Pizza & Pasta Northeast is just around the corner! The show takes center stage next month, October 3-4, at the Atlantic City Convention Center. If you haven’t already registered, it’s not too late. Visit www.pizzaandpastaexpo.com and punch your ticket to attend. We have a star-studded cast lined up for the event’s educational program, so you’ll definitely have the opportunity to pick up valuable information that will help you run your business better.
To learn more in this issue about the upcoming show, flip to page 12 — and then check out the article beginning on page 50.
Research conducted by our parent company, Emerald Expositions, has shown that the attendees at PPNE are vastly different from those at International Pizza Expo in Las Vegas. Not only is that great news for our
exhibiting partners who pack the show floor with equipment, wares and services, but it also gave us the opportunity to overhaul the workshops, demos and seminars. By gearing the educational program to what our research showed our PPNE attendees want and need, we are confident this event is going to be a home run.
Speaking of home runs, famed pizza maker Chris Bianco has certainly hit plenty when it comes to his pizza-making acumen. The piece on page 34 gives readers an inside look at how Bianco treats flour as a foundational ingredient. He isn’t afraid to experiment, and because of that he says his pizza is better today than it was 10 years ago.
Lastly, I wanted to take a quick moment to let our readers know that Pizza Today just won a whopping eight TABBIE awards for editorial and design excellence. In fact, we were the most-awarded trade publication in the world for the second straight year. I’m exceptionally proud of my crew of editors, writers, designers and photographers. And I want to thank our readers and advertisers for supporting our endeavors.
We are committed to giving you a product that is second to none.
Editor In Chief