Starrdesign, the nationally recognized restaurant architecture & design firm, is growing again. 

starrdesign has announced two new hires, Fredwin Molina and David Harrill, June. After a challenging year for the restaurant industry, starrdesign President, Steve Starr, is optimistic about a new golden age for restaurants and is building his team to prepare for those opportunities.

Steve Starr says, “We’re really excited to be in growth mode again after the pandemic. I’m especially excited to be adding such great people like Fredwin and David to our team. In addition to being burgeoning architects, they’re both fantastic all-around people. I’m already impressed with their willingness to jump right in and make a difference.

Read more here: 

https://www.fermag.com/articles/restaurant-design-firm-grows-with-two-new-hires/


The Main Course Podcast

[Podcast] The Main Course: How to Build a Holistic Restaurant Concept and Brand

Listen to Steve Starr in The Main Course Podcast with Barbara Castiglia.

While the food and beverage portion of a meal is the main focus, restaurateurs also develop other aspects of the business to create a unique experience. Service is one. The design and layout of a restaurant also matter. Everything from ambiance to color, to sound, and to lighting.On this episode of The‌ ‌Main‌ ‌Course‌‌ ‌Host,‌ ‌Barbara‌ ‌Castiglia‌ ‌talked ‌with‌ ‌Steve Starr,‌ ‌the‌ ‌Founder and Chief ‌of‌ ‌StarrDesign. The duo spoke about restaurant design, what goes into it and how the pandemic altered how restaurants are approaching their restaurant design. Listen to learn about how Starr feels about good design and operational efficiency deliver guest expectations.

https://open.spotify.com/episode/7nqJCIJRphGCQJPu5m8SzG?si=X31JkYZ4RzSG0UdylJv3VQ&dl_branch=1

 


Foodservice Equipment Reports: Dedicated order pickup areas help separate off-premise and dine-in business.

Steve Starr, chief/president of Starr Design,  recommends operators create a dedicated order pickup station. It’s worth the investment. After the pandemic, he says, off-premise orders will make up 20%-30% of business, up from 10%-15% pre-pandemic. Sign up for the Restaurant Redefined series.

https://www.fermag.com/articles/from-the-editor-balancing-act/