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Sara Rush Wirth

Articles by
Sara Rush Wirth

Page 30
Marketing

One-to-one marketing plus 4 more tech trends from RLC

While “millennial” was one of the top buzzwords of the Restaurant Leadership Conference last week, much of the conversation revolved around how this demographic interacts with brands—which means technology.

Leadership

3 leadership lessons from a hospitality-industry icon

Bill Marriott took the main stage at the Restaurant Leadership Conference the day before his 83rd birthday providing insights on what he thinks it takes to run a successful company. Here are three takeaways.

Consumer Trends

Chains winning with Hispanics

It’s hard to win in business, especially in the restaurant business, without engaging Hispanic consumers, says Peter Filiaci, VP of strategy and insights/restaurants at Univision.

Technology

Should my app be bilingual?

Mobile apps still seem to be that white whale many operators can’t bag.

Food

Concepts to Scout in Phoenix, Expansion Edition

As thousands of operators flock to Phoenix for this year’s Restaurant Leadership Conference, we looked at restaurateurs who are expanding their already-successful portfolios. Here are four places to consider visiting.

An unlikely ally for operators in the tip-credit battle

If more servers understood what’s at stake for them in the argument, they might support the industry’s stance.

Millennial staffers won’t pick up the phone

The talk of the WFF this year was dealing with millennial employees, a generation raised on cell phones. But you may want to rethink that method of communicating.

Operations

Breaking the ice: Clear ice poses a challenge

Anthony Schmidt, beverage director for San Diego-based CH Projects, needs clear ice in a variety of shapes and sizes for drinks at two of the cocktail bars in his portfolio.

Concept to Scout: The high-frequency Simmzy’s

Simmzy’s restaurant prides itself on being a neighborhood joint with a large following of regulars who come in multiple times a week—the goal of every operator outside the white-tablecloth sector. Here's how this “Cheers” of southern California attains high-frequency traffic.

Authentic isn’t always an easy sell

Big data has said time and again that millennials are chasing “authentic” cuisine. But operators banking on this desire for authentic fare aren’t guaranteed success.

Marketing

3 trendlettes we’re watching in March

Restaurateurs are taking an inward look in March, examining what’s working and what’s not in their organizations and weeding out what they deem not worthy. Here are three ways business are being shaken up right now.

Inside Rare Form

At first glance, Rare Form doesn’t look like a fast casual. But this 2,400-square-foot, European-inspired deli in San Diego is just that—a counter-service spot.

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