Sara Rush Wirth

Articles by
Sara Rush Wirth

Page 38

A restaurant trend that’s all dried up

Jerky is making the move from a lowly gas-station snack to a trendy, gourmet bar bite as chefs across the country create their own variations in-house.

Menu design that makes dollars add up

While tablet menus may be hot, a good old-fashioned fill-in-the-blank paper menu, just like the ones you’ll find at sushi restaurants, can be a good way to drive up the check if you offer charcuterie, says RB’s Token Millennial.

While Associate Editor Sara Rush wouldn't ban kids from restaurants outright, she makes the case that restaurants that welcome kids need to remember guests who prefer to dine without the pitter patter of little feet running around—and make accommodations that keep the peace.

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

Applebee’s parent company DineEquity recently acknowledged that it’s time to push the reset button on the concept. Does that mean Applebee’s future business is shifting further away from one of its foundational principles, a connection to its clientele through memorabilia and other fan junk of local sports teams posted on the walls? We can only hope.

Sam Fox, CEO of Phoenix-based Fox Restaurant Concepts, wanted a youthful energy for his new healthy fast-casual concept, Flower Child. See how he used clothing suggestions rather than set restaurant uniforms to help convey that vibe.

A converted garage in Dallas is designed to evoke a casual, come-as-you-are backyard party. Check out its vintage, eclectic restaurant design.

Ask any Southern chef, and he’ll tell you that pickles are an essential element on a charcuterie plate. But why limit the pig-and-pickle combination to a board of salumi and prosciutto?

Instead of following the lead, these trendsetting operations have changed the game with unique, new business plans. So they've become the ones to watch.

Check-splitting policies, squeezing more from the charcuterie trend and other easy-to-adopt-anywhere ideas from South Carolina chefs.

Chicken and waffles is now trending on mainstream menus. Here are some unique takes on this classic Southern duo.

Los Angeles International Airport (LAX) poured $2 billion into renovating its Tom Bradley terminal into a food destination, revealing the results last fall.

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