CONTENTS Getting Thin with Eno's FEBRUARY I PAGE 54 26 Weathering a Storm While pandemics don't happen often, adversities do. Learn how to tackle them. By Melissa Rickman 30 Business Essentials Discover the three principles successful operators live by. By David Scott Peters 34 Eggplant on the Menu Get ideas to add eggplant across your menu. By Denise Greer 38 Smoking In House Explore smoking methods and smoked ingredient ideas. By John Gutekanst 40 Farm to Table Gain a chef's approach to achieve a seasonal, local menu. By Nick Strawhecker 42 Making Plant Based Work Financially See how you can incorporate plant-based options that work for your bottom line. By Scott Sandler 6 / PIZZATODAY.COM / FEBRUARY 2022 46 Pain Points Get a handle on the pain points you will experience in 2022. By Dan Collier 50 Pizza Expo Preview See what's in store for you at the industry's biggest event. By Denise Greer 54 On the Road: Eno's Pizzeria, Dallas, TX Find out how this Chicago Thin-style pizzeria is sweeping the Dallas area. By Jeremy White Inside 3 Commentary 8 Digital 10 Conversation 12 Mike's Monthly Tip 14 Man on the Street 16 Building Blocks 18 Tony's Trending Recipe 20 Knead to Know 24 Destinations 58 Product Showcase 61 Pizza Today Yellow Pages 66 The Marketplace 74 Expo Spotlighthttp://www.PIZZATODAY.COM