Summer Heat Sale

Summer is in full swing and your patio is being enjoyed by customers. As one of the first things customers notice about your business, your patio is your calling card to everyone that walks by. You want to send the right message to customers; One that says ‘Hey, come on in and enjoy a cool drink or great appetizer.’ It could be what propels them through your front door, instead of walking on by.

So if your outdoor area needs a little facelift, why not upgrade it for amazing prices by checking out our Summer Sale on outdoor furniture. We are offering incredible discounts on classic styles and new favorites. We have a variety of items: aluminum synthetic wicker, and poly lumber have all been discounted.

Worried about making sure that your outdoor space doesn’t look like it was put together with discount items? We have put entire collections on sale so that you can achieve the total look that you are going for.

All items are only available for a limited time and while in-stock. These items sell quickly, so act now to make your outdoor design dreams a come true all while staying in your budget.

The Complete Guide to Buying a Booth

Most restaurants and bars have at least some booth in their dining area, which is no coincidence because booths offer many benefits like comfort, privacy, and more space for customers. With their soft padded seats and backs, booths enable customers to sit back, relax, and fully enjoy their meal. The additional padding, paired with a high back, also helps to block sound and keep conversations confined to the booth, giving more privacy to patrons.

Booths are a favorite of customers, and the average customer spends more while sitting in a booth than at a table and chairs. According to a study by Cornell University on The Impact of Restaurant Table Characteristics on Meal Duration and Spending, booths received the highest spending per minute compared to other types of table and seating arrangements. On average diners spend $2.00 more per person.

With all the benefits booths have to offer, they are an important element of your restaurant. But, with so many options to choose from, it is hard to know where to start when deciding which booth is right for you. In this booth buying guide, we will walk you through the process: picking a design, selecting the materials, and placing your order.

Sizing

The most important dimension in the sizing of a booth is its length. The standard booth length is 48”, but larger sizes are common as well; a good rule of thumb is to allow at least 24” per person. From there you have the option of how tall you want the back. Back heights usually start at 36” and go up to 43”, which is the most commonly chosen height. Heights can be customized as well.  If you want additional privacy, you could choose a booth that is 60” or even taller.

Do you have an area of your establishment that doesn’t fit perfectly with the booth sizing we currently offer?

That’s Okay. We can make a custom size booth for you. All we need are measurements and a diagram

of what you want it to look like. If you want a large booth, for example, to cover an entire back wall of a

restaurant, then it will be made in 8-foot sections that then can be put together to create one long

section. We can customize any booth to fit your needs.

Shapes

To achieve the perfect fit you’ll need to consider what shape you want your booth to be. There are three traditional shapes for booths. The most common is the straight booth, which is exactly what it sounds like. The majority of restaurant booths are straight. It can be backed up against a wall or positioned with its side against a wall or window. It can also be double sided, so that you can use 1 booth to seat customers at 2 tables.

The second shape is the L-shaped booth, which is two straight booths pushed together to form an L shape.  L-shaped booths work well in corners and in areas where you want to create private little dining nooks.

The third shape is a U shape. It is three straight booths arranged to look like a large U.  It is commonly used to create small private areas that can seat entire families.

The fourth and only booth shape that we do not currently make, is a circle booth. We do this so our booths can be made in a timely fashion and can be sent to our customer as quickly as possible.

Materials

Once you determine the size and shape of your booth, you can now choose your materials and options. A few materials come standard in every one of our booths, including 2.5 pound density foam and high quality no-sag springs. Many other booth manufacturers use 1 or 1.5 pound density foam, a much thinner material that won’t be as comfortable, nor hold up as long. The higher density allows for more use without losing any integrity. We chose to use this foam to give our customers the best quality and value possible.

Our foam also meets the California fire code requirements.

An integral part of determining a booth’s durability and comfort is the springs. We use no-sag Leggett and Platt springs. These springs have a unique coil design that is responsible for the no-sag feature. In addition to these high quality springs we use paper covered wires that string from one end of the seat to the other. We do this for an added layer of stability and protection. If by chance one of the heavy duty springs does break (which is unlikely), the extra wire will hold it in place so that the user doesn’t feel a broken coil.  It also reduces the chance that the coil could poke through the vinyl.

 

Frame

All of our booths are made using wood, not particle board, which provides additional support and a longer lasting product.  Be wary of purchasing a booth that is framed with particle board, as it won’t be as strong.

The industry standard life of a booth is between 3-5 years.We warranty our booths for 10 years against structural problems because we are so confident in their construction.

