A quarter century has flown by in the blink of an eye. I hope you’ll indulge this brief trip down memory lane with me. I’m a bit emotional as I write this Commentary. You see, I began my career at Pizza Today 25 years ago today.

I was just a baby, so to speak. Twenty-four years old and somehow, some way found my way to Pizza Today. I’d been working as a sports reporter and then sports editor at three different daily newspapers since graduating college, but my dream was to enter the world of magazines.

I loved everything about magazines back then. Still do. The word “magazine” begins with the letters “m-a-g” because magazines are, well, magical. They have the power to transform lives.

When a tiny little publication based in New Albany, Indiana, (at that time) was hiring, I decided to apply. I wanted to relocate to the Louisville, Kentucky, area anyway to be close to family and to raise my own family (that I did not yet have) there. And it was a magazine job!

To my surprise, I somehow sweet-talked my way into the gig. I wasn’t qualified, per se, but I had gumption. They took a chance on the kid, and my education and deep-dive into the pizza industry began. What I lacked in knowledge and experience (and that was plenty), I somehow made up for with diligence, a passion for learning and a desire to always improve.

I planned to keep the job for two years and then move on to a “bigger and better” magazine. Ideally in sports.

Senior Creative Director Josh Keown (left) and Editor in Chief Jeremy White work in the test kitchen at Pizza Today HQ in 2010. Photo courtesy of Josh Keown

Then, something happened. I fell in love with the pizza industry. I met amazing people at Pizza Expo who became lifelong mentors and, eventually, friends. I started to care. Deeply. Like really care. I started to understand I had the power to help real people run their businesses and improve their lives. I was hooked.

Looking back now, we can agree it has worked out OK.

I ended up getting that offer to jump to a “bigger and better” magazine – and it was a sports magazine. The pay was better. I would either “get to” or “have to” move to a “bigger and better” city, depending on your point of view.

But it was too late. I was no longer a writer and editor. I was a pizza person.

Though I do not personally make pizza for a living, when someone I don’t know asks me what I do, I tell them I’m in the pizza industry. Because I am. And I’ve loved every minute of the 25 years I’ve spent here.

I will turn 50 this month (how???), but believe me when I tell you I am just getting started. That’s how I’m built.

What’s next? Something big and exciting. And I can’t wait to share the news soon. Until then, THANK YOU for indulging my self-absorbed column this month. THANK YOU for all the support you, dear Pizza Today reader, have shown me in the 25 years I’ve been with this great magazine. THANK YOU, THANK YOU, THANK YOU.

With love and gratitude,

Jeremy White

Editor In Chief

The post Cheers to 25 Years | Commentary appeared first on Pizza Today.

Unfortunately, many pizzerias move into a bit of a slowdown during the summer. It’s not a total dead period, but sales do typically drop before the robust rebound that happens in the fall.

A great summer cocktail program, a stellar salad lineup, creative limited-time offerings featuring “lighter” fare and doubling down on marketing and advertising initiatives all help combat the summer sales slump.

The good news is pizza sales ramp up from September through December, so take time during this “breather period” to tighten operations, review staffing and any lingering food cost/menu pricing issues and get ready for the big autumn season you know is coming.

This fall will bring a new highlight as well: Pizza Expo Columbus is just around the corner, and registration is now open! We’ve put together a great seminar and demonstration lineup for you and are excited to fill the Greater Columbus Convention Center with that mad Pizza Expo energy. Visit PizzaExpoColumbus.com to secure your spot and get ready to attend Oct. 26-27.

We’re excited to see you there!

Best,

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

Read the July 2025 Issue of Pizza Today Magazine

Who are this year’s Rising Stars in the Pizza Industry? We profile six up-and-comers who are making their mark on pizza. Discover why the Grandma style pizza is spreading across the country. See why your pizza could benefit from whole-grain flour. Brush up on inventory management best practices. Learn how to take your products to the retail market. Go to the July Issue.

The post Summertime Blues | Combat Your Summer Sales Slump Commentary appeared first on Pizza Today.

I wanted to also give them some “love” here. They are very deserving of the recognition. Without further ado, here are the 2024 PIE Awards Winners:

Young Entrepreneur of the Year — Weather Preston, Cross Eyed Cow Pizza.

