Beacon 70- “Only 1 Stop” needed for Product at CCB!

It is exciting to be able to share a project that utilizes so many different styles and options of CCB product.

This week we are featuring Beacon 70, a restaurant and bar with a reclaimed and steampunk vibe located in Brick Township, NJ.

This project features booths and banquettes at dining, counter, and bar height (some with legs/ stretchers and some with enclosed bases.)  Diamond tufting, wood trim, nailhead, and  upholstered rollover tops are just a few of the design details.  Backless waiting benches and an upholstered “top hat” were also produced to provide additional seating opportunities for patrons.

But don’t forget the tables!  CCB’s “Olde Barn” Collection was utilized.  These table tops are constructed out of random width and varying thickness of solid Poplar wood planks including natural saw and planer marking to result in slightly uneven surfaces to create the illusion of product produced out of “reclaimed” materials such as aged wood pallets or rough barn siding,  (Standard in “Olde Barn” distressing. Recommended in CCB Vintage Stain.)

Thank you to Raymond Haldeman Designs for the opportunity to be a part of this project and show you the range of products that CCB can provide.

Let us know how we can be a part of your next design.

Single Booths (bar height) with high backs make a statement!
CCB’s “Olde Barn” Collection Solid Wood Table Tops
CCB’s “Hickory” Series with diamond tufting added to a radius banquette (dining height)
Counter height seating with cut out back detail and nailhead trim on the outside back
Long wall banquette- dining height
(Style also for singles & doubles in photo directly below)
Style of Single & Double Booth – dining height
Upholstered buttons in contrasting upholstery material
Backless Waiting Benches
Upholstered “Top Hat” with Diamond Tufting
CCB’s “Olde Barn” Collection Table Tops
1.75″ Random Plank Solid Poplar Wood
Olde Barn Distressing & CCB Vintage Stain

Bar Height Single Booths with nailhead trim detail on the outside back

And more table photos…………….

Interior photos from Beacon 70’s website and social media posts.

Don’t let the names mislead you! – CCB’s Durham & Farmhouse

We have designed our standard product line to be versatile and to work with a multitude of interior styles. Sometimes it is just a matter of the finishes specified that can totally change the look.

Take for example CCB’s “Durham” Series seating style that was given a coastal location at The Pier Restaurant at Solomons Pier in Solomon, MD.

The Durham was modified with an upholstered seat and finished in CCB’s Natural stain.  See below where we also show examples of this same booth style for comparison- CCB’s “Durham” Series standard and 2 modified versions- one used for a Country Club and one for an Italian Restaurant.  How’s that for diversity in look and style?

Now let’s talk tables…… CCB’s “Farmhouse” Tables were also used for this coastal project in dining and bar height.  How’s that for an unexpected combination?

Thank you to TriMark Adams Burch for the opportunity to be a part of this project.

There’s really no limit to our styles and how they are used!

CCB’s “Durham” Series
Modified with Uph ISB & Seat for a Country Club
Modified with Uph Seat 
for an Italian Restaurant

Interior images from Yelp & Travel Advisor.

Restaurant TREND List for 2011



Pies, both sweet and savory, will be the top restaurant trend in 2011, a California consultancy predicts.

Andrew Freeman, whose Andrew Freeman & Co. of San Francisco consults on marketing for restaurants and hotels nationwide, detailed some top trends in a webinar Wednesday.

“If I had one trend — one trend — of the year that I could predict, that’s why it’s in the No. 1 position, this would be the trend for pie,” he said. “I think that we’re going to make room for pie shops in the next year.”

He said it follows on the heels of cupcake shops.

Freeman noted that Hill Country Chicken in New York City even sponsors a “Pie Happy Hour” to showcase its wide variety of pies from whiskey-buttermilk to apple-cheddar and more traditional banana and coconut cream pies.

“This is not just sweet pies, this is savory pies, bite-sized pies. They are even blended into milkshakes,” he said. “I’ll eat pie if I don’t get this one right at the end of the year.”

