Heather Lalley

Managing editor

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Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. She previously served as editor in chief of Winsight Grocery Business.

Before joining Winsight and Informa, 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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Texas Tech, Seattle Public Schools leaders among IFMA Silver Plate Award winners

The 70th annual awards from the International Foodservice Manufacturers Association recognize leaders who have made lasting contributions to advance the foodservice industry.


Uber Health launching grocery, OTC medication delivery

Uber’s health-focused arm is expanding to fulfill food-as-medicine prescriptions and over-the-counter drugs.

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

Virtual brands are going niche as they mature.

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.

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

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

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

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.

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