Best Advertising Campaign — Mattenga’s Pizzeria, Hengameh Stanfield 

Most Interesting Menu — Old Scratch Pizza, Clarissa Lowry

Community Involvement Award  — Caliente Pizza & Draft House, Nick Bogacz

Mobile Pizza Business of the Year — Cut Stone Foods, Riki Tagliapietra 

Most Innovative Pizza Company — MOTO Pizza, Lee Kindell

Best Pizzeria Website —  Vinceno’s Newhall, Greg Randall

Best Pizzeria Social Media — Square Pie Guys

Best Pizza Box Design — Caliente Pizza & Draft House, Nick Bogacz

Best Video Short — Vincenzo’s Newhall, Greg Randall

Most Unique Pizzeria Location — Old Scratch Pizza, Clarissa Lowry

Pizza Company of the Year by Region — 

Pacific Northwest — Farrelli’s Pizza, Tacoma, WA

West Coast — Flour + Water, San Francisco, CA

Mountain West — Woody’s Wood Fired Pizza, Golden, CO

Southwest — Spinato’s Pizzeria, Tempe, AZ

Midwest — Old Scratch Pizza, Dayton, OH

Southeast — Valentina’s Pizzeria & Wine Bar, Madison, AL

Mid-Atlantic — Caliente Pizza & Draft House, Pittsburgh, PA

Northeast  — Toss & Fire Wood-Fired Pizza, Syracuse, NY

ALSO: December is our annual trends report, and I know you’re going to be blown away by the breadth of information our survey turned up. Read the Pizza Industry Trends Report 2025.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Congratulations to the PIE Awards Winners! appeared first on Pizza Today.

According to one source, it’s Philadelphia. Not only is the City of Brotherly Love home to PizzaCon this month, but it also ranks as the No. 1 city in the world when it comes to pizza-related Google searches. That information comes from Chef’s Pencil, which scoured Google Trends search data and discovered that Philly is “the most pizza-obsessed city in the world.”

According to Chef’s Pencil, Philadelphia has “the highest percentage of pizza-related Google searches relative to all local searches.”  That’s good stuff!

Jeremy White, Editor in Chief, Pizza Today Magazine

It makes sense considering the city’s high Italian American population. Philly is second only to New York City in that regard.

Of course, this report from Chef’s Pencil was just released and we did not have this data when we selected Philadelphia to host PizzaCon on November 7. But it sure seems to fit nicely, nonetheless.

What else fits nicely at PizzaCon? The exhibiting activation stations! While there will be the sampling you’ve come to expect at our events, these activations provide attendees with an opportunity to receive a hands-on, consultative approach to using the products and wares our exhibiting friends will be promoting to the industry. You’ll want to take plenty of time at each station asking questions and figuring out which goods are a fit for your business.

It’s not every day that you’re able to talk shop with subject matter experts who can help improve your
bottom line, so take advantage of the knowledge that will be available at each activation station.

Likewise, be sure to listen in on the seminars that best meet your needs at PizzaCon as well. For a look at the subjects, flip to the article.

We’re really excited to see you in Philadelphia this month at PizzaCon. Please grab me or Denise, introduce yourself and say hello. We’re currently looking for Hot Slice podcast guests for the winter (hint, hint).

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: It’s Time for PizzaCon! appeared first on Pizza Today.

You should love it too — it’s National Pizza Month!

Jeremy White, Editor in Chief, Pizza Today Magazine

Pizza Today first designated October as National Pizza Month way back in the 1980s. Fast forward to today and National Pizza Month has only grown.

By leaps and bounds.

Pizzerias across the country celebrate it with their customers. Pizza is so important and so revered that it doesn’t get a mere day, but an entire month.

Let that sink in.

Check out the National Pizza Month Operator Toolkit we’ve put together for you as soon as you can.

Like, yesterday.

This toolkit is designed to help YOU make the most of National Pizza Month in your community and contains press releases, graphics, and other media assets (including a video) you can use to draw media attention to your business during the entire month. Be sure to check out the monthly marketing calendar as well.

