158. Pizza Today Mail Bag
EPISODE #158
Summary
Pizza Today talk Letters to the Editor
This week on The Hot Slice Podcast Editor In Chief Jeremy White and Executive Editor Denise Greer talk Letters to the Editor. We touch on some big industry topics, including Pizza Expo, education, entering the pizza industry, pizzeria valuation, our pizzeria operator survey and more.
Here are some excerpts from a few of our Letters to the Editor:
Drew Butler, Market Pizza by Drew Butler:
For the last six months I have operated Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And Im sure we all know the saying, “if you love what you do you’ll never work a day in your life.” Its absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly, more than anything else I’ve ever done. I now live for it and it has made me very happy.
Of course any business owner knows, it is hard work with long hours that you wouldn’t trade for anything. I am now training my son and he is improving rapidly. To work beside him is a highlight of parenting, really my life. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of.
Brenda’s Pizzeria:
There were so many great seminars but a few of the really good ones were on at the same time. I think the seminars I attended were some of the best ones. There was one day we almost didn’t get to finish seeing everything on the show floor, we were running out of time because of the seminars.
Tyler Carlson:
Our experience at the Pizza Expo was excellent; our team found both the expo floor and seminars very educational, well-organized and full of great networking/partnership building opportunities.
Show Notes:
We mentioned several topics, so we are taking time to share some of those article and recipe references:
Pizzeria Valuation:
https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/
First Steps to Selling a Pizzeria:
https://pizzatoday.com/topics/employee-management/first-steps-selling/
Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard
John Gutekanst’s Dough Articles:
A Better Pizza Crumb Structure: The Guts
https://pizzatoday.com/topics/dough-production-development/a-better-pizza-crumb-structure-the-guts/
Knead to Know: Making Pizza with Sourdough — Beauty and the Yeast
The Rise of Italian Pizza in Teglia is Upon Us
And finally recipes on the two Upside Down Pizzas we dream about:
Tony’s Trending Recipe: Upside Down Pizza
https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-upside-down-pizza/
Pineapple Upside-Down Pizza
https://pizzatoday.com/recipes/pizzas/pineapple-upside-pizza/
Thank you to our sponsor
Featuring:
Summary
Pizza Today talk Letters to the Editor
This week on The Hot Slice Podcast Editor In Chief Jeremy White and Executive Editor Denise Greer talk Letters to the Editor. We touch on some big industry topics, including Pizza Expo, education, entering the pizza industry, pizzeria valuation, our pizzeria operator survey and more.
Here are some excerpts from a few of our Letters to the Editor:
Drew Butler, Market Pizza by Drew Butler:
For the last six months I have operated Market Pizza by Drew Butler and it has been life changing. As a longtime excellent home cook, I never wanted to make my passion into a profession for fear of it turning into “work.” And Im sure we all know the saying, “if you love what you do you’ll never work a day in your life.” Its absolutely true. I’m doing what I love, and my customers are loving my pizza. The plethora of positive feedback has filled my tank abundantly, more than anything else I’ve ever done. I now live for it and it has made me very happy.
Of course any business owner knows, it is hard work with long hours that you wouldn’t trade for anything. I am now training my son and he is improving rapidly. To work beside him is a highlight of parenting, really my life. Truly. The pizza world has amazing people, community and consumers. It’s a fantastic industry that I’m blessed to part of.
Brenda’s Pizzeria:
There were so many great seminars but a few of the really good ones were on at the same time. I think the seminars I attended were some of the best ones. There was one day we almost didn’t get to finish seeing everything on the show floor, we were running out of time because of the seminars.
Tyler Carlson:
Our experience at the Pizza Expo was excellent; our team found both the expo floor and seminars very educational, well-organized and full of great networking/partnership building opportunities.
Show Notes:
We mentioned several topics, so we are taking time to share some of those article and recipe references:
Pizzeria Valuation:
https://pizzatoday.com/topics/employee-management/valuation-whats-pizzeria-worth/
First Steps to Selling a Pizzeria:
https://pizzatoday.com/topics/employee-management/first-steps-selling/
Deep Dive into Restaurant Lawsuits in the News with Thomas Reinhard
John Gutekanst’s Dough Articles:
A Better Pizza Crumb Structure: The Guts
https://pizzatoday.com/topics/dough-production-development/a-better-pizza-crumb-structure-the-guts/
Knead to Know: Making Pizza with Sourdough — Beauty and the Yeast
The Rise of Italian Pizza in Teglia is Upon Us
And finally recipes on the two Upside Down Pizzas we dream about:
Tony’s Trending Recipe: Upside Down Pizza
https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-upside-down-pizza/
Pineapple Upside-Down Pizza
https://pizzatoday.com/recipes/pizzas/pineapple-upside-pizza/
Thank you to our sponsor
