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…


Restaurant Development and Design

Designers Dish 2020!

Ever wish you could pull up a chair with a few crack restaurant designers over cocktails to chew the fat about what's in, what's out, what inspires them, how they handle tough client issues and what they see coming around the bend? Steve joins other…


starrdesign named Best and Brightest Companies to Work For in the Nation for 2019

The designation was given by The National Association for Business Resources and honors 540 businesses across the U.S. CHARLOTTE, N.C. (March 12, 2020) — The National Association for Business Resources (NABR) has named starrdesign as one of the Best…


Modern Restaurant Management

Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?" Their answers touched on a variety of subjects including AI,…


Mind Over Budget: Tricks and Tips for Keeping Costs Under Control

When it comes to keeping costs under control, there are several measures restaurant operators can take to ensure projects stay on task and on budget. In terms of construction, architecture and interior design, the way forward isn’t to cut corners.…


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…