Continue to Site >>>

Sara Rush Wirth

Articles by
Sara Rush Wirth

Page 2
Design

A c-store approach to home cooking

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

Menu

Is frozen as good as fresh?

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

Workforce

4 ways to win over the millennial workforce

A new report from Gallup shows that millennials aren't engaged in the workplace—and what can be done to get them on board.

Menu

How FSDs can put health on the menu without a workout

Former White House chef Sam Kass has ideas for getting better-for-you options on the menu—and actually getting them to sell. And it starts with the marketing message.

Menu

What's 'health' worth to customers?

Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more.

Operations

Chicago's hottest concepts to scout

In this guide of restaurant concepts to scout while in town for the show, we’ve rounded up some spots to check out for inspiration and ideas to take home.

Workforce

Making employees love you

Joanne Chang works hard at maintaining the culture she’s created at her four Flour bakeries, her restaurant Myers + Chang and newly opened commissary kitchen.

Design

Beatrix offers grab-and-go, traditional service

Beatrix's trick: meshing grab-and-go and traditional service in a narrow 9,000-square-foot space, without impacting the experience for diners in either.

Operations

Eggslut rolls the dice on all-day breakfast

This year, fans of the concept, who have made its runny-egg signatures an Instagram staple, will be able to hit up Eggslut’s first brick-and-mortar locations.

Workforce

3 things to do when a crisis strikes

Experts agree: Developing a protocol before disaster strikes—especially in today’s social media-fueled world—is crucial. Here are three steps to follow.

Menu

Food scrap salad: a zero-waste solution

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Workforce

Building a solid next-gen team

Millennials aren’t afraid to talk to anyone in an organization; they’re driven to achieve; they embrace tech to ease processes.

  • Page 2