Michael Androw: The Great Quarantine taught me one very valuable lesson: Adapt or Die! I never thought I would see the day when I would bring contractors in to tear out my entire dining room and convert over to a 100-percent DELCO model. We adapted. We survived. We have thrived! John Arena: Service methods must compliment changes in lifestyle. User friendly technology is going to be essential to success. Those who can pivot and accommodate the next generation of guests can thrive. Those who can't will fade away. If the pandemic has done one good thing it has served as a reminder that pizza can be the most resilient segment of the foodservice industry IF we are willing to adapt. The best operators have reinvented themselves, and even the artisan pizza makers have embraced takeout, delivery, frozen pizzas, home meal replacement kits and online ordering. Many of the things that people said they would never do are now standard practices. COVID seems to have accelerated changes that were inevitable. Ultimately we are in the business of feeding customers great pizza, that doesn't change, but how we facilitate that goal must adapt with the times. ■ DEREK SANCHEZ MiaMarco's in San Antonio PASQUALE DI DIANA Bacci Pizzeria in Chicago SCOTT ANTHONY Punxsy Pizza in MICHAEL ANDROW E&D Pizza Company in Punxsutawney, PA Avon, CT JOHN ARENA Metro Pizza in Las Vegas NICOLE BEAN Pizaro's Pizza Napoletana in Houston M A R C H 2 0 2 1 / P I Z Z AT O D AY. C O M / 6 3 060_PIZ_0321_FTroundtable.indd 63 2/11/21 1:24 PMhttp://woodstone-corp.com http://woodstone-corp.com