Author Archives: Jeremy White, Editor-in-Chief

Pizza History 101

A humble Italian food that once fed peasants, today pizza is a staple of the American diet. But it wasn’t always so, and we wouldn’t have the bustling pizza industry we have in 2014 (more than 70,000 pizzerias and $43 billion in annual sales) if it weren’t for one man’s change of focus in 1905.
ThatMore »

Um … hello … customers here!

Jeremy White

Yesterday I was having lunch in a popular fast casual restaurant. Part of a thriving national chain, this particular brand is known for breads, sandwiches, salads, pastries and coffees. It’s a favorite weekend pit stop for my family, and the service is always super friendly if not expedient. Still, I couldn’t help but get aMore »

What’s Your Sign?

Jeremy White

When it comes to marketing and advertising, the exterior signage at your restaurant is one of the most important tools in your arsenal. Your signage is a vital first-glance at your brand as a whole. To passersby who have never been in your pizzeria, what your sign tells them as they walk or drive pastMore »

Fowl Play: 5 great chicken pizzas

Thai Chicken Pizza

Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit yourself to just one or two chicken-based pies? Chicken is available to foodservice operators raw orMore »

Hot 100 Independents by the numbers

We recently discovered some interesting tidbits about the pizzerias that made our Hot 100 Independents list in 2013. Check your numbers to see how you stack up in these categories: • 92 percent have a point-of-sale (POS) system. • 70 percent serve pasta. • 98 percent offer vegetarian dishes. • 80 percent serve wine. • 93 percentMore »

Commentary: New year, new look

Jeremy White

Every few years we undergo a redesign to make sure Pizza Today remains not only relevant, but on the cutting edge of magazine design. Much like when you turn over your menu seasonally to keep your kitchen staff challenged and your customers enchanted, a fresh new look does the same for us. We really wantedMore »