Pizza Today - June 2022 - 3

COMMENTARY
JEREMY WHITE
Contributors
Hot Take - A Rebuttal?
O
n page 14, our Man on the
Street columnist off ers up a
hot take on Neapolitan pizza.
Scott Wiener is not condemning the style,
but I suspect some of my friends who operate
Neapolitan-focused pizzerias are going to
think otherwise.
I remember the fi rst Neapolitan pizza I
personally ever had. I hated it. It was soupy. I
just didn't get it.
A dozen years later I would go on to tell
anyone who asked me that Neapolitan was
my personal favorite style of pizza. At the
time, it was. I fi nally understood it, fi nally
had some outstanding versions of it, and I
was hooked.
Like many people, my tastes change over
time. Today I'd tell you a quality Grandma
pizza is the cat's meow for me. Th ere aren't
many styles I don't like (looking at you, St.
Louis - but Scott Sandler is going to take
care of that in next month's issue, so stay tuned)
truthfully. So, having said that ... yup, I still love
a good Neapolitan.
Wiener does too. He even credits it for igniting
" an explosion of quality pizza " in the United
States when Neapolitan captured America's collective
pizza attention about 15 years ago. But he
also argues the dish is too restrictive.
I know many will have strong reactions to this
opinion, and I'm here for it. Disagree with Scott
and want to send a strongly worded rebuttal?
Agree and want to weigh in on the conversation?
I'd love to hear your thoughts. Drop them to me
at jwhite@pizzatoday.com.
Best,
JEREMY WHITE
Editor In Chief
jwhite@pizzatoday.com
DENISE GREER
Executive Editor
(Third-party Conversion, pp. 30-32)
How do I get a third-party
customer to order from me
directly? I'm tackling that very
question that I have received from
so many operators. It's not just
about that one order. It's about
being able to market to them to
return again and again. Taking a
proactive, tactical approach could
mean thousands or even tens
of thousands of dollars for your
business.
DANIEL P. SMITH
Freelance Writer
(Automation, pp. 46-47)
As restaurant technology surges
and pizzerias hunt for ways to
improve productivity, reduce waste,
and combat labor shortages, it's no
surprise automation is becoming
a hot topic among operators. It
will continue to be fascinating
to see how pizzerias incorporate
automation into their stores and
how this market develops over the
coming years.
VOLUME 40 * NUMBER 6
JUNE 2022
Design: Josh Keown
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