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…


Modern Restaurant Management

Talking with: Steve Starr, President of starrdesign

Steve Starr, the restaurant and retail designer, has been confused with Stephen Starr, the restaurateur. In fact, there are two funny stories you can ask him about. He likes to talk. The starrdesign President spoke with Modern Restaurant Management…


Operational hurdles pave way for off-premise promise

The three biggest hurdles impacting food service operators today include the over demand and under supply of good real estate, the unprecedented rise of construction costs and an increase in labor. Combined, these hurdles create the perfect timing…


Looking the Part

Fast casuals leverage design elements to communicate their premium quality.   Design is a key factor for emerging restaurants. Super Chix redesigned when building only its second restaurant. Operators understand that people want to eat where…


Inside the Brain of Architect & Designer, Steve Starr

Recently I had the pleasure of working with the design team at starrdesign in Charlotte, North Carolina. I was impressed by the initial meetings, their space, and most importantly, their thinking. I had some time to pull together some questions for…


The Curious Case of Value Engineering

Controlling costs is critical when it comes to restaurant design and construction. Without the proper checks and balances, projects can go off the rails and budgets can reach astronomical proportions. However, too many budgetary limitations can have…