Several months ago we decided it was time to update the look and feel of Pizza Today. We make subtle changes here and there all the time, the result being a slow evolution that eventually morphs the original design of the magazine into something very different. Some changes are so minute that few notice, while others are a little more prominent.

Still, our editors and designers get restless. We’re constantly coming up with fresh ideas and designs that we’d like to use, but too often these sparks of creativity never catch fire because they simply do not mesh well with the overall content of the magazine. We can’t sacrifice consistency or we risk losing the reader — the reason we’re here in the first place. As a result, many of our best ideas get put in the “when we finally do another redesign” folder.

Well, we’ve pulled out that folder. Our creative gurus, Rick Daugherty and Josh Keown, have had enough. They were getting bored and needed a new challenge. I’m extremely proud of what they’ve come up with, and I’m confident you will be, too.

Pizza Today was already the most informative, helpful and beautiful magazine in foodservice. I have no reservations about making that statement. Nor am I hesitant to proclaim that the nation’s best foodservice book just got better. Flip through the pages of this issue and I’m sure you’ll agree.

But we didn’t just change the look. We’ve also added several new departments and features designed to make the editorial content of our magazine more fun and relevant than ever. From reviving a Letters to the Editor page (write me and tell me what you think of our new look!) that hasn’t seen the light of day for a decade, to a new monthly Social Media column, we’re all about having a continuous working relationship with our readers.

In fact, one of the things I most love about my job at Pizza Today is that it puts me in touch with America’s top pizzeria owners. Each year I meet and talk to hundreds of operators in person at International Pizza Expo, on the phone, through the Pizza Today Web site or via e- mail. I personally know so many of our readers, and the feedback I get from them helps make the magazine better each and every year. We’ve always been an accessible part of the industry, and I think this new design makes us more accessible than ever.

So get in touch with us and become part of the process. Either through a letter to the editor, an e-mail, a direct message on a social media site … take your pick. Let us know what you’re doing and how we can continue serving your needs as a pizzeria owner. We’ll take it from there.

All the Best,

Jeremy White, editor-in-chief
[email protected]