Award-winning veteran print and broadcast journalist, Shelly Whitehead, has spent most of the last 30 years reporting for TV and newspapers, including the former Kentucky and Cincinnati Post and a number of network news affiliates nationally. She brings her cumulative experience as a multimedia storyteller and video producer to the web-based pages of Pizzamarketplace.com and QSRweb.com after a lifelong “love affair” with reporting the stories behind the businesses that make our world go ‘round. Ms. Whitehead is driven to find and share news of the many professional passions people take to work with them every day in the pizza and quick-service restaurant industry. She is particularly interested in the growing role of sustainable agriculture and nutrition in food service worldwide and is always ready to move on great story ideas and news tips.
College-age consumers are not that wild about partying when they are traveling, the top "thing to do" for Gen Z. In fact, when traveling these young adults pick eating out as their No. 1 activity, ahead of partying, which came in at No. 6.
Natural and healthful sourcing is hugely in demand for today's restaurateurs. Why then do so few brands offer naturally sourced lower-calorie sweeteners, particularly for their increasingly popular beverage offerings?
Wellness Expert Heidi Smith drew big crowds at the recent restaurant show in Chicago, all seeking her lessons on stress reduction for restaurant leaders.
Where there is a will there's a way and in the restaurant industry consumers "will" take the easiest route to getting food delivered to their doors, one reason why online food delivery is skyrocketing in the U.S.
KFC in U.K. and Ireland is vowing to slash one-fifth of the calories from its menu in less than seven years. A monumental move, to be sure, and one that all QSR leaders will watch closely for what could be the next big direction the fast food industry takes.
From things you never think about like hand-sanitizing restroom handles to higher-ticket tech like 3D food printers, the technological innovations that filled Chicago's McCormick Place Convention Center during the NRA show seem endless.
Growth is a great thing in the restaurant business, but if it's based on a franchising model, it's also a stressful thing, particularly for your marketing team that is working hard to keep everybody on the same "virtual" page.
Starting life on your own comes with all sorts of scary things, including spiders, in the case of one young British woman who actually ended up calling for KFC delivery so the driver could kill the spider. Could this be the start of something?
Three brands' leaders offered wisdom-packed responses during an hour-long panel on making your brand's customer experience franchise-worthy at this spring's Restaurant Franchising & Innovation Summit in Louisville.
Sexual and other types of harassment are at the top of the heap in the daily news cycle lately, but they are problems that have long plagued every workplace, particularly restaurants. Three industry leaders tackle the hot-button issue head-on.
Digital communication is no longer an "option" for QSRs, it's an essential. But to do it well, you must "know thy audience" ... every single one of them, and talk to them in their "language."
Hepatitis A is raising a harrowing spectre over the restaurant industry thanks to its rapid spread and high number of cases, particularly in the eastern half of the nation and Midwest. Restaurant food safety expert Betsy Craig answers questions about the scope of the problem and what restaurant leadership can do.
A trio of restaurant and digital communication leaders gave some quick but important lessons during the Three:15 at the Restaurant Franchising & Innovation Summit in Louisville.
A West Virginia Taco Bell joins a Louisville Domino's and Old Chicago Pizza location reporting workers infected with hepatitis A this week.
QSR brands make value their primary call to action on Mother's Day, much to the relief of cash-strapped kids of all ages, who want to show some love without losing their shirts.
Business dining is booming to the tune of $77 billion in the U.S. annually, but to tap into this deep pool of restaurant revenue you first better know how to swim.
At the Restaurant Franchising & Innovation Summit in Louisville this month, Jimboy's Tacos North America CEO Bob Anderson, Pita Pit CEO Peter Riggs and Wendy's Quality Supply Chain leader John Inwright spoke candidly about best practices in working with suppliers to drive brand sales and profits.
Although Freshii has reported one of the industry's highest same-store sales for the last four years, CEO Matthew Corrin told a crowd at this year's Restaurant Franchising & Innovation Summit in Louisville that he had a few missteps along the way to growth. Hard lessons, he said, are key to any brand's path to success.
Church's saw a golden opportunity in its value meal program that made clever use of a mystery shopping program to get employees up to speed quickly on the art of the upsell.
Get the best and keep them with you. That's the name of the game today in QSR employment strategy. This free hour-long session brings the pros and their expertise to you.