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…
how to survive the labor shortage
Everything isn’t out of your control! There really are things you can do. The health crisis and restaurant closures caused by the COVID-19 pandemic are finally starting to wind down. But trouble for the restaurant industry isn’t over yet. Now we…
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…