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Heather Lalley
Biography

Heather Lalley

Editor, Foodservice Group

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Heather Lalley is an editor with Winsight's Foodservice Group, covering emerging restaurant concepts for Restaurant Business magazine and RB Online. She also works with Winsight's sister company Technomic to produce research-based reports on emerging restaurants and chains.

Heather spent nearly a decade as a reporter for the daily newspaper in Spokane, Wash. She is the author of "The Chicago Homegrown Cookbook," about chefs who work with area farmers. 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 children and rarely passes up a chance to eat tater tots.

Articles by
Heather Lalley

Page 1

The Daphne’s parent filed an intent to buy the bankrupt chain for less than $800,000.

Danowitz previously worked in operations for Mellow Mushroom.

Pei Wei is sparring with its fast-casual rival in an online marketing campaign highlighting menu transparency.

The indie’s $2 million makeover includes a new retail area selling cook-at-home meal kits and a massive kitchen redo.

Here’s how some of the newest hotel-based restaurants and bars are working to attract a crowd beyond those staying upstairs.

These restaurants are catering to growing demand for sophisticated and adventurous international cuisine.

The new benefit gives all workers access to 10 days of subsidized care for children and seniors each year.

John Karangis, the Union Square Hospitality Group’s executive catering chef, will assume the new post.

The eatertainment chain’s The Works Kitchen features a modern American menu designed by a Guy Fieri collaborator.

The online retailer provides a platform for select restaurants to sell iconic dishes to consumers around the country.

Grismer, currently the finance head of Hyatt Hotels, takes over for Scott Maw, who is retiring.

The plaintiff claims the merger violates SEC rules.