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.
Topics
Shannon Little Briggs public relations industry Huey's Subscriber OnlyIt’s GivingTuesday week! Will you join the celebration?
Donate now to help power our free community news access program.You know the value of having unlimited access to The Daily Memphian’s news. When you subscribe, you get full access to our news. But when you donate, you help us reach all Memphians with quality, in-depth local news through
- free access at over 300 schools and libraries
- free podcasts and radio broadcasts
- free newsletters
- and more!
Thank you for keeping up with local news. Thank you for investing in our community.
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.