At a few months old, the Sunnyvale, Calif., concept is the old hen of the group. It was opened by Noveshen, a veteran concept creator and operator (Pacific Catch, World Wrapps) whose day job is running The Culinary Edge consulting group.
Starbird aims to sell a new class of fast food, relying heavily on technology and accommodations to the times. For instance, although convenience is a big part of the concept’s promise, a drive-thru was not incorporated into the prototype, a reflection of widespread opposition in present-day California to that mode of service. Instead, orders can be placed remotely, and customers are assigned a numbered parking spot in the lot outside, where the food will be delivered to them.
A wall behind the front area shows the status of each order’s preparation, with an alert as to when it’s ready.
The spotlight is on a chicken sandwich made with locally raised poultry.