s traditional business model.  

Would you ever try adding “build your own meal” aspects to your menu offerings? Let us know in the comments below.

What is a Tufted Booth?

 

What is a Freight Forwarder

When looking at restaurant booths, there are a lot of options to choose from. If you decide to create a custom booth design the options can seem endless and overwhelming. One of the options that you might notice is the selection for a tufted booth, but what exactly is a tufted booth?

To tuft a fabric means to make depressions at regular intervals by passing thread through it. Most commonly found on different types of cushions, including the back cushion of a restaurant booth.

A tufted booth is a fabric or vinyl restaurant booth that has tufting on the back created by depressions in the material. Typically, it is done in a repeating diamond pattern, which is most common. The diamond button pattern uses a combination of buttons and folds to create diamond shapes on the back of the booth.

In total there are four types of tufting: biscuit button tufting, diamond button tufting, single line button tufting, and buttonless tufting. By using these four different styles, completely different looks can be created.

Adding tufting to a restaurant booth can create some flair and visual interest, to an otherwise simplistic booth. Or it can be used as added texture to an already beautiful booth. Designers use tufting to create a particular booth design that can then help communicate to customers the feel of the restaurant. Typically, it is used to communicate a feeling of comfort and luxury.

If you’d like to see examples of all styles of booths, check out our booth gallery on our Facebook page.

 

East Coast Chair & Barstool 2018 Customer Showcases

It has been another great year at East Coast Chair & Barstool. So we’d like to take a moment to take a look back at some of our favorite customer showcases from 2018. Click through the slideshow to see all the wonderful ways our customers have used our furniture to bring their visions to life.

 

 

  • Simons with reclaimed wood seats can be found at Draft Republic in San Diego, CA.
 

 

A big thank you to our customers for making us a part of their year and for sharing photos of their beautiful businesses. If you’d like to submit a photo, you can do so by emailing or messaging us on Facebook.

Breweries and Food Trucks Might Be the New Power Couple

If you have been to a local brewery within the past few years, you may have noticed something a little unexpected during your visit. It might have been colorful, or had a funny name, but it definitely smelled delicious. It was a food truck parked either in front of or in a breweries parking lot offering up appetizing options. Breweries and food trucks are developing a mutualistic relationship that both can benefit from in terms of brand awareness and increased sales.

The numbers for 2018 aren’t in yet, but the growth for breweries in 2017 was strong. The Brewers Association reported an increase of 6,000 breweries in 2017. While the food truck industry is experiencing revenue growth of over 300% in the last three years. Across the United States of America, these two incredibly fast-growing industries are partnering up to boost business for each other. The food truck of today isn’t some shady taco truck hanging out on the corner of the street, that might have been the cause of your food poisoning that one time. These are trucks with themes, curated menus, and devoted owners and staff. Basically, a restaurant operation on wheels!

Breweries are notoriously expensive to get started. Opening your own brewery can range from $100,000 to upwards of $1 million, and once that is all paid for some brewers just don’t have room in the budget to include a full kitchen, food, and the staff to man it. This is where the food truck industry comes in. These portable kitchens are a match made in heaven for a brewery. They offer a product that helps to keep customers on the premises longer, while at the same time not being in competition with the brewery.

Breweries and Food Trucks: A Symbiotic Relationship

Breweries and food trucks aren’t offering the same things, so customers don’t have to choose one over the other. Breweries draw crowds that a food truck can take advantage of, and having a food truck, is just one more experience that a brewery can offer their customer to set them apart from the crowd. Many breweries have even developed a rotating schedule that they post weekly to let customers know what trucks will be available.

Food trucks also come with their own social media following that eagerly waits for them to post their scheduled stops for the week. This is a customer base that they can bring to the brewery and encourage to try the brews. On the very same note, a brewery can have a set of truly devoted customers who wouldn’t think to try food from a Korean BBQ fusion truck, until it was placed right in front of them.

Shared Target Audiences Between Breweries and Food Trucks

It seems that the same customer that is drawn to a brewery, is also drawn to food being served out of a truck. The food truck experience capitalizes on a sense of adventure. It is new food in a different place every night. There is also a level of exclusivity that comes with only being able to serve a limited number of customers and food that can only be found at that particular truck.

Customers also enjoy the personal attention and interaction that occurs at breweries and food trucks. Owners and chefs tend to be more accessible at these businesses and customers enjoy talking about the drinks and food and learning about the processes required to make the food. This works great with breweries that have an outdoor area because the truck is right there!

Curating the Right Menu

Another benefit to food trucks is their easily customizable menu. They can adjust the menu to parallel the craft beer or wine being offered by the brewery. Trucks are seeing success using beers from the brewery to concoct beer infused burgers, or by offering pretzels created to complement the drinking process. If a food truck can create something specific to that brewery that they can sell when the truck isn’t there, such as a special drinking pretzel, even better. Breweries and food trucks can both share in the profits even if the truck isn’t on the premises.

