Pizza Today - May 2020 - 16

Man on the Street
SCOTT WIENER

extremely social set, traded messages and ideas even more freely
than ever. I've never seen such a
quick swell of cooperative support,
with owners checking in on each
other and sharing advice for staying
alive. Late night text messages and
phone calls probably even saved
some businesses. I spoke with one
owner who told me he stayed afloat
thanks to some advice he received
two decades prior:

"When the floor moves, you move
with it."

When the Floor Moves
In uncertain times, pizzerias are learning to adapt.

W

e were all devastated. It was
clear that Pizza Expo wasn't
going to happen at the end of
March 2020. Even as news of the postponement landed, we were only beginning
to realize the epic change on the way. All
we knew was that we didn't really know
anything.
By the time you read this we probably
won't have many answers, only more questions about how to live with a pandemic.
Restaurants are barred from offering table
service, so fine dining is shot. They're closing their doors and asking the public to
cover their payroll. Pivoting to a takeout
and delivery model is beyond comprehension for many of them. For pizzerias, however, pivoting is the name of the game.
I saw my first ray of hope on social

media, where amid all the panic and
confusion there was a spark of positivity
from pizzerias. Not only were many still
operating, some were even thriving! I saw
photos of tables that weren't bare, they were
covered with stacks of pizza boxes. I saw
creative uses of social media to announce
new hours and policies. I saw announcements from just about every pizzeria I
know proclaiming their brand-new product: the contact-free, contamination-free
build-your-own pizza kit. Pizzerias clearly
didn't get the message that it was time to
slow down.
Not everybody thought it was possible to keep going. Some of the biggest
names in the pizza business struggled
with a shift. Pizzeria operators, already an

There are some undeniable
traits that most successful operators share. You feed off the kinetic
energy of a busy Friday night. You
look for ways to challenge yourself
and each other. When you're in
someone else's shop, you want to
get your hands into the dough. You
don't like standing still. You don't
see yourselves as doing anything
alone. The best operators are the
ones that see the bigger picture,
not the ones who see only what's in
front of them. The best operators
move with the floor.
One of my mentors in the pizza
business laughs when the seriousness of the industry goes too far.
"We're not saving lives here, we're
making pizza," he says whenever
the industry starts to take itself too
seriously. But this time he might
be wrong. Pizza is a pretty universal comfort - and right now
that's precisely what everybody on
the planet needs. It may not save
anyone's life, but it certainly serves
a larger role than most foods. Great
pizza is comfort. Great pizza is
honesty. Great pizza makers bring
consistency in an inconsistent
world, as you always have. ■
SCOTT WIENER is the founder of
Scott's Pizza Tours in New York City
and SliceOutHunger.org.

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http://www.SliceOutHunger.org http://www.PIZZATODAY.COM

Pizza Today - May 2020

Table of Contents for the Digital Edition of Pizza Today - May 2020

Pizza Today - May 2020
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
workplace violence
Mozz: slice, shred or dice
Build a pizza using the five tastes
The neapolitan way on any style
Ada online
New horizons
Product showcase
Reader’s Resource
Pizza Today Yellow Pages
The Marketplace
Mike’s Monthly Tip
Pizza Today - May 2020 - CT1
Pizza Today - May 2020 - CT2
Pizza Today - May 2020 - Pizza Today - May 2020
Pizza Today - May 2020 - Cover2
Pizza Today - May 2020 - Commentary
Pizza Today - May 2020 - 4
Pizza Today - May 2020 - 5
Pizza Today - May 2020 - 6
Pizza Today - May 2020 - 7
Pizza Today - May 2020 - Contributors
Pizza Today - May 2020 - 9
Pizza Today - May 2020 - Expo Spotlight
Pizza Today - May 2020 - 11
Pizza Today - May 2020 - Meet The Makers
Pizza Today - May 2020 - 13
Pizza Today - May 2020 - Conversation
Pizza Today - May 2020 - 15
Pizza Today - May 2020 - Man On The Street
Pizza Today - May 2020 - 17
Pizza Today - May 2020 - Tony’s Trending Recipe
Pizza Today - May 2020 - 19
Pizza Today - May 2020 - Knead To Know
Pizza Today - May 2020 - 21
Pizza Today - May 2020 - 22
Pizza Today - May 2020 - 23
Pizza Today - May 2020 - Destinations
Pizza Today - May 2020 - 25
Pizza Today - May 2020 - workplace violence
Pizza Today - May 2020 - 27
Pizza Today - May 2020 - 28
Pizza Today - May 2020 - 29
Pizza Today - May 2020 - 30
Pizza Today - May 2020 - 31
Pizza Today - May 2020 - Mozz: slice, shred or dice
Pizza Today - May 2020 - 33
Pizza Today - May 2020 - 34
Pizza Today - May 2020 - 35
Pizza Today - May 2020 - Build a pizza using the five tastes
Pizza Today - May 2020 - 37
Pizza Today - May 2020 - 38
Pizza Today - May 2020 - 39
Pizza Today - May 2020 - The neapolitan way on any style
Pizza Today - May 2020 - 41
Pizza Today - May 2020 - 42
Pizza Today - May 2020 - 43
Pizza Today - May 2020 - Ada online
Pizza Today - May 2020 - 45
Pizza Today - May 2020 - New horizons
Pizza Today - May 2020 - 47
Pizza Today - May 2020 - 48
Pizza Today - May 2020 - 49
Pizza Today - May 2020 - Product showcase
Pizza Today - May 2020 - 51
Pizza Today - May 2020 - Pizza Today Yellow Pages
Pizza Today - May 2020 - 53
Pizza Today - May 2020 - 54
Pizza Today - May 2020 - 55
Pizza Today - May 2020 - 56
Pizza Today - May 2020 - 57
Pizza Today - May 2020 - The Marketplace
Pizza Today - May 2020 - 59
Pizza Today - May 2020 - 60
Pizza Today - May 2020 - 61
Pizza Today - May 2020 - 62
Pizza Today - May 2020 - 63
Pizza Today - May 2020 - 64
Pizza Today - May 2020 - 65
Pizza Today - May 2020 - 66
Pizza Today - May 2020 - Mike’s Monthly Tip
Pizza Today - May 2020 - Cover4
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