starr insights

1 Problem, 3 Solutions: Restaurant Seating

When people are eating, they want to feel both protected and anchored. For example, sitting at a two-top table in the middle of a crowded dining room makes guests feel open and exposed — and less...


Firebirds' Next Evolution: A Fresh Design for the Future

This balancing act of promoting the classic details along with the modern ones is all about celebrating Firebirds’ standout characteristics, everything from culture to culinary to operational notes....


Creating touchpoints to connect with consumers

Alexander Shporer, project manager


Building a Multi-Sensory Experience

  It takes a lot of work for retail brands to deliver a remarkable experience. However, it can be done by making sure the environment provides a sensory experience. A sensory experience affects a...


1 Problem, 3 Solutions: How do I attract millennials to my restaurant?

  Some restaurant concepts that captured Baby Boomers and GenXers are having trouble attracting Millennials and younger patrons.


1 Problem, 3 Solutions: My Restaurant is Too Loud!

This is a common issue among restaurateurs, as acoustics are hard to gauge in a commercial space before you move in. There are numerous factors driving this problem. Trends are leaning toward open...


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...


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,...


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