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.
One of the oldest traditional "fast food" burger brands, White Castle, today leapt headlong into new territory by officially becoming the first national truly quick-service brand to offer the non-meat Impossible Burger (in this case Impossible Slider, of course) at all its system stores nationwide.
With restaurant online ordering expected to reach $365 billion by 2030, it's little wonder delivery driver is one of the hottest jobs around. But there's a problem that nobody talks about: crime on delivery drivers and the liability faced by brands and third-party providers when it happens. And it happens a lot.
Gen Z: If you were expecting just a more exaggerated version of the super-digital millennial, prepare to have your eyes opened.
In Australia, it's Yammer-time, while in Russia, QR codes are showing workers the way. KFC's approach to training technology depends entirely where you are in the world, but the end goal is the same - happier employees and more satisfied customers.
KFC has begun testing a system in the U.S. that cuts back-of-house employee training time down from four or five weeks total, to just one week, according to the brand's chief digital officer who has overseen initial deployment of the chicken chain's new voice training.
They're sold out of the Beyond Burger in Canada just one month after its introduction at A&W, while the chain in the U.S. watches with great interest and begins upgrades on its own beef burgers.
MOD Pizza CEO Scott Svenson sits down with Pizza Marketplace Editor Shelly Whitehead to provide some background on how some of society's most marginalized people have ended up making MOD one of the most successful U.S. pizza brands.
McDonald's Corporation is spending $6 billion to revamp more than 6,000 stores throughout the U.S. in hopes of transforming itself into an efficiency expert's dream brand.
Here's the bad news for QSRs: Most brands are not cool. That's the conclusion that research consultancy, Magid, recently came to after surveying 6,800 diners around 230 brands in order to understand something data-heads call "irrational commitment."
The blockchain may sound like something that has absolutely nothing to do with the restaurant business, but nothing could be further from the truth. Innovative restaurant leaders are already using it to help manage a variety of operations. Are you?
McDonald's salad sales ban at 3,000 Midwest locations in 14 states continues after the FDA reported that a parasite, which its says can't be washed away, has sickened at least 61 people. Health departments reported that the cases occurred in those who had previously eaten McDonald's salads.
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.