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



jeremy_white

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


Jeremy index

November 1, 2016 |

Commentary: Looking Back, Moving Forward

In Scott Wiener’s column this month, he discusses the part nostalgia can play in building your business. He opens by mentioning that a recent customer on one of his pizza tours in New York City waxed poetically about the pizza she grew up eating in Scranton, Pennsylvania. Like Scott, I encounter people nearly weekly who,…Read More


a4_1

November 1, 2016 |

Boston Pizza Tour: Wicked Good

The Boston pizza scene is amongst the nation’s best Area Four 500 Technology Square Cambridge, MA Kendall Square in Cambridge sees a cross-section of foot and automobile traffic, making it an ideal spot for restaurants seeking to serve MIT students and the general public alike. Area Four is a nice addition that elevates Boston’s already-strong…Read More


Jeremy White
Editor-in-Chief
Pizza Today

October 1, 2016 |

Commentary: Tap into profit potential

It’s always exciting to debut a new column. We felt like October, being a beer-laden month for many, was the perfect time to roll out Keith Coffman’s new monthly series, On Tap. Keith, owner of Lost River Pizza Co. in Bowling Green, Kentucky, is a craft beer enthusiast. The list of taps he rotates in…Read More


Jeremy White
Editor-in-Chief
Pizza Today

September 1, 2016 |

Commentary: Thin Line Between Love and Hate

Thin-crust pizza … My love affair with thee is now decades long. While I don’t discriminate and enjoy all types of pizza, my favorite crust type remains that of the crispy, cracker-thin variety. That’s partly because I enjoy the crunchy texture, partly because it’s less filling and mostly because I feel like the sauce and…Read More


Jeremy White
Editor-in-Chief
Pizza Today

August 1, 2016 |

Commentary: Pizza with Sizzle

When I visited Sizzle Pie in Portland, Oregon, in late spring to interview founders Mikey McKennedy and Matt Jacobson, I was impressed by their lineup of vegan pizzas. I’m a carnivore. I didn’t expect to like vegan pizza. To date, I’d never had one I liked. Then I tasted theirs. Don’t get me wrong —…Read More


July 27, 2016 |

Pizza Today announces 2016 Independent Pizzeria of the Year

The 2016 Independent Pizzeria of the Year is Portland, Oregon-based Sizzle Pie. The announcement was made on the cover of Pizza Today’s August issue, which is now available. Sizzle Pie is featured inside the issue and the story can be read online here: http://www.pizzatoday.com/departments/features/2016-pizza-today-independent-pizzeria-year-sizzle-pie-portland/Read More


Jeremy White
Editor-in-Chief
Pizza Today

July 1, 2016 |

Commentary: Crafting a Winner

We’ve touted the benefits of offering craft beer for a long time now. We know a good thing when we see it, and all of the early signs that pointed to a boom in the segment many years ago have since proven to be correct. As I sat in on a seminar at International Pizza…Read More


fig pizza

July 1, 2016 |

Pizza Trends: How Sweet It Is

Sweet and savory pairings tempt customers and balance your menu When I was a kid, my pizza palate was rather unrefined. In fact, pepperoni was really the only topping I liked. I can still remember the first time I saw someone order a pizza with ham and pineapple on it. I was completely grossed out….Read More