How Firebirds Fine-Tuned Its Design
Firebirds Wood Fired Grill’s latest prototype began with a comprehensive review, questioning the value of every aspect of the design. The original layout for Firebirds Wood Fired Grill, a Charlotte, N.C.-based steak and seafood concept, had served…
How to Design a Labor-Efficient Kitchen
Wing Zone is looking to remove people from its kitchens. The Las Vegas-based brand has recently implemented a company-wide rebranding, which included overhauling its kitchen design, technology, and AI to improve both operations and the customer…
Quick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System
When Toro Taco Restaurant Group, a Milwaukee-based operator of the six-unit, full-service restaurant BelAir Cantina, was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a…
5 ways to design your restaurant for pickup and delivery success
From a well-thought-out labeling system to the placement of the food pickup area inside your restaurant, there are many ways to design for efficient and accurate pickup and delivery service. Here are a few snippets of the advice Starr Design Chief…