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…


social distance starr design

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…


Design Challenges: When Restaurants Meet Retail

The two dominant trends in retail development — lifestyle centers and mixed-use buildings —present unique challenges for restaurant designers. Lifestyle centers attempt to recreate the village green or Main Street format. Mixed-use buildings tend to…


1 Problem, 3 Solutions: How Do I Get the Most from a Restaurant Designer While Containing Costs

I often hear about design fees and expectations from friends in the restaurant industry. They find a great designer yet have to scale back when costs get too high. Ultimately, the project and brand experience suffer when this happens. Consumers…


1 Problem, 3 Solutions: How Can I Differentiate My Restaurant from the Competition?

With the rise of experience-based dining destinations — those that combine food, beverage, entertainment and new experiences — traditional restaurant venues must now design to compete with a variety of choices. It takes three things to…


1 Problem, 3 Solutions: The Rise of Off-Premises Dining

What can I do to prepare my restaurant for takeout and delivery orders? There are several things operators can do to prepare their dining room and kitchens for takeout and delivery orders, and we are getting this question a lot more as these…


1 problem, 3 solutions: How Can I Design my Restaurant to Prevent Health Safety Issues?

We see it all too often in the restaurant industry: well-known, high-quality establishments go down because of health safety outbreaks. In a recent study done by Johns Hopkins Bloomberg School of Public Health, researchers found that a single…