Restaurant ingredients, plus a little heat, are marketer’s recipe for success
“Memphis wouldn’t be who it is without the hospitality sector,” Shannon Little Briggs said. (Ziggy Mack/Special to The Daily Memphian)
Shannon Little Briggs isn’t a chef or a restaurateur but working in Memphis’ food industry has shaped her entire career. It’s also, figuratively speaking, lit a fire underneath her.
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Jordan Arellano
Jordan Arellano is a freelance journalist for The Daily Memphian writing about art, culture, food, and travel. Find her at Overton Bark with her three dogs or scouting out the best vegetarian food in town.
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