Lauren Hallow


 Contact Lauren

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.

Articles by
Lauren Hallow

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Sandwich shops’ signature moves

As the make-your-own model grows synonymous with fast casuals, new sandwich spots are upgrading the handheld with elevated ingredients and chef-crafted builds.


Veggie-focused concepts go all in

Here are some of the veg-centric players in this new area of competition.

Vigilante puts a food-forward spin on board games.

A new CIA restaurant addresses wage gaps.

Bojangles’ newest prototype features what the chain calls a Biscuit Theater. Behind the cash register is a window looking into the kitchen, where biscuits are prepared.

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.

Restaurant operators provide guidelines on how to prepare for the inevitable power outage, from preparing crash kits to petitioning for grid upgrades.

This latest openings roundup includes a new prototype from Panda Express, a counter-service steakhouse and the newest concept from Jean-Georges Vongerichten.

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.

Restaurant Business’ latest openings roundup includes outposts from international chains, restaurants specializing in ethnic fare, plus more to keep an eye on, including a revamped Planet Hollywood.

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.

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