Our hope is that we can help you make this October your best month ever. Let’s get started!

PizzaCon: In other news, we are now a month away from PizzaCon in Philadelphia. This event is sure to be a crowd pleaser, and not just for those located in the Northeast corridor of the United States. If you haven’t already, be sure to register at Pizzacon.com for the event (which takes place November 7th). See you there!

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

The post Commentary: Ode to October appeared first on Pizza Today.

That’s why I wrote the article on using apples in your pizzeria kitchen. A wistful nostalgia invades my brain when I think of September in my youth. One memory I hold dear is of an apple tree behind my grandparents’ house. Each fall I’d pick those small, firm and deliciously juicy apples and listen to the crunch as I bit into them. I can still smell them. I can still see the white inner flesh and taste the somewhat bitter skin. I’d pull them from the tree and bite into them immediately, feeling the warmth of the sun on them as the fruit touched my lips.

Those simple days shaped me, and I find myself yearning for them.

Jeremy White, Editor in Chief, Pizza Today Magazine

As wholesome and American as apple pie seems to be, that’s but one way to make use of the fruit in a professional kitchen. We all love a good apple fritter, after all, and I’m a sucker for apple butter. But in your pizzeria, one of the best ways to utilize the item is with a dessert pizza. I still remember an apple pie pizza I had in Ohio 20 years ago. The apples were shaved thinly and cooked with butter, cinnamon, nutmeg and brown sugar — with a hint of bourbon. The resulting sauce, along with cream, was used as the base and topped with the cooked apples. Crunchy oats and a caramel drizzle finished off the pizza, and my mouth waters thinking about it two decades later. I’ve tried my best to recreate it with the recipe offered in the article. Give it a try in your kitchen. Tweak it to your likes and run it as a weekly special later this month and let me know how it goes!

NATIONAL PIZZA MONTH: Before I let you go, dear reader, I’d be remiss if I didn’t remind you that next month is National Pizza Month. We have a detailed NPM playbook that you want to bookmark and refer to often as you plan how you’ll celebrate the month in your pizzeria. This is an opportunity to get a jumpstart

Best,

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

The post Commentary: An Apple a Day… appeared first on Pizza Today.

I first met owner Eric Redfield (his wife, Amy, is his business partner but she prefers to stay out of the limelight and let Eric handle interviews) at Pizza Expo in Las Vegas several years ago. He had just sat in on an educational session, following a keynote, and introduced himself to me. Of course, I asked him all about his pizzeria, which had just gotten off the ground. He explained how it was a labor of love after being in a corporate job for many years. Eric was thoughtful, intelligent, inquisitive and, probably most importantly, determined. In short, he was impressive. I had no doubt his pizzeria was going to succeed.

Jeremy White, Editor in Chief, Pizza Today Magazine

I watched it from afar for a couple of years and then myself, Denise Greer and Josh Keown took the 90-minute drive from Louisville to Camporosso to check the place out. It was booming. Eric and Amy clearly had figured out the restaurant industry.

The food was outstanding, no doubt. But what captivated me even more was the staff and how Eric and Amy interacted with them. I remember Denise and I talking about how obvious it was that this couple CARED about their employees. I don’t mean in the token sense, either. They really cared and they showed it in numerous ways. In turn, the staff was as friendly, efficient and excellent as I’d ever seen.

Denise wrote a great article on Camporosso Pizzeria that we published in our April 2019 issue. At the time, the store was humming along with over $1.4 million in annual sales.

It has nearly doubled that in the past five years. Again, impressive … but what struck me even more is just how invested Eric and Amy are when it comes to their crew and community.

In the article beginning, we talk about their philanthropy. What did not make the article due to the information being embargoed until a later date when some plans that are currently in the works get finalized, is this: it’s only the beginning. In the future, Eric and Amy intend to give back to their local community in a BIG way. That’s all I can say for now, but we’ll cover it down the road when it happens.

Go to the feature and take a look at a pizza business that is not just on the top its game, but at restaurateurs that epitomize what it means to be selfless.

Congratulations to Eric and Amy Redfield and to Camporosso — our 2024 Pizzeria of the Year.

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Pizzeria of the Year appeared first on Pizza Today.

