Recently released information from the National Restaurant Association reports that 70% of restaurant operators have experienced a significant increase in their same store sales in the past 14 months and 66% have actually seen increased customer traffic. The latest Restaurant Performance Index reports that 57% of operators are planning to spend capitol dollars in remodeling and expansion over the next six months alone. Consumers are not only returning to eating out, they are eating out more than ever. These consumers choose their restaurant not only based on the food served but also on the environment inside the restaurant. As competition increases between where to go out to eat, restaurants must remodel in order to maintain and/or increase their market share.

What restaurateurs often don’t realize when remodeling is what anchors a food service facility. While décor and lighting and themes are all important, no food service facility can function on an unstable foundation. A restaurant is built on its promise to deliver a worry-free meal and if that meal comes on a table that wobbles then the whole perception comes crashing down. This stable foundation requires a functionally perfect base, never seen, inexpensive but crucial to the proper foundation. It consists of a properly weighted, level, four prong cast iron base plate, a level cast iron top plate, a square cut 16 gauge center column and hand adjustable glides that can easily be adapted for uneven floors. The base should be finished on in a powder coated black wrinkle all exposed surfaces that adapts well to the constant contact incurred with the patrons’ footwear.