Pizza Today - October 2021 - 3

COMMENTARY
JEREMY WHITE
Contributors
Growing Together
A
t Pizza Expo this past
August, the educational lineup
consisted of several seminars,
demonstrations and workshops geared
towards helping pizzeria owners expand
their businesses. Between now and the
2022 Pizza Expo, we plan to take much of
that material and make it available on our
Pizza Expo 365 platform. It's a fun and
interactive way to experience the show
from afar, and registration is completely
free. Just enter your e-mail address, optin
to receive our weekly newsletter and
you're in!
Speaking of Pizza Expo, now that live
events are once again staging and we are
able to convene in person once more to
celebrate our great industry, I'm really
looking forward to March 2022. It feels
like an opportunity, as we learn to navigate
the pandemic together, to create a
fresh start in many ways. And Pizza Expo,
at its core, is a bustling opportunity to
bring the magazine you're now reading to
life for a few days a year.
With that in mind, what new ideas
would you like to see in this publication
or on the Pizza Expo show fl oor in the
next iteration? Where do you see the
industry heading over the next few years?
How do you see your own personal needs
changing? What keeps you up at night
worrying about your business? What do
you see as your next big opportunity to
make money in the pizza world?
Hearing from you about what directly
impacts you often guides our content,
both in Pizza Today and at Pizza Expo.
It's our version of the old " customer feedback "
card. And that's why I want to hear
from YOU about what you'd like to see
at an upcoming Pizza Expo or in a future
edition of Pizza Today. Drop me a line at
the e-mail address on this page and tell
me what's on your mind!
Best,
DENISE GREER
Executive Editor, Pizza Today
(National Pizza Month, pp. 54-58)
We could all use a little fun this
month. What could be more
enjoyable than National Pizza
Month? Lighten things up with
your customers by celebrating
pizza all month long in your own
style. Tap your staff for ideas.
Capitalize on the marketing
power of your loyalty club.
MIKE BAUSCH
Owner, Andolini's
(Small-Wares, pp. 30-32)
Small-wares can equal big costs.
Managing their use and shelf life
is a less exciting but very crucial
element to a restaurant's success.
This month we'll break down how
to make it work for you in your
day to day.
JEREMY WHITE
Editor In Chief
jwhite@pizzatoday.com
VOLUME 39 * NUMBER 10
OCTOBER 2021
Photo: Katie Wilson
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OCTOBER 2021 / PIZZATODAY.COM / 3

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Pizza Today - October 2021

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