Many chefs light up when they talk about fresh summer produce. The bountiful growing season yields so many wonderful ingredients that allow them to execute high-level dishes at peak performance. I mean, look no further than the glorious tomato — one of the most important ingredients in your entire arsenal as a pizza kitchen. Take a freshly grown heirloom tomato and slice it right next to a hothouse tomato your customers can purchase at the grocery store. Compare the color, the texture, the flavor. They are two completely different items that barely resemble one another, correct? One is sweet, juicy, vibrant … the other is a poor imposter that we grudgingly make do with much of the year to put slices of tomato on sandwiches or in salads.

Point being, now is the time gardens and farmer’s markets are lighting up with an array of colors, textures and tastes that you can incorporate on your menu to make it pop. You now have access to the freshest of the fresh. Now is the time to fire up some limited time offerings that will wow your customers and give your kitchen staff a break from the monotony by allowing them the freedom to create something fun with this new palette available to them.

In his “On Deck” column this month, contributor Chris Decker glows when he writes about the fresh vegetables coming to market right now. He creates a visually stunning pizza (check the photo in On Deck) that features fresh spinach, summer squash, zucchini and three types of edible flowers. You won’t find a prettier pizza on Instagram!

Speaking of Instagram, be sure to follow Pizza Today on our favorite social media outlet. You can find us there by searching for @pizzatoday. In his column this month, after detailing how he made the summer harvest pizza, Decker asks you to get the freshest produce available to you locally, make your own summer creation and post the result to Instgram. When you do, tag us (@PizzaToday) as well as Chris (@everythingbutanchovies) and use the hashtag #ondeck.

Chris is excited to see what you come up with using his pizza as inspiration. We are, too!

‘Tis the season. Make the most of it.

Best,

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

The post Commentary: Summer’s Bounty appeared first on Pizza Today.

While I understand there are sometimes limitations (a slice shop that survives off lunchtime foot traffic in an area that clears out after 5 p.m., for example), I’m a believer that, for the most part, the best pizzeria experiences come with a bar element. There’s something about pizza and beer, or Italian food and wine, that is difficult to beat.

Having said that, running a bar component is hard. Even if the product sells itself. Staffing, training, inventory that seems to easily disappear, the worry of an employee serving an underage patron … there’s a lot to it.

Jeremy White, Editor in Chief, Pizza Today Magazine

In this issue of Pizza Today, we touch upon training your staff to operate a bar within your pizza shop. We talk cocktails. We talk bar equipment. It’s a good start if you’re thinking of adding a bar to your pizzeria.

After you read those articles, be sure to catch up on what you missed if you weren’t able to attend the 40th Anniversary of Pizza Expo this spring. We had the Las Vegas Convention Center buzzing!

Speaking of spring, we’ve been springing into action pretty heavily on pizzatoday.com with lots of new content that you won’t find here in the print edition. Be sure to bookmark pizzatoday.com and visit regularly and often to stay up to date on the latest.

And now that we’ve mentioned the latest, have you heard of PizzaCon yet? It’s a one-day exclusive and experiential event we’re hosting in Philadelphia on November 7th at The Fillmore. Naturally, it is designed for pizzeria owners that are serious about growing their businesses. With curated programming and educational activations, it’s going to be nothing like your typical “tradeshow.” Visit PizzaCon.com to learn more. Excited to see you there!

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Behind the Bar appeared first on Pizza Today.

After a full year (honestly, more than a year) of planning, the 40th Pizza Expo is finally here this month in Las Vegas. From its humble beginnings in 1984, to now, the “Show of Shows” has experienced quite an evolution. It is, without question, the “Super Bowl of the Pizza Industry.”

Jeremy White, Editor in Chief, Pizza Today Magazine

As I look back on my career here at Pizza Today, it’s staggering to think this month’s Expo will be my 22nd show. I’ve had so many amazing Pizza Expo experiences over my two decades in the industry and have made so many friends at the event. There is not enough space in this magazine to share all the great Pizza Expo stories I’ve been involved with over the years.

