Sara Rush Wirth
- PR and Internal Communications Manager, Portillo's
Chicago
Food nerd. Suburban mom. Former Restaurant Business magazine journalist turned Portillo's marketer.
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Articles by Sara Rush Wirth
Top indie trends
Top indie trends Avocado toast with salmon belly Sep. 23, 2019 San Francisco restaurant Cliff House (No. 75) put an upscale twist on the still-popular avocado toast. The seafood-focused concept named its avocado toast with mesquite charred salmon belly its most successful menu addition of 2018.
Tech to keep and kill
I may be the in-house tech expert at Restaurant Business, but this month—as RB’s Future Issue drops—I return to you with dispatches from my experience as a new kind of restaurant consumer. Earlier this year, I ate at restaurants a few nights a week and socialized over cocktails and apps. You know, the “typical millennial” habits. Then I had a baby in May, and my lifestyle did a 180. Now, takeout has become a staple.
2016 RB/FSTEC Awards: Technical perfection
This year’s class of social media standouts found surprising ways to break through on popular platforms, reinvent their voice on established ones and gain footing in the “brand”-new worlds of Snapchat, Instagram and more.
Self-serve suds
Beer, wine and even cocktails have been a point of differentiation for fast casuals, but as far as consumers are concerned, there’s still room to grow. Nearly one quarter (24 percent) of consumers say they want to see more adult beverages at fast casuals, a survey from Chicago researcher Technomic finds. The challenge is presenting a robust program that will turn this opportunity into a profitable revenue stream—all without a bar. Yet, more doesn’t always mean more.
3 emerging trends we’re watching in October
Restaurants’ marketing formula has gone far beyond showing consumers pretty photos of food with an adjective-heavy description. Now it’s all about showcasing culture. Not only do operators have to bring marketing down so individual customers feel a message is being delivered specifically to them, but they have to think beyond the menu, to what a brand stands for. Here are some of the tactics we’re monitoring as the industry tries to win an increasingly hype-sensitive and socially conscious guest. 1.
Food for Thought From a Futurist
TechnologyHow robotics, the internet of things and plant breeding will shape future food operations By Sara Rush Wirth on Jan. 24, 2020 Get great content like this in your inbox.Subscribe Photograph by Olivier Balez Brian Frank is general partner with San Francisco-based FTW Ventures, an investment and advisory group for early-stage food and ag-tech startups. Sara Rush Wirth: Do you see a change in where our food will come from?
2020 menu trends, mapped
Menu predictions came in fast and furious at the end of 2019. But will these ingredients, dishes and food and drink categories actually grab hold beyond select markets and cutting-edge independent restaurants? That remains to be seen, but with consumers constantly seeking something new and exciting on menus, operators seem to be bringing trends to the table a lot faster. Here’s a look at how things might shake out. Hover over the red dots to learn more about each trend.
4 off-premise trends to watch in 2020
Edit OperationsAs the world of takeout, delivery, ghost kitchens and more continues to evolve, here are four developments to keep an eye on in the coming year. By Sara Rush Wirth on Nov. 15, 2019 Photograph: Shutterstock Demand for off-premise is growing at a rapid clip—so much so that some operators are struggling to keep up.
5 Hot Markets in Asia
By Sara Rush Wirth on Oct. 24, 2019 With a crowded, competitive restaurant market in the U.S., many operations have headed overseas to drive their growth. While there are many potential pitfalls of international expansion, it’s proven to be successful for big brands and emerging concepts alike. Here, we look at five Asian markets—Indonesia, Malaysia, Philippines, China and Japan—using Technomic Ignite company data to identify the largest chains and their year-over-year growth in each market.
Where do food halls and food trucks stand with today’s consumers?
Food halls and food trucks have been getting a lot of attention in recent years, with new iterations of them popping up all over the place. (One example: Crave Food Hall, a new eatery adjacent to Purdue University’s campus.) Technomic estimates that food halls are currently a $1.6 billion industry, and that food trucks represent $1.4 billion. So where do these channels stand with today’s consumers, and how does that factor into the competition they may pose?
What Are College Kids Eating?
Sixty-seven percent are more likely to purchase high-protein options, with 40% willing to pay more, according to the study. And nearly 3 in 5 say they are willing to purchase low-calorie goods, with 31% willing to pay more. More than a quarter of diners are also willing to pay more for low-sugar, low-sodium and low-carb claims.
What are college students eating?
Sixty-seven percent are more likely to purchase high-protein options, with 40% willing to pay more. And nearly 3 in 5 say they are willing to purchase low-calorie goods, with 31% willing to pay more. More than a quarter of diners are also willing to pay more for low-sugar, low-sodium and low-carb claims.
What are college kids eating?
