Pizza Today - February 2020 - 8

Contributors
Editor-in-Chief, Director of Seminars & Conferences
Jeremy White - jwhite@pizzatoday.com
Executive Editor
Denise Greer - dgreer@pizzatoday.com
Contributing Editors
Tony Gemignani, Mike Bausch, Scott Wiener,
John Arena, John Gutekanst, Dan Collier
Creative Director / Social Media Director
Josh Keown - jkeown@pizzatoday.com
Art Director
Katie Wilson - kveech@pizzatoday.com
Production Director
Nan McDowell
Production Manager
Vicki Peck - vicki.peck@emeraldexpo.com
Associate Publisher
Brent Auman - bauman@pizzatoday.com
(502)-901-2524

Above: Denise Greer shares some tips on how to use, sometimes messy, beets in your kitchen.

Associate Publisher
Jerry Moschella - jmoschella@pizzatoday.com
(502) 901-2527
Marketplace & Yellow Pages Sales Director
Stacie Dennison - sdennison@pizzatoday.com
(502) 901-2528
Tradeshow Sales Manager (Companies A-M)
Bobbie MacIntosh - bmacintosh@pizzatoday.com
(502) 901-2532

DENISE GREER
Executive Editor,
Pizza Today
(Beets
pp. 36-37)

NORA CALEY
Freelance Writer
(Sidewalk Seating,
pp. 26-28)

Beets may seem like
an unorthodox pizza
topping. But, we're
seeing them trending
around the country. I've
discovered so many
ways you can use them
in your kitchen. Plus,
with all the available
veggie puns, naming
your beet pizza will be
a breeze.

Customers love outdoor
dining, but before you
set up tables and chairs
outside the restaurant,
check with your local
regulatory agencies
for permits associated
with taking up public
sidewalk space. Also
make sure your lease
allows some sidewalk
seating.

AUDREY KELLY
Owner and Pizzaiola
at Audrey Jane's Pizza
Garage
(Veggies,
pp. 32-34)

JEREMY WHITE
Editor-in-Chief
Pizza Today
(Sandwiches,
pp. 30-31)

Vegetables are the
perfect topping
because they can
be transformed into
so many different
flavors and textures
depending on how you
prepare them. They
can be sweet, salty,
sour, bitter and umami
and texturally, chewy,
crunchy or creamy.

Sandwiches will never
be your top seller,
but they can increase
your lunch sales for
sure. They are simple,
delicous and profitable.
What's not to love?

Tradeshow Sales Manager (Companies N-Z)
Stacie Dennison - sdennison@pizzatoday.com
(502) 901-2528
Group Show Director
Bill Oakley - boakley@pizzatoday.com
Applications Billing Coordinator, Tradeshow and Advertising
Patty Crone - pcrone@pizzatoday.com
Executive Vice President
Jessica Blue
jessica.blue@emeraldexpo.com
1145 Sanctuary Parkway Suite 355
Alpharetta, GA. 30009
Vice President, Food Group
Pete Lachapelle - plachapelle@pizzatoday.com

Interim President and CEO
Brian Field
Executive Chairman and Senior Advisor
Sally Shankland

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Emerald Expositions, LLC.
All rights reserved.
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Pizza Today - February 2020

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