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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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Workforce

Faces of the restaurant industry unemployment crisis

Massive and mounting unemployment figures do not tell the full toll of the coronavirus crisis on the restaurant industry.

Operations

Dave & Buster’s weighs its options at a life-or-death moment for the company

The eatertainment chain, which has shuttered all stores due to COVID-19, has about 15 weeks’ worth of cash available.

Operations

Shake Shack reports dire impacts of COVID-19 on its business

Sales are down 70% on average systemwide, with 20% of corporate staff laid off or furloughed.

Beverage

Operators get creative with loosened off-premise alcohol laws

Deals and special packages on beer, wine and cocktails for delivery offer a sales bright spot during the coronavirus crisis.

Operations

Well-known chefs band together to demand government action on business interruption coverage

A new coalition that includes Thomas Keller, Wolfgang Puck, Daniel Boulud and more had a phone call with President Trump to urge the feds to force insurers to accept restaurant industry claims.

Financing

Fund offering $15K in aid payments to small restaurants swamped within hours of opening

The James Beard Foundation Food and Beverage Industry Relief Fund stopped accepting applications for its grants after receiving “an overwhelming response.”

Operations

After trying off-premise, some restaurants instead opt to close

A number of independent operators have made the difficult choice in recent days to shutter completely rather than continuing takeout and delivery.

Operations

10 days that changed the restaurant industry

For much of March, the threat of COVID-19 grew as the infection spread. On March 11, that problem became very real for thousands of restaurant operators and millions of employees, beginning a 10-day period unlike anything the industry has ever seen. The business may never be the same.

Operations

Dog Haus adds new delivery-only concepts

It’s a way of maximizing search terms as consumers turn to third-party delivery amid the COVID-19 crisis.

Operations

Yelp, GoFundMe created restaurant fundraisers without OK from operators

Restaurant operators took to social media to rail against the unasked-for pleas for help.

Operations

Chef Thomas Keller files suit against his insurer in business interruption dispute

Keller, the famed French Laundry proprietor, is seeking to recoup business lost due to the coronavirus shutdown.

Workforce

Chipotle pays employees an extra 10% during COVID-19 crisis

The fast casual said it’s a way of expressing appreciation for its workers.

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