The insides of our booths are constructed from solid beech and beech plywood. Any wood that can be seen on the outside of the booth is made of either solid beech or solid red oak, stained in the finish of your choice. The difference between these two wood types is the grain. Beech has a less pronounced grain giving it a more modern look while oak has a more noticeable open grain, achieving a more traditional wood look. Both woods are comparable in hardness and durability, so quality is not a factor in the decision-making process; it’s more about personal preference.

 

Cover

Next, you have to choose how you want to cover your booth. Most restaurants choose to cover booths in vinyl because it is a durable and easy to clean material that works well in a commercial setting. When selecting vinyl there are a few basics to guide you in your search. The thicker the vinyl (which is measured in ounces) the more durable.  The durability of a vinyl can also be expressed in a measurement called a double rub, which are a

measurement of a fabric’s abrasion resistance.

Double rubs are found through a mechanized test called the Wyzenbeek test, where a piece of cotton is stretched over a mechanical arm and passed back and forth over the fabric in each direction. Each back and forth motion is considered one double rub. The cotton duck passing over the fabric simulates the wear of a fabric being used as a seat cushion. The test is run in sets of 5,000 double rubs until the fabric shows “noticeable wear.” Anything between 15,000-30,000 double rubs is considered heavy duty and suitable for commercial use.  We use Naugahyde vinyl, which is made in the US and is certified for 250,000 double rubs.

We have many color options available to our customers.  We don’t stock every color, but if you would like to see a sample, you can contact the company that makes the vinyl and they will send you samples free of charge.

Perhaps vinyl isn’t your taste and you would like to have your booth covered in fabric instead.  If so, we can accommodate you. If you source your own fabric, you can send it to our production facility in Mercer, PA, and we can upholster your booth with it.  Be aware, however, that not all fabric is suitable for commercial use, so it’s important to check the fabric for its recommended use. Fabric is also tested in double rubs, you can check this number to see if it can be used commercially. Please note we do not offer a warranty on cloth fabrics because they are less durable than vinyl.

Finishes & Stains

Once you decide on the type of wood you would like, you need to choose what color wood finish would fit the style of your business best. We offer five different wood finishes for our standard, solid wood booths: walnut, cherry, natural, mahogany and black. If you have your heart set on an Urban Distressed or reclaimed wood booth, you have additional finish options available.

Extras

Finally, after you’ve selected all of your materials, you still have a few additional customization options available. Would you like to add some texture to you booth? Consider 3-channel seaming, two strips of piping that divide the back of your booth into three sections and add a linear visual to your overall aesthetic. You can use the same color vinyl or select an accent color for the piping to really make your booth pop. Another option is a pillow top. Similar to the look of a pillow on a bed, a pillow top is additional cushioning at the top of the back that provides additional comfort and texture. Finally, some booth designs can be fitted with a coat hook. This can be a useful addition to hold not only coats but women’s purses. Or perhaps, some vintage style tufting. All of these options are available for an additional upcharge.

We have compiled a few tips and tricks to help you make the ordering process even smoother.

Tips

Start Early

It is best to get the ball rolling as soon as possible. For a custom order, plan on a 4-6 week production time, plus the time it takes to ship to your location.  We often see restaurant owners who are so busy with the other tasks of opening/renovating a restaurant, that they wait to order their furniture until a week or two before the grand opening and end up having to sacrifice the look they want so they have seating for customers.  You’ll want to be sure to allow yourself plenty of time to have your establishment looking perfect before the inspection or grand opening, so factor this timing into your calculations.

Production for a custom order does not begin until you approve the invoice in writing, so that you know exactly what you’re getting. Once that signature is completed, the 4-6 week production time starts. Please note that custom orders cannot be returned.

Do Your Research

It sounds like common sense, but search for something that you like, and don’t settle. The internet is full of examples of beautiful booths; gather a few and present them to your customer service specialist to help them better understand what you are looking for. We do have an album that displays our previous custom booth orders on our Facebook Page to help you get inspiration. Pinterest is another useful place to search for ideas. Another low-tech option is to go to restaurants near you to take a look at their furniture. If you find something you like, take pictures, and share them with your Customer Care Specialist.

