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Sara Rush Wirth

Articles by
Sara Rush Wirth

Page 28
Workforce

Training millennials

Getting millennial recruits up to snuff means re-evaluating longstanding procedures, such as handbooks and classroom learning, in order to jive with the tendencies and preferences of this always-questioning, tech-dependent demographic.

Marketing

Who’s winning with Hispanics?

Here’s how five chains—Univision’s 2015 Trailblazer Awards recipients—are meeting the needs of Hispanics and, in turn, growing business.

8 reality checks on the fast-casual market

A deep dive into the segment revealed some surprises, concerns and shifts in the competitive scene.

10 groundbreaking concepts of 2015

As concepts fight for a foothold in the crowded restaurant industry, determination to be on the cutting edge drives many decisions. These 10 groundbreakers all pushed the envelope during the last 12 months in terms of both design and operation, bending traditions and blurring lines within their typical space to set new directions.

Emerging Brands

Chicago Concepts to Scout: Where to go to steal ideas

This special iteration of Concepts to Scout—our second annual roundup—singles out the destinations restaurateurs visiting Chicago for the National Restaurant Association Show in May should scope out.

3 trendlettes we’re watching in May

Here is how three marquee operators are shaking up traditional business methods.

Stealable idea: The art of a restaurant opening

Nando's Peri-Peri isn't holding a typical restaurant opening. They like to think of it as a "housewarming" for the Chicago market.

Food

Tertiary cities show their food chops at the James Beard Awards

While the James Beard Foundation Awards typically highlight the best of the best from major food cities around the country, this year’s list of winners read a little differently on the map.

Marketing

Steal this Idea: Marketing on the offense

There’s almost always some consumer pushback when a restaurant pulls an item off the menu.

Chicago tops NYC when it comes to millennial appeal

Dare I say it? Chicago is a better food town than New York City for millennials.

Beverage

Steal This Idea: Barrel aging for one

The craft-focused bar offers guests the option to buy smaller, individual barrels filled with their own customized, aged cocktail.

Allergy-awareness proponents

Forty-eight of the 50 states don’t require restaurant workers to have allergen training. But that may be starting to change.

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