Other trends noted by Freeman included:

The new mom and pop. Self-financed restaurants built on limited budgets are growing in number. “This is an economic decision,” he said. “There are a lot of people out there who still want to open up restaurants, and it’s a good opportunity to look at real estate in a down economy.” The restaurants are typically small and the owners are extremely involved. Some examples are eVe in Berkeley, Calif., and Sons & Daughters in San Francisco.

•  One-ingredient restaurants. “Restaurateurs are taking one ingredient and building full restaurants around them,” Freeman said. Following on the several-year trend of gourmet burgers, the trend is extending to grilled cheese sandwiches, hot dogs and sliders. “We’re predicting perhaps a peanut butter restaurant next or a big biscuit restaurant,” he said.

•  Mini plates. “Small plates were the big buzz word over the last couple of years,” Freeman said. “This year mini is the new buzz word. Mini everything: mini portions, mini desserts.” The reason, he said, is it fits into tighter budgets. “Everybody wants a little more of everything. Our sense of wanting to be satisfied and fulfilled and experience as much as possible is really, really key.”

•  Multi-purpose spaces. Eataly in New York is an example. “We are going to see markets opening in the corners of restaurants,” he said.

•  Minimal menus. “A couple of years ago, we found a lot of people were getting very wordy and descriptive in their jargon on their menus,” Freeman said. Eleven Madison Park in New York focuses on ingredients.

•  Dirt. Abandoning sauces, some chefs are turning to dried, crumbled, powdered ingredients to add texture and flavor. Noma in Copenhagen, Denmark, offers radishes with toasted-malt “dirt.” Such a technique may be used by chef Dominique Crenn, who plans to open a restaurant in San Francisco in January.

•  Hearth-healthy. Wood-fired ovens will be used to roast vegetables and larger cuts of meat and whole animals.

•  Hot dogs and sausage shops. Examples include Brats Dogs & Wieners in New York. “They are moving from stands into restaurants,” Freeman said.

•  Vegetables. “There are even restaurants that are going meatless Mondays,” Freeman said. “The reason is the celebration of gardens and farms and relationships with farmers.”

Fried vegetables. Once-obscure vegetables are getting the crisp treatment with such items as fried Brussels sprouts, fried cauliflower and turnip chips.

Soft-serve. Chefs are using soft-serve ice cream machines to produce savory flavors as well as more exotic flavors, such as the coconut-water soft serve with brownie bites at Belly Shack in Chicago.

High-end junk food. “I feel like that munchies we grew up on are going to show up with interpretations done by chefs in really the most unique ways,” Freeman said, suggesting house-made Cheetos, Bugles, Slim Jims and jerky.

Popsicles. Similar to the soft-serve trend, iced treats are showing up in flavors such as sugar-snap pea.

Yogurt. It will show up as sun-dried, freeze-dried, smoked and pressed and in imported variations such as skyr from Iceland and labne from Lebanon.

Swede inspiration. As a trend-influencing region, the Scandinavian countries are now invading U.S. menus.

Breads. “Chefs are doing signature breads that they are serving as if they were a course,” Freeman said, citing the Popovers at Wayfare Tavern in San Francisco.

Bellies. Goat and lamb belly are showing up on menus as pork-belly prices rise, producing such dishes as the lamb-belly watercress BLT at the Lonesome Dove in Fort Worth, Texas.

As far as popular ingredients go, Freeman suggests more influence by:

1) Neck. Lamb, beef, goat and pork neck.

2) Whey. In salads and sauces.

3) Kumquats. In salads, relishes and desserts.

4) Pimento cheese. Smooth, spreadable, spicy and nostalgic.

5) Smoking. Smoked olive oil, cumin and butter.

6) Hay. Used for roasting and smoking, such as the leeks roasted on hay at Castagna Restaurant in Portland, Ore.

7) Hummus. In sauces, spreads and ingredients.

8) Popcorn. In various courses, such as the popcorn ice cream at Carneros Bistro & Wine Bar in Sonoma, Calif.

9) Pretzels. Pretzel sticks and used as a crust, like in the pretzel-bit-covered crab cake at David Burke Townhouse in New York.

10) Honey. Chefs are developing partnerships with local beekeepers for use in sauces and dressings.

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