Pizza Today - May 2020 - 3

Pizza Strong

R

J ER EMY W H ITE

JWHITE@PIZZATODAY.COM

VOLUME 38 * NUMBER 5
MAY 2020

COVER: PIZZA STRONG
LAYOUT:JOSH KEOWN

emember when you were six years old and
you were scared of the dark? It wasn't the
literal absence of light that you feared, but the
unknown. What could be under my bed? In my closet?
Outside my window?
Deep in your heart you knew nothing was lurking.
But your mind, and every little noise, played tricks on
you.
As I write this column in March for publication in
the May issue of Pizza Today, many of us are feeling just
like that scared little child. The dark cloak of night has
settled in and there are strange noises all around. The
urge to scream is real.
There are many unknowns. And in business and
life, it is difficult to prepare for the unknown. The
COVID-19 virus reached global pandemic status and
literally shut down entire countries and cities. We spoke
to pizzeria owners across the country, and many had the
same somber concerns: "We had to let our entire staff
go today and we don't know for how long." Some felt
delivery and carryout alone could not sustain their business. Others felt positive they would up delivery service
and get by. NO ONE had answers. No one.
* "How long will this last?"
* "How do you tell your all your employees they no
longer have an income?"
* "Will there be organized relief efforts on the federal
and state levels?"
* "Will the government help us out the way they help
out farmers, auto makers and airlines?"
* "Does anyone care about small business?"
* "Will I get through this?"
* "Will I be forced to completely go out of business for
good?"
These are all questions that were asked, rhetorically,
while on the phone with pizzeria owners in Seattle, San
Francisco, Houston, Indianapolis, Louisville and New
York.
Then there's the little matter of a certain industry
event you may have heard of. I mean, Pizza Expo is kind
of a big deal...
Our office was flooded with calls and e-mails in
early to mid-March. Some advised us that it would
be prudent and in the best interest of public health to
reschedule/postpone/cancel the show. Others asked
us to please proceed as scheduled with no interrup-

CLICK.EXPLORE.CONNECT. @PIZZATODAY

Commentary

tion. Initially, we decided to reschedule International
Pizza Expo in Las Vegas to the end of June. But then
it became apparent social distancing requirements were
going to need to be in place longer than we first hoped.
Ultimately, Pizza Expo had to be canceled for 2020.
Please don't think this decision was taken lightly. Please
don't think it was easy.
It was the right decision, beyond question. The
gravity of the situation isn't lost on anyone in this great
industry, and I know that. The unfortunate truth is that
some pizzerias will go out of business as a result of
the aftermath COVID-19 is leaving in its wake. The
economic impact will be devastating to many, and there
are small businesses across America that will not make it
through to the other side.
We are here as a resource to educate you. Within a
day of the mandated temporary closures that started
sweeping the country, we were on it. We were providing
information on ways to cope, posting articles from your
pizzeria owner peers on the very topic and uploading
videos from others who are in the trenches with you. We
worked diligently to get an impromptu Virtual Pizza
Expo off the ground. We filmed Webinars, interviews
and pizza demos, and in a matter of days we released
50 hours' worth of Pizza Expo related content designed
to help you run your businesses.
My sincere hope is that by the time this commentary
is in your hands that we will be seeing a light at the end
of the tunnel and emerging from the darkness that envelopes us as I write this. If we all do our part by isolating
and attacking the pandemic, we will get back to business
as usual and will ultimately be stronger than ever. That's
who we are as an industry. That's why the cover highlights a multitude of pizzeria owners across the country
and features the hashtag #Pizza Strong.
I've been doing this for 20 years now. I never thought
I'd have to write a column like this. You never thought
you'd have to suspend your business, even for a day, for
a reason like this. We are in uncharted waters. But we
WILL persevere, together. Because we are resilient and
it's what we do.

JEREMY WHITE
EDITOR IN CHIEF

Pizza Today® (ISSN 0743-3115) is published monthly. Domestic U.S. subscriptions are $29.95 for
one year. Published by Emerald X, LLC, 100 Broadway, 14th Floor, New York, NY 10005.
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M AY 2 0 2 0 / P I Z Z AT O D AY. C O M / 3

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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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