Our Experts

Jeremy White

June 1, 2015

Commentary: Open to Change

In his “Respecting the Craft” column this month, Tony Gemignani tells an interesting story that emphasizes the need to understand customer demographics inside and out. If you want to maximize your success with a new group of diners, you must understand their needs and educate yourself on the hurdles that will come along with serving… Read More

May 18, 2015

Respecting the Craft: Small Town, Big Opportunities

I’m sitting in the car driving from Pittsburgh to Akron, Ohio, with Scott Anthony. We are finishing up a whirlwind trip of my book tour. We started in Punxsutawney, then to Altoona, Pittsburgh, Akron, and Columbus. I have toured big cities like New York, San Francisco and Los Angeles with large campaigns and have had… Read More

beer, glass

May 1, 2015

Man on the Street: Summer Sun, Suds and More

Never have I been more excited for summer in my entire life. After this disgusting mess of a winter season, I plan on maximizing every single moment of sunshine before the sun returns to hibernation. Not unlike any other season, summertime is most perfectly celebrated with pizza — but this time of year offers big… Read More

Jeremy White

April 27, 2015

Commentary: Who Wants My Gig This Summer?

Last year we had our first-ever “guest editor” contest. Pizzeria operators from across the nation wrote in telling us why they would like to have my job for a week. The winner, Brian Weavel of Anna’s Pizza & Pasta in Winnebago, Illinois, got put through a serious crash-course in foodservice publishing. In one July week… Read More

March 22, 2015

Get business tips NOW from Pizza Expo’s top speakers

Leading up to International Pizza Expo 2015, we asked Pizza Expo speakers to give us a taste of the information they will present during their seminars. This year’s speakers provided us with a clearinghouse of pizzeria-related topics facing operators today. The following bonus articles, written by Pizza Expo speakers, take you inside their educational session… Read More

Jeremy White

March 16, 2015

Commentary: Learn, Grow, Evolve

In Tony Gemignani’s column this month, he talks about bread baking in the pizzeria. In preparation for this article Tony took some pizzeria owners out of their comfort zone by helping them learn how to prepare themselves to bake fresh bread daily in their shops. Though you work with pizza dough daily, many of you… Read More

pizza amicizia

March 2, 2015

Dough Doctor: The Long and Short of It

The Dough Doctor talks about the use of fats in pizza dough   Q: What is the difference between using shortening and oil in pizza dough, and does it make a difference if the shortening is melted? A: There are a number of different aspects to using oil or shortening in pizza dough. To make… Read More

February 23, 2015

Dough Doctor: Clammy bottom pizza? There’s help for you yet

Q: We are experiencing a clammy bottom on our pizza, but our conveyor ovens were just recently cleaned. Where should we start trouble-shooting? A: There is no escaping this one –– you have to begin trouble shooting with a thorough inspection of the oven. Cleaning the oven is one thing, but getting it put back… Read More

Jeremy White

February 17, 2015

Commentary: Set Goals, Track Results, Thrive

As we’re about 30 days into 2015 by the time this issue hits your hands, there’s a lot going on in the typical pizzeria. You’ve just gotten through your busy season as increased fall sales were highlighted by particularly huge nights on Halloween, Thanksgiving Eve, New Year’s Eve and New Year’s Day. You’re still icing… Read More