Sara Rush Wirth

Sara Rush Wirth

Managing Editor

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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.

Articles by
Sara Rush Wirth

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While indie dishes may get the glory, a little coaxing draws out some fast-food faves.

These new advances could change the game, making operations smarter and more efficient.

Here's what RB's managing editor has learned from viewing restaurant tech through a brand new lens.

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.

The decline of full-service chains is palpable. Three of the major casual-dining players—TGI Fridays, Applebee’s and Chili’s—were all down more than 2% in sales.

Over 80% of the limited-service segment’s sales comes from QSRs. Fast casual remains the strongest grower, with sales up 8% and units up 8.7%.

This year's newcomers come in the form of DIY pizza places, better-for-you fast casuals or an unpretentious, approachable vibe wrapped in a full-service experience.

Operators can learn from those chains that jumped in the ranks, as well as from those that plummeted.

Some operators are turning to technology and regionality to safeguard their brands.

Restaurants are looking to a behemoth outside the industry as a prime source of inspiration.

Three-quarters of Hispanic diners order food from restaurants at least once a week, compared to two-thirds of consumers overall. Read on to find out about the changing preferences of this growing demographic, a topic that will get a deeper dive at our Restaurant Trends & Directions Conference in Chicago this July.