Author Archives: Jeremy White, Editor-in-Chief

Commentary: Support Slice of Hope your way

Jeremy White

We are thrilled to announce that Slice of Hope will return for 2014. When the initiative was launched in 2011, it made sense to partner with a breast cancer research charity because October is both National Pizza Month and National Breast Cancer Awareness Month. Over the years we’ve received numerous calls and e-mails from pizzeriaMore »

New Video Series to Launch Next Week

Jeremy White

We’ve been hitting the road this summer and sitting down with successful pizzeria owners to film a new video series. “One Minute Operator” is designed to provide you with quick insight from your peers and will launch next Wednesday, July 2, right here on the PT.com video spot. From Indiana to Minnesota to Oregon, we’veMore »

Wine & Dine

Photo by Josh Keown

Two decades ago, America was largely intimidated by wine. Snobs drank it. Even worse, they swished it around, spit it into a bucket and then talked about it in unappealing and difficult-to-understand terms like “flinty” or “grassy.” What normal, everyday Joe wanted to drink grass? Since wine was an unknown and perceived as expensive, itMore »

Give Me a Break!

Jeremy White

In case you missed the big announcement last Friday, we have an exciting event planned for our upcoming September issue. For one month only, we are allowing the Web site and magazine to be HIJACKED by one lucky reader! That’s right — the editorial staff at Pizza Today needs a break. We work hard yearMore »

2014 Chains to watch

Marco's Pizza, Chains to Watch, pizza chain,

These corporate pizza chains are on the grow and making waves. Marco’s Pizza Toledo, OH With its focus on a higher-end look than normally found in delco units and a dedication to serving pizza that isn’t your typical mega-chain quality, Marco’s Pizza has quickly climbed the ranks of our annual Top 100 Companies list. InMore »

Commentary: What I learned in Italy

Jeremy White

It’s the motherland when it comes to pizza, right? I mean, how many American chains and independent pizzerias use some form of Italian reference in their marketing or menu descriptions? When it comes to pizza, to be Italian is to be superior, right? Not always. I recently spent a week in Italy with my publisher,More »

Commentary: Ever Evolving

Jeremy White

You may recall that we made a bold move in December when we opted to replace our annual Buyer’s Guide with a menu development issue. After decades of publishing a Buyer’s Guide, it just seemed like the right thing to do. Technology has allowed our readers to access the information that had annually been publishedMore »

Commentary: Know your market

Jeremy White

There’s something to be said for great location selection, knowledgeable servers and a top-flight menu that’s properly engineered and then subsequently executed by expert kitchen staff. With those elements in place, success isn’t too far behind. But, even with these factors in play, a pizzeria owner that doesn’t understand his market is nonetheless sure toMore »

Win a free consultation with Big Dave

Jeremy White

Big Dave Ostrander has consulted with pizzeria operators around the world for nearly two decades. His experience and expertise are highly sought after, and soon one lucky International Pizza Expo attendee will have Big Dave at his fingertips for a couple of days. On Thursday, March 27, Big Dave is making a special morning appearanceMore »