Pizza Today - January 2022 - 3

COMMENTARY
JEREMY WHITE
Contributors
Happy New Year!
T
his is a time when we invariably
look back at the year that just
ended while simultaneously looking
forward to all that lies ahead. So many
positives happened in 2021 despite our
world still navigating a pandemic. At the
top of that list for me? Seeing Pizza Expo
take place in Las Vegas in August.
Was it strange gathering with my pizza
peeps in August instead of March? Sure.
But it happened. After a scary 2020, it
happened. And the industry needed it.
Th e pandemic is not over. New variants
pop up that require our attention. Th at's
what viruses do, after all. But vaccines are
widely available to help combat COVID
and though things aren't yet what most
of us would call " normal, " it sure feels like
we march a bit closer to normalcy with
each passing month. I've been on planes,
in cabs, in busy pizzerias operating at full
capacity ... and in just two months I'll be
back at International Pizza Expo when
the 2022 edition stages. Th ere will be new
competitions, three keynote addresses,
a long list of educational opportunities
and a show fl oor bustling with pizzeria
owners who want to do business with the
industry's most infl uential vendors. Th is is
another important step towards the pizza
world getting closer to normalcy again,
and I can't wait to see everyone there.
When you're at Pizza Expo this March,
please stop by the Pizza Today booth
and say hello to the PT crew. We want
to hear your stories about how 2020 and
2021 impacted your business. Whether
it's good, bad, ugly or all of the above,
we want to learn from you. We're always
looking for our next great story - and
yours just might be it!
Lastly, you'll note this issue has a focus
on your employees. Th ey've been through
a lot. And those who actually show up
to work deserve your recognition and
support like never before. Be sure to tell
them soon how much they matter to your
business.
Cheers to a great 2022!
Best,
AUDREY KELLY
Owner, Audrey Jane's Pizza Garage
(Burrata, pp. 40-41)
Burrata is a fantastic ingredient
because it is a simple, rich
accent to almost any pizza or
side dish. As such, this creamy,
versatile cheese is popping up on
pizzeria menus all over the place.
It can be the star of the show
or round out all of the other
toppings on styles ranging from
Neapolitan to Detroit.
NORA CALEY
Freelance Writer
(Employee Expectations, pp. 30-32)
Employees expect fair wages, and
so much more. That could range
from being able to work a shorter
shift, to feeling like they are
being taken care of in an inclusive
environment.
VOLUME 40 * NUMBER 1
JANUARY 2022
JEREMY WHITE
Editor In Chief
jwhite@pizzatoday.com
Photo: Josh Keown
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JANUARY 2022 / PIZZATODAY.COM / 3

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Pizza Today - January 2022

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