Sixty-seven percent are more likely to purchase high-protein options, with 40% willing to pay more. And nearly 3 in 5 say they are willing to purchase low-calorie goods, with 31% willing to pay more. More than a quarter of diners are also willing to pay more for low-sugar, low-sodium and low-carb claims.
What's driving diners' choices around meat?
The same percentage says they want more beef entrees with new or unique flavors. Slightly fewer, 36%, say they want more ethnically inspired beef dishes from restaurants. At the same time, 37% of consumers—up from 32% two years ago—want restaurants to offer a wider variety of pork dishes.
What do consumers want from casual dining?
Consumers spend an average of $23 at traditional casual-dining restaurants and $29.20 at upscale CDRs. Younger diners tend to spend slightly more than those 35 or older. At the same time, the number of items on casual-dining menus is down 1.9%. “As CDRs look to revitalize growth, expect to see brands evolve in a way that further highlights differentiation,” Technomic says. “That is, brands will become more specialized in what they offer and in which occasions they target.”
What flavor is the next Sriracha?
Sriracha. Nashville hot chicken. Salted caramel. Kale. While mainstream now, these flavors were once less common, only recently rising to widespread awareness and interest—and, arguably, oversaturation. Adding new flavors and ingredients to the menu can be time-consuming and costly, so how can operators identify the flavors before they blow up?
6 steal-worthy trends from Chicago’s dining scene
Chicago is one of the top dining cities in the world, or so says Donnie Madia, partner of One Off Hospitality, the award-winning multiconcept operator behind restaurants including Blackbird, Big Star, The Violet Hour and The Publican. During a panel discussion at the National Restaurant Association Show, he said the city is leading in trends as well as execution.
Stealable trends from Chicago’s dining scene
Instead of focusing on being health-forward or better-for-you, the phraseology has changed to “lifestyle.” While concepts such as The Little Beet Table do offer healthful meals—its website even touts that “We strive to make healthful and satisfying food accessible to all”—it promotes itself as a brand that customers can frequent often, as its goal is to make them feel great. A big part of that is the idea of using fresh ingredients and putting them on display for guests to see.
What’s next on the delivery front?
Edit TechnologyExperts share what the future of off-premise partnerships may look like. By Sara Rush Wirth and Patricia Cobe on Apr. 24, 2019 Almost $10 billion flowed through the leading third-party delivery services in 2018—a number that adds up to 55% growth in that sector, said Technomic Principal Melissa Wilson at the Restaurant Leadership Conference, held earlier this month in Phoenix.
Toast announces $250M in funding
Edit TechnologyThe restaurant-management platform more than doubled the number of brands using it last year. By Sara Rush Wirth on Apr. 01, 2019 Toast, the restaurant-management platform, announced Monday that it raised $250 million in Series E funding. The funds, led by TCV and Tiger Global Management, along with existing investors, puts its valuation at $2.7 billion.
Study: Restaurant hourlies want to use their own phones for scheduling, training
More than half of hourly millennial workers (57%) would prefer to use their personal mobile devices to access their schedules and training materials. What’s more, almost 7 in 10 hourlies think that with the right app, they’d have an easier time picking up shifts, according to a new study from digital workplace platform WorkJam. There’s no denying that scheduling an hourly workforce is one of the challenges managers face, especially in today’s labor environment.
Hattie Hill to retire as WFF’s CEO
Photograph courtesy of Women's Foodservice Forum Hattie Hill, president and CEO of the Women’s Foodservice Forum (WFF), announced her upcoming retirement on the final morning of the group’s Annual Leadership Development Conference in Dallas. Since taking on the role in 2013, Hill has been a champion for gender equality and women in the workforce within the restaurant industry.
How restaurants have taught America to work
The industry’s influence on the workforce has a long history that will only continue to grow. With about a 10th of the American workforce in the restaurant space—and so many people starting their personal employment history within a restaurant—there’s no denying that industry has had a hand in shaping labor in America. Restaurant industry employment The number of restaurant workers has grown considerably in the last decade, with one in 10 working Americans employed by a restaurant in 2018.
Influential restaurant families
Photography courtesy of the families: Bastianiches, Melmans, Galardis, Cherngs, Dickeys These families have been part of the restaurant business for generations.
There from the beginning
Our centennial package presents a break from our traditional Restaurant Business content in order to celebrate. As the official magazine of the National Restaurant Association, we’re taking this opportunity to pay homage to a momentous occasion—the 100th anniversary of both the Association and the National Restaurant Association Show. It’s a chance to take a historical look at how we, the restaurant industry, got to where we are today.
DoorDash aims for $500M in funding
Edit OperationsThe third-party deliverer is among the many to raise large amounts of capital, this time through private funds. By Sara Rush Wirth on Feb. 13, 2019 Food delivery company DoorDash Inc. is said to be negotiating a new round of funding. The startup is in the process of raising an estimated $500 million, according to reports by both The Wall Street Journal and Skift Table.
