Heather Lalley

Managing editor

Articles by
Heather Lalley

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Inside Chicago's massive new food hall

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


An inside look at the world’s largest Starbucks

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.

Meatless burgers, noodle-less noodles and more are being added to the menu to meet changing consumer needs. 

Here’s a look at some of the innovators that opened this year.

Despite stronger sales growth, indies weren't immune to the problems plaguing the big guys.

Here's a look inside Minigrow, Honeygrow’s scaled-down concept. The first Minigrow opened at the end of October, and more are on the way. Here’s how Minigrow is casting a shrink ray on Honeygrow. 

As more noncommercial operations try the techy ordering method, here are some best practices from foodservice folks who’ve been there.

These up-and-comers could provide some retail inspiration. FoodService Director’s sister magazine Restaurant Business ranks the fastest growing small- to medium-size restaurant chains.

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