Heather Lalley

Editor, Foodservice Group

 Contact Heather

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
Emerging Brands

Is this cannabis cafe the restaurant of the future?

Lowell Farms has navigated a number of regulatory hoops to open what’s billed as the country’s first marijuana restaurant.


Luna Grill beefs up its C-suite

The Mediterranean fast casual added its first chief brand officer, as well as a CFO.

Under the deal, Scooter’s would acquire Omaha, Neb.-based Crane Coffee.

Chick N Max, founded by an industry vet, sells chicken fried and smoked—and even has its own in-store radio station.

Health Tribes sells entrees geared toward those following keto, vegan, gluten-free and paleo diets.

New stores will be smaller and brighter and will allow for the addition of several new menu items.

The Little John sandwiches sell for $3 and are about an inch and a half smaller than the chain’s traditional offerings.

Stutz, the former COO of Red Robin, will be charged with growing the 13-unit vegan chain.

The fast-growing chain partnered with a bun supplier to create a low-carb, high-fat burger, becoming the latest chain to create a menu item for followers of the trendy diet.

10-year-old Sushi Sake is standardizing its operations as it opens its doors to franchisees.

Junzi Kitchen, which recently received $5 million in an early funding round, is looking at ghost kitchens and other outside-the-box models to fuel its growth.

Tara Comonte, who has led the chain’s tech expansion and other initiatives, takes on the expanded role.

  • Page 1