Sara Rush's Token Millennial

Understanding the perspective of a key but sometimes perplexing customer, from a card-carrying member of the group, Sara Rush
sara rush
Sara Rush Wirth
Managing Editor

Sara Rush Wirth is managing 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.

Many cocktail-focused restaurants are training their bartenders to concoct booze-free beverages that are just as complex as those that leave guests tipsy.
The successes or failures of one big fast-casual brand have the ability to drastically shift results.
Restaurants are looking to a behemoth outside the industry as a prime source of inspiration.
More channels means more competition and a rethinking of the industry.
In the last few years, the build-your-own Chipotle-style fast casuals really hit their stride, expanding into almost any type of cuisine people could think of.
arbys food leftovers

One Friday, five Restaurant Business editors trekked over to the Arby’s in Chicago’s Ogilvie train station to check out the brand's loaded curly fries.

While there are certainly a number of back-end challenges when it comes to partnering with a delivery service, there’s another problematic area: loyalty.
When we first started brainstorming ideas for the cover of this month’s issue, we didn’t plan on featuring the president-elect…And then the results came in.

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