Three big pizza-consuming days are about to roll around. New Year’s Eve, New Year’s Day and Super Bowl Sunday each present opportunities for pizzeria operators across the country. Don’t let them go unnoticed in your community. And don’t let...
Jeremy White
Jeremy White is Editor-in-Chief of Pizza Today. A graduate of Saint Joseph’s College in Rensselaer, Indiana, Jeremy has a degree in English/Creative Writing with a double minor in Journalism and Communications/Theater Arts. E-mail Jeremy
Jeremy White's Latest Posts
Curbside Service
Sometimes, I just shake my head in amazement at the “customer service” I receive. Thankfully, I rarely receive poor service in a pizzeria. In fact, I visited both ends of the customer service spectrum this week — and the pizza shop was on the winning...
Handling Power Outages
It was a Friday night in late August, and an unexpected thunderstorm came and went rather suddenly. The damage was modest, but it knocked out power to much of the area in which I live. It was dinner time and my hungry toddler, like most little ones, wanted pizza....
Limited Time Offers
When you get into one of those sales funks and need to generate revenue quickly, consider marketing a "limited time offer" to your audience. Not only will you get your name out through advertising, you'll also give customers - new and old alike - a reason to visit...
2011 December: Commentary
November and December bring the holidays, and there’s no better time to be thankful. What are you thankful for? If your business is operating and turning a profit, you’ll probably start your list right there considering what we’ve had to endure as an...
2011 September: SLICE OF HOPE
When I was told my mother had breast cancer, I wasn’t sure how to react. I was 15 years old and my grandfather, an important influence in my life, had recently passed away. I was still reeling from the effects of that loss when my mother told me about her...
2011 May: Commentary
Commentary Slice of Hope October 4-7 By Jeremy White, Editor in Chief Imagine the change we, as an industry, could enact if we put our collective might behind a common cause. The pizza business is a $38 billion juggernaut. We’re 70,000 strong. We serve more than...
2012 September: Commentary
It was my first restaurant job, and it hit me hard. Literally. I was scraping together money before heading off to college, and I wanted to do something different than my high school job, which entailed pumping gas and washing windows at my father’s full-service...
2012 August: Commentary
One of the most fun things about Slice of Hope last year was looking at the pictures of staff members from pizzerias around the country wearing the black and gray SOH t-shirts. It was one of the many ways the initiative united the industry. To that end, how could we...
2011 February: Il Pizzaiolo: Lucifers Pizza
It’s February, and that means the folks in the International Pizza Expo offices are putting the finishing touches on the annual event that brings more than 6,000 pizzeria operators under one roof. Slated for Tuesday, March 1, through Thursday, March 3, the show...
2012 July: Commentary
We’ve been discussing craft beer around the Pizza Today office quite a bit recently. You see, as beer enthusiasts many of us have a few favorites that we like to introduce to our friends. More than that, however, we all recognize (like many of you, no doubt)...
Pan Handle Pizza
Pizza Today visits the Florida panhandle for a fun-in-the-sun tour of pizzerias JOEY'S ON THE BEACH In March, thousands of college students and families alike flee colder climes to enjoy Spring Break on the Florida panhandle. We decided to do the same and check out...
