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Biography

Sara Rush Wirth

Executive Editor

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Sara Rush Wirth is Executive Editor at Restaurant Business, where she plans and contributes to the magazine, website and e-newsletters. Sara’s background in food writing includes both foodservice and culinary experiences. Prior to joining Restaurant Business, Sara was an editor in the cookbook department for Publications International. Previously, she was on the editorial team at Technomic, a market-research firm within the foodservice industry.

Sara studied English at the University of Wisconsin, Madison. She also received her professional cookery certificate from Kendall College in Chicago. Sara currently resides in Chicago.

Articles by
Sara Rush Wirth

Page 1
Operations

6 steal-worthy trends from Chicago’s dining scene

A tasting tour served up hot ideas for attendees to bring back to their operations.

Menu

What flavor is the next Sriracha?

Which ingredients are poised to garner mainstream attention on menus in 2019 and beyond? This third annual report provides a deep, data-driven dive.

New data shows changes in millennial behavior, which directly correspond to a need for convenience. 

Consumers are snacking more frequently, often depending on foodservice for eats between meals. Still, diners aren't yet satisfied with what's available. Recent data shows how snacking desires are changing—and where opportunities might lie.

While the industry may not be quick to adopt ultra high-tech advances such as robots, there's innovation happening on the equipment front, with suppliers trying to make running an operation easier.

All signs point to voice recognition functionalities.

A report from Technomic's Consumer Brand Metrics program found that when the number of menu items went down, several consumer satisfaction scores went up.

Research firm Technomic's Consumer Brand Metrics program found was that when the number of menu items went down, several satisfaction scores went up.

During a preview of Chicago's soon-to-open Revival Food Hall, operators showed off smart ways to cater to the on-the-go crowd.

Operators will automatically be alerted of a pending battle and given a voice.

Snap Kitchen leans on a c-store-style layout and scratch-made packaged items to compete with home cooking and supermarkets.

Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.