S.A. Whitehead 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.
KFC and Pizza Hut put their loyalty and mobile ordering experience on the chalkboard.
Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any brand to consider before setting off on a worldwide trek.
"The Franchise Handbook" author Carl Reader tells London audience that innovation sets the winners apart from the others in today's restaurant business.
Oklahoma-based Coolgreens defines itself through community health, and as the chain expands, it will spread that idea in a very visual way.
As co-owner and CEO of LEON, a 50-unit brand based in London, John Vincent talks and acts like a man who is as far from an evangelist as you can get. Yet, when the fun-loving Brit wanted to start a Mediterranean diet-centered chain, the question he and his business partner asked themselves was simply, "How would God do fast food?"
The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the previous two years. But are we missing a much bigger point in these food safety issues with a once-leading brand?
Norovirus outbreak and rat infestation behind it, Chipotle's leadership says the brand is moving on.
Arby's is not only putting all its guns behind its "We have the meats" branding, but it's also getting a little "foodie-esque" in the process. For proof, look no further than the latest menu innovation at the chain, a super-trendy "meat" porchetta.
The Halal Guys Marketing Director Andrew Eck related valuable information in the hour-long session, including three principles that he said brands must keep in mind in their loyalty program creation.
There may never be a more fitting name than that of Amazon, the mega online retailer that has come to demonstrate what the term “It’s a jungle out there” really means when referring to the ruthlessness of the business world. And now the food service industry is seeing firsthand how Amazon institutes the "law of the jungle."
Though so-called "brand refreshes" happen all the time among QSR chains, few concepts have taken the term, "refresh" as literally as Subway with its new restaurant design.
What do you do when a competitor has a really good annual promotion that they thought of first? If you're Domino's, you apparently tell the competition to "moo-ve" over. Such is the case today, as Domino's QSR competitor Chick-fil-A celebrates...
Brands with the most loyal and committed customers know you only earn super-loyalty when you participate in customers' lives, says veteran marketing guru, Norty Cohen.
Ok, just going to tell you right off, fair reader, that though I am a journalist and pledged to stay fervently objective, I've decided to go a bit subjective on the matter of KFC's new National Fried Chicken promotion around...
Independence Day weekend beckons, and some have clearly pulled out all the wheel chocks to pull in new and returning customers.
The Halal Guys have had enormous success with their well-researched loyalty program, which the brand's leadership with share with our readers during a July 13 webinar.
Like similar measures that have already taken effect in New York and the Pacific Northwest, the one taking place in Southern California is hitting a lot of restaurateurs' bottom lines and causing more than a little confusion, sending some to seek expert help.
On any day of the week, any brand in the world can get sucked into the vortex of a negative news event. Read on for tips from a PR veteran and longtime journalist on preparing for and responding to such events to "control the bleeding."
The growing dispute — in both the media and the courts — between Tim Hortons U.S. franchisees and Restaurant Brands International is increasing in intensity, seemingly by the moment.
Can consumers really see your brand? Do they really see how you're "being transparent" about your ingredients, their sources and quality? This free webinar gives expert advice on what restaurants must make clear today to build their customer base for tomorrow.