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Sara Rush Wirth

Articles by
Sara Rush Wirth

Page 27

6 tech takeaways from the takeout frontier

Speakers at this week’s FARE conference agreed that the off-premise market is undergoing a fundamental change, in part because of technology.

Categorizing millennials? Go ahead and try. Oh, you already have?

Putting labels on any consumer is dicey. At this week’s FARE conference, foodservice operators heard about three of them just for millennials.

Financing

The drop on third-party delivery services

While these services, such as UberEats and Postmates, have been popping up spottily in big cities for some time, the buy-in of national restaurant chains is a potential game changer—and not only for the messengers.

Inside Jockey Hollow Bar & Kitchen

Jockey Hollow boasts four distinct spots—a high-end dining room, cocktail lounge, oyster-and-wine bar and basement rathskeller—all under one roof.

Starbucks goes mini

To keep up with the pace of busy customers, Starbucks rolled out a pared-down, no-frills prototype on Wall Street in late April.

Tasting menus aren’t just for fine dining anymore

Umami Burger is offering an affordable nine-course tasting menu built for millennials–and it doesn’t send you home hungry.

Michael Mina casts for the next big thing

Michael Mina's pop-up test kitchen is intended to find “what works.”

5 ways to avert murder when you can’t honor a reservation

“You know how to take the reservation, you just don’t know how to hold the reservation.

Inside The Luminary

A Top Chef-testant sets his concept apart in a hall full of food stalls with lighting and layout.

3 trendlettes we’re watching in June

Consumers want restaurants to dig deeper on health, “natural” and local sourcing. Here’s how the industry is responding.

Food

'Grocerants’

“CPG retailers putting a major emphasis—both in square footage and in the quality and culinary component—on their fresh food,” says Justin Massa, founder and president of Chicago researcher Food Genius.

Technology

10 tech takeaways from the NRA Show

Attendees learned how technology is changing the restaurant business in ways both subtle and profound.

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