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…


Former burger joint prior to takeover

Post Covid-19: The Pros and Cons of Location Takeovers

  Former burger joint prior to takeover As the novel coronavirus continues to derail restaurants’ plans for 2020, owners and operators may be beginning to contemplate what is in store for their future. Inevitably, some will fail. Others,…


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…


Restaurant Cleanliness

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…


COVID-19 Resources

Restrictions on restaurants and large gatherings due to COVID-19 have swept the nation with lay-offs, particularly within the restaurant, hospitality and service industries. Many restaurants have had to reduce to a skeleton staff, leaving business…


COVID-19 Response

Our sympathies go out to all of those impacted by COVID-19 – from those who have been diagnosed, friends and family of those who have been diagnosed, those whose jobs and schools have been impacted to so many more. We are feeling the impact together…


Traditional Arabic dishes shared around a table in Israeli woman's home

more than a meal

A firsthand account from Steve on reaffirming starrdesign’s mission internationally and the magic that makes food more than just a physical necessity. A recent, amazing trip to Israel reaffirmed what I believe to not only be the heartbeat behind…


Photo by Henry & Co. from Pexels

1 problem, 3 solutions: what are the best materials to use in kitchen flooring?

When it comes to kitchen flooring, there is no one perfect solution. There are three main types of floors that each have pros and cons. When stepping through the swinging doors that bring you behind the scenes of a restaurant, you’ll find the floor…


How to avoid unnecessarily costly construction

Why investing in your architect during the construction process could save you thousands You’ve spent countless hours coordinating with your architect and designer to achieve carefully articulated drawings, and you’ve finally gotten the permit to…


1 problem, 3 solutions: QSR design challenges

With consumer trends changing and the fast-casual industry booming, it can be tough for quick service restaurants (QSR’s) to stay competitive. They’re expected to uphold their characteristic, high-speed production while now accommodating for the…