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.
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?"
At least eight U.S. law firms have reported either filing, investigating or forming classes as part of lawsuits against Chipotle in connection with a norovirus outbreak in Sterling, Virginia.
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.
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.
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.
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.
As the restaurant industry continues to bask in the big-dollar benefits of online ordering, two new studies shed light on best practices when it comes to online ordering and third-party delivery as well as overall customer experience.
The National Restaurant Association and its educational foundation have been pushing for more love from the feds for apprenticeships and this week they got their wishes.
With rapid-fire delivery and an upbeat attitude, menu analyst and Kruse Co. owner, Nancy Kruse, last week told a standing room only crowd at the National Restaurant Association show in Chicago that these are rapidly changing times in food service, with a paradigm shift that is forcing restaurants to adapt or die.
The sands are shifting almost daily and almost on every front: That's the verdict from five restaurant industry leaders who shared their views Monday on the state of the industry at the National Restaurant Association show in Chicago Saturday.
As the song says, "making it" in New York has long been seen as the route to also making it "anywhere." But that rule does not apparently apply to menu labeling regulations, which start being enforced in the Big Apple...