Outdoor dining continues to trend strongly, with a recent industry survey revealing that 70% of restaurant professionals affirm it remains popular and will be incorporated into new builds or remodels whenever possible.
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Implementing FLAT® at Mendocino Farms’ locations has ensured that tables are stable and aligned perfectly, eliminating the wobble, frustration, and possible accidents unstable tables cause.
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In the world of foodservice and hospitality, attention to detail can make or break a customer experiences. One often overlooked detail is the stability of tables.
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In the fast-paced foodservice and hospitality industries, every moment counts. From bustling lunch rushes to lively dinner services, maintaining a seamless and enjoyable experience for both customers and staff is crucial.
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The holiday season is almost here, it's time for restaurants and bars to gear up for the festive frenzy.
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In the competitive world of foodservice and hospitality, the success of your business depends on providing an exceptional dining experience that keeps customers coming back.
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Introducing FLAT® 2nd Generation Height-Adjustable Table Bases – the perfect solution for those seeking versatile and stable table bases. With improved engineering and design, our new range provides even greater stability, and now comes in 10 different styles.
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(Orlando, FL) - The FLAT team held a presentation at their booth during the 2023 NAFEM Show in order to recognise and celebrate their first ever recipient of the FLAT President’s Award for a Representative Group in North America.
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Wobbly and misaligned tables are a constant headache for foodservice and hospitality operations. While napkins, bottle corks, wedges, books and other temporary fixes may seem like a solution, they are far from it.
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As most of the world starts to emerge from the pandemic what do increasing costs, a potentially reduced customer base and staff shortages mean for foodservice and hospitality industries?
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We recently were discussing this issue—and how FLAT solutions can impact a business—with John Switzenberg, Director of Operations at John Wright Restaurant in Wrightsville, PA. The restaurant is part of a reclaimed facility built in 1916 that has been everything from a warehouse to a silk mill. Needless to say, the original builders of the facility were not at all planning for the structure to be used for something as specialised as an upscale dining and events venue.
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