2011 September: THE BEST JUST GOT BETTER

I’m going to do something I don’t do very often in print: brag. The news is so good that there’s no way I can keep it to myself.

Pizza Today and International Pizza Expo already comprise the best magazine and tradeshow in foodservice. I have absolutely no qualms about making that statement. And now, I’m ecstatic to announce that the best just got even better.

At the end of July, as we were preparing to print this issue, Pizza Today was notified that we had won four TABBIE awards. Approximately 400 trade magazines from the United States, Canada, the United Kingdom, India, New Zealand and South Africa were considered for awards by the Trade Association Business Publications International (TABPI). Of those, only seven magazines — 1.7 percent — won four or more awards. Not only was Pizza Today in that very select top two percent — but we were the only foodservice publication to win an award.

Pizza Today took home bronze honors in the Editor’s Column (“Is Pizza Fast Food,” July 2010) and Focus/Profile Article categories (for our Independent of the Year coverage of Tutta Bella Neapolitan Pizza in Seattle in August 2010). We also were selected as the first honorable mention in the Opening Page or Spread design category (“Flavorful Pasta,” March 2010) and earned 9th over all in the Best Single Issue: Top 25 category (March 2010).

Needless to say, I’m proud of these achievements. I’m blessed to work with the best editors, designers and photographers in the business. But I’m even more blessed to be part of a vibrant industry that makes it easy to pump out good stories and photos. When the subject matter is strong, half the battle is already won.

That’s also the case for my colleagues at International Pizza Expo. After the last two tradeshows, I wondered how it would be possible to make the world’s largest and most-respected pizza event any better. But trust me — there are big things coming March 13-15 in Las Vegas. Expo staff members have been examining every aspect of the show, top to bottom, with critical eyes. As a result, more seminars and demonstrations than ever before will be led by highly successful pizzeria owners. While professional speakers are polished and have a place at the Expo, they don’t necessarily understand the pizza business inside and out. That can’t be said of the pizzeria owners who will lead educational sessions this coming March. Stay tuned in the upcoming months as Expo brochures that detail the 2012 speaker lineup will be published. I think you’re going to like the changes that have been made.

Best,

Jeremy White, editor-in-chief
jwhite@pizzatoday.com