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.
Scratch-made biscuits are not new for Bojangles’. But as more restaurants tout housemade fare, the chicken concept realized it needed to communicate those claims more overtly. “As we go into new...
Restaurant Business breaks down the plans for kiosk implementation at top chains and checks in with other concepts that already use kiosks, including Panera, to see how the technology is working for them.
There’s no end in sight to the food hall trend, but as competition grows, new concepts have to go beyond the standard formula to show why they’re worth visiting.
One of the fastest-growing segments in fast casual is “specialty," as operators look to carve out their own niche in underrepresented cuisines such as Middle Eastern and fusion rather than compete in the crowded mainstream sectors. Here’s a look at some recently launched specialty fast casuals, from an Asian-Texas restaurant to a Roman pizza-sandwich concept.
Danny Meyer’s Union Square Hospitality Group has turned to coffee for its latest area of opportunity, announcing an undisclosed investment and strategic alliance with Joe Coffee. Here’s a closer look at Joe Coffee and how the chain plans to tap into USHG’s resources to further grow its business.
Here are six ethnic pork concepts to watch out for as consumers look to order more Asian and Mexican pork dishes at restaurants, according to new Technomic data.
Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.
The number of food halls in the U.S. is set to double by 2020, thanks to the combination of increasing restaurant rents and a rise in foodie culture (particularly among millennials). Here’s a look at some food halls expected to launch in 2017, from San Francisco to Raleigh, N.C.