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…
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…