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.
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.
Balance Pan-Asian Grille is hoping to tip the scales in their favor with an innovative new farming operation which, if successful, will soon replace a good part of the brand's supply chain.
Quick-service, fast casual, fine dining -- does the restaurant industry need to come together to give more definition to what these service categories really mean now and in the future? Some thoughts on why that might be helpful to those working in the "biz" and those the business serves, as well.
McDonald's is facing a flurry of negative social media traffic involving an incident at its downtown Myrtle Beach, South Carolina, restaurant.
Checkers & Rally's has built a strong 2-way communication channel with its customers that's improving everything from operations and menu offerings, to customer experience and connection.
KFC has shown some real public relations prowess in its handling of the nearly unfathomable problem of running out of its main product —chicken — in the U.K.
It's a truth that reveals itself over and over again that sometimes the best of everything can be found right in your own backyard. When it comes to that notion and the ever-growing foodservice industry's emphasis on local sourcing, the Wisconsin-based sub brand, Cousins, stands as a shining, dairy-dipped example of this subject in action.
The U.S. House passage this week of the so-called "Common Sense Nutrition Disclosure Act" (H.R. 772) is either an attempt to water down previous menu-labeling measures set to take effect in May, or a break for restaurant operators, depending on your position in the foodservice industry.
Additives are typically shunned in QSR operations today, but news that a silicone additive in McDonald's fries might also help cure baldness presents a true conundrum for the brand's public relations team. In the U.S. alone, about 4.6 million people...
The Cincinnati Reds scored a home run with Apex Supply Chain technologies' "click-and-collect" foodservice system last season, paving the way for widespread use by restaurant concepts of all varieties.
Three months after focusing a very serious social issue ad on the problem of bullying, Burger King is now using its marketing voice to criticize the FCC's action in December to reverse net neutrality regulations enacted by the Obama administration.