There are three main types of floors and each have pros and cons.
With consumer trends changing and the fast-casual industry booming, it can be tough for quick service restaurants (QSR’s) to stay competitive.
In this blog, Steve Starr, president of starrdesign, offers three key insights to work with a restaurant designer to mitigate costs and maximize a collaborative
Technology can be used in your restaurant to impact the customer experience, communicate the concept's brand messaging and increase an operation's efficiency. However,
Equipment is such a critical component of any restaurant, and operators need to weigh all sides before making a decision.
How do I coordinate remodels or refreshes with lease requirements?
There are a few key ways operators can pull together their product, service and environment.
What is the current state of restaurant real estate, and what should restaurateurs consider when looking for locations this year?
How do you find a balance between impactful design and containing costs?
There is a specific psychology behind effective seating layout and design.
Some restaurant concepts that captured Baby Boomers and GenXers are having trouble attracting Millennials and younger patrons.
My restaurant is consistently too loud and guests complain that they can’t hold a conversation. What can I do to solve this problem?