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.
Almost every food media and critic issues a list of top restaurants. A new ranking uses the standouts among those lists as the basis for what it says is the authoritative rundown of the industry's best places. Here's our analysis of how they earned that distinction.
In an upscale riff on grab-and-go, some operators are adding picnic blankets, silverware and even a bike tour to off-premise options.
It’s an unlikely success story—a Cinderella saga of how a concept transformed from a New York City hot dog cart to the country’s fastest-growing small chain.