the city kitch: even kitchen design starts with brand alignment
This year, we’ve had the pleasure of working within an emerging trend in the foodservice industry: ghost kitchens. Made more popular by the pandemic, ghost kitchens are shared kitchen spaces that allow multiple concepts to develop and sell their…
Dining Trends to Focus on this Holiday Season
We all know that most holidays produce strong restaurant sales. According to Bizfluent research, the winter holiday season is typically the second busiest time of the year (after the warm weather/vacation season) because restaurant guests tend to…
Fighting Through the Fatigue
As I was going through articles I’d saved about how the COVID-19 Pandemic will affect the foodservice industry and how restaurants will need to respond to changing guest expectations, I came across this article in Inc. Magazine by Brian Hamilton…
7 Key Aspects of the New Kitchen
As we reflect on 2020, we can all agree that this year brought several challenges and required learning new adaptation skills previously unthinkable, especially for the restaurant & foodservice industry. Many focused on the changes required in…
How to get True ROI on Your Outdoor Dining Spaces – Part 2
By Steve Starr, principal, starrdesign In Part One of this series we tasked restaurant operators to answer several questions about their outdoor dining space. This was done to get operators thinking about and thinking through the best ways to…
How to get True ROI on Your Outdoor Dining Spaces
We started researching this topic long before the COVID-19 pandemic to quantify the return on our clients’ investment for outdoor dining spaces. Many of our clients were investing significantly into their outdoor dining spaces, while others were…
12 Chef-Inspired Recipes To Shake Up Your Quarantine Dining
Tired of making the same few things from your pantry-friendly foods? Even restaurant industry foodies feel like they’re running out of unique ideas to cook for themselves and their families while sheltering in place. So we’re here to spice things…
1 Problem, 3 Solutions: A Restauranteur’s Guide to Selection & 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 to open doors to new opportunities and to new…
Cleanliness in the Restaurant: Reality & Perception
Just because dine-in business is on hold doesn’t mean your restaurant’s future has to be. Now is the time to get ahead and make sure you are equipped to adequately address what customers will likely be worried about most: restaurant cleanliness and…
Foodservice Cleaning and Hygiene in the Age of covid-19
"When we look at a typical food service establishment, there are three distinct areas to address: front of house, back of house and restrooms." Cleaning your restaurant and keeping it clean is not just something every restaurateur should be doing…
1 problem, 3 solutions: launching a takeout & delivery system
Getting creative in the restaurant industry doesn’t just put you ahead now. It keeps your restaurant alive. With the restrictions on dine-in services across the globe brought by the COVID-19 pandemic, restaurants are being forced to creatively use…