Pizza Today - July 2015 - (Page 3)
COMMENTARY / BY JEREMY WHITE
'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.
JEREMY WHITE, EDITOR-IN-CHIEF
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
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
Table of Contents for the Digital Edition of Pizza Today - July 2015
Pizza Today - July 2015
Man on the Street
Respecting the Craft
Places That Rock
It’s a Stretch
Outside Looking In
Delivering the Goods
Pizza Today Yellow Pages
Behind the Scenes
Pizza Today - July 2015