Jeremy White

Jeremy White is Editor-in-Chief of Pizza Today. A graduate of Saint Joseph’s College in Rensselaer, Indiana, Jeremy has a degree in English/Creative Writing with a double minor in Journalism and Communications/Theater Arts. E-mail Jeremy



April 1, 2017 |

Pizza Today on the Road: Five Points Pizza, Nashville, TN

On Point Five Points Pizza expanding, again, in Nashville Five Points Pizza has become one of Nashville’s top slice destinations thanks, in part, to a fortuitous drive that took one of its co-owners past an empty store that caught her attention. “It really just came down to good timing,” co-owner David Tieman says when asked…Read More


April 1, 2017 |

Pizza Today on the Road: Pizza Delicious, New Orleans, LA

Simply Delicious How two friends made New Orleans’ Bywater neighborhood a pizza destination When you take less than $1,000 and turn it into a food city’s most buzzed-about pizzeria, clearly you’ve hit on something big. However unlikely it seems in an industry rife with failures, Michael Friedman and Greg Augarten managed to do just that…Read More


Jeremy index

April 1, 2017 |

Commentary: Servers Beware

If you offer dine-in, you already know that the servers you employ are brand ambassadors that completely make or break the experience your customers have within your four walls. No matter how great the food and ambiance happen to be, a bad experience with an employee who serves up a side of attitude with the…Read More


Jeremy index

March 1, 2017 |

Commentary: What Will Define Your Expo?

One of the best things about International Pizza Expo, from my perspective, is all the people from around the world I get to meet and interact with each year. When talking to folks, I usually ask what they hope to accomplish at the show. The answers are varied, but can more often than not fit…Read More


March 1, 2017 |

Pizza Today on the Road: Theo’s Neighborhood Pizza, New Orleans, LA

Jam on! Theo’s Neighborhood Pizza thrives in post-Katrina New Orleans When three lifelong friends open a pizzeria in New Orleans, you know the ride is going to be fun. That’s been the case for Theo’s Neighborhood Pizza, which debuted on Magazine Street in 2004. And while owners Greg Dietz, Ted Neikirk and Jammer Orintas have…Read More


Spicy Sausage Pizza

February 1, 2017 |

Pork Project

Savory, sweet Italian sausage is a menu master for the ages There’s no two ways about it: Italian sausage is an undisputed menu rock star. Prized for its flavor and versatility, the uses for it in a pizzeria setting are abundant. When it comes right down to it, sausage is perhaps at its best on…Read More


Eggplant Parmesan

February 1, 2017 |

Eggplant: Purple Passion

Eggplant Parmesan is hit with both diners and the bottom line, so use the classic dish for inspiration A few friends of mine recently gave me the same answers when I asked them which of their menu dishes were the most profitable. Among the favorites? Eggplant Parmesan. If you’re going beyond pizza with your lineup…Read More


Jeremy index

February 1, 2017 |

Commentary: Elevate!

Over the years, we here at Pizza Today and International Pizza Expo have made it our mission to elevate the industry. Pizza isn’t fast food and shouldn’t be treated as such. As you read through this issue, you’ll notice Clayton Krueger’s article on page 64. In the article, which is a teaser for what he’ll…Read More


Jeremy index

January 1, 2017 |

Commentary: Who’s Delivering Your Next Pizza?

Creative Director Rick Daugherty and I were in the beautiful city of New Orleans for a couple of days visiting pizzerias. After a quick stop for a requisite Po’ Boy, we summoned an Uber to get us from one pizza shop interview to the next. The driver conversed with us about a number of things…Read More


December 1, 2016 |

Commentary: Menu Matters

You already know that one of your absolute best marketing tools is your menu. The balance between offering classic dishes customers expect to see and pushing the envelope a bit to keep them interested can be delicate. But when you get it right you not only keep customers engaged and coming back for more, you…Read More