Love at First Bite: Quick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System
Foodservice Equipment Report (FER) highlighted how starrdesign helped create the new fast-casual restaurant design for Hiya Taco just outside of Milwaukee. While most traditional taco concepts use a scoop & serve method to meet speed…
Steve Starr f.e.r. Interview - 7 Key Aspects of the New Kitchen
As we reflect on 2020, we can all agree that this year brought several challenges and required learning new adaptation skills previously unthinkable, especially for the restaurant & foodservice industry. Many focused on the changes required in…
How to get True ROI on Your Outdoor Dining Spaces
We started researching this topic long before the COVID-19 pandemic to quantify the return on our clients’ investment for outdoor dining spaces. Many of our clients were investing significantly into their outdoor dining spaces, while others were…
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…
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…
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…