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 supporting local journalism.
Subscribers to The Daily Memphian help fund our not-for-profit newsroom of nearly 40 local journalists plus more than 20 freelancers, all of whom work around the clock to cover the issues impacting our community. Subscriptions - and donations - also help fund our community access programs which provide free access to K-12 schools, community organizations, and more. Thank you for making our work possible.
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.
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.