Know Your Space

Knowing where you want to place your booth is a great start when getting ready to order. Where do you want the top of your booth? It is important to measure for yourself so you can get a visual on the height and width of the booth. What is 36 in. in your head might not be what an actual 36 in. booth looks like, so take the time to measure it out for a clearer understanding. Most windows are about 36 in. in height from the ground, something you’ll want to think about when choosing your booth area. If you want to put your booth under a window, this height could work for you. If not, you might want to consider something taller. These are all things to consider when looking at sizing.

If you have a particular area in mind for your booth it is always good to measure that area. You can then give this information to your customer care specialist and they can make sure to note that for our Amish craftsmen to consider while designing/building your booth. Something to consider is if you have a 40 in. space your booth needs to be a little smaller to allow for the padding and the vinyl that covers it. Please speak to your Customer Care Specialist about this matter. If you are concerned about sizing, a drawing with measurements could be helpful in making sure your booth is as precise as possible.

Do not forget to account for “wiggle room.” It is important to allow enough space for your customers to enter and exit the booth.

Booths have a variety of benefits for both customers and restaurant owners.  Customers enjoy the comfort and privacy that a booth provides, while owners take advantage of the fact that booth customers tend to spend more money…it’s a win-win.  East Coast Chair & Barstool booths are made of highly durable yet comfortable materials and are handmade by our Amish craftsmen to your specifications. We are confident that you will be pleased once your booth(s) arrives at your door.

Once you have thoughtfully considered all of your options and are looking to order a booth give us a call at 800-986-5352! You will be connected with one of our customer care specialists who can help guide you through the ordering process.

 

Umbrella Buying Guide

Umbrella Buying Guide

Shopping for your restaurant umbrellas can be overwhelming. Decisions have to be made on the fabric, pole materials, how much shade you’re trying to provide, and who to purchase it from. Who knew there were so many questions that need to be answered so you can give your customers a cooler seat outside?

But your end goal is the same. As a restaurant owner, you want to find umbrellas that are durable and cost-effective.

Some restaurants make the mistake of using the freebie umbrellas they receive from beer or liquor sales reps. For the most part, it will take one very windy day to prove these umbrellas useless. A lot of care should be taken when purchasing an umbrella because the wrong umbrella can be a liability to your business.

How much do umbrellas cost?

An umbrella’s price point will correlate with its materials, meaning sometimes you can tell right away if the umbrella will be strong enough for a commercial environment. Aluminum umbrellas can run you from $200 to $600 while fiberglass umbrellas can go from $300 up into the thousands, depending on what features are included. If you are planning on using your umbrellas season after season, you need to factor quality in when calculating what umbrella is right for your business. Brand names can be a part of the umbrella’s price which is why it’s so important to analyze the umbrella’s materials. Our buying guide breaks down what you need to know about restaurant umbrellas and will give you the confidence to make the best purchase decision possible for your patio.

Types of Umbrellas

To better understand the buying process of an umbrella, you should know the types that are available and perhaps, the ones to avoid.

Free-standing/Table Umbrellas:

When you think of restaurant patio setups, you probably include an umbrella in your mental design. What you’ve most likely drummed up is a free-standing or table umbrella with canopies that are situated on top of an upright pole. Most often, these umbrellas are used in the center of a table top so that the canopy shades the table, chairs, and diners. Many commercial furniture retailers offer their outdoor table tops with the option of an umbrella hole. You’ll often see market umbrellas in commercial restaurants. Their octagon-shaped canopies and vented tops are a stable and a sizable option when it comes to pairing umbrellas with your table tops.

Cantilever Umbrellas:

Don’t want a pole in the middle of your tables? A cantilever or offset umbrella may be the way to go. These umbrellas stand out of the way but cover your space with an off-center pole that positions the canopy over the area without being in the way. Versatility in smaller spaces where there isn’t always room for free-standing poles, adjustability, and their strong durability are great perks of this type of umbrella. Cantilever umbrellas can be more expensive and often require a sturdier base than other umbrella types because of its pole’s offset position.

You may also see tilting umbrellas in your search, which are umbrellas that can be angled from their upright pole. Most restaurant patios will not have customers sitting there for the time it takes for the sun to gain a new position, making it an unnecessary function.

Anatomy of an Umbrella

Parts of an Umbrella

When it comes to umbrellas, there are some details that deserve mentioning to make sure your umbrella has the durability needed by the commercial restaurant industry. Here’s what you should pay careful attention to:

Finial– This piece anchors the top of the canopy fabric to the frame with function and can add a decorative touch.