Some shows do stick out in my mind more than others. Recently, our marketing team filmed a promotional video where I (along with Show Director, Bill Oakley; Executive Editor, Denise Greer and Senior Designer, Josh Keown) was asked to share some Pizza Expo memories in honor of the 40^th Anniversary.

These are a few previous Pizza Expos that stick out the most to me:

• 2001 — This was my first Pizza Expo, and you never forget your first. I started working at Pizza Today in September 2000, so for a little more than six months I heard about the event frequently. Still, nothing prepared me for seeing it in person for the first time. I had no idea just how amazing it was until I experienced it for myself!

It was a bit of a “weird” Expo in that the show’s founder, Gerry Durnell, had just completed a sale of Pizza Today and Pizza Expo to New York-based MacFadden Publishing. It was the last hurrah for Durnell, who had quite a knack for doing some, ahem, “creative” things (shout out to the one-off swimsuit issue he published… don’t get me started on that gem). His creative mind led him to decide this Pizza Expo needed ice sculptures and sandcastles. Yes, you read that correctly. As I walked the show floor, every once in a while I’d walk past an artist making immaculate castles in a huge sand box or an ice sculptor making intricate designs from blocks of ice. Sure, they were amazing works from talented people … but I could not figure out for the life of me what this had to do with the pizza business.

Apparently, I wasn’t the only one.

• 2003 — We were a nation at war, officially. Pizza Expo 2003 was set to kick off March 24. On March 19^th, 2003, the United States and coalition forces invaded Iraq and the Iraq War was underway.

There were travel concerns stemming from 9/11. With us now at war and those travel concerns resurfacing … would anyone show up for Pizza Expo 2003? (They did. It was a great show).

• 2005 — The World Pizza Games were established this year. They brought new excitement and fresh competitive outlets to Pizza Expo. Nearly two decades later they’ve grown, evolved and are better than ever and still going strong. I still remember how mesmerized I was watching the acrobatics up close and personal for the first time.
• 2011 — My friend Joe Fugere from Seattle-based Tutta Bella delivered a really good and thoughtful keynote address in 2011. He set a very high bar for others to follow.
• 2013 — Though it turned out not to be last time, this was the first time I ended up being an integral part of the keynotes. This wasn’t necessarily by design. We’d tapped Chicago pizzeria owner Bill Jacobs to kick Pizza Expo off in style. Piece Pizzeria was absolutely killing it (still is) with New Haven-style Apizza in the Windy City. As we got closer to the show, Bill called me and asked if I’d be willing to sit on stage with him and interview him as opposed to him standing solo and delivering a speech. So that’s exactly what we did. (Years later Paulie Gee would ask for the same at a Pizza & Pasta Northeast Show in Atlantic City).
• 2019 — The legendary Chris Bianco delivered one of the most interesting and packed keynote sessions in Pizza Expo’s storied history. He passionately told the story of his journey in the pizza industry. It left an indelible mark on all who were there.
• 2020 — March of 2020 was a very scary time. A Pizza Expo did not happen in this year, as we all know. But seeing the industry pull together in the face of adversity as we navigated a pandemic together, horrific as it was, did inspire many developments that fuel growth today.
• 2021 — I consider this the “weirdest” Pizza Expo ever. Ever since my first one in 2001, the show has always taken place in the first quarter of the year. While the overwhelming majority of the time Pizza Expo happens in March, there were occasions here and there where it staged in February or April. But in 2021, thanks to the aforementioned pandemic, Pizza Expo did not happen until August. And there was no patented red carpet. It was a unique experience when stacked against other Pizza Expos. But I’ll say this: my friend Mike Bausch brought the house down with the sickest, most dope walkup and gave an absolute banger of a keynote that I’ll never forget.
• 2023 — If you missed the legendary Tony Gemignani’s keynote address at last year’s Pizza Expo, shame on you. It has become iconic. I’ve seen lots of keynotes, and I’ve never seen the room that packed. The energy was indescribable.
• What’s next? The next great Pizza Expo moment hasn’t happened yet, but rest assured it’s coming. I’ll see you in Las Vegas in just a few weeks and we’ll witness it together.

See you in Vegas!

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

The post Commentary: Forty … 40 … 4-0?????? appeared first on Pizza Today.