Restaurant ingredients, plus a little heat, are marketer’s recipe for success
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.
Topics
Shannon Little Briggs public relations industry Huey's Subscriber OnlyThank you for being a subscriber to The Daily Memphian. Your support is critical.
As a 501(c)3 nonprofit news organization with a hybrid business model, we rely on a mix of revenue from subscriptions (50%), advertising, events and miscellaneous earned income (25%) and fundraising (25%).
Please consider making a fully tax-deductible donation or other contribution to The Daily Memphian today.
👉 Your subscription pays for you to read all our journalism.
👉 Your donation powers the work we do to reach everyone else with the news.
We believe an informed Memphis is a better Memphis. If you agree, join our growing list of donors now.
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.
Comments
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.