Ribs– These are the skeletal system that holds out the canopy in the open position. How the ribs are assembled, how many there are, and the material can add strength to your umbrella. If it’s a lower quality umbrella, the ribs are often the first place to go, inverting your umbrella and probably snapping. Avoid this by making sure your patio umbrella is built with strong ribs to reinforce the canopy. Fiberglass ribs are the most durable material but you can also find wood or aluminum ribs. If a rib does break, you can often find a replacement but you should check the original manufacturer’s warranty first to find out what’s covered.

Hub– Where center ribs attach to pole, the hub is a crucial part of the umbrella’s framework. This allows for the attached ribs to open and close when the hub is moved along center pole.

Canopy– The fabric that provides the shade needs to be a good quality for your patio to hold up in a commercial environment. We’ll discuss the why there is a “right” canopy fabric later, but know that the canopy is your first line of defense against the sun’s rays. Some canopies also have vents, fabric layers that allow air to flow through, circulating it similarly to a camping tent vent. Other’s will have valances, fabric that comes down from the canopy and hangs around the perimeter for extra shade.

Pole– Besides the ribs that extend the canopy, the umbrella’s support system starts with the center pole. Whether offset or upright, the pole should be made of a high-quality material to withstand weather conditions. Pay close attention to the way the pole is constructed as some come as a single piece and others can be broken down into two. Poles that are a single piece are more durable in a high wind situation.

Base– The foundation of a good commercial umbrella starts with the base. Mobile bases can be made from heavier metal or plastic (weight is added with gravel, water, or sand) and can be wheeled around by tilting the umbrella and base back. These can be a good choice if you are constantly moving around your outdoor setup. Stationary, or fixed, bases are great for windy environments because they are attached to the floor, wall, or in the ground. These obviously cannot be moved around. Stationary bases can also add extra support for larger scale umbrellas.

Depending on if you have a cantilever or table umbrella, you can more aptly choose the correct base. Cantilever umbrella bases are often heavier because they must distribute the weight of the offset umbrella. You can often find table bases that integrate with your table top and umbrella for a cohesive unit and smooth design that doesn’t add a lot of extra bulk.

**It should be noted that tilted and pulley and crank mechanisms are not advised for commercial environments. These two ways of opening bring more liability than that of a manual push up system.

How big of an umbrella do I need?

Your umbrella size all depends on the area you’re trying to shade. It may seem obvious, but you’re going to want an umbrella canopy that stretches past your table to effectively cover the table, chairs, and your guests.

 

Size of Table (Round or Square) Size of Umbrella Weight of Umbrella Base*
24″ 5′ 50
30″ 5.5′ 50
32″ 5.5′ 50
36″ 6′ – 6.5′ 50
42″ 7′ – 7.5′ 50
48″ 8′ – 9′ 50
60″ 10′ 75
72″ 11′ 75
30″ x 48″ 8′ – 9′ 50
30″ x 60″ 10′ 75
30″ x 72″ 11′ 75
Weights are recommended when using a sturdy outdoor table. Heavier weights may be required on varying environmental factors. This chart does not apply to free standing umbrellas.

Why fabric choice is important

The whole point of an umbrella is to provide your guests with some shade and comfort while enjoying nice weather, which makes picking out the right fabric even more important. Material that fades not only looks poor on your patio, but also loses UV ray resistance, rendering the original intent of the umbrella ineffective. This can open your customers up to getting burned and lead them to making a different dining decision in the future.

Umbrella canopies can come in a variety of fabrics including plastic, cotton, vinyl, polyester, olefin, and solution-dyed acrylics. But to have the most durable fabrics and protect your customers, look for names like Olefin, Suncrylic, and Sunbrella. Each of these fabrics is solution-dyed, locking the color into the fiber and stabilizing pigments to be UV-ray resistant. These respected names in the commercial furniture industry will allow your dollar to go farther by choosing a resilient fabric that not only will continue to look great, but will also continue to shade your guests.

Choosing a patio umbrella for your restaurant can be overwhelming but now that you know what to look for, you’re a pro! You can successfully select an umbrella that will give effective coverage from the sun to your guests while they’re enjoying themselves in your outdoor space.

Questions about choosing your umbrellas? Call our customer care representatives at 800-986-5352 for further assistance. We’d be happy to help!

Can You Use Wood Tables Outside?

FAQ's From the Files of East Coast Chair & BarstoolThe simple answer here? No, you should not use hardwood table tops outside your restaurant. Hardwood tables can include any sort of oak, maple, beech, cherry, walnut, or untreated pine woods.

