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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Workforce

How restaurants are finding and retaining workers

In an ultra-tight labor market, operators big and small are increasing pay, offering more time off and trying other perks to staff up.

Menu

What's ahead for plant-based meats and proteins?

Suppliers and operators are moving beyond burgers and breakfast meats to grow along with the plant protein trend.

Sweetgreen and Just Salad have come out with new sustainability goals and efforts.

Just Salad's "no-commitment" kits, currently available via Grubhub, don’t require a subscription and are packaged to order at each restaurant.

Zuni Cafe in San Francisco is serving all of its off-premise dishes in stainless-steel bowls and boxes, which must be returned after use.

Restaurants with the highest closure rates include those specializing in breakfast and brunch, burgers and sandwiches, desserts and Mexican food, the review platform found.

After pivoting to outdoor dining amid the COVID-19 pandemic, dangerous air is forcing many eateries in the western U.S. to abandon their patios.

The food distributor’s new program will help eateries identify successful virtual concepts and craft profitable menus.

Eateries that pivoted to outside operations amid COVID-19 are wrestling with how to keep things rolling through cold, snow and more.

Fear of contracting the coronavirus is keeping many away from eateries, according to data from consulting firm AlixPartners.

Some operators have resorted to bribing customers for coins or encouraging employees to bring in spare change from home.

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

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