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…


The Operational Impact of Local Sourcing

Mention the phrase “farm to table” and it conjures up images of white-tablecloth chefs bringing in unusual, high-end agricultural products from artisanal growers. But today, operators in virtually all segments of the industry, including…


Update: RedEye Diner is coming to the Epicentre to feed you

As a reminder, the people behind Midnight Diner in South End have decided to open a new location in the EpiCentre (in the old La Tagliatella spot next to Mortimer’s) and are calling it RedEye Diner. Perfect. Eddie South, the current GM of Midnight…


Trend: Incorporating Fire in Design

“Everyone is drawn to fire,” says Tim Byres, the executive chef and partner of Smoke in Plano, Texas. “Everyone has memories of fire, so there’s a nostalgia element to it.” There’s always been fire in pizza and barbecue restaurants, but now more…


How to make $1 million in a single year (Advice from 10 Successful people who have actually done it)

A million dollars ain’t what it used to be, but it’s still pretty good money--especially if we’re talking about annual income, as opposed to net worth. So, how do you get to that milestone? Since I haven’t done it myself (yet), I reached out to a…