5 Ways to Run Your Restaurant in an Uncertain Political Time

In light of the recent presidential election, there has been a significant amount of uncertainty in the restaurant industry. With questions surrounding labor costs and market patterns many restaurateurs may wonder how to deal with this tumultuous…


When is the right time to redesign your restaurant?

Brenna Johnson, project manager Whether it’s to enhance the dining experience or to make operations more efficient, there are many reasons why restaurant operators might consider revisiting a prototype design. But when is the right time to reassess…


Bite-sized Buzz for late December

A round up of interesting bits of news that came across the editor’s desk, including franchise news, international expansions, mergers and acquisitions, and design news. franchise & expansion notes After working with Dickey's Barbecue Pit as a…


Fostering 'Wow' Moments: A New Look for The Cowfish

Jeff Cangro, project manager The Cowfish Sushi Burger Bar is a truly one-of-a-kind fusion of a sushi bar and a gourmet burger restaurant. The owners, Alan Springate and Marcus Hall, found a way to flawlessly combine two contrasting products onto one…


Fast casuals, not fine-dining brands, leading restaurant segment in design innovation

Tracking design innovation and trends tells a story about the hospitality industry and can help paint a picture of the future. Restaurants are typically classified into QSR, fast casual, casual, polished casual and fine dining. Historically, fine…


Pay Attention to What Resonates with Customers

Steve Starr is an award-winning designer, speaker, and owner of  StarrDesign based out of Charlotte, North Carolina. StarrDesign delivers architectural, lighting, interior design services and more for retail shops and restaurants. We had the…


Why We Should Care About Designing for Millennials

Rachel Mitchell, marketing manager Although they don’t have considerable spending power now, Millennials will soon dominate consumer behavior.  We are already seeing this begin to take place in the current market, and it will only continue to grow.…


Better Budgeting for Equipment

Budgeting is an essential part of running any business, and it’s a critical step in starting up or running a foodservice operation. All too often budgeting becomes a matter of throwing a bunch of numbers down on paper and hoping that everything gets…


Modern Restaurant Management

Talking with: Steve Starr, President of starrdesign

Steve Starr, the restaurant and retail designer, has been confused with Stephen Starr, the restaurateur. In fact, there are two funny stories you can ask him about. He likes to talk. The starrdesign President spoke with Modern Restaurant Management…


Operational hurdles pave way for off-premise promise

The three biggest hurdles impacting food service operators today include the over demand and under supply of good real estate, the unprecedented rise of construction costs and an increase in labor. Combined, these hurdles create the perfect timing…


Looking the Part

Fast casuals leverage design elements to communicate their premium quality.   Design is a key factor for emerging restaurants. Super Chix redesigned when building only its second restaurant. Operators understand that people want to eat where…


Real vs. authentic: Which word should describe your restaurant?

Words such as authentic, real, integrity, and genuine seem to be used as brand attributes for almost every company we come into contact with lately. Even one of our own values is authenticity. But behind these words, what message are people truly…