Pizza Today - July 2015 - (Page 3)

COMMENTARY / BY JEREMY WHITE CHALLENGE YOURSELF I 've been thinking about growth a lot. Maybe it's because I'll turn 40 in two months. Whatever the reason for self reflection, I've found myself evaluating and pushing my body and mind harder than ever recently. For example, I enjoy health and fitness, so I jumped headfirst into a new workout program. It's been taxing, but I'm more fit than I've been in a long time. I'm loving the challenge it brings me each day. When you don't challenge yourself you tend to let things slip. As the cliché goes, we're never too old to learn or improve. As a business owner, what goals do you have? In what areas would you like to challenge yourself? Want to improve your kitchen skills or your marketing programs, for example? Or do you need to do a better job with employee management? Maybe you want to try making your own ravioli (see Chef Jeff's article on page 38) or fresh mozz (see page 42). Whatever it is, I know each and every one of you have areas that, if you are honest with yourselves, need improvement. Nothing wrong with that! The question is this: how will you rise to the challenge and make yourself a better operator? Do me a favor today: send me a quick e-mail and tell me what you personally consider to be the most challenging aspect of running a pizzeria on a daily basis. Your thoughts will help us as we think about the next few issues of Pizza Today. Best, JEREMY WHITE, EDITOR-IN-CHIEF JWHITE@PIZZATODAY.COM I M P R O V E YO U R W E B S I T E / M O N I T O R YO U R B I Z R E M O T E LY / R AV I O L I Join the discussion at facebook.com/pizzatoday Follow us at twitter.com/pizzatoday Follow us on Instagram @pizzatoday YOU'RE CURED! +1 @pizzatoday Pizza Today® (ISSN 0743-3115) is published monthly. Domestic U.S. subscriptions are $29.95 for one year. Published by Emerald Expositions, 85 Broad Street, New York, NY 10004. Periodicals Postage Paid at New York (USPS 019-749) and additional mailing offices. Postmaster: Send address change to: Pizza Today, 85 Broad Street, New York, NY 10004 . CURED MEATS ARE HOT PG. 34 BY J O S H K E O W N JULY 2015 / PIZZATODAY.COM / VOL. 33 / NO. 7 J U LY 2 0 1 5 / P I Z Z AT O D AY. C O M / 3 http://www.facebook.com/pizzatoday http://www.twitter.com/pizzatoday http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2015

Pizza Today - July 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
So Pesky
You’re Cured!
Holy Ravioli!
It’s a Stretch
Outside Looking In
Web Wonders
Delivering the Goods
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes

Pizza Today - July 2015

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