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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Operations

Texas governor rolls back restaurant capacity to 50%

Coronavirus cases in the state, and more than 30 others, are continuing to climb.

Operations

Did restaurants reopen too early?

With coronavirus rates spiking in many states and eateries being forced to close again, some city officials say they may reinstate stay-at-home orders.

The fast casual teamed up with influencers and other brands to create an event for those whose proms have been canceled due to the coronavirus.

New Technomic data reveals that outward displays of increased sanitation are important for building consumer trust.

The National Restaurant Association, in partnership with Technomic, unveils the biggest menu and foodservice game-changers of the year.

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

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

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.

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.

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

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

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

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