What consumers want from off-premise
There’s no denying that the off-premise evolution has upended how restaurants do business. It’s one of the strongest growth areas for the industry—but it’s also made the business even more competitive. Twenty-two percent of consumers now say that ordering food for carryout or delivery is more a part of their routine than it was two years ago, according to Technomic. They say it’s in part because more restaurants are offering food for carryout and delivery.
6 lessons in menu strategy operators will learn at the 2019 National Restaurant Association Show
Menu strategy is about far more than just putting food on the menu. It’s about pricing, menu size and real estate, marketing, packaging and more. This year’s National Restaurant Association Show will provide forward-thinking operators with ideas, data and insights for shaping their menus for today—and tomorrow. From May 18-21, more than 2,300 exhibitors and roughly 65,000 foodservice professionals will walk into Chicago’s McCormick Place for the biggest show in foodservice.
Top generational need states
Photograph courtesy of Krispy Kreme Why do consumers visit the chains they do? Well, that answer varies by generation, according to Technomic. There are emotional drivers behind visitation, says Robert Byrne, senior manager of consumer insights for the researcher. The top ones, he says, are things like cravings and the desire for something simple that consumers know they will enjoy—the idea of familiarity.
Consumers still love chains
Edit Special ReportsDespite a movement towards independents, chain restaurants keep driving business. By Sara Rush Wirth on Dec. 28, 2018 Photograph courtesy of Pret A Manger There’s this rumor going around that consumers—especially millennials—don’t like chain restaurants. They prefer independents that have a local or specialized feel, something diners they feel they can’t get anywhere else. Some of the data even shows that independents are growing at a faster rate, sales-wise, than chains.
America's favorite fast-casual chains
Newk’s isn’t resting on its lunch traffic. In a move to boost its dinner business and gain the favor of busy consumers—especially parents—the fast casual launched large-batch takeout meals last year. Structured similarly to fresh-food options in grocery stores, the Express Market offers family-size portions of grilled proteins and sides, which can be used to build a meal on their own or combined with consumers’ at-home staples.
America's favorite chains
Service/Hospitality: 75.4% Ambiance/Appearance: 61.9% Food/Beverage: 60.8% Takeout/Convenience: 69.5% Value: 56.2% Overall Score: 62.9% There’s no denying that Chick-fil-A is keeping up with the times to stay top of mind for modern consumers. Through a range of initiatives, the Atlanta-based chicken chain is assuring it can get its food to guests no matter where they are. Most recently, the chain went nationwide with delivery, expanding its partnership with DoorDash in November to 1,100 locations.
America's favorite family-dining chains
There's no denying that the family-dining segment has struggled in recent years. The old guard buffets and all-day concepts are losing sales and traffic to different types of restaurants. But consumers aren't giving up on the segment just yet; there's a bright spot with breakfast-and-lunch only concepts such as First Watch that are growing their footprint -- as well as their fanbase with a mix of on-trend menu items and marketing focused on freshness. Get more intel on today's consumers.
Millennials' favorite chains
Photograph courtesy of Chick-fil-A By now, most operators are familiar with the overarching trends influenced by the millennial generation. As they age up, however, their wants and priorities are changing. While some are entering parenthood, others are simply changing their diets to focus on a more balanced lifestyle.
America's favorite quick-service chains
The chicken chain is rolling out more than a nontraditional business model. In 2018, the chain tested both a Frosted Key Lime drink and a mac and cheese side option. Yet even as it innovates, the chain prioritizes the experience, scoring top marks in the “service and hospitality” category with consumers.
The off-premise evolution
The off-premise space–and opportunity—is vast. And it’s ever-evolving. While delivery is the hot topic, it’s just a small portion of the off-premise market, which also includes takeout, drive-thru, catering, meal kits and off-site options such as kiosks, food trucks and retail extensions of the brand. Off-premise sales now account for 38% of restaurant sales, or $198.7 billion.
Driving drink sales
Ethnic drinks gain attention “With demand for authentic and regional Asian food growing, the next wave of the trend points to an influx of Asian-style drinks,” finds Technomic. Other examples include TeaMoji in Allston, Mass., which specializes in colorful Taiwanese-style milk teas, and Tan-Cha, based in Rowland Heights, Calif., which offers cheese tea, featuring a foam of whipped milk and cream cheese.
Should restaurants be high-touch AND high-tech?
It’s impossible to deny that technology is changing the restaurant business as we know it. Gone are the days of relying entirely on intuition or experience. Instead, data-driven solutions are king. Humans doing simplistic, repetitive, potentially dangerous jobs could soon be a practice of the past, with robots and other AI devices subbing in. Even now, technology is allowing consumers to do a lot of the guest-facing tasks themselves, a la mobile ordering and payment apps, kiosks and more.
