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Heather Lalley

Managing editor

Articles by
Heather Lalley

Page 2
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.

Operations

US Foods launches ghost kitchen aid for operators

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

Operations

What happens to outdoor dining when it gets colder?

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

Operations

Consumers are cutting back even more on dining out: Survey

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

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