News & Media From Steve Starr

Al fresco dining: Are you leaving money on the table?

by Steve Starr — Chief, starrdesign

Part One of our series on outdoors space, we tasked restaurant operators to answer several questions about their outdoor dining space. Part 2 will feature…

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How to guarantee ROI on your outdoor dining space

by Steve Starr — Chief, starrdesign

As the pandemic progresses, the notion of outdoor dining spaces driving is more important than ever. One blogger shares everything he knows about customers…

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How many seats does a restaurant need to be profitable?

by Steve Starr — Chief, starrdesign

Understanding how many tables your restaurant truly needs is based on understanding the peak hour, or when the restaurant is operating at its maximum capacity

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5 ways to run your restaurant in an uncertain political time

by Steve Starr — Chief, starrdesign

With questions surrounding labor costs and market patterns many restaurateur operators may wonder how to deal with this tumultuous period and continue to move…

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

by Steve Starr — Chief, starrdesign

Fast casual brands have been quick to adopt recent design trends, and QSR restaurants are following suite.

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Real vs authentic: Which word should describe your restaurant?

by Steve Starr — Chief, starrdesign

Steve Starr describes how authenticity is about communicating your brand’s true ideals to the consumer while the term real references the use of natural…

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Technology: A brand-driver or a necessary evil?

by Steve Starr — Chief, starrdesign

Allowing your guests to view menus, place orders and read nutritional information while at home or on-the-go is paramount. But just because we can, should we…

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Construction costs on the rise: How to mitigate the risk

by Steve Starr — Chief, starrdesign

The current construction climate, especially in the fast casual restaurant world, is very different than even in the pre-recession boom.

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How to use your restaurant design to tell your 'real food story'

by Steve Starr — Chief, starrdesign

Incorporating your use of real ingredients and cooking processes into your design is vital.

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How to build a multi-sensory experience in your restaurant

by Steve Starr — Chief, starrdesign

It takes a lot of work for restaurant and retail brands to deliver a remarkable experience. It can be done, however, by making sure the environment touches…

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Finding your 'Purple Cow:' 3 ways to connect consumers to your brand

by Steve Starr — Chief, starrdesign

A truly noteworthy restaurant is one that captivates people and makes them feel connected to the brand, but how can you facilitate this desired connection with…

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