Brewery-goers tend to want salt, bread, meat, and the occasional veggie mixed in. When pairing up with a brewery, a food truck needs to consider their audience when creating the menu. An all veggie menu is probably not going to sell as well as something with meat and bread.

 

Both breweries and food trucks have seen incredible growth over the past few years with no sign of slowing down. By pairing together, they can help ensure the success of both businesses.

Do you have a favorite brewery and food truck combo?  Or has your business paired with a food truck or brewery before? Let us know in the comments below!

What is a Gastropub?

The restaurant industry is filled with invention and creativity, the same can be said for the terminology. All too often, ‘restaurant words’ are thrown around, but their true meaning isn’t known. The term ‘gastropub’ fits right into that category.

The Merriam-Webster dictionary defines gastropub as a “pub, bar, or tavern that offers meals of high quality”, while the word broken down is a combination of the terms ‘gastronomy’ and ‘public house’. Gastropubs are a fusion of a casual dining atmosphere with elevated cooking techniques.

Gastropubs originated in London with The Eagle in 1991 and have risen in popularity across the pond in the U.S. over the past ten years.

A restaurant’s menu is a great indicator of whether it fits into the gastropub model or not. Looking at a gastropub’s menu, all the base items will likely consist of usual pub fare but garnished with specialty sauces or cheeses. Think bison burgers topped in smoked gouda cheese or fries with truffle mushrooms on them. It’s all about having a familiar food base for customers and then ramping it up with house made extras you won’t find anywhere else.

Special care is taken when the unique menu items are plated as well. There is a little more that goes into presenting these foods to the customer, in accordance to the gastronomy part of gastropub. Imagine salads that have fresh lemons squeezed over tops with a perimeter of dark balsamic dressing keeping the greens in. Think sandwiches layered with different toppings, topped off with a small molehill of scallions. The presentation is creative, but not stuffy.

Like a pub, spirits are still taken very seriously in gastropubs. Normally these businesses have lengthy lists of choices for their customers that cover liquors, wine, and the largest portion of that list, beers.

Gastropubs are a melting pot of the commonalities of traditional pubs combined with a higher-grade food experience, creating a unique niche of the restaurant industry.

What a Hostess Station Can Do for Your Restaurant: And How to Handle the Ordering Process

Having a well-designed hostess or point of sale station helps to increase organization, further the aesthetic, and clue the customer in to what they can expect from your eatery.  After all, the hostess or point of sale station is usually the first thing that a customer sees when entering your restaurant. It helps create the story of your brand.

Benefits of a Hostess Station

A hostess station can also help your staff stay organized. Staying organized is crucial to keeping up during busy shifts and allowing staff to focus on customer service, instead of trying to find where the menus are. With customizable drawers, shelves, and cubbies, the stations can help to keep things from getting cluttered and out of control. Having a hostess station that is equipped with storage shelves underneath the surface can save your staff trips to your back area, and make refilling utensils, napkins, and sugar not only more convenient, but less time consuming.

Hostess stands, and the utilization of one, is a great way to control and increase table turnover. It also helps in keeping track of how many guests are coming through the door and help with managing the flow. These numbers can then be looked at later in time to determine busy times and help with the ordering process.

If you are considering adding custom furniture to your restaurant, a hostess station is a great place to start. Custom hostess stations are built to meet the individual needs of your restaurant. Do you need drawers or cupboards? Perhaps you need both. Are you looking to store t-shirts that can be sold to customers as a reminder of their good experience? Or maybe you just need a station for you hostesses to use for menu storage. All of this can be taken into consideration with a custom creation.

What You Need to Know Before Ordering

There are a few things that you can do to make the ordering process flow more easily. The first is to have already measured the space you plan to put it in. Only you know what size will work in your restaurant. By determining this and having the information readily available for your sales representative, you can help the entire process run more smoothly.

Next, take a moment to consider your needs vs. your wants. You might want your logo imprinted into the wood, but you need to have storage for crayons and children’s menus. Determine the top priorities for your station so that it has great functionality and looks good. By thinking about this ahead of time, it’ll be easier to communicate to someone in sales, when the time comes.

Finally, think about the overall aesthetics. Hostess stations are predominantly made of wood or particle board, with reclaimed wood hostess stations being particularly popular. They are also usually available in a variety of stains. If you decide to put doors put on your stand, you’ll want to consider if you want the fronts to be made of wood or a different material such as metal or glass. Smaller details such as the look and color of the hardware can also have a big effect on the overall design of the piece.

 

A hostess station is more than just an interior design choice. It looks good, but it also benefits your business by being integral to the efficiency of a restaurant. Having a station that fits your design makes a statement to customers about what they can expect from your restaurant, helps with organization, and enhances the overall aesthetic.

 

To discuss your customization options, you can speak with one of our customer care representatives by calling 800-986-5352.