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 Degree 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.
Operators are finding creative ways to serve up low-alcohol drinks, using under-the-radar booze and craft ingredients.
From a meat & potato martini to nitrogen-cooled ice cream, operators are adding buzzworthy at-the-table presentations that are ready for their social-media close-up.
Moving from a mobile restaurant to a permanent operation takes smart planning and plenty of cash.