Wood table tops are commonly used in restaurants because of their durability, strength, and the character they bring to your overall design. But to keep them that way, there are some rules you need to follow.

Climate control is crucial for the longevity of wood tables. Wood table tops should be in rooms that are 68°-72° with 40-45% humidity. This is extremely important, even when it comes to adjusting the thermostat (which should be done gradually). Wood tables will crack or warp in rooms where temperatures vary. Abrupt temperature changes, dryness, and humidity can all lead to the wood expanding or contracting, while losing structural integrity.

You should also avoid putting wood tables in direct sunlight, next to heat sources (like radiators or ovens), and under bright lighting. Even wood tops in storage should be in a climate-controlled area to retain their original state. Many customers try to put these hardwood tables under a covering, but the real issue isn’t just the weather; it’s the humidity levels. Climate control is crucial when keeping wood tops in their best condition, making it impossible to use them outside because you can’t control the humidity.

Another reason why you might not want to use wood tables on your outdoor patio is that you’re likely breaking your warranty for that table top. Before you ever put any furniture in your outdoor space, you’ll want to be sure that furniture item is warrantied for outdoor use. This is the best way to protect the investment you’ve just spent to furnish your restaurant.

If the wood look is a must for your restaurant or bar, consider wood look-alike. There are many textured poly lumber options out there that have the look and feel of a wood texture, but don’t require the rigorous maintenance.

Textured Wood Grain Finish Options

Squeezing In: Side Chairs vs. Arm Chairs

From menus to décor, restaurant owners make decisions with their customer base in mind. And restaurant patio furniture is no different.

Before you look at any catalog or website, you need to decide what your table turnover goal is. It all depends on your concept! This is important to keep in mind when choosing any sort of seating for your restaurant space.

Why do restaurants choose side chairs on their patio? Side chairs can be better for cramped spaces by providing guests a little extra room to slide in and out from the table. Side chairs and bar stools can be great for outdoor space where you want to give them as much range of motion to get up, move, and mingle. Side chairs are ideal for restaurants with the primary goal of fitting as many customers in seats as possible.

Why do restaurants choose arm chairs on their patio? For your more kick back and relax type of establishments, arm chairs have a great laidback vibe. The way the arms are positioned make customers want to mimic the shape, giving a more carefree feel. Arm chairs give the person sitting a sense of personal space, rather than being exposed like that of a side chair. Sometimes these arms can go through a little more wear and tear because they get bumped against the table or leaned on by customers.

Side Chair vs Arm Chair Infographic

As a veteran in the commercial furniture game, we see more side chairs purchased for outdoor spaces than arm chairs. Why? Side chairs tend to be very versatile for all body types because they’re not as constricting without the arms. Many restaurants end up mixing both styles on their patio to provide visual variety across the board. An easy way to do this is to have side chairs the length of the table and then bookend the heads with arm chairs.

Choosing between side chairs and arm chairs may seem like a minor call in the grand scheme of outdoor restaurant furniture, but it’s really something you should think through as a restaurant owner to best serve your business and customers.

Between side chairs, arm chairs, or a mix of both, what would you choose to furnish your patio with? Tell us below!

Order Up! Four Food Delivery Technology Giants You Need to Know About

Cell Phone Ordering

The newest trend in the restaurant industry? Cuisine on the couch, your customers’ couch that is.

The decline of customers stepping into retail stores has finally caught up to the restaurant industry with a surge in food delivery technology. Because, in the evenings, the hardest question customers want to answer is the slightly judgmental “are you still there?” from Netflix.

It’s all about convenience.

Yes, there is normally a delivery fee of some sort, and yes, they should tip your delivery driver, but often, customers are fine with paying a little more for convenience. Think about Amazon Prime. People pay an annual fee just to guarantee their purchases arrive on their doorstep within two days. Now that’s convenience at its finest and it’s something that more people are finding desirable in their eating establishments.

If a customer wants a meal from an across town restaurant that doesn’t deliver and can’t see the drive, wait time, and drive home as a valuable use of their hours, they are likely to pay for the convenience of that meal coming to them.

It can be intimidating to launch a delivery program, consider partnering with one of the restaurant delivery service apps that can get your meals into the hands of hungry, homebody customers. So who are the big players you need to know as a restaurant owner?

