Lauren Hallow


 Contact Lauren

Lauren Hallow is an editor for Restaurant Business and its sister publication, Foodservice Director. She also works with Winsight’s sister company Technomic, where she studies trends and provides content on emerging restaurant concepts.  

Lauren studied journalism at The Ohio State University and currently lives in Chicago’s Bucktown neighborhood. She is a sucker for French fries and thinks the world would be a better place if every restaurant table and bar counter had purse hooks.

Articles by
Lauren Hallow

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How a fast-casual 'hybrid' hopes to get an edge

Hooters is trying a new model with counter-service ordering plus a full-service bar and dining area. The restaurant was nearly full 15 minutes after opening.


3 ways to prep for a power outage

Make sure your staff and equipment are ready incase the power fails.

Hybrid restaurant Corridor uses streamlined planning to solve staffing troubles.

There’s no end in sight to the food hall trend, but as competition expands, new concepts are growing beyond the standard formula to build diner interest.

The number of food halls in the U.S. is set to double by 2020, thanks to the combination of climbing restaurant rents and the rise in foodie culture (particularly among millennials). Here’s a peek at some food halls expected to open this year. 

We’ve covered the foodservice trends we expect to see more of in the coming year, but what about those that should stay behind? Some of the country’s top operators and chefs shared which trends they’d like to see disappear in 2017.