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.
Napkin dispensers aren't the subject of many sleepless nights for QSR executives. But maybe they should be.
Trees may shed plenty every fall, but QSR menus do not. Rather, many brands have been adding on like crazy this fall with innovative offerings, both LTO and permanent.
There may be no greater test of the success of a catering program than a fanatic football fan, who's been guzzling suds and suddenly becomes hungry. Party hosts want to meet these guests' needs. Luckily, many restaurants, including Slim Chickens, have catering programs to help.
Many QSR chains lack hurricane response plans, citing the unique challenge that each storm presents. Not so though for Krystal, whose thorough hurricane pre-planning helped the chain and surrounding communities recover more quickly.
Despite numerous business and general news media stories indicating otherwise, Taco Bell is not "literally" opening 350 of its so-called "cantinas" by the end of this year.
Delivery is the name of the game in quick-service — now and in the foreseeable future — but before you decide how to do it, look more closely at your target customer and his or her needs.
QSRs and restaurants of all kinds play a key role in helping communities come back to life after hurricanes hit.
Confidently cocky QSR South Philly Cheesesteaks & Fries said today that its crispy chicken sandwich — now formerly known as the Chick Philly — will indeed remain on its menu, the company said in a press statement, "despite a legal...
On the heels of Chick-fil-A's announcement that its much beloved chicken salad sandwich will be dropped from the menu nationally on Sept. 30, competitor Church's chicken has stepped in to add more choices for its customers.
It had to happen. In this day of "fake news" and "alternate facts," we all just kind of knew restaurant chains would not be far behind.
Competition and narrow margins in the restaurant business demand a nip-and-tuck approach to efficiency. Uncle Maddio's recently worked with ParTech to streamline tech integration. In this article, the two companies share takeaways from that process.
Grab your animal-skin coats and head to Arby's for a grab-stick of gobbler beginning this Sunday.
"It was ugly," Fazoli's President and CEO Carl Howard exclaimed as he detailed the state of the chain when he arrived to lead it nine years ago. "I mean everything you can think about a restaurant chain — it was wrong." Herein, the summary of a turnaround from the London Restaurant Franchising and Innovation summit in July.
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.