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Biography

Heather Lalley

Editor in chief, Winsight Grocery Business

 Contact Heather

Heather Lalley is the editor in chief of Winsight Grocery Business, overseeing a team of editors and a web producer to write, report and publish breaking news, features, trend stories and industry analysis. She spent six years as an editor with sister publication Restaurant Business, covering many facets of the restaurant industry.

Before joining Winsight, Heather spent nearly a decade as a reporter for the daily newspaper in Spokane, Washington. She is the author of "The Chicago Homegrown Cookbook." 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 and rarely passes up a chance to eat tater tots.

Articles by
Heather Lalley

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Operations

Why foodservice should be nervous about Amazon Fresh

The quickly expanding grocery chain offers high convenience, low prices and a vast selection of ready-to-eat food.

Operations

Ghost kitchens get ready for their next act

Virtual brands are going niche as they mature.

Menu

Here are some plant-based standouts at the National Restaurant Association Show

The Show floor is a veritable buffet of non-dairy ice creams, meat-less meats and even runny eggs that have never met a chicken.

Workforce

Mental health, gratitude take center stage at Women’s Foodservice Forum Leadership Conference

More than 2,000 people attended the event, which also focused on diversity and compassion.

Operations

Levy to develop new technologies for its venues with the launch of an innovation studio

DBK Studio aims to create frictionless foodservice operations in stadiums, arenas, convention centers and other facilities.

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.

Sustainability

Fast-casual salad chains work to lessen their environmental impact

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

Operations

A salad chain tries a new kind of meal kit

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

Sustainability

A restaurant makes reusable to-go packaging mandatory

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.

Operations

61% of pandemic restaurant closures will be permanent, Yelp says

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

Operations

Foodservice operators out West face a new threat: Wildfire smoke

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.

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