CONTENTS PIZZERIA OF THE YEAR I PAGE 40 26 Employee Ownership The employee-owned model is gaining traction. Find out why and how to do it. By Annelise Kelly 30 Blended Service Models See how pizzerias are shifting from full service but keeping the model's experience. By Daniel P. Smith 34 Pickles on Pizza Explore how this once-thought fad topping has made its way as a pizza menu mainstay. By John Gutekanst 6 / PIZZATODAY.COM /AUGUST 2022 38 Fall Menu Favorites Explore recipes and ideas for your autumn menu. By Jeremy White 40 Pizzeria of the Year: Tony's Pizza Napoletana Find out how the famed pizzeria rebounded to generate million-dollar sales months. By Denise Greer INSIDE 3 Commentary 8 Digital 10 Conversation 12 Mike's Monthly Tip 14 Man on the Street 16 Building Blocks 18 On Deck 20 Knead to Know 24 Destinations 50 Product Showcase 52 Pizza Today Yellow Pages 58 The Marketplace 66 Expo Spotlighthttp://www.PIZZATODAY.COM