Pizza Today - April 2016 - 10

contributors

VOLUME 34 * NUMBER 4 * APRIL 2016
The Official Publication of the
National Association of Pizzeria Operators (NAPO)

JOHN GUTEKANST

DENISE GREER

MIKE BAUSCH

JEFFREY FREEHOF

Owner of Avalanche Pizza
Athens, Ohio (artisan bread pp. 38-40)

Associate Editor
(San Diego features, pp. 56-63)

Andolini's Pizzeria
Tulsa, OK (dough
additives pp. 42-47)

Owner of Garlic Clove
(side dishes,
pp. 48-50)

There's no other
restaurant better
set up for artisan
bread making than
your pizzeria. You
have a food license,
mixers, tables,
walk-in and ovens.
All you need is the
motivation.

San Diego ranks
as one of the
healthiest cities in
the U.S. Napizza
has capitalized on
the trend and I was
impressed by the
pizzeria's commitment to providing
healthy options.
Napizza even
brought in a nutritionist to advise
on its menu and
guests' specific
dietary needs.

Vice President/Publisher
Pete Lachapelle - plachapelle@pizzatoday.com
Editor-in-Chief
Jeremy White - jwhite@pizzatoday.com
Managing Editor/ Food Stylist
Mandy Wolf Detwiler - mdetwiler@pizzatoday.com
Associate Editor
Denise Greer - dgreer@pizzatoday.com

Okay, here's the
deal: you can stick
to a basic pizza
recipe forever, but
that's just lazy.
There's something
to be said for pushing the envelope
a bit. Experiment
and try offering a
new dough now
and then to perk
interest and make
your place the one
everyone is talking
about.

Although our main
dishes are like the
main event in our
customers' dining
experience, great side
dishes can make all
the difference in where
they choose to dine.

Contributing Editors
Jeff Freehof and Tony Gemignani
Creative Director/Photographer
Rick Daugherty - rdaugherty@pizzatoday.com
Art Director/Photographer
Josh Keown - jkeown@pizzatoday.com
Production Director
Nan McDowell - nan.mcdowell@emeraldexpo.com
Production Manager
Vicki Peck - vicki.peck@emeraldexpo.com
Associate Publisher
Brent Auman - bauman@pizzatoday.com
(815) 395-6517
Associate Publisher
Jerry Moschella - jmoschella@pizzatoday.com
(407) 737-7707
Marketplace & Yellow Pages Sales Director
Stacie Dennison - sdennison@pizzatoday.com
(502) 736-9508
Tradeshow Sales Manager
Bobbie MacIntosh - bmacintosh@pizzatoday.com
(502) 736-9500
Tradeshow Director
Bill Oakley - boakley@pizzatoday.com

Our 2016 awards include:
* "The Big 95" List of the best trade/b2b publications in the
world for editorial and design: NINTH PLACE
Our 2015 Tabbie Awards include:
* Best Single Issue, August 2014 by Jeremy White, Mandy
Detwiler, Rick Daugherty, Josh Keown and Denise Greer:
NINTH PLACE
* Best Use of Social Media - Jeremy White, Mandy Detwiler,

Josh Keown, Rick Daugherty and Denise Greer:
GOLD AWARD
* Focus/Profile Article, Pizzeria Lola (2014
Independent of the Year by Jeremy White:
BRONZE AWARD
* Regular Column, Man on the Street by Scott
Wiener: SILVER AWARD
* Best Feature Design for our Independent
of the Year layout by Josh Keown: SILVER
AWARD
* Front Cover, Photography for the June
2014 cover by Josh Keown: HONORABLE
MENTION
* Front Cover Special Issue for the 2015
Menu Guide (Dec. issue) by Josh Keown:
HONORABLE MENTION
* Department, Interact page by Mandy Detwiler
and Josh Keown: HONORABLE MENTION

Conference Content Director
Bruce Allar - ballar@pizzatoday.com
Applications Billing Coordinator, Trandeshows and Advertising
Patty Crone - pcrone@pizzatoday.com
National Association of Pizzeria Operators
Stacie Dennison - sdennison@pizzatoday.com
Executive Vice President
Design, Military, Healthcare, Antique and Food Group
Joe Randall
joe.randall@emeraldexpo.com
1145 Sanctuary Parkway Suite 355
Alpharetta, GA 30009

Chief Executive Officer and President
David Loechner

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asae

American Society
of Association
Executives

National
Restaurant
Association

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Pizza Today - April 2016

Table of Contents for the Digital Edition of Pizza Today - April 2016