Top 100 Independents sneak peek
Each year, Restaurant Business ranks the top-grossing independent restaurants across the country. Every time, new trends and themes emerge. One trend to pop out of this year’s list: a resurgence of steakhouses. More than 30 meat-centric concepts from across the U.S. made the ranking, including a few newcomers. With check averages often above the $100 mark, these concepts are winning with more than just beef.
7 takeaways from a top restaurant tech conference
Denver-based Sage Restaurant Group buries its tech behind the scenes. “From a guest perspective, we don’t really like tech. But for the associate, we try to increase efficiencies as much as possible,” said Sage’s Senior Manager of Property Technology Rik Reinhardt. However, Jon Hartis, CTO of Reach Restaurant Group, is in favor of consumer-facing tech, and believes it not only should make the experience more seamless, but also that it “should be sexy” to win over guests.
8 biggest disruptors to the restaurant business
Today, it’s easier for consumers to get a restaurant-quality meal without leaving home, with a lot of the traffic moving to the web. Some $60 billion of the total food spend occurs online, up from $50 billion in 2015, says Erik Thoresen, principal at Technomic. And many are responding to this shift—some competing with traditional restaurants, some working with them. Here are three ways the foodservice industry is catering to the lack of desire to leave the house.
With cash losing clout and bitcoin on the brain, what’s the state of payment?
“I’ve never seen our world change as fast as it is right now,” said Dan Schulman, president and CEO of Paypal, at the 2018 Restaurant Leadership Conference in April. “Things are changing dramatically, and technology is not immune from that.” One area that technology is disrupting: payment. Instead of simply relying on cash, payment has become omnichannel. In its most common form, payments via credit and debit cards are becoming more secure through EMV terminals.
Questions restaurants should consider before investing in tech
The number of pitches operators get for new technology products, programs and solutions can be overwhelming. So how should they cut through the inbox clutter to identify potential business boons to invest in? Anand Gala, managing partner of Gala Capital Partners and longtime operator, suggests operators identify the top three problems for their business.
Amazon Go has hit Chicago-and I get it
Using what Amazon calls “just walk out” technology, Chicago diners can now enter and leave the convenience store-grocery store-QSR hybrid without taking out their wallets. Heck, they barely even need their phones out to be an Amazon Go customer. The concept, which first opened to the public in its home market of Seattle back in January, uses sensors to detect when a customer takes products from or returns them to its shelves.
Which restaurant concepts are tops in tech?
As advancements in tech continue to alter the foodservice landscape, from front of house to back and everywhere in between, restaurant brands that embrace innovation and experimentation are winning customers, dollars and efficiencies. Now in its fourth year, the Tech Accelerator Awards from Restaurant Business honor leading restaurant operations that have proven their business leadership in technology. The 2018 class of winners are: Domino’s Pizza, TGI Fridays and Zume Pizza.
Inside Olive Garden's Never Ending Pasta Pass
Growth phaseIn the pass' first year, “[w]e only sold 100 to see how it did,” says Dinon. The morning-of announcement created a frenzy, with passes selling out in a second and crashing the website. By year three, Olive Garden sold 21,000 passes in less than a second and hit the same timeframe in year for, with 22,000 passes. Each year, the chain gets better at anticipating the technology needed, says Dinon. Before the launch, it knows the expected volume and does a stress test on its site.
What millennial diners want now
Nearly a quarter order from restaurants four or more days per week, and 24%, at least once a week. That said, 41% of millennials would like to eat food cooked at home more often, but just can’t find the time. Where are they dining? Eighty-nine percent visit fast-food concepts (other than coffee shops), and 74% patronize fast casuals. Despite overall slowed sales, 70% of millennials still visit traditional casual-dining concepts, too.
50 Great Ideas 2018
Operators are out to create magic—to come up with practices that set them apart from the pack. But innovations in the restaurant industry also have to make business sense. These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.
Consumers still want more from their snacks
“Many consumers plan ahead when it comes to the snacks they buy at [restaurants], often buying a meal for immediate consumption, as well as a snack for later. Bundles geared toward this behavior are likely to appeal and can also help increase check averages,” said Yonke. Of consumers who eat snacks away from home, 41% buy and save snacks for later. Chains are creating options to capture this interest.
Grubhub acquires LevelUp for $390M
Grubhub announced that it has agreed to acquire LevelUp, the digital ordering and loyalty platform, for $390 million. Unlike some of its previous acquisitions, such as Eat24, the acquisition of LevelUp is a “product and strategic positioning acquisition,” Grubhub CEO and founder Matt Maloney told TechCrunch. The deal will further drive Grubhub’s integration with restaurants, specifically with the point-of-sales systems of some of country’s largest restaurant chains.
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