Tagged Articles
one problem three solutions
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One Problem | Three Solutions: How can Operators Reassure Consumers as Restrictions Ease?
Steve Starr, president of starrdesign, explains the tectonic shift restaurants are facing due to sudden changes in guests’ priorities, and how to address them.
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One Problem | Three Solutions: A Restaurateur’s Guide to Selection and Procurement
As product options and providers increase across the globe, narrowing down restaurant furniture can be difficult. Procurement can be even more difficult, particularly as globalization continues
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One Problem | Three Solutions: Launching a Takeout and Delivery System
Getting creative in the restaurant industry doesn’t just put you ahead now. It keeps your restaurant alive.
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One Problem | Three Solutions: What are the Best Materials to use in Kitchen Flooring?
There are three main types of floors and each have pros and cons.
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One Problem | Three Solutions: Overcoming the Biggest Design Challenges in the QSR Segment Today
With consumer trends changing and the fast-casual industry booming, it can be tough for quick service restaurants (QSR’s) to stay competitive.
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One Problem | Three Solutions: The Escalating Cost of Restaurant Redevelopment
Why is redeveloping an existing restaurant space more expensive than expected, and what can I do to keep costs down?
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One Problem | Three Solutions: How Can I Differentiate My Restaurant from the Competition?
In this award-winning blog, Steve Starr, president of starrdesign, explains three concepts that differentiate restaurants from the competition.
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One Problem | Three Solutions: The Rise of Off-Premises Dining
What can I do to prepare my restaurant for takeout and delivery orders?
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One Problem | Three Solutions How Can I Design my Restaurant to Prevent Health Safety Issues?
Three things to think about when planning and operating a restaurant to avoid health safety outbreaks.
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One Problem | Three Solutions: Which Restaurant Technology Is Worth the Investment?
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, acquiring technology just
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One Problem | Three Solutions: What Should be Considered When Purchasing Kitchen Equipment?
Equipment is such a critical component of any restaurant, and operators need to weigh all sides before making a decision.
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One Problem | Three Solutions: Remodels and Lease Requirements
How do I coordinate remodels or refreshes with lease requirements?
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One Problem | Three Solutions: How Can I Tell One Cohesive Brand Story?
There are a few key ways operators can pull together their product, service and environment.
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One Problem | Three Solutions: Site Selection
What is the current state of restaurant real estate, and what should restaurateurs consider when looking for locations this year?
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One Problem | Three Solutions: ROI and Design
How do you find a balance between impactful design and containing costs?
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One Problem | Three Solutions: Restaurant Seating
There is a specific psychology behind effective seating layout and design.
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One Problem | Three Solutions: How Do I Attract Millennials to My Restaurant?
Some restaurant concepts that captured Baby Boomers and GenXers are having trouble attracting Millennials and younger patrons.
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One Problem | Three Solutions: My Restaurant is Too Loud!
My restaurant is consistently too loud and guests complain that they can’t hold a conversation. What can I do to solve this problem?
