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Biography

Heather Lalley

Editor, Foodservice Group

 Contact Heather

Heather Lalley is an editor with Winsight's Foodservice Group, covering emerging restaurant concepts for Restaurant Business magazine and RB Online. She also works with Winsight's sister company Technomic to produce research-based reports on emerging restaurants and chains.

Heather spent nearly a decade as a reporter for the daily newspaper in Spokane, Wash. She is the author of "The Chicago Homegrown Cookbook," about chefs who work with area farmers. She holds a journalism degree from Northwestern University and is a graduate of the two-year baking and pastry program at Washburne Culinary Institute in Chicago.

She is the mother of two children and rarely passes up a chance to eat tater tots.

Articles by
Heather Lalley

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Technology & Equipment

A fast casual’s ‘smart fridges’ to debut at colleges, airports and more

The touch screen-enabled refrigerators from Coolgreens will offer a slate of grab-and-go fare.

Operations

Inside Chicago's massive new food hall

The latest Time Out Market is a 50,000-square-foot showcase of the city’s top chefs.

Design

An inside look at the world’s largest Starbucks

Is this the future of retail? Chicago's 35,000-square-foot Starbucks Reserve Roastery, which opens this week, features five photo-worthy floors of food and drink experiences.

Menu

What to eat on the National Restaurant Association Show floor: Plant-based edition

Plant-based foods are going from niche to mainstream, as shown by their major presence on the floor of the 2019 National Restaurant Association Show.

Workforce

4 homegrown labor hacks

Consider these out-of-the-box ideas for hiring and retention, borrowed from restaurants.

Operations

3 restaurant concepts serving up approachable global fare

These emerging eateries to watch are catering to growing demand for sophisticated, adventurous international cuisine.

Operations

Farmer’s Fridge secures $30M to spur growth

The company, which sells salads out of vending machines at hospitals, colleges and other locations, plans to more than double its footprint.

Menu

How plant-based preferences are shaking up limited service

Meatless burgers, noodle-less noodles and more are being added to the menu to meet changing consumer needs. 

Steal This Idea

5 restaurant concepts that changed the game in 2017

Here’s a look at some of the innovators that opened this year.

Operations

Independent restaurants outperform the chains

Despite stronger sales growth, indies weren't immune to the problems plaguing the big guys.

Design

A fast casual leans into low tech, high efficiency

Here's a look inside Minigrow, Honeygrow’s scaled-down concept. The first Minigrow opened at the end of October, and more are on the way. Here’s how Minigrow is casting a shrink ray on Honeygrow. 

Operations

How to make the most of kiosk ordering

As more noncommercial operations try the techy ordering method, here are some best practices from foodservice folks who’ve been there.

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