Restaurant Development & Design

JAN-FEB 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

Issue link: http://rddmag.epubxp.com/i/926016

Contents of this Issue

Navigation

Page 41 of 75

4 0 • S P O N S O R E D C O N T E N T • J A N U A R Y / F E B R U A R Y 2 0 1 8 Seat Have A What trends are you seeing in furniture for restaurants and hospitality today? Dustin Glasscoe: The big thing globally in this category is communal tables. And power and data integration in tables for hotel lobbies, public working spaces, shared office spaces and coffee shops. We're seeing a lot of metal and wood combinations. We're having a lot of folks asking for solid wood, not veneer, and not composites. We're certainly getting questions about LEED certification and other sustainable business practices. Tell us about the Vermont Farm Table operation because it's rather unique. DG: We were founded nine years ago by my wife and myself, and we still run the business day to day. Currently we have 20 employees. We use traditional woods with simple designs and take more of a utilitarian approach, so we're not mak- ing overly ornate furniture. We stick to the basics. We're a mass-customized manufacturer and we make everything ourselves in Bristol, Vt.; we're not out- sourcing any of the production. We control the whole sales process. We don't use reps and we don't have outside salespeople. We're not working through distributors or furniture compa- nies. So start to finish, you're working with Vermont Farm Table. You also have a unique business model. DG: We're not trying to strip out as much cost or make the product inexpensive; we're trying to make the best product that we can deliver to the marketplace and we price it accordingly. For example, many furniture com- panies use a fastening screw that can be purchased at a hardware store and you can almost break it with your fingers. We use a #14 gauge stainless-steel screw for all our connection points, which is probably one of the heaviest screws you can put into the product to ensure that it doesn't fail over time. Why are your products especially good for restaurant and hospitality operations? DG: The warmth of the natural materials, the quality of real wood, the durability and longevity of our product. With the whole farm-to-table movement and interest in local and sustainable food, consumers want the environment of the restaurant to match the food. There are a lot of restaurant designs where the natural material just bolsters the concept of the food that the restaurant serves. And you have fast turnaround, too. DG: We have a responsive sales team and same-day quoting. Our lead times are typically two to four weeks, where it's anything from a 6 to 14-week lead time with other industry players. The value proposition that we bring to the marketplace is that with Vermont Farm Table, you're getting more bang for your buck. To get in touch with Vermont Farm Table, call 1-888-425-8838. www.vermontfarmtable.com Vermont Farm Table: Natural Quality, Modern Design A Q&A with Dustin Glasscoe, Co-Founder

Articles in this issue

Links on this page

Archives of this issue

view archives of Restaurant Development & Design - JAN-FEB 2018