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,
How do I coordinate remodels or refreshes with lease requirements?
My restaurant is consistently too loud and guests complain that they can’t hold a conversation. What can I do to solve this problem?
In just the past few years, a growing crop of well-trained and well-traveled chefs have made Milwaukee their stomping ground, exciting the palettes of locals and visitors
Global foodservice markets, with the exception of Russia, saw flat or increased first quarter traffic and increased consumer spending.
“Better burger” concept Burger 21 has opened its first free-standing location with a bar and outdoor patio.
The parent company of Aubuelo’s Mexican Restaurant is converting its Lexington, Ky., location into a new concept, Oak Spring Grill.
By paying attention to the details, Nekter Juice Bar uses a series of well-thought-out design choices to reinforce the chain’s brand position of providing a menu of