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Biography

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

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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.

Leadership

Luna Grill beefs up its C-suite

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

Financing

Scooter’s Coffee agrees to acquire 8-unit chain

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

Emerging Brands

How a growing chicken concept is differentiating itself in a crowded market

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

Operations

Just Salad partners with Grubhub on a digital-only concept

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

Operations

Newk’s Eatery rolls out updated prototype

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

Food

Jimmy John’s adds snack-sized sandwiches

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

Leadership

Native Foods names Carin Stutz to CEO post

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

Food

Burgerim adds a keto-friendly burger

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.

Emerging Brands

How a growing sushi concept is prepping for franchising

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

Emerging Brands

How an emerging chain is rethinking Chinese takeout

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.

Leadership

Shake Shack gives its CFO an added title: President

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

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