An Open Invitation...

Exposed Kitchens are redefining today's restaurant design. Steve joined industry professionals to address all things open kitchen with author Mindy Kolaf for Reinhart Foodservice. Read the full article here.


Trends in Prototype Design: Insights from the Experts

To offer some insights on the direction of prototype designs, FE&S tapped four experts from the most prolific design and branding firms, who collectively have created new prototypes for some of world’s biggest brands and hottest startups Kathy…


Firebirds' Next Evolution: A Fresh Design for the Future

This balancing act of promoting the classic details along with the modern ones is all about celebrating Firebirds’ standout characteristics, everything from culture to culinary to operational notes. To start, the prototype, developed with local…


Modern Restaurant Management

Florida-Based NY Deli Concept to Franchise and Pronto by Giada

Modern Restaurant Magazine recognizes Pronto by Giada in their MRM Daily Bite - full post found here.  


Form & Function: Prepare for Takeout

Operators have several options when making room for takeout within a restaurant’s four walls. They can decide to renovate their existing dining room, or they can open new restaurant locations with ample space built in to accommodate takeout…


Common Sense

When a customer visits your bridal salon, she bases her impression of your business on more than meets the eye – literally. She experiences your store not only through sight, but also through sound, smell, touch and, to some extent, even taste. All…


New Concept Jar Bar Launches in Illinois

Fast-casual concept Jar Bar debuted in Northbrook, Ill., this summer. The 30-seat restaurant, founded by former TV producer Karen Firsel and her husband, commercial real estate developer Adam Firsel, focuses on fresh, nutrient-dense meals across…


Shipping Containers Make a Comeback in Restaurant Design

They say history repeats itself, with trends coming and going and coming again in fashion, food, politics, pop culture, and even restaurant design. That seems to be the case with shipping-container buildouts, a trend that popped up around 2011,…


Modern Restaurant Management

Modern Families and Restaurant Diaper Duty

The changing family structure is challenging the structure of restaurant changing rooms. Brandon Gerson, president at marketing agency Mak & Ger, believes in taking a hands-on parenting role that includes diaper duty.“The American Academy of…


Bite-sized Buzz for late December

A round up of interesting bits of news that came across the editor’s desk, including franchise news, international expansions, mergers and acquisitions, and design news. franchise & expansion notes After working with Dickey's Barbecue Pit as a…


Pay Attention to What Resonates with Customers

Steve Starr is an award-winning designer, speaker, and owner of  StarrDesign based out of Charlotte, North Carolina. StarrDesign delivers architectural, lighting, interior design services and more for retail shops and restaurants. We had the…


Better Budgeting for Equipment

Budgeting is an essential part of running any business, and it’s a critical step in starting up or running a foodservice operation. All too often budgeting becomes a matter of throwing a bunch of numbers down on paper and hoping that everything gets…