Takeout Box

Grubhub holds the bulk of the market share by being in 1,600 US cities including Philadelpia, Boston, Denver, and San Antonio. In 2013, Grubhub merged with Seamless creating a powerhouse portfolio of 80,000 takeout restaurants with the acquisition of Eat24, AllMenus, and MenuPages. The most recent reporting, according to GrubHub’s About Us page, shows Grubhub sending “nearly $4 billion in gross food sales to local takeout restaurants”. Grubhub/Seamless is noted as the delivery service of choice, used whopping 92% of the time in El Paso, Texas, and preferred in New York and Jacksonville 85% and 72% of the time, respectively. Grubhub can be ordered through both iOS and Android device apps that give customers a variety of payment options, saves your order history, and the ability to pre-order a food delivery.

UberEats, it’s like Uber, for your dinner! Even though it’s a separate app, UberEats works very similar to the Uber you’re used to. Customers can order UberEats delivery in 12+ US cities from hundreds of restaurants by using their website or app to browse, order, and track deliveries. This service is available nationally but is used most prevalently in Texas. UberEats ranks as the top delivery service in Houston, Austin, and Dallas. One of the most unique qualities about UberEats is their GPS locator. Like the ride app, customers can watch their dinner make their way to them via their delivery car. For the most part, UberEats charges a flat $5 delivery fee which can be a drop in the bucket or double your cost, depending on what you order.

Amazon Restaurants. You may have heard of a little thing called Amazon? It now offers food delivery through its Prime Now feature for 20 US cities and around 10,000+ restaurants, with its popularity peaking in its home stomping grounds of Seattle. But here’s the catch, this service is exclusive for Amazon Prime members. Integrating restaurant delivery seems like a natural fit; what can’t Amazon do? For those who read on an Amazon device, receive Prime packages every couple of days, and are fine with shelling out for a Prime subscription, using Amazon to order your favorite takeout probably makes a lot of sense. Amazon Restaurants is still in the beginning stages and is no small contender considering the experienced infrastructure and delivery network of its parent company.

DoorDash, from start-up to starting lineup. This service is available in large regions across the US including Southern California, Minneapolis, and Atlanta. DoorDash focuses on building partnerships with national chains like Jack in the Box, Wendy’s, and El Pollo Loco. DoorDash blankets most of the market share in San Jose with 78% usage with Fort Worth and Indianapolis close behind. Of course, it’s easy to know what you want from restaurants you’re used to ordering from, but what if you wanted to try something new? DoorDash make it easier to explore the unknown with its “DoorDash Delight” system. This score rates a user’s overall experience with the restaurant’s delivery program, which can help customers decide between Restaurant A or Restaurant B. Users can order through DoorDash with an iOS or Android device.

Cell Phone

Food delivery technology has come leaps and bounds from where it was 10 years ago but this technology is still highly concentrated in major cities where delivery is second nature. It’s important for restaurant owners to understand the appeal of the food delivery technologies that are out there because they say a lot about customer preferences. Using a food delivery technology, is not always going to be the largest portion of your sales but it is interesting to add that touch of convenience for your customers.

The restaurant industry is changing and evolving at a high pace, and with more pixel power than ever before, can your restaurant keep up?

How to Make Your Restaurant More Gluten-Free Friendly

If there is one trend that has come to the forefront of the restaurant industry in the past few years it is that consumers are more aware of the health effects of food on their bodies. They what to know where their food is being sourced from, if it is organic, and how is it being prepared. There is a whole market of people that struggle to find places to eat out that coincide with their food restrictions. Those who for health reasons or personal reasons have chosen to go gluten-free.

There are two types of gluten sensitivities. Those caused by Celiac disease and those caused by non-celiac gluten sensitivity. These people don’t experience the same kind of injury and irritation to the small intestine as those with celiac disease, but gluten intolerance can still cause physical and mental problems. Celiac disease itself presents with four different types of varying severity.

Gluten is a substance that is present in cereal grains, especially wheat, that is responsible for the elastic texture of the dough and is a mixture of two proteins. Currently, about 3.1 million people across the U.S.A. follow a gluten-free diet.

It is an entire market of people that you can open your doors to by making some changes to your current systems.  Expectations are higher than ever, and your restaurant might be missing out on profits that you aren’t even aware of.

Changes in Your Kitchen

If you are going to offer gluten-free options on your menu, you need to have the appropriate configuration in your kitchen. Your biggest hurdle will be cutting out cross contamination. Gluten-free products cannot come in to contact with items that have touched gluten-containing foods. For example, a gluten-free pizza cannot be cooked in the same oven as a pizza prepared with gluten ingredients.

Now, this may seem like a chore but there are some easy ways to separate your foods and tools.

