Pizza Today - April 2016 - (Page 3)

commentary with JEREMY WHITE What Did You Learn at Expo? W ith all the educational opportunities available at International Pizza Expo, it's easy to get overwhelmed (particularly for first-time attendees). I'll never forget my first trip to the show. I wasn't prepared for how big and busy it was. Everywhere I turned there was a smorgasbord of food, demos, seminars, competition ... you name it. I wasn't sure where to start. I walked up and down each aisle multiple times, taking it all in slowly. Then I hit as many of the seminars as I could. I would imagine many of you feel the same sense of excitement and anxiety when you hit the Expo. You don't know where to start and you really wish Seminar ABC and Cooking Demo XYZ weren't happening at the same time. So you frantically run between the two trying to catch glimpses of them both. I get it. acquire as much pizza business knowledge. I've been to every Expo for 16 years now and I learn something new - multiple new things, actually - every single time. So, what did you learn at Expo this year? I'm interested in hearing the top four to five tidbits you picked up that will help you better run your pizzeria. Whether it's a cooking tip or a new approach to advertising, send me an e-mail and tell me what you got out of the show. We'll be putting your comments to good use internally as well as in coming issues of Pizza Today! Best, JEREMY WHITE EDITOR IN CHIEF What I also get is that there's nowhere else in the world where you can spend a few days and Follow Us Here! @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 . A P R I L 2 0 1 6 / P I Z Z AT O D AY. C O M / 3 http://www.PIZZATODAY.COM

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

Pizza Today - April 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Worthy Remodels
Patio Seating
Making Your Own Breads
Think outside of your traditional dough recipe
Side Dishes
Online Employee Applications
Pizza Today on the Road: Napizza, San Diego, CA
Pizza Today on the Road: URBN, San Diego, CA
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped

Pizza Today - April 2016

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