Commentary: Pizza Expo mobile app

Jeremy White
Editor-in-Chief
Pizza Today

The world’s most important pizza industry event is just over a month away. Between now and then, get your game plan together and prepare for International Pizza Expo like never before with the show’s newly released FREE mobile app. The app has been designed specifically to help attendees stay organized with up-to-the-minute event information. WhetherMore »

Conversation with Ed Simmons, Dough Artisan Pizzeria

Ed Simmons, Chef/Owner, Dough Artisan Pizzeria, Caldwell, New Jersey

Dough Artisan Pizzeria Caldwell, New Jersey Since opening Dough Artisan Pizzeria in 2013, Chef/owner Ed Simmons has made sure the artisan culture pervades his business. He cultivates a seasonal menu with hand-crafted pizzas, small plates, main dishes, and salads.   Ed discusses artisan pizza The concept for Dough is an American wood-fired pizzeria, utilizing locallyMore »

Respecting the Craft: Staffing and Retention

Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner

Talent pool suffers in a strong economy   As a follow up to last month, let’s examine other reasons for high turnover: • Higher housing and rising inflation. The fluctuation and increase in rent in big cities where the housing market has skyrocketed hasn’t helped employees at all. In fact, more potential employees have movedMore »

Respecting the Craft: Employee Turnover

Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner

A better economy means good help becomes hard to find I am sure you have noticed lately it’s been getting tougher and tougher to keep and hire employees, especially in California. With the unemployment rate getting lower and the economy getting better it has become increasingly difficult for us to keep staffers. We are gettingMore »