Steve Starr, president of starrdesign, explains the tectonic shift restaurants are facing due to sudden changes in guests’ priorities, and how to address them.
As product options and providers increase across the globe, narrowing down restaurant furniture can be difficult. Procurement can be even more difficult, particularly as
Getting creative in the restaurant industry doesn’t just put you ahead now. It keeps your restaurant alive.
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.
Why is redeveloping an existing restaurant space more expensive than expected, and what can I do to keep costs down?
In this award-winning blog, Steve Starr, president of starrdesign, explains three concepts that differentiate restaurants from the competition.
What can I do to prepare my restaurant for takeout and delivery orders?
Three things to think about when planning and operating a restaurant to avoid health safety outbreaks.
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.
My restaurant is consistently too loud and guests complain that they can’t hold a conversation. What can I do to solve this problem?