  • Dedicate a section of your line to only gluten-free food prep
  • Keep items separate in storage and walk-ins to avoid cross-contamination
  • Use color-coded equipment to avoid contamination

Offering gluten-free options is not as hard as it may originally seem, as long as you keep up with your systems of avoiding cross contamination.

Educate Your Staff

The second most important thing you can do, after making changes in your kitchen, is to educate your staff. Many have heard of the gluten-free “trend” but don’t really know what it is, or how it can affect their customers.  Take some time during a staff meeting to discuss your new menu options and their importance. If you know someone with a gluten intolerance, you could invite them to speak to your staff of their struggles. Knowledge is everything in getting your staff to buy into your new program.

Make sure to encourage them to not judge their customers when they discuss a gluten intolerance. 72% of people leading a gluten-free diet are classified as “PWAGs” – people without celiac disease avoiding gluten. It is important for staff not to roll their eyes or make comments if they feel that a customer might not truly need gluten-free food. Customers with dietary restrictions want to have their concerns heard just like any other customer. It is not their place to judge and ultimately having a good attitude will lead to better tips.

Adjusting Your Menu

There are several ways that your menu can become more gluten-free friendly. Offer gluten-free substitutes to some of your meals. Cornstarch can be a great substitute for flour in certain circumstances.  Order more gluten-free ingredients to have in your kitchen. That way if a customer asks if you have pasta noodles, you can accommodate them. They’ll certainly be appreciative of your forethought.

How much of your menu that you decide to make gluten-free is up to you but having several options would most likely be beneficial. You need to evaluate on a case by case basis how much your current restaurant lends itself to gluten-free options. For example, if you are a Mexican restaurant you might consider offering taco salads or ordering gluten-free wraps. It is not necessary to completely rework your menu if you don’t have the funds or your food doesn’t lend itself well to gluten-free alternatives. Even a few adjustments will help to keep your restaurant relevant and communicate to customers that you are making an effort.

 

To help customers easily identify your gluten-free foods, you can create a menu ledger. Having clearly marked symbols to inform customers of your dishes that are completely gluten-free or have substitutes available can help to make the ordering process simpler. The easier that your menu is to understand for those that are gluten-free, the more comfortable they can feel.

Offering these options will take some adjustment for you and your team. But ultimately, you’ll see the benefits of increased profits and staying competitive in the market. Bethany Jarmul was diagnosed with a gluten intolerance in 2014 and has been searching for dining out options ever since. “As someone who has a gluten intolerance, the first thing I look for in a restaurant is whether or not they provide gluten-free options. If I find a place that offers a lot of gluten-free dishes, I’m likely to make that one of my go-to spots.”

Bethany represents an entire market of customers searching for their next go-to gluten-free spot. Why not make it your restaurant?

How to Promote

You’ve made the changes to your menu, added new ingredients to your kitchen, and educated your staff. Now it is time to get the word out about your new options. Traditional methods are great options Flyers, radio, and social media, are all perfect ways to talk about the benefits of your new food.

One area, in particular, you might like to consider is in Facebook groups that are focused on the gluten-free lifestyle. These groups can have thousands of members all looking for options that make their lives a little bit easier. Simply search gluten free on the Facebook search bar and then narrow your search to groups and you should find plenty of options.

Providing gluten-free options is the fastest growing trend in the restaurant industry and with good reason. Industry powerhouses like Arby’s, Burger King, and Domino’s Pizza are offering gluten-free items. More and more Americans are choosing to go gluten-free for health reasons and the need for innovative food options is greater than ever. Establishing your restaurant as gluten-free friendly is a great way to bring in new customers and establish loyal ones for years to come. Nothing creates loyal customers like the ability to have an honest discussion about their food. It will take some organizing, but your efforts will be well worth it to keep your restaurant relevant and once the profits start rolling in.

 

 

What’s the Difference between Outdoor and Indoor Furniture?

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

What makes a piece of furniture better suited for outdoor use versus indoor?

The easy answer is the material, but why does it matter from one material to another what goes outside? It’s all about how that material holds up against weather conditions and how often it is used.

Of course, you can technically place any outdoor chair inside your restaurant and it’s usable. But should you? The answer is no. Much of outdoor furniture is made from aluminum, a softer metal, that is not up to the heavy traffic of being inside a restaurant. Using an outdoor chair inside will lead to replacing your seating way sooner than you would like.

