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.
A session at the Restaurant Franchising & Innovation Summit last week in Louisville featured three execs who get the most out of their supplier relationships.
Sometimes a brand's best potential franchisee "pickings" are already operating entirely different buy operationally similar types of restaurants.
Balance Pan-Asian Grille Founders Prakash Karamchandani and HoChan Jang are building an 8,600-square-foot aquaponics farm in the middle of downtown Toledo, Ohio.
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.
Airports are the No. 1 non-traditional expansion market for QSR brands, and Austin, Texas, has positioned itself to be right in the center of the action.
These were all successful restaurant ideas that were once considered just a little bit crazy, according to a panel of restaurant leaders, who shared some of their best and worst innovations with fellow restaurateurs last month at the Fast Casual Executive Summit in Nashville.
Consumers today don't just want restaurants to "tell all" when it comes to their food sources.They demand it.
Three restaurant leaders discuss best practices for best data returns.
A Toronto mom-and-pop focused on a Caribbean native's love for his culture, along with his new bride's love for him took home honors at this year’s Perfect Pitch competition at the 2017 Fast Casual Executive Summit in Nashville.
One of the more eye-opening sessions at this Fast Casual Executive Summit in Nashville this month was a quick, question-filled hour-long chat with a varied panel of millennials about what gets their restaurant business and what does not.
CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends
This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.
Best-selling author and CNN commentator Mel Robbins tells fast casual leaders why they are likely just 5 seconds away from the best approach to their toughest challenges.
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.
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.
"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?"