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Heather Lalley

Managing editor

Articles by
Heather Lalley

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Operations

Foodservice's latest pandemic headache: Too few coins

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

Operations

Texas governor rolls back restaurant capacity to 50%

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

Operations

Did restaurants reopen too early?

With coronavirus rates spiking in many states and eateries being forced to close again, some city officials say they may reinstate stay-at-home orders.

Operations

Chipotle looks to cheer high schoolers with virtual after-prom

The fast casual teamed up with influencers and other brands to create an event for those whose proms have been canceled due to the coronavirus.

Operations

What do customers need to feel comfortable with dining in again?

New Technomic data reveals that outward displays of increased sanitation are important for building consumer trust.

Menu

Eco-conscious packaging to top culinary trends in 2020

The National Restaurant Association, in partnership with Technomic, unveils the biggest menu and foodservice game-changers of the year.

Technology & Equipment

A fast casual’s ‘smart fridges’ to debut at colleges, airports and more

The touch screen-enabled refrigerators from Coolgreens will offer a slate of grab-and-go fare.

Operations

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.

Design

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.

Menu

What to eat on the National Restaurant Association Show floor: Plant-based edition

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.

Workforce

4 homegrown labor hacks

Consider these out-of-the-box ideas for hiring and retention, borrowed from restaurants.

Operations

3 restaurant concepts serving up approachable global fare

These emerging eateries to watch are catering to growing demand for sophisticated, adventurous international cuisine.

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