Outdoor furniture is made specifically to hold up to the weather. For example, aluminum is a popular choice for commercial outdoor furniture because it is rust-resistant. Untreated steel does not typically fare as well on patios and will rust when exposed to moisture. Another common example is wood furniture on a patio. It can be tempting to put a reclaimed table top outside, but it is sure to absorb moisture and warp, leaving you out of luck on your investment.

You should always pay attention to these warranties to get the most out of your product when you properly use it. Not adhering to a product’s intended use can void the warranty completely, making it very difficult for you to protect yourself as the buyer if something goes wrong.

Outdoor and Indoor Furniture

When you invest in restaurant furniture, you want it to be reliable and hold up for your customers. This requires action from you as a business owner to use the product for its intended use. By placing furniture where it doesn’t belong, you can damage the integrity of the furniture without realizing and cause injury to your customers. Protect yourself and your customers by knowing the difference between indoor and outdoor furniture and using them properly.

Combating Food Waste in Your Restaurant

The last thing you want as a restaurant owner is to watch your money get thrown out in the garbage. Unfortunately, when you waste food, this is exactly what’s happening. It’s seemingly easy to do, some milk here, apples there, and right before your eyes, thousands of dollars have gone to waste. Because it’s so easy, it’s estimated that there are 60 million tons of food wasted annually throughout the United States, and it’s likely that your restaurant is contributing. So how can your restaurant put anti-food waste steps into effect? Here are some actionable steps your restaurant can take to help cut down on food waste.

Create a committee. Either find individuals motivated to take a stand against food waste or incentivize the position, but make sure you have people from different areas in your restaurant as part of the committee. You don’t want to involve your whole kitchen staff, only to leave out the wait staff. You also need your purchaser on board (whether that’s you or an employee).

Practice FIFO. If you don’t know what FIFO is, listen up! A ‘first in, first out’ system allows your food preparation to run more smoothly, while keeping in mind the issue of food waste. When a new food order comes in, put the new food on the right and shift the previously-purchased food to the left. Cooks then grab food in a reverse order (left to right) to make sure they are using the items that will expire more quickly than the food on the right hand side.

*Pro Tip: When organizing your storage area, beware of cross-contaminating foods. Raw chicken does not belong next to fresh produce so don’t let all your rules go out the window to focus on FIFO. Shelf-labeling is handy while keeping in mind newer versus previously-purchase food and the types of food that can be stored together.

Control portion size in the kitchen. This requires due-diligence from your staff. As kitchens get busy, eyeballing ingredients (aka not paying attention to the pre-priced amounts from your menu plan) becomes more common but this is one way that customers end up with more food than they need and often more than they paid for. American restaurants are notorious for unnecessarily large portion sizes. You want to satisfy your guests, but not at the cost of your bottom line. A great way to cut down on food wasted by customers is to allow them to choose their portion size by offering lunch and dinner sizes on the menu. The less food that’s left on your guests’ plates, the better.

Repurpose ingredients. Have a lot of leftover shredded chicken from yesterday’s fajita special? Make chicken tortilla soup! If you’re flexible with your specials, soup can turn leftover nightmares into the next day’s featured dinner.

Make over your menu. Speaking of flexibility, you’ll want to check in on how each of your menu items are doing. If you must buy highly-specialized ingredients for a few items, make sure they’re worth it. If they are sub-par performers on your menu, change it up! It’s easier to broaden your menu with dishes that have more universal ingredients. A lot of restaurants turn to a focused menu to use up any surplus and still offer a variety of options without sacrificing storage space while cutting unnecessary costs.

Compost. Chances are your restaurant probably builds up (and throws away) a lot of produce scraps. Whether it’s from leftover salads or unused portions, these scraps can easily be composted. If your restaurant has its own little garden that grows herbs, use these as fertilizer. Or build community relations and reach out to farmers who could use the compost to help supplement their crops.

Donate what you can. If your restaurant has exhausted the options to using leftover food, consider donating. There are many organizations around the country that help excess food get to those who are in need. If you’re concerned about liability and the legality of your donation, review the Bill Emerson Good Samaritan Act of 1996 to understand your rights as the donating party.

Full dumpster

Keeping food waste in the forefront your mind when running your restaurant and making operational decisions is crucial in combating the problem. Taking the steps above are just a few ways your restaurant can have an impact on this destructive global trend. Integrating these better choices into your business model can cut down on food waste and save you money at the end of the day.

Do you have plan for food waste in your restaurant? What steps do you take to combat it